Production area: Grapes harvested in the Garda area, from vineyards planted on the alluvial soils of the moraine hills, east of Lake Garda.
Grape varieties: Pinot Grigio (100%).
Yield: 100 kg of grapes yield 65 litres of wine.
Ageing: In stainless steel tanks.
Refining: About 3 months in the bottle.
Alcohol 12.5% vol.
Total acidity 5.5-6‰.
Dry extract 22-23‰.
Sensory impressions: A delicate, pale yellow with fascinating silvery hues, it has a fine and harmonious nose offering citrus notes of bergamot and grapefruit, tropical fruit, pineapple in particular, with hints of dry herbs and thyme. The palate has a good texture, very fresh and pleasantly acidic with its touch of lime, that leaves a very sapid, almost marine impression in the mouth. The finish is long, clean, coherent with the nose and induces to take another sip.
Serving temperature: 8-10° C.
Recommended food pairings: Pinot Grigio Le Calderare is already very enjoyable soon after bottling, when it pairs perfectly with light, freshwater fish recipes featuring trout, European whitefish or white-clawed crayfish. It ages well for up to 3 years, becoming increasingly complex as the time goes by, and better suited for more challenging dishes, such as risotto with perch.
Longevity: 2-3 years.