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 seventeen hectares, of which ten 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 near-by sea (which is approximately 30 km away) and the vicinity of the hills of Salta Caterina mitigates the climate of the area; creating an area that is breezy, sunny and less rainy than surrounding areas.
The vines are planted 60 quintals per hectare; using the unilateral guyot trellising system. The harvest is strictly manual. Ronco delle Betulle benefits from the special characteristics of a mixed soil made of marl, calcareous clay and sandstone including calcified sands, rich in mineral salts and nutritious elements which are precious to vines, making for high quality grapes and hence fine wines. This soil is referred to as “Ponca” and it originates back to approximately 50 million years ago.
Once in the cellar, the grapes are de-stemmed, 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 the lees for 5 to 6 months, is assembled and bottled the April following the harvest. The brief maceration of the pressed grapes gives the wine a characteristic copper colour.