Derived, like Pinot Blanc, from a bud mutation of Burgundy Pinot Noir, Pinot Gris owes its name to its characteristic copper color with ashen hues. Sometimes it is vinified with a short maceration on the skins of the must, to preserve the typical coppery hue, but usually, as in this case, it is preferred to vinify it in white (immediate separation of the skins from the must) to better bring out its qualities of finesse . It has a straw colour; ample bouquet, with hints of dry hay and walnut husk; dry, soft, fresh and harmonious flavour. Perfect with hors d'oeuvres, soups (barley and beans, frico and jota), egg-based dishes, fish, cold white meats, cured meats and fresh cheeses. Amazing value for money.
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