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Pinot Grigio

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Sub-region: Central Valley
Varieties: Pinot Grigio
Soil: Loam | Clay
Alcohol: 12.8%
Total Acidity: 5.2 g/L
Residual Sugar: 3g/L

 

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Age of vines: 7 years
Training system: Vertical Shoot Position (VSP)
Density: 3,333 plants/hectare (1,343 plants/acre)
Yield: 12 tons/hectare ( 4.8 metric tons/acre)
Harvest method: Night time mechanical harvest during in the first week of March.

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Warm temperate climate with a Mediterranean rainfall regime and a wide fluctuation between daytime and nighttime temperatures, resulting from the proximity of the Pacific Ocean (80 kilometers, or 50 miles) and the Andes mountains (50 kilometers, or 37 miles). These vineyards receive coastal breezes during the afternoon which help keep summer temperatures moderate. Annual precipitation averages about 600 millimeters, or 23.6 inches, concentrated in the winter months.

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Fermentation: Initiated with active dry yeast (Bayanus) at temperatures ranging between 17-18 degrees Celsius (62-64 Fahrenheit), with aeration at the end of the fermentation process.
Aging: Aged on its lees in stainless steel tanks for two to three months before blending and bottling.

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Straw color with yellow highlights, intense nose of citric fruits, pineapple,, and white flowers. Nice acidity, light bodied, with distinct notes of citric fruit in the finish.

Pairing Recommendation: Enjoy with fresh cheeses or simply on its own.

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