Pinot Grigio DOC Delle Venezie

Intense and complex aroma of ripe pear. Dry, with few bitter components. It relates the smell of the “Acacia” flower. It is fresh, salty with long lingering flavours.


Grape Variety

Pinot grigio 100%

Cultivation System


Area of Origin

Friuli Venezia Giulia


September, 1st week

Winemaking Process

Soft pressing. Fermentation at controlled temperature 18 °C to enhance the original flavours

Food Pairings

Recommended with starters (particularly ham), vegetable soups, white meat and fish. Appreciated as aperitif too


Serving temperature: 8-10 °C
Alcoholic content: 12,5 % vol
Total acidity: 6,3 gr/l
Sugar: 5,5 gr/l


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Did you know..?

Pinot Grigio is one of the most fascinating, complex and appealing wines at all. We can proudly say it is a spontaneous mutation of Pinot Noir and its origin brings us back to Germany and France, specifically in Alsace, Bourgogne and Champagne. Its color is grey with pink notes and generates very rich wines; as all the Pinot range, it is a complex grape to cultivate due to the thick grape and quick ripening.
It appears that in Italy it had firstly been imported by General Sambuy from Bourgogne in the early ‘800 during the Indipendence wars.

This variety afterwards arrived in the territories of Serenissima Republic of Venice and in the Piave river area where it meets with the ideal terroir to express its personality to the fullest. In Friuli Venezia Giulia, low yelds per hectare, Pinot Grigio presents itself as high structured, with balsamic and mineral notes. In places with constant and cold climate we will experience it as high structured with a soft taste. In other places with an high diurnal range it will be fruity and acid.
Pinot Grigio is a wine that when aged can develop many parfumes, complex and unique at the same time. Dry, with few bitter components, it relates the smell of the acacia flower. It is fresh, salty with long lingering flavours.

Thanks to its evolution while in bottle, his notes are then more mature and always in contrast between acidity and sapidity.