This Pinot Gris was hand-harvested on the 1st, 2nd and 15th of September at an average of 21.2° brix, titratable acidity of 7.1 g/l and a pH of 3.3. After hand sorting, the fruit was destemmed and then left on the skins for an average of 3 hours. Gently pressed to 1.1 atmospheres, settled, then fermented cool in stainless steel. Aged in stainless steel to preserve fruit and crispness. The finished wine at 13% alcohol and 9 g/l of residual sugar, was bottled on January 25, 2011. Drink now through 2013.
Served slightly chilled, this Pinot Gris is an excellent aperitif. Enjoy on its own or with oka style cheese. A superb match for braised veal, pan-fried pickerel, or mussels. For a vegetarian match, try with a white pizza or cheese ravioli.