This is a classic “Ramato” style of Pinot Gris or Pinot Grigio. Grapes are de-stemmed and macerated (skin contact) in a plastic tub for 4 weeks with punch down two to three times per day. We then press, and the juice is poured into French oak barrels (225l) where the fermentation is finished (+/- 30 days). It remains in barrel for a minimum of 11 months. In the meantime and if necessary, we will rack twice. Before we bottle the wine, we put it in steel tanks for 20-30 days. This allows us to confirm the wine is okay, and we can also allow the sediment to fall to the bottom. Normally, and if the vintage is good, we don’t add any sulfur. This Sivi Pinot has 44g/l of naturally occurring sulfur. 12.5% Alcohol.
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