Terre Nardin Pinot Grigio

Method: Guyot

Technique: Initial de-stemming (separation of the berry from the stem) and subsequent soft pressing (separation of the must from
the grape skin).

Decanting with consequent clarification of the must, which ferments at a controlled temperature of 16°-18°. Subsequently, the wine remains in ageing on the lees through frequent batonnage for a few months. 2 months in a bottle.

Production Area: Veneto and Friuli Venezia Giulia
 

Soil: Of alluvial origin, flat, mainly clayey and medium-textured,
sometimes gravelly.
 

Altitude: 30-180 mt. above sea level
 

Harvest: End of August, beginning of September

Goes well with fish dishes, shellfish, soups and white
meats.

Best Serve: 10°- 12° C

Colour: Brilliant straw yellow with golden highlights

Store: In a cool place, away from light and heat sources.

Analytical data: 12 % vol.
21 gr/l
4 gr/l
5,7 gr/l
3,3
Cork