Alcohol: 12.5%
Grape(s): Pinot Grigio
Localization: Friuli, Italy
Tasting Notes:
The bouquet is very pleasant with a good array of varietal aromas such as pear Williams, banana, apricot, and Acacia flowers. The taste is reminiscent of pear syrup and quince peel. Good acid balance, good body, and a long finish. Mature wines have a bouquet of toasted almonds and straw.
Food Pairing: White Meat ( like. Chicken, Turkey, Guinea Fowl, etc.) is the best backup food to pair with Pinot Grigio because of its delicate texture and soft flavor. It pairs well with all the classical seafood (baked, grilled fish, a fry-up, etc.) but, thanks to its freshness and sapidity it shines with delicate dishes (e.g. sushi, shellfish, swordfish, or seabass carpaccio).
The Domain: Established in 1878, the Di Lenardo Vineyards Estate is still a family operation, run today by Massimo Di Lenardo. It comprises some 375 acres, 125 of which are planted to vines, in the Friuli Venezia Giulia region set among the foothills of the Alps. And, although the property is planted to nine different varietals, the winery is arguably most closely associated with Pinot Grigio.

The whole berries are pressed gently in a pneumatic press. After a first racking, the must is transferred to temperature-controlled fermentation still vats. The wine stayed on the lees for all of its life before bottling. It is absolutely our best-seller. Clarification of the musts made with a new “state of the art” flowtation bio-system. Malo-lactic partially done. Bottled under vacuum. Bouquet is very pleasant with a good array of varietal aromas such as pear Williams, banana, apricot and Acacia flowers. Taste is reminiscent of pear syrup and quince peel. Good acid balance good body and long finish. Mature wines have a bouquet of toasted almonds and straw. Corked with composite DIAM corks or Screwcaps (STELVIN) … your choice !

Serve at 12° C.

Food Pairing: White Meat ( like. Chicken, Turkey, Guinea Fowl etc.) are for sure the best backup food to pair with Pinot Grigio, because of its delicate texture and soft flavor.  

It pair well quite with all the classical seafood (baked, grilled fish, a fry up, etc) but, thanks to its freshness and sapidity it shines with delicate dish (ex. sushi, shellfish, swordfish or seabass carpaccio, etc).

(250.000 bottles produced)