||Altitude: 120-180 m. a.s.l. Exposure: South, South-East, North-East.
|Composition of the land
||Eocene marl with a limestone base.
||1-10 September, by hand in a box.
||The grapes are selected on sorting benches and then destemmed and pressed with a pneumatic press. The must obtained is decanted for 12-24 hours before being sent to fermentation with selected yeasts at a controlled temperature (16-18 degrees) for 15-20 days until the sugars are exhausted.
||Then begins the period of "batonnage", ie the periodic movement of yeasts, which allows the wine to naturally enrich itself with natural antioxidants and to age for 4 months. After clarification and filtration, the Pinot Grigio is bottled and left to rest for 30 days before being marketed.
||From the warm mixed appetizer, typical of the Adriatic, to boiled fish in general, from preparations (always fish) with pasta and legumes to grilled and fried. It is also excellent with soups, vegetable flans and light appetizers.
||Price Bastianich Pinot Grigio Vini Orsone 2018 € 11.22