Collio Pinot Grigio DOC RUSSIZ SUPERIORE
| Sommelier score | 91/100 | 2024 |
| 2 Bicchieri gambero rosso |
|
2020 |
| 4 Grappoli AIS |
|
2020 |
| Winery | RUSSIZ SUPERIORE - MARCO FELLUGA |
| Denomination | Collio Doc |
| Vintage | 2023 |
| Grapes | 100% Pinot Grigio |
| Alcohol content | 13,50% |
| Cl | 75cl |
| Sulfites | Contains sulphites |
| Code ICQRF | GO/312 |
| Winery headquarter | RUSSIZ SUPERIORE - Capriva del Friuli (GO) - Via Russiz, 7 |
| Bottle size | Standard bottle |
| Combination | Steamed fish Hors d'oeuvres, Warm fish appetizers, Risotto with seafood, Mixed fried fish, Tartare-fish carpaccio, Sushi-sashimi, Aperitif, Hard cheese |
| Region | Friuli Venezia Giulia (Italy) |
| Style | Medium-bodied and fragrant |
| Wine list | Pinot Grigio |
From the vinification of 100% Pinot Grigio grapes, one of the most important vines cultivated in Collio since the second half of 1800 and today one of the most common white berried varieties of the region. The origin of the vines lies in the area of Russiz Superiore-Capriva del Friuli. Altitude: between 80 and 200 meters above sea level. The vinification and subsequent fermentation after harvesting the grapes requires that they are separated from the stalk. The juice and pulp undergo a cold maceration, then a slight pressing that allows the separation from the skins. About 15% of the must is fermented in oak casks, the remaining in steel tanks. Finally the aging of the wine that is left to rest about eight months on the lees and then in the bottle.
Characteristics of this white wine
The appearance of the wine has a golden yellow color with coppery nuances of varying intensity. The perfume: Pronounced scents of fruits with white pulp such as apple and scents of broom. The taste is characterized by an elegant fruity, it becomes full-bodied and well structured with a perfect balance between acidity and sapidity that leads to a very persistent finish. Full correspondence taste smell.
Suggested food pairings while tasting this white wine
An excellent wine with all fish dishes. It goes very well with herbal risottos and all first courses and fresh cheeses. The optimal serving temperature is 8 ºC.
