Selezioni e Cru
Olivers – Pinot Grigio
Variety
Pinot Grigio
Vineyard location
San Lorenzo Isontino, Mossa
Soil type
Gravelly limestone uplands (60 m asl)
Vine training system
Guyot 5.600 plants/ha
Yield
40 hl/ha
Winemaking
Fermentation takes place in oak barrels with indigenous yeasts (17/19 °C).
The wine remains on the fine lees for 9 months and undergoes weekly batonnage.
Bottling and further ageing in the bottle for 7 months.
The wine remains on the fine lees for 9 months and undergoes weekly batonnage.
Bottling and further ageing in the bottle for 7 months.
Aging potential
4 - 6 years
Serving temperature
16 °C
Food pairing
Beef escalopes, salt baked fish, first course dishes.
Suggested dishes:
Fish skewers. Spinach gnocchi with Taleggio cheese sauce.
New England clam chowder.
Suggested dishes:
Fish skewers. Spinach gnocchi with Taleggio cheese sauce.
New England clam chowder.
