Busa da Lele - Skin Contact Pinot Grigio
Certified organic Pinot Grigio grapes are crushed and left on skins. They are left for a few hours and then separated from the pomace.
- About the Winemaker
- Tasting Notes
- Pairings
In a little corner of Murano, the glass making island of Venice, Italy, is this restaurant with the freshest fish and homemade pasta. This is their house wine and their private label depicting the owner, Lele. This Pinot Grigio with the traditional yellow gold color, perfect acidity and flavours of citrus is a wonderful remainder of lunches on warm summer days in Venice!
Originating in Burgundy, this vine was brought to Italy by a Piedmont wine grower who first began cultivating it in the zone around Alessandria and Cuneo around the year 1820. It was introduced into the Lison Pramaggiore D.O.C. region in the mid- 1900s.
Yellow gold in color, when young it has a pleasant fruity aroma and with the passing of time takes on a bouquet reminiscent of fermented hay, walnut hull and toasted almonds. It should be drunk young, within the year produced.
It is a fine aperitif and excellent with lean hors- d’ouvres, soups, egg dishes and fish-based dishes. It is suggested to drink the Pinot Grigio when young, preferably within the vintage year.
About the Winemaker
In a little corner of Murano, the glass making island of Venice, Italy, is this restaurant with the freshest fish and homemade pasta. This is their house wine and their private label depicting the owner, Lele. This Pinot Grigio with the traditional yellow gold color, perfect acidity and flavours of citrus is a wonderful remainder of lunches on warm summer days in Venice!
Originating in Burgundy, this vine was brought to Italy by a Piedmont wine grower who first began cultivating it in the zone around Alessandria and Cuneo around the year 1820. It was introduced into the Lison Pramaggiore D.O.C. region in the mid- 1900s.
Tasting Notes
Yellow gold in color, when young it has a pleasant fruity aroma and with the passing of time takes on a bouquet reminiscent of fermented hay, walnut hull and toasted almonds. It should be drunk young, within the year produced.
Pairings
It is a fine aperitif and excellent with lean hors- d’ouvres, soups, egg dishes and fish-based dishes. It is suggested to drink the Pinot Grigio when young, preferably within the vintage year.