Description
Pinot Grigio as it was made here in the 1970s, leaving it to macerate on the skins overnight. Not only does the colour change, becoming coppery, onion skin, but also the ‘juice’. It undoubtedly has more character than the Pinot Grigio we are used to. Aromatic notes that are more decisive and evolved already in the young wine: apricot, fullness of body and a curious slight tannicity that make it particularly well suited to accompany bluefish and fried fish.
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