top of page

The grapes are de-stemmed and delicately pressed. The must is then chilled to             12°C and left to rest for approximately 18 hours. Fermentation is carried out                 using selected yeasts at a controlled temperature of 16 to 18°C. The wine is                 then left on its lees in stainless steel tanks for approximately four months in                 order to maximize extraction of complex aromas.

 

Pinot Grigio Grave Friuli Denominazione di Origine Protetta

  • 2022

bottom of page