Full-bodied and elegant at the same time, this Pinot Grigio is young-spirited and fruity. The aroma is reminiscent of acacia flowers. Over time, it emits an even more ample and complex bouquet, with hints of hay and dried fruit.
Pinot Grigio/Gris is thought to be a mutant clone of Pinot Noir and finds its origins in Burgundy, France. There are several styles of Pinot Grigio; Dry & Minerally, Dry & Fruity or Sweet & Fruity. This Dry & Minerally style is most famous from the northern parts of Italy and traverses the foothills of the Alps nearly all the way from Italy through Austria and even Romania, Slovenia and Hungary. The mountains are a powerful force on the agriculture, insuring that grapes keep their high acidity. The wines are most commonly described as dry with relatively high acidity. These characteristics are complemented by aromas of lemon, lime, green apple and blossoms.
Ronco delle Betulle nestles in the hilly eastern part of Friuli in a sub zone called Rosazzo, an estate of approximately 17 hectares, of which 10 are under vine. The hills of Rosazzo benefit from a special microclimate set by several geographical factors: its closeness to the sea, its altitude and the presence of elevated parts. The nearby sea (which is approximately 30 km away) and the vicinity of the hills of Salta Caterina mitigate the climate; it is more breezy,more sunny and less rainy here than in surrounding areas.
The vines are planted 60 quintals per hectare using a unilateral guyot trellising system. The harvest is strictly manual. Ronco delle Betulle benefits from mixed soil made of marl, calcareous clay, sandstone and calcified sand. This soil, referred to as “Ponca”, originated approximately 50 million years ago. It is rich in mineral salts and other nutrients that yield high quality grapes, and hence fine wines.
Once in the cellar, the grapes are destemmed, cooled and left to macerate for a short period. After a soft pressing, the must ferments in steel tanks at a controlled temperature of 15°C. The wine rests on its lees for 5-6 months before bottling. The brief maceration of the pressed grapes gives the wine its characteristic copper colour.