Mirabello Pinot Grigo Rose 6 bottle case

Mirabello Pinot Grigo Rose 6 bottle case

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Mirabello Pinot Grigo Italian Rose, An fresh and appealing style of Pinot Grigio rose from the Pavia zone of north-west Italy.

Mirabello Pinot Grigo Italian Rose . A lively rose with delicate aromas of red berries and a palate of lush, summer fruits.

The addition of early-harvested Pinot Noir grapes and gentle pressing give a delicate salmon pink colour and subtle red berry fruit.

Produced from grapes grown in the Pavia region of northwest Italy. The ripest grapes were selected from mature hillside vineyards and hand harvested in early September. The extra ripeness allows the dark-skinned Pinot Grigio grapes develop a pink tinge which is further enhanced by the addition of a small proportion of Pinot Noir grapes from the same vineyards. The grapes were harvested at optimum ripeness together, and the skins left in contact with the juice for 12 hours at low temperature before gentle pressing. After a slow, cool fermentation in temperature-controlled stainless steel tanks the wine was bottled young to preserve freshness and aromas.

12% | 6 x 75cl | Screwcap
Pinot Grigio 85% , Pinot Nero 15%
Vegetarian, Vegan

Stocked stored in our warehouse in Derbyshire, we deliver to all of the UK. All prices include the VAT and duty

Harvesting time is established by means of tests which measure the degree of ripeness of the bunches. After an accurate selection carried out in the vineyard, the grapes are destalked, crushed and the must including the skins is immediately cooled to around + 8 °C. Before pressing, 12 hours’ cold (+ 8 °C) maceration is carried out in total absence of air in order to encourage extraction of the aromas from the skins. It is precisely during this stage of the winemaking process that the rose colour also occurs. Once maceration has been completed, the crushed grape mass is softly pressed using bladder presses and the must fermented in stainless steel at a temperature of around 18°C. There follows a period of refinement in stainless steel before second fermentation takes place which lasts for approximately 2 weeks, followed by 8 weeks of ageing on the lees with daily stirring and then a further 2 weeks in bottle, before release