Grape blend: 100% Pinot Grigio
Alcohol content: 14% vol
Acidity: 4.60 g/l
Residual sugars: 0.25 g/l
This Pinot Grigio is “transgressive” (that’s what Marco, the oenologist says), unusual because of its provenance, namely Tuscany, and the fact that it’s unfiltered. The Pinot Grigio grapes come from two different areas and are not the same, due to the different microclimates and age of the vineyards (older at San Gimignano, younger in the Maremma). The year’s hot weather, however, “equalised” the grapes: great sugar concentration – and therefore high alcohol content – low acidity and richness of extracts. The delicate extraction of colour was controlled by direct pressing, without leaving the must in contact with the skins. The two base wines were assembled after slow fermentation, followed by regular bâtonnage in order to keep the lees in suspension; bottled with them still in it, the wine remains “whole”, and its longevity is extended (wine lees are an antioxidant par excellence).
Tasting – Colour: pale straw-yellow, with a hint of copper that increases as time goes by in the bottle, and opalescent. The nose: floral aromas and fruity notes of apple, hints of peach and banana, camomile and a touch of bread crust. In the mouth: the almost sweetness is given by the yeasts not by the residual sugars (which are only about 0.3 g/l), and the softness is due to the wine’s low acidity.
Wine and Food Pairing – It loves shellfish and crustaceans, either raw, steamed or grilled. It also goes well with light appetizers such as vegetable bruschetta, spaghetti with oven-cooked tomatoes or pasta and rice dishes with fish, as well as with white meat and young cheeses.