Wine Maker Notes
The grapes are harvested by hands and carried the same day to the vinification cellar, where they are gently pressed (max 0.8 atm. of pressure)The must is then cooled and after 24 hours all sediments are naturally removed (without any use of chemical agents.)Subsequently, the must is moved into the fermentation vats, where natural yeasts are added and temperature-controlled alcoholic fermentation begins.Alcoholic fermentation continues for approximately 12 days at a temperature ranging from 16 to 18 degree Celsius (60 to 64 degree Fahrenheit.)Following this vinification technique, we can obtain a lightly straw-colored Pinot Grigio with tones of greenish colors.
Province: CampobassoRegion: MoliseAppellation:Terre degli Osci DOCVarietal: Pinot Grigio (100%)Harvesting period: Mid-September
Serve chilled, as aperitif or with light appetizers, with soups or pasta with tomato sauce.It perfectly matches main courses based on poultry or grilled fish, and it is excellent with mozzarella and fresh tomatoes.It is suited for early consumption and not for aging.