Winemaker's notes
Your package will arrive at your doorstep within4 - 16 days
Drius will receive and pack your order (1 - 4 days)
The courier will pick up your order and deliver it straight to your door
Product details
About the wine and its characterCountry:
Italy
Region/Subregion:
Friuli-Venezia Giulia/Friuli Isonzo
Classification:
DOC
Certification:
-
Grape:
Pinot Grigio (100%)
Vintage year:
2023
Color:
The color is straw yellow with greenish hues.
Aroma:
The bouquet stands out for its elegant and refined floral notes.
Taste:
This wine offers a full-bodied flavor with juicy green melon, orchard fruits, and saline minerals. Juicy and round, it finishes with fresh acidity, a lasting concentration and citrus aftertaste.
Alcohol content:
13%
Sugar content:
0.5 g/l
Acidity:
5.3
pH-value:
-
Sweetness:
Dry
Contains sulphite:
Yes
Volume:
750 ml
Closure:
Natural cork
Bottle:
Glass
Best Served:
10 - 12 °C
Food pairing:
Aperitif, Fish - lean, Fish - fat, Pork, Shellfish - flavored, Shellfish - natural, Veal, Vegetables
Ageing potential:
0 - 5 years
Food pairings by the winemaker
- Aperitif
- Fish - lean
- Fish - fat
- Pork
- Shellfish - flavored
- Shellfish - natural
- Veal
- Vegetables
Vinification, winemaker's own words
Soils:
Gravel, Limestone
Terroir:
The Isonzo terroir lies in the south-east part of Friuli-Venezia Giulia, near the Isonzo River. Characterized by alluvial soils rich in gravel and minerals, it benefits from a temperate climate with influences from the Adriatic Sea and the Alps. These conditions provide excellent drainage, good temperature variation, and ideal ripening for both white and red grape varieties. The result is wines with great freshness, structure, and aromatic precision.
Harvest:
Picked by hand
Fermentation:
Steel (100%)
Storage:
Steel (85%) 9 months
Old oak (15%) 9 months
Winemaker:
-
The grapes are harvested strictly by hand. Once transported to the winery, the whole clusters are gently pressed. The resulting must is cold-settled for 24 hours. Fermentation then takes place in stainless steel and oak vats at a controlled temperature maintained between 16 and 20 °C, lasting approximately two weeks. The wine is subsequently aged on its own lees for 9 months, during which frequent bâtonnage is carried out.