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GRAPE VARIETIES
Pinot Grigio.
VINIFICATION
Crushing-destemming of the grapes.
Short cold maceration on the skins.
Soft pressing and fermentation at controlled temperature 14-18°C.
ANALYTIC DATA
Total acidity: 5.80 g/l
Alcohol content: 12.50 % vol.
ORGANOLEPTIC CHARACTERISTICS
Straw yellow color, pleasingly fruity nose, fresh to the palate with good taste balance.
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