Description
This very important grape variety from Burgundy, derived from a mutation of Pinot Noir, was introduced into Friuli Venezia Giulia in the early 1800s, as an analysis of the Ruländer – Pineau gris dates it back to 1847. At the Austrian Oenological Congress, held in Gorizia, its diffusion was recommended “wherever the aim is to produce fine white wines of the highest order” and in 1896 it was found, together with Pinot Blanc, among the common grapes imported into Friuli. It prefers cool environments and has found its natural habitat in the northernmost hills of the Friuli Colli Orientali DOC area. It is certainly the most renowned Friulian wine in the world, as it has been enjoying considerable success for a long time.
Details

Perfume

Color

Taste
Serve at:
12 - 14 °C.
Longevity:
03 - 05 years

Pairings
- Start up year: 2015
- Oenologist: Luca Sirch
- Bottles produced: 650.000
- Hectares: 100
Sirch has invested in land, people and facilities and today cultivates its vineyards in three different locations in the Friuli Colli Orientali DOC region: Cividale del Friuli, Orsaria and Cladrecis. From here, it exports to many European countries and even reaching the United States of America thanks to Terlato Wines, a worldwide reality in wine distribution, which has chosen our company for its Terlato Vineyards label. SIRCH: the experience that comes from manual skills in the vineyard and in the cellar! A solid path of growth, which owes its fortune to the wise balance between contemporary vision and loyalty to its historical and natural roots. These are the values of tradition guiding SIRCH on this delicate path Read more


Name | Sirch Pinot Grigio 2023 |
---|---|
Type | White still |
Denomination | Colli Orientali del Friuli DOC |
Vintage | 2023 |
Size | 0,75 l |
Alcohol content | 13.5% by volume |
Grape varieties | 100% Pinot Grigio |
Country | Italy |
Region | Friuli-Venezia Giulia |
Vendor | Sirch Azienda Agricola |
Soil composition | Marl and sandstone from Eocene age. |
Cultivation system | Guyot |
Harvest | First and second weeks in September. By hand and mechanical harvest. |
Fermentation temperature | 16/18 °C |
Wine making | The grape is de-steemed and gently pressed. The must obtained undergoes static decanting at low temperature, before starting fermentation in stainless steel tanks at controlled temperature of 16/18 °C. |
Aging | At the end of fermentation, the wine rests in the same tanks on f ine lees for 8 months with frequent bâtonnage. The wine then is bottled and left to rests in the cellar before releasing for sale. |
Allergens | Contains sulphites |