Tiamo Wines
2011 Organic Pinot Grigio
Veneto, Italy
Made from organic grapes
Vineyards
The Veneto region is ideally suited for the Pinot Grigio grape, where the particular composition of the hilly soil, the exposition to sun, the frequent rains and the constantly mild temperature between April and October combine to provide the best conditions. The grapes for Tiamo Pinot Grigio are produced from a 12 hectare, certified organic vineyard in this region, near the town of San Polo di Pave, in the heart of the fertile Treviso countryside. The vines are densely planted in the Guyot method at 4,500-5,000 vines per hectare with an average age of 20 years that yield about 11 tons per hectare (4.4 tons per acre) or 80 hectoliters per hectare.
- Soils: clay and sand
- Exposure: South East
- Average altitude: 200 meters above sea level
- Harvest: Handpicked at beginning of September
- Rainfall: 1,000 mm per year, mainly from November–February
Vinification
After gentle pressing of the grapes and clarification of the must, primary fermentation takes place in temperature controlled stainless steel vats at 16°C (60°F) for 15 days. After fermentation is complete, the wine is stored at 17–18°C (63°F) until bottling.
Grape Variety
Pinot Grigio is a mutated clone of Pinot Noir whose skin, instead of a red color, has a greyish hue—thus the name Grigio, Italian for grey. Originally from France, where it is known as Pinot Gris, the grape was taken to Italy where it thrives in the hillside vineyards of the Veneto region of Northeast Italy, producing a crisp, light, dry wine with pronounced fruity and floral aromas and flavors.
Winemaker
Mr. Federico Riolfo
Technical Analysis
- Total Acidity: 5.1 g/l
- Alcohol: 12%
- Residual Sugar: 3.5 g/l
Tasting Notes
- Color: Light straw yellow
- Aroma: Fresh and rich fruity aromas of apple and pear with a hint of citrus fruit that fade into the floral bouquet
- Palate: Fresh and fruity, very clean and crisp
Food Pairing
Tiamo Pinot Grigio pairs well with a wide array of lighter cuisine, especially fish, shellfish, poultry, pastas in cream sauce and softer cheeses. It’s also an ideal aperitif. Ideally serve at 10–12°C, about 50–54°F.
UPC:8-004006-002954