Production area
Grapes harvested in the Garda area, from vineyards planted on the alluvial soils of the moraine hills.

Grape varieties
Pinot Grigio.

Yield
About 70 hl/ha.

Vinification
Soft pressing of the grapes and fermentation in stainless steel tanks at a controlled temperature.

Ageing
In stainless steel tanks.
About 3 months in the bottle.

Wine analysis
Alcohol: 12.5% vol.
Total acidity: 5,7 g/l
Residual sugar: 1,5 g/l

Sensory impressions
A delicate, pale yellow with fascinating silvery hues, it has a fine and harmonious nose offering citrus notes of bergamot and grapefruit, tropical fruit, pineapple in particular, with hints of dry herbs and thyme. The palate has a good texture, very fresh and pleasantly acidic with its touch of lime, that leaves a very sapid, almost marine impression in the mouth. The finish is long, clean, coherent with the nose and induces to take another sip.
Serving temperature
6-8° C.

Recommended food pairings
Pinot Grigio Le Calderare is already very enjoyable soon after bottling, when it pairs perfectly with light, freshwater fish recipes featuring trout, European whitefish or white-clawed crayfish. It ages well for up to 3 years, becoming increasingly complex as the time goes by, and better suited for more challenging dishes, such as risotto with perch.

Longevity
1-2 years.