Pinot Grigio 2021 Quattri

Cuatri ・ Pinot Grigio 2021

21W3136

Agriculture Biologique

Optionrange

Regular price: ¥6,655
Sale price: ¥6,655
Regular price: ¥6,655

Tax included.

1btl. 750ml

Shipping calculated at checkout.

After pressing, the wine is fermented with wild yeast and macerated for approximately 16 days under temperature control. Its vibrant, deep rosé color is characteristic. The aroma offers red fruit, hints of mint, and pear, with a strong varietal character. On the palate, it has a slight acidity, lively freshness, good structure, tannins, and a dry finish. The pleasant tannins dry the mouth, leaving a refreshing impression.

Tasting Comments

Tasting Notes
It features a bright, deep rosé color. The nose has red fruits, hints of mint and pear, with strong varietal characteristics. In the mouth, it has a slight acidity, lively freshness, good structure, tannins and a dry feeling. The finish is long and lingering, with pleasant tannins that dry the mouth and leave a clean impression.

Pairing
It goes well with meat and fish soups, spicy dishes, especially those with tomatoes and peppers, and is also recommended with red meat.

Technical Data

Terroir: The soils are of Miocene conglomerate origin, alluvial. They are calcareous, medium in structure and depth. The fertile layer is 60-70m deep.
The site is situated on bedrock and is hilly.

Winemaking: The vineyards are cultivated according to certified organic farming methods, therefore without any pesticides or other unauthorized treatments. The ripe grapes are harvested by hand, early but perfectly timed.

The grapes are sorted, boxed, washed if necessary, then gently crushed. The crushed grapes begin to ferment with wild yeasts and the fermentation proceeds very slowly in a temperature-controlled environment. The grapes are then left to macerate on the skins in a cool, natural environment for approximately 16 days.

After the maceration is over, the wine is separated from the must using static methods, and the fermenting wine is then stored in cement tanks to undergo secondary processes and complete its transformation into wine.

After the wine has acquired its natural rosé colour, it is transferred at different times to maximize its volume and aromas by keeping it in natural contact with the lees. Long maceration and fermentation with wild yeasts are a return to tradition, but they aim to maximize the characteristics of the terroir (the area and its microclimate), especially in this forested hilly vineyard. All steps are carried out in compliance with the standards of organic wine production.