This wine comes from the grapes of our most precious plot located on the top of mount San Biaggio, which has a north-east exposure. Copper hue with Brik red reflections, notes of strawberry and freshly picked tropical fruits. Full bodied, pronounced volume, good flavour and fragrant character. Very long, mineral, composed and balanced.
Our copper-hued Pinot Grigio was created from one of these high hill vineyards. The selection of the grapes is crucial for this product, as is the subsequent five-day cryomaceration, which is aimed at extracting the phenolic components that give this wine its extraordinary colour. Although it has a serious body and structure, we were also able to obtain a vast aromatic spectrum of fresh fruit and flowers, which makes this wine very complex, if not unique thanks to its impressive colour!
In accordance with our credo that a great wine is born on the vine, Perusini wine is produced only from the grapes of its own vineyard, all terraced on loam rock (known as Ponca in Friuli) in a splendid position, the vines closely planted in accordance with strict criteria. The in-depth research into native vines that has become a byword for our vineyard over three generations.
The Perusini vineyards are one of the 50 happy few listed by Luigi Veronelli in “I vignaioli storici” (The Italian Wine-growers Bible). Today the estate is run by Giampaolo’s daughter, Teresa, an art historian like her uncle, but also a keen cultivator who divides her time between her studies and running the estate together with her husband Giacomo de Pace and her three sons.
Pairing Suggestions: Perfect as an aperitif, ideal for fried fish dishes, stocafisso, lobster, grilled white meats, risotto with truffles, polenta, aged cheeses, gorgonzola etc.
Maturation: Before proceeding with the separation from the skin the temperature was raised so that fermentation began and the yeast activity protected the structure and colour of the product. This prevented the pleasant notes of strawberry and tropical fruit from being lost and oxidised during racking.The fermentation was then carried out at low temperature for 12 days so that our yeasts processed all the aromatic compounds naturally present in the grapes and developed that magnificent sensation of volume and tactile harmony that gives us this interpretation of a company cru.
