Corte Giara Pinot Grigio 2019 (Italy)

Corte Giara Pinot Grigio 2019 (Italy)Dry style Golden apple Floral notes Tangy & satisfying Straw yellow in colour. Light and delicate on the nose, characterised by a subtle elegant floral nuance followed by hints of golden delicious apples and distinctive vegetal notes. Dry and medium bodied, the palate faithfully reflects the nose, being tangy and satisfying, while at the same time simple and exceedingly enjoyable. Harvest 2019 began in mid September and ended in mid October, returning

• Dry style
• Golden apple
• Floral notes
• Tangy & satisfying

Straw yellow in colour. Light and delicate on the nose, characterised by a subtle elegant floral nuance followed by hints of golden delicious apples and distinctive vegetal notes. Dry and medium-bodied, the palate faithfully reflects the nose, being tangy and satisfying, while at the same time simple and exceedingly enjoyable.

Harvest 2019 began in mid-September and ended in mid-October, returning us to a more ‘classic’ harvest schedule than in recent years. Overall it was a vintage characterized by a mild winter. Temperatures fell to below 0°C on just a few nights in January, whilst peaks of 10°C were recorded both in early December and in early January. The soils were therefore still ‘workable’, so and we took the opportunity to aerate them with some superficial subsoil tilling. Between the end of March and the beginning of April, temperatures settled above 10°C and the vine’s new vegetative cycle began. The absence of significant rainfall during budding considerably reduced the impact of the main pathogen: downy mildew. In May, the scenario changed abruptly, with the advent of considerable wet weather and very low, practically winter-like temperatures. One need only think, for example, of the poor year for olive trees. The real difference came with the summer, especially in our hillside and upperhillside vineyards, where temperatures remained below 30/32°C. This is also why we expect wines with exceptional finesse and elegance.

Food Pairing: Try with mixed grilled fish, peppered mussels and clams, sea bass baked in salt, Valencian paella, baccalà (creamed salt cod), chicken salad, nuts and exotic fruit. Best served at 10°C (50°F).