IL Palu Pinot Grigio

The must is not left on the skins to avoid  acquiring their rust-red colour. After soft-pressing the must is left to ferment for about 15-20 days at a low temperature between 15°-17° C. in stainless steel vats . The wine is then stored at 18°-20° C. in special stainless-steel tanks until bottling.

It has straw colour and also an ample, lasting fruity bouquet. The palate is dry, soft and well balanced, due to its full body.

Excellent with fish soups, grilled fish and courses based on mushrooms.

Perfect match with lasagne made with sepia ink and prawn sauce.