The Unterebner Pinot Grigio Alto Adige DOC 2019 from Cantina Tramin is a white wine that takes its name from the farmhouse overlooking its vineyard. It is a Pinot Grigio of great character, long and enveloping, among the best Italian interpretations of the grape variety. Grape Varieties: 100% Pinot Grigio. Vineyards: vines up to 30 years on soils rich in calcareous gravel and clay, with porphyry rock at 400-600 m a.s.l. Harvest: mid-September. Winemaking: the grapes are picked entirely by hand and placed in small containers that keep them intact. Slow fermentation at controlled temperature (18-20°C) in wooden barrels and partially in Tonneaux, where malolactic fermentation also occurs. Must racking through natural sedimentation. Aging: aging in large wooden barrels (30-40 hl) and a small part in Tonneaux, always in contact with the yeasts until the end of August. After bottling, the wine is left in the bottle for a minimum of 3 months for further maturation, bringing the total aging period to a minimum of 14 months. Total acidity: 5.8 g/l. Residual sugars: 1.6 g/l. Aging potential: 7 - 10 years. Alcohol Percentage: 14% vol.
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The Unterebner Pinot Grigio Alto Adige DOC 2019 from Cantina Tramin is a white wine that takes its name from the farmhouse overlooking its vineyard. It is a Pinot Grigio of great character, long and enveloping, among the best Italian interpretations of the grape variety. Grape Varieties: 100% Pinot Grigio. Vineyards: vines up to 30 years on soils rich in calcareous gravel and clay, with porphyry rock at 400-600 m a.s.l. Harvest: mid-September. Winemaking: the grapes are picked entirely by hand and placed in small containers that keep them intact. Slow fermentation at controlled temperature (18-20°C) in wooden barrels and partially in Tonneaux, where malolactic fermentation also occurs. Must racking through natural sedimentation. Aging: aging in large wooden barrels (30-40 hl) and a small part in Tonneaux, always in contact with the yeasts until the end of August. After bottling, the wine is left in the bottle for a minimum of 3 months for further maturation, bringing the total aging period to a minimum of 14 months. Total acidity: 5.8 g/l. Residual sugars: 1.6 g/l. Aging potential: 7 - 10 years. Alcohol Percentage: 14% vol.
