Pinot Grigio was first introduced to the Vallagarina in the Nineteenth Century. The people of Santa Margherita started to cultivate it in the 1950's, by the name of Rúlender...
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...Average production is 3-4 metric tons per acre. Winemaking is straightforward; fermentation and storage take place exclusively in stainless steel.
AROMA: floral scents recalling wild flowers and flint
FLAVOUR: Its taste is dry and buttery, with moderate acidity, good persistence and intensity
Best enjoyed at a temperature of 12-13°C.
|It is a wine that expresses its best when young. It can well endure 4-5 years ageing.|
|Designation of origin||Vallagarina I.G.T.|
|Alcohol Content||12,5 %|