Slovenija
Sivi pinot
The color is quite deep, golden and indicates maturation and evolution. Although the primary aromas left the place with notes of flowers, dandelion honey, raisins and pine resin, the bouquet is unmistakably reminiscent of Pinot Gris.
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If ribula and EXTO (ex tokai) represent the floral and fruity part of the spectrum among our wines, Pinot Gris is from a completely different story. The color is quite deep, golden and indicates maturation and evolution. Although the primary aromas left the place for notes of flowers, dandelion honey, raisins and pine resin, the bouquet is unmistakably reminiscent of Pinot Gris.
It might take a few minutes to break through all the layers of aromas and for the bouquet to fully open and develop. Dry in the mouth, with wonderful complexity and depth of character, a hint of tannins and a very long finish. Pinot Gris walking on untrodden paths, untamed but civilized.
Pinot Gris is served chilled to 10 ° C. Due to its complex character, it goes well with greasy grilled fish such as mackerel, eel or carp, pasta with tomatoes and basil, eggplant dishes and also Asian cuisine.
It might take a few minutes to break through all the layers of aromas and for the bouquet to fully open and develop. Dry in the mouth, with wonderful complexity and depth of character, a hint of tannins and a very long finish. Pinot Gris walking on untrodden paths, untamed but civilized.
Pinot Gris is served chilled to 10 ° C. Due to its complex character, it goes well with greasy grilled fish such as mackerel, eel or carp, pasta with tomatoes and basil, eggplant dishes and also Asian cuisine.
Serving temperature
10 ˚C
Color
The color is quite deep, golden and indicates maturation and evolution.
Nose
Although the primary aromas left the place for notes of flowers, dandelion honey, raisins and pine resin, the bouquet is unmistakably reminiscent of Pinot Gris.
Taste
Dry in the mouth, with wonderful complexity and depth of character, a hint of tannins and a very long finish.
Eko
da
Vinification
Early morning harvest. Grapes are destemmed and put in a vinificator. After 6 h maceration, we press and put the wine in barrels, where it ages for 8 months on the lees.
Food pairing
grilled fish, pasta with tomatoes and basil, eggplant dishes, Asian cuisine.
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