
A classic old school style of skin contact Pinot Grigio. Flavours of peach and apricot with a refreshing tannic finish.
The whole bunches are sent to the pneumatic press and the must is left to ferment with its indigenous yeasts at a low temperature (12-14 ° C) in stainless steel tanks with the skins for about 30 days. This results in a copper coloured wine.
75cl / ABV 13.5%
Data sheet