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Venice’s region is Italy’s leader in the production and commerce of classified wine. Throughout the region the recent
emphasis is on white wines and is ideally suited for the Pinot
Grigio grape, where the particular composition of the hilly
soil, the exposition to sun, the frequent rains and the constantly
mild temperature between April and October combine
to provide the best conditions.
The grapes are pressed cool and the must is immediately removed
from the skins to avoid acquiring their rust-red color.
After this soft-pressing the must is left to ferment for about
15-20 days at a low temperature between 60-64° F in stainless
steel vats. The wine is then stored at 64-68° F under a blanket
of inert gas in special stainless-steel tanks until bottling.
It has straw color with a fruity bouquet filled with apples
and pears. The palate is dry, soft and well balanced with a
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