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Mirabello Pinot Grigio Rose
Mirabello Pinot Grigio Rose

Country of Origin: Italy

Region: Lombardia

Grape Varieties: Pinot Grigio 85%, Pinot Nero 15%

Alcohol by Volume: 12.5%

Food Matches: Serve chilled as an aperitif or to accompany salads, cold meats such as salami or smoked chicken or seafood dishes

Special Features: Vegan, Award Winner

2011 Vintage: Sommelier Wine Awards 2012 - Silver
2010 Vintage: IWSC 2011 - Bronze


Price: £6.64
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Tasting Notes: An easy drinking rose with hints of strawberry. A fresh, easy drinking wine with strawberry aromas and further red berries on the palate. A slight creaminess lends to mouthfeel and is followed by refreshing acidity.

Producer Details: Set up in 2003, Adria Vini is a winemaking venture jointly owned by Boutinot and Araldica Vini Piemontesi, the leading co-operative in Piemonte. All areas of production, from grape selection through to vinification, maturation, blending and bottling are meticulously overseen by Araldica's Claudio Manera and Lella Burdese. Working closely with growers and cooperatives, their aim is to produce a range of authentic, well-priced wines from local grape varieties. The mainstay of white wine production is Pinot Grigio, sourced from the Pavia region south of Milan, Friuli and the Veneto, with the addition of Prosecco, and Grillo and Catarratto wines from Sicily.
The reds come from mature, low yielding vineyards in Sicily, Puglia and Abruzzo, the source of some of Europe's most undervalued and characterful wines. Their most recent project has brought Cannonau and Vermentino from Sardinia to the portfolio.

In The Vineyard: Produced from grapes grown in the Pavia region of northwest Italy. The ripest grapes were selected from
mature hillside vineyards and hand harvested in early September. The extra ripeness allows the darkskinned Pinot Grigio grapes develop a pink tinge which is further enhanced by the addition of a small proportion of Pinot Noir grapes from the same vineyards.

In The Winery: The grapes were harvested at optimum ripeness together, and the skins left in contact with the juice for 12 hours at low temperature before gentle pressing. After a slow, cool fermentation in temperature controlled stainless steel tanks the wine was bottled young to preserve freshness and aromas. 

 
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