The hand harvested fruit was immediately whole cluster - pressed into stainless steel tanks and allowed to cold settle for 48 hours. Fermentation was conducted in a combination of stainless steel tanks and neutral oak barrels. Afterwards, the young wine was held on the lees and stirred regularly to add complexity and texture.
The 2012 Manzoni Pinot Gris has lovely aromas of mandarin orange, brioche, and apple that are lifted out of the glass by ripe acidity. In the mouth, the texture given by the lees stirring and extended aging is unctuous and mouth filling. The flavors on the palate are rich and more akin to the wines of Alsace than typical North American or Italian Pinot Grigio. Apple, pear and citrusy notes blend nicely and the bright a
...more... cidity keeps the wine clean and fresh on the finish
