On the palate there is a slight bitterness from the skin contact which is pulled to the finish by weight and acid of the mid palate. Aromas of vermouth, orange blossom, snapdragon flower and green tea.
The skin fermented Pinot Grigio was fermented in a closed top fermenter. The grapes were destemmed and fermented on the skins using native yeast. We macerated it, on the skins, for 13 days prior to pressing. Once pressed off the skins the wine completes primary and malolactic fermentation in neutral French oak where it spends 6 months on the lees. It is bottled without fining.
Pairs well with Aian Cuisine. Traditional Japanese & Korean dishes such as fermented kimchi, soy beans, and wasabi.
Varietals: 100% Pinot Grigio