Pinot Grigio Blush 'Serarossa' | Veneto, Italy
Pinot Grigio Doc Delle Venezie Blush. Northern Veneto, in the North East of Italy. The Pinot Grigio grapes are carefully picked up by hand in mid-September. The grapes are de-stemmed and very softly pressed. Crushed grapes are refrigerated at a temperature of 10°C and placed in a pneumatic press for about 6-8 hours to dissolve the colours of the skins in the must and to give the wine its characterstic "coppery" colour. The must is separated from the solid elements through a soft pressing of the skins and decants naturally for 12-24 hours.
After racking, selected yeasts are added to introduce alcoholic fermentation, which lasts 8-10 days at a temperature between 16-18°C. Another racking is carried out and the wine is left for about 3-4 months on fermentation lees.
Pinot Grigio Doc Delle Venezie Blush. Northern Veneto, in the North East of Italy. The Pinot Grigio grapes are carefully picked up by hand in mid-September. The grapes are de-stemmed and very softly pressed. Crushed grapes are refrigerated at a temperature of 10°C and placed in a pneumatic press for about 6-8 hours to dissolve the colours of the skins in the must and to give the wine its characterstic "coppery" colour. The must is separated from the solid elements through a soft pressing of the skins and decants naturally for 12-24 hours.
After racking, selected yeasts are added to introduce alcoholic fermentation, which lasts 8-10 days at a temperature between 16-18°C. Another racking is carried out and the wine is left for about 3-4 months on fermentation lees.
Pinot Grigio Doc Delle Venezie Blush. Northern Veneto, in the North East of Italy. The Pinot Grigio grapes are carefully picked up by hand in mid-September. The grapes are de-stemmed and very softly pressed. Crushed grapes are refrigerated at a temperature of 10°C and placed in a pneumatic press for about 6-8 hours to dissolve the colours of the skins in the must and to give the wine its characterstic "coppery" colour. The must is separated from the solid elements through a soft pressing of the skins and decants naturally for 12-24 hours.
After racking, selected yeasts are added to introduce alcoholic fermentation, which lasts 8-10 days at a temperature between 16-18°C. Another racking is carried out and the wine is left for about 3-4 months on fermentation lees.
Vintage: 2019
ABV 12%
Grape Varieties: Pinot Grigio
Tasting notes: Thirst quenching and delicate, with aromas of strawberry, raspberry and citrus. Very floral and fresh, and some mineral notes .
Pairing suggestions: perfect with white meat dishes, grilled or baked fish. Also ideal as an aperitif.
Producer: C&C