PINOT GRIGIO Doc Piave

Production area:

Pinot gris is the result of a bud mutation of the Pinot noir variety, of which it has preserved almost all characteristics, except for the colour of the grapes. Tradition has it that Pinot grapes were first imported from Burgundy by General Emilio di Sambuy, who planted them in his estate near the town of Cuneo. Pinot gris is currently widely grown in Trentino Alto Adige, Friuli, Lombardy and Piedmont.

Terrain:

Flat, of alluvial origin, predominantly clay, tending of lime.

Vineyard:

Cultivation is on spurred cordon and the number of vines per hectare is approximately 4000.

Vinification system:

Classical white vinification. Fermentation occurs inside steel vats at controlled temperature, where selected yeasts are added. At the end of alcoholic fermentation, the wine is left in contact with the yeasts for a suitable period of time.

Chemical characteristics:

• Effective alcohol level: % vol. 13.50 +/- 0.50
• Sugar: g/l less than 2.7
• Total acidity: g/l 5.50 +/- 0.50

Organoleptic characteristics

• Colour: Pale straw yellow with greenish shades.
• Aroma: Fruity when young; it has a clear aroma of toasted almonds, dried hay and nut hulls when close to 1 year of age.
• Flavour: Lean-bodied and tasty; it has a balanced acidity and a dry aftertaste.

Nutritional value

• 1 g of alcohol: 7 Kcal
• 1 l of dry wine at 10°: 600 Kcal
• 1 g of sugar: 4 Kcal.
• Serving suggestions: An excellent companion to the entire meal and to meat and fish courses.
• Serving temperature: at 10-12° C.
• Storage: store in a cool place, away from the light and heat.
• Packing and marketing: 0.750-l glass bottles inside boxes of 6 or 12 bottles each. Palletised in europallets: 50 boxes with 12 bottles each (10 per layer); 100 boxes with 6 bottles each (20 per layer).