Mandoleto Pinot Grigio 2023 (Italy)

Mandoleto Pinot Grigio 2023 (Italy)"Its finely fragrant on the nose, with green apple, fig, fresh pear, and subtle spice aromas. The palate delivers a linear mouthfeel and delicate texture, well supported by crisp acidity. It finishes mouth watering and delightfully drinkable. At its best: now to 2027" Sam Kim, Wine Orbit The 2023 Mandaleto Pinot Grigio shows bright aromas of green apple, pear, and citrus with subtle hints of white peach and almond. The palate is fresh and crisp,

"It’s finely fragrant on the nose, with green apple, fig, fresh pear, and subtle spice aromas. The palate delivers a linear mouthfeel and delicate texture, well supported by crisp acidity. It finishes mouth-watering and delightfully drinkable. At its best: now to 2027" Sam Kim, Wine Orbit

The 2023 Mandaleto Pinot Grigio shows bright aromas of green apple, pear, and citrus with subtle hints of white peach and almond. The palate is fresh and crisp, delivering lively acidity and clean, elegant fruit flavors with a smooth finish.

Mandoleto is a collection of modern wines matched to the ideal Italian region, identified over thousands of years of trial and error. Mandoleto is named in honour of the Mandorlo (Almond) tree that grow alongside the vines on the steep hillsides. Each spring the Mandorlo flower, bringing a touch of beauty to the harsh landscape.

The 2023 vintage in Veneto was marked by challenging weather conditions, including excessive rainfall in spring followed by periods of drought, which affected yields but not overall quality. Despite these difficulties, warm and stable conditions in late summer and early autumn allowed grapes to ripen fully, resulting in concentrated and balanced wines across the region.

Sourced from higher al􀀀tude vineyards north east of Verona. The fruit is later ripening and picked early in the morning to preserve natural acidity and freshness. The vinification is quick and precise with fermentation in temperature-controlled stainless steel tanks before maturation lees for three months to build depth of flavour.