The grapes were picked by hand, de-stemmed and crushed before undergoing a cool fermentation in steel tanks. The wine underwent an extended maceration on its lees. A portion of this wine (approximately 5%) was made using the traditional passito method, whereby the grapes were harvested and left to dry on straw mats for several weeks. Once dehydrated they were gently pressed and fermented. This wine was then blended back into the overall wine, giving this Pinot Grigio a level of depth and complexity.
Enjoy with bay scallops in a cream sauce, linguine alfredo, or simply as an aperitif.