| Tasting notes |
| Pinot Grigio gives the best of itself when fermented off the skins, with fermentation in copper giving rather cruder results. Straw-coloured with veins of copper, full and penetrating on the nose with hints of new mown hay, fresh walnut and toasted almonds, and a flavour that's full and persistent. |
| Other text |
| Pinot Grigio is based on a bud mutation of Pinot Noir, all of whose features, colour excluded, it shares. The first imports of Pinot into Italy appear to have been the work of General Emilio de Sambuy. All three varieties spread slowly throughout Northern Italy, but the quality results were far from satisfactory. Planting in unsuitable territory led to flabby, flavourless wines that nobody was keen to swallow. Maybe what people failed to understand was that the natural habitat of the Pinot family is in rather cool hilly country, between the 46° and 51° parallel north. It was only in the last few decades of this century that wines began to be planted in the right kind of country, very similar to Burgundy and Bordeaux, such as the hills of Friuli. Pinot is currently grown in Italy in Trentino-Alto Adige and, above all, in Friuli. |
| Food pairing |
| Goes well with fish-based starters, rice and pasta dishes and vegetable soups, boiled fish, eggs and cold white meats. |
|
 |
| Related Searches | |
|
|
