Pizzini White Fields Pinot Grigio 2018
White

Pizzini White Fields Pinot Grigio 2018

Our White Fields Pinot Grigio is more savoury and complex than our regular Pinot Grigio. With partial wild ferment and some old oak treatment it is savoury with almond, pear, apple and dried flower aromas. The palate is deliciously long, layered and textural.

Two parcels of Pinot Grigio were harvested to make the White Fields Pinot Grigio;  one from a section of our leading Pinot Grigio vineyard and the other from one of the coldest parts of the King Valley, Whitlands. These two vineyards are chosen as they naturally produce low yields and grapes with great intensity of flavour. The grapes were handpicked and placed in a cool room for two days to cool to 6 degrees Celsius as this helps increase the quality of juice pressed from the grapes, grapes are also only pressed very lightly to collect the best juice.  A portion of the juice was fermented in barrels with wild yeast to add some lovely creamy texture and funky notes, the balance was fermented in a stainless tank with added yeast. Lees are stirred for 5 months following fermentation to add a creamier texture and richness to the wine before being bottled.

Fermentation vessel: 50% stainless steel & 50% barrel fermentation Oak used: 30% old French oak Filtration: sterile Fining agent: fish products
Alcohol: 12.1% Alc/Vol Acid: 7.2 g/L pH: 3.32
Regular price
$28.00
Sale price
$28.00
Unit price
per 

The Wine

Our White Fields Pinot Grigio is more savoury and complex than our regular Pinot Grigio. With partial wild ferment and some old oak treatment it is savoury with almond, pear, apple and dried flower aromas. The palate is deliciously long, layered and textural.

Winemaking

Two parcels of Pinot Grigio were harvested to make the White Fields Pinot Grigio;  one from a section of our leading Pinot Grigio vineyard and the other from one of the coldest parts of the King Valley, Whitlands. These two vineyards are chosen as they naturally produce low yields and grapes with great intensity of flavour. The grapes were handpicked and placed in a cool room for two days to cool to 6 degrees Celsius as this helps increase the quality of juice pressed from the grapes, grapes are also only pressed very lightly to collect the best juice.  A portion of the juice was fermented in barrels with wild yeast to add some lovely creamy texture and funky notes, the balance was fermented in a stainless tank with added yeast. Lees are stirred for 5 months following fermentation to add a creamier texture and richness to the wine before being bottled.

Maturation

Fermentation vessel: 50% stainless steel & 50% barrel fermentation Oak used: 30% old French oak Filtration: sterile Fining agent: fish products

Final Analysis

Alcohol: 12.1% Alc/Vol Acid: 7.2 g/L pH: 3.32

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Participant Information

$35.00