Santa Margherita Pinot Grigio

Temptingly intense, whistle-clean walts of citrus, pears and apples, followed by a crisp, refreshing palate, make Pinot Grigio-Valdadige a wine of great personality and versatility. Excellent as an aperitif and ideal at table with seafood salads, pasta or rice with fish and shellfish, tasty soups or white meats.

Please drink responsibly: The UK Chief Medical Officers recommend adults do not regularly drink more than 14 units per week

Wine of Valdadige, Italy

Italy

Serve cool at 8-10°C.

Bottle

Full Product Name:
Pinot Grigio - White Italian Wine

Contains Sulphur Dioxide/Sulphites

Santa Margherita

Santa Margherita S.P.A.,
Fossalta Di Portogruaro,
Italia.

www.santamargherita.com

Santa Margherita was founded in 1935 by Count Gaetano Marzotto. As a sign of the importance, the Count gave this new company the name of his beloved wife, Margherita. In 1961, our enologists had the smart idea of extending the techniques of white wine vinification to the finest Pinot Grigio grapes (with rust-colored skins), first from the Alto Adige then from Trentino, avoiding contact between skins and must, so that the wine maintains intact all of its potential in terms of fruit and fragrances.

Santa Margherita Wine Group

Pinot Grigio

2015

Agriculture in the Adige Valley is of very high quality. The Province of Trento, on the border with the Province of Verona, offers wide valleys and gravelly soil rich in minerals thanks to the flooding of the River Adige. A little further north, in the Province of Bolzano, the landscape is tighter, with steep slopes and narrow valleys. The wines from this area - due to the soils and to the differences between day and night-time temperatures - stand out thanks to their freshness and the richness of aromas.

Temptingly intense, whistle-clean walts of citrus, pears and apples, followed by a crisp, refreshing palate, make Pinot Grigio-Valdadige a wine of great personality and versatility

12.5

9.38

Santa Margherita Spa

Excellent as an aperitif and ideal at table with seafood salads, pasta or rice with fish and shellfish, tasty soups or white meats. Serve cool at 8-10°C

Following a soft pressing, the must ferments for 10 days at 18 °C (64°) off the skins. Once the fermentation is over, the wine stays on its lees at a controlled temperature of 15 - 16 °C (59 - 61 °F) in stainless steel tanks for at least 3 months until it is time to bottle.