9% Alcohol & 90 Calories
Pinot Grigio is a variety that found its ideal habitat in the past in the Dolomite mountain ranges of Trentino, where it can express its potential to the full.
Ideal as an aperitif but also excellent complement to any vegetable-based Mediterranean dish, goat cheese and almonds, raw and oven-baked seafood including tuna, salmon or prawns.
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Description
Nove is a naturally low-calorie, low-alcohol wine.
A natural maturation process without artificial dealcoholisation results in a wine with ripe aromas and crisp flavours.
Thanks to the Alpine climate of our valleys, the natural sugar level tends to be lower. Some grapes, harvested earlier and in cooler areas, naturally have a lower potential alcohol content.
Lively aromas are favoured by sunny days, acidity is preserved by cool nights and - thanks to the Alpine breeze - the ripening of the grapes accelerates without increasing the sugar level.
The grapes are harvested between the last week of August and the first week of September and immediately destemmed and crushed and then soft-pressed. The must is then placed to ferment together with selected yeasts at a temperature of 16-18°C. At the end of the alcoholic fermentation, the wines are kept in steel vats on the lees and undergo repeated restirring until they are filtered and bottled.
Tasting Profile
- Light
- Full
- Low Tannin
- Tannic
- Sweet
- Dry
- Low Acidity
- High Acidity
Aroma:Peach, Pear, Stonefruit
Palate:Green Apple, Lemon Zest, Mineral
Food Pairings:
Fish
Poultry
Shellfish
Description
Nove is a naturally low-calorie, low-alcohol wine.
A natural maturation process without artificial dealcoholisation results in a wine with ripe aromas and crisp flavours.
Thanks to the Alpine climate of our valleys, the natural sugar level tends to be lower. Some grapes, harvested earlier and in cooler areas, naturally have a lower potential alcohol content.
Lively aromas are favoured by sunny days, acidity is preserved by cool nights and - thanks to the Alpine breeze - the ripening of the grapes accelerates without increasing the sugar level.
The grapes are harvested between the last week of August and the first week of September and immediately destemmed and crushed and then soft-pressed. The must is then placed to ferment together with selected yeasts at a temperature of 16-18°C. At the end of the alcoholic fermentation, the wines are kept in steel vats on the lees and undergo repeated restirring until they are filtered and bottled.
Tasting Profile
- Light
- Full
- Low Tannin
- Tannic
- Sweet
- Dry
- Low Acidity
- High Acidity
Aroma:
Peach, Pear, Stonefruit
Palate:
Green Apple, Lemon Zest, Mineral
Food Pairings:
Fish
Poultry
Shellfish
- Light
- Full
- Low Tannin
- Tannic
- Sweet
- Dry
- Low Acidity
- High Acidity
Peach, Pear, Stonefruit
Green Apple, Lemon Zest, Mineral
Fish
Poultry
Shellfish
