PINOT GRIGIO COLLIO DOC

Grapes

100% Pinot Grigio

Vineyard

Selected vineyards on the well-ventilated hills from 200 to 250m above seal level in San Floriano, Oslavia and Zegla. The vines are trained with systems that enable the grapes to grow in a well-ventilated position moderately exposed to the sun, on soil rich in marls and sandstone.

Vinification

The grapes, when perfectly ripe, are picked by mid-September. In the wine cellar, they undergo various vinification techniques to extract aromas and colour from the skins. The grapes are vinified with gentle pressing. After cold decanting, the prime must slowly ferments with selected yeasts, at a controlled temperature. Part of the must is left in contact with the skins for several hours at about 10°C. Before bottling, the wine is aged on the yeasts for about 5- 6 months.

Wine

A bright golden yellow colour; a charming rich bouquet, with a pleasant fragrance of wild honey, walnut husks and dried flowers; a dry, smooth, creamy, fresh and well-balanced flavour, with an elegant and persistent underlying sensation of Kaiser pears and ripe yellow-fleshed fruit.

Analytical details

13.3% alcohol; 5.2 g/l total acidity; 3.25 pH; 3.1 g/l sugar; 18.5 g/l dry extract.

Optimum keeping: 2-3 years in bottles stored in cool, dark conditions.

Gastronomic suggestions: white meat, roast rabbit, fish and stewed cuttlefish and cold cuts.

Serving temperature: 10-12°C

SAUVIGNON COLLIO DOC

Grapes

100% Sauvignon

Vineyard

This particularly delicate variety produces grapes with a special aroma that would be adversely affected by excessive exposure to the sun, therefore vines are preferred that grow under excellent conditions of exposure on the hills of San Floriano about 200m above sea level.

Vinification

The grapes, ripe and intact, are picked in early September. They are placed in crates and positioned in an area of the wine cellar specifically designed to take them to a temperature of below 0°C. Fine ice crystals form inside the grapes, which break the skin cells and the layers just below, enabling the aromatic substances concentrated and spread inside the grapes, which are still intact, to be fully extracted. The grapes are gradually brought to the temperature of the wine cellar and then pressed so that alcoholic fermentation can begin. This technique enhances the aromatic intensity and quality typical of this grape variety.

Wine

A clear pale golden colour; very intense, delicate but rich and elegant aroma, with predominant sensations of fig leaves and nettles, with hints of ripe melon and butter. Its flavour is refined, full-bodied, very sapid, smooth but fresh and vibrant, with pleasant and persistent underlying sensations of exotic fruit.

Analytical details

13.1% alcohol; 5.6 g/l total acidity; 3.30 pH; 3.6 g/l sugar; 18.2 g/l dry extract.

Optimum keeping: 2-3 years in bottles stored in cool, dark conditions.

Gastronomic suggestions: important vegetable-based dishes such as asparagus and artichokes, omelettes and sea bass cooked in salt.

Serving temperature: 10-12°C.