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Vines Pinot Grigio ( %)

Color: Straw yellow with copper highlights.
Smell: The nose is very fresh and pleasant with a good range of varietal aromas such as Williams pear, banana, apricot and acacia flowers.
Taste: On the palate it is full and with a good and refreshing acidity. The aftertaste has reminiscences of pear and quince syrup. The good acidity is balanced by an important body and a long finish.
Food pairing: Perfect for fish and shellfish dishes, risotto, vegetables and eggs.

Production area: Friuli-Venezia Giulia, the region located in the north of the country benefits from the proximity to the Alps which block the north winds and together with the influence of the sea they contribute to tempering the climate throughout the year.
Soil type: Clayey and very gravelly typical of Grave del Friuli.
Breeding system: lateral Guyot.
Harvest: Manual.
Vinification: A soft vacuum press is initially used to gently press the grapes taking care not to break the grape seeds. After this first phase, the must is transferred to steel tanks, where fermentation takes place at a controlled temperature of about 15 °. The wine will then be left to mature in contact with the lees for its entire life, until the day it is bottled. Frequent bâtonnage. After being bottled, the bottles are left to rest for at least 2 months before being marketed.

Di Lenardo

The company was bought by Lenardo's family in 1878. For many years the production of wines turned mainly to a local clientele and only from 1986, with the arrival in the company of Massimo di Lenardo, was a great boost given to the production of quality wines. Starting from 1998 Massimo also begins to sign the wines produced, personally taking care of the oenological part, supported by a pool of consultants. Today the 36 hectares of vineyards are located in the Grave del Friuli doc, located in the center of the Friuli region. The wines are produced from grapes harvested by hand in the four owned vineyards, with plant density of up to 6,000 plants per hectare. The whites are produced with the advanced technology of hyperoxygenation of the must. Currently the company is considered the best wine producer in the area and the most advanced in terms of technology.

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