Pinot Grigio IGT Terre di Chieti BIO

The Pinot Grigio IGT Terre di Chieti It stands out for its delicate, pale straw yellow color and intense aromas of tropical fruit such as mango and papaya, accompanied by subtle floral notes that enhance its finesse. On the palate, this white wine is fresh and harmonious, with lively acidity and a perfect balance between flavor and structure. The finish is long, refined, and characterized by pleasant fruity and floral aftertastes, leaving a sensation of lightness and elegance.

Produced in the suggestive area of Giuliano Teatino, in Abruzzo, the Pinot Grigio IGT Terre di Chieti It's ideal for refined aperitifs and pairs effortlessly with fish-based dishes such as seafood salads, shellfish, and light first courses. Its versatility also makes it perfect with delicate white meats, boiled or grilled fish, as well as more sophisticated dishes like soufflés. Vinified with a gentle pressing and aged on the lees for approximately four months in stainless steel, this wine perfectly expresses the varietal characteristics of Pinot Grigio, offering a balanced, fresh, and engaging tasting experience.

Color: Pale straw yellow

Perfume: On the nose, the wine is characterized by intense aromas, with notes of tropical yellow fruit, mango and papaya, and delicate floral nuances.

Taste: On the palate, it stands out for its fruity flavor and lively acidity, with a pleasant balance between freshness and savory flavor. The finish is long and refined, with a strong fruity and floral aftertaste.

Pairings: Ideal as an aperitif, it pairs effortlessly with seafood salads, fish and shellfish first courses, and delicate white meats. Its freshness also makes it ideal with boiled or grilled fish and more refined dishes like soufflés.

Grape variety: Pinot Grigio

Alcohol: 12%

Serving temperature: 10°÷12° C

Format: 0.75 l

Winemaking: White winemaking involves gentle pressing and a maximum must yield of 50%. This method prevents the must from acquiring its typical rusty color from the skins. Fermentation takes place in steel tanks at low temperatures. Aging in steel and contact with the lees lasts approximately four months, after which the wine is bottled.