Pinot Grigio Skin 2015 Orange Wine Primosic

Fish and seafood soups, better with some tomato; spicy or sweet&sour dishes, typical of Asian cuisine; fantastic with grilled octopus on bell pepper sauce, or with a classic pasta Amatriciana.

The ripen grapes, manually harvested in crates, are destemmed and placed in open vats, where the fermentation begins thanks to indigenous yeasts, without using sulphites, with delicate punching downs. The must stays in contact with the skins for 6-7 days. After that, the must is separated from the skins and placed in Slavonian oak barrels (600 l) to continue the malo-lactic fermentation. The wine is aged in wood for several months. After the bottling, which takes place without sterile filtration, the wine is aged in bottle for several months.

The intense coppery color is due to the fermentation on the coppery skins of the Pinot Gris. The nose reminds violet, raspberry and red fruits. The palate is powerful, complex, with warm notes and red fruits; the finish is rich and mineral.