Pure/Ca’Tesore

Rather than following the standard route of sourcing from the widely known group of Italian ‘bottlers’, we have developed a wonderful source of supply from a family owned estate in the area of Caprino Veronese, situated in the foothills of the Italian Alps 10km east of Bardolino. There is a quid pro quo however – we get wonderful estate grown fruit with a hand in the style of wine we want producing, but we don’t name the winemaker or the estate. That’s a fair deal! The 140ha estate is located at the foothills of the Alps and in close proximity to Lake Garda, which creates a unique microclimate with great temperature exchange between day and night during the harvest time. The soils and vineyard elevation also play roles in shaping the flavors and aromas of the grapes grown here. The Pinot Grigio grapes are carefully picked by hand in mid-August, when the grapes are very crisp and have the perfect level of acidity. They are destemmed and very gently pressed in a pneumatic press. Prior to fermentation the juice is chilled to allow a natural separation of the sediment. After racking, selected yeasts are added to initiate the alcoholic fermentation. Fermentation takes place in temperature controlled conditions of 18°C in stainless steel tanks for approximately 10 -15 days and then post fermentation the wine is left on its fine lees.

In the glass we get classic rosé aromas, light strawberry, bright raspberry and the palate is lean, crisp and fresh. The finish is light and fresh.

Works very well with bruschetta with parma ham and fresh pesto.

A Classic lighter style dry rose, made with the summer in mind. Machine picked grapes, delivered to the winery within 2 hours of picking to minimise oxidation, then the grapes are chilled to stop any wild yeast action, before crushing and fermentation is inocculated in steel tank. Pinot Grigio's natural skin colour, a mottled orange/ autumn pink leaches colour into the clear juice over a period of approx 12 hours, at which point the now pink juice is run into a clean tank and continues fermenting until finished - about 4 weeks, then bottled