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