Vaja
PINOT GRIGIO BLUSH VAJA
The grapes
100% pinot grigio
The vineyard
Selected parcels in Trentino and in the Veneto, on the hills along the Adige valley (200 metres average altitude); the vines are grown on well exposed ground of alluvial origin, very rocky and well drained with a vaulted training system to produce low yields and so concentrating all the elements in a small quantity of bunches.
The vinification
The grapes of the pinot grigio variety are bluish-gray and are vinified by the rosé method with a short contact of the skins with the must in order to obtain the correct depth of colour. The fermentation takes place at a controlled temperature with selected yeasts. The wine stays in steel until it is cold sterile bottled.
The wine
Soft, pink, coppery colour; delicate, fruity bouquet; soft, fresh and attractively fruity flavour.
Analytical details
12% alcohol; 5.3 g/l total acidity; 3.40pH; 12 g/l residual sugar; 19 g/l dry extract.
Optimum keeping: 1 year in bottles stored horizontally in cool dark conditions.
Food matches: hors d’oeuvres, cold white meats, pizzas.
Serving temperature: 10 °C.
PINOT GRIGIO GARGANEGA
Grapes
Pinot grigio, garganega
Vineyard
Favoured sites in Trentino and in Veneto, on the hills along the Adige Valley (200 metres average altitude); vines trained by the “Pergola” (trellis) system, on well positioned well drained, firm, alluvial soil.
Vinification
The ripe grapes, harvested at the end of September, are vinified separately by the white wine method, with a gentle pressing; the must, made limpid by cold natural clarification, ferments at 16-18°C with selected indigenous yeasts which enhance the varietal character; the new wine stays in stainless steel until it is cold sterile bottled.
Wine
Pale yellow colour; pronounced bouquet of wild flower, with a touch of honey and banana; dry, balanced, fruity flavour with an attractive lingering aftertaste.
Analytical details
12% alcohol; 5.5 g/l acidity; 3.30 pH; 4 g/l sugar; 19 g/l extract.
Optimum keeping: 1 year in bottles stored horizontally in cool, dark conditions
Gastronomic suggestions: charcuterie, savoury first courses, poultry and white meats
Serving temperature: 10-12°C
