Travaglino
Travaglino Pinot Grigio Ramato 2022
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| Denomination | Oltrepò Pavese Pinot Grigio DOC |
|---|---|
| Size | 0,75 l |
| Alcohol content | 12.5% by volume |
| Area | Lombardy (Italy) |
| Grape varieties | 100% Pinot Grigio |
| Aging | Brief maceration on the skins. |
Details
Perfume
Color
Taste
Serve at:
10 - 12 °C.
Longevity:
05 - 10 years
Pairings
Fish
Shellfish
Cheese
Sushi
Producer
Travaglino
From this winery
- Start up year: 1868
- Oenologist: Donato Lanati, Achille Bergami
- Bottles produced: 180.000
- Hectares: 80
This year the Calvignano company presents some of its oenological jewels: two Oltrepò Pavese Metodo Classico, substantially different but joined by a logical thread that binds style and technical precision. They are the result of the best conditions: the vines enjoy a privileged exposure to the south and south-east, at an altitude between 250 and 300 meters above sea level, on a mainly brownish-calcareous and clayey soil, rich in marl and sandstones that give the grapes a unique aromatic heritage and a characteristic mineral verve.
Added to this is the fundamental contribution of the men who make up the team, a team of consolidated and first-rate managers and technicians, makers of a production that is permanently at the top of the name. Read more
Added to this is the fundamental contribution of the men who make up the team, a team of consolidated and first-rate managers and technicians, makers of a production that is permanently at the top of the name. Read more
| Name | Travaglino Pinot Grigio Ramato 2022 |
|---|---|
| Type | White green still |
| Denomination | Oltrepò Pavese Pinot Grigio DOC |
| Vintage | 2022 |
| Size | 0,75 l |
| Alcohol content | 12.5% by volume |
| Grape varieties | 100% Pinot Grigio |
| Country | Italy |
| Region | Lombardy |
| Vendor | Travaglino |
| Origin | Cascina Mulinino |
| Climate | Altitude: 220 m. a.s.l. Exposure: South-East. |
| Soil composition | Clay-limestone on sandy marl. |
| Fermentation temperature | 18 °C |
| Wine making | Rosè wine vinified after short cold maceration on the skins, fermentation 18 °C in temperature controlled stainless steel tanks. Matures for 5 months on the lees. Bottled in March of the year following harvest. |
| Aging | Brief maceration on the skins. |
| Allergens | Contains sulphites |