Collio-Pinot-grigio-Mongris

mongris

Appellation: Doc Collio

Alcohol: 13%
Residual sugar: 1 grams/liter
Total acidity: 5.4 grams/liter
Bottle sizes: 750 ml
PRICE PER BOTTLE IF PURCHASED IN A CASE: $22.15

 

From Gradisca d’Isonzo, at the heart of some of the best grape-growing areas in Friuli Venezia Giulia, comes this delightful, fresh and easy-going white wine. The 2014 Collio Pinot Grigio Mongris is a simple expression, made even simpler due to the difficult growing conditions in this vintage. Yet the wine still delivers ample zest and crispness that adds a kick of extra energy and intensity. It shows characteristic tones of cut grass and honeydew melon with a very approachable personality. Subtle tones of natural rubber and dried sage add an interesting signature to the finish.

Robert Parker

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Product Description

StampaProduction Area:
Villages of Farra d’Isonzo (elevation: 80 m above sea level), San Floriano
(elevation: 250 meters above sea level) and Cormòns (elevation: 80 m above sea level), in the
Collio DOC.
Grape Varietals:
100% Pinot Grigio. It arrived in Friuli Venezia Giulia over 150 years ago and
is now considered an indigenous grape. Today, it is one of the region’s most widely planted
white grapes.
Type of Soil:
The Collio’s hilly terrain, formed during the Eocene period, is composed of layers
of sandstone and loam rock (limestone and clay) that were once the ocean floor. Today the sea,
which is about twenty kilometers (12 miles) away, and the nearby Alps send afternoon breezes
over the vineyards, cooling the grapes after a warm day of sun. Proximity to mountains and sea,
along with the mineral-rich but poor soils, create the ideal situation for producing complex, wellstructured
wines that are very age-worthy. These soils are impermeable so rainwater flows off
their surface, producing little erosion and preventing standing water.
Vine Training System: Guyot.
Plant Yield: About 1.5 kilograms per plant.
Harvest: All hand picked at the end of August/beginning of September
Winemaking:
After harvesting the grapes are separated from the stalks. The must and pulp
undergo a cold maceration on the skins followed by a light pressing to separate the skins.
Fermentation takes place in stainless steel temperature controlled tanks.
Aging:
The wine thus obtained is left to refine some months on the lees before being bottled.
Tasting Notes: Golden yellow in colour, often with copper tones. It has an intense and
immediate bouquet with pronounced hints of acacia flowers, broom and apple. In the mouth it
is elegantly fruity and becomes full bodied, well-structured and has a remarkably long finish.

Pinot Grigio Marco Felluga