Pinot Gris

At the cellar

The brief skin contact maceration of 6 to 12 hours is followed by low temperature, long and controlled fermentation. The absence of any malolactic fermentation retains the freshness and subtle aromas of this grape variety.

Notes

Golden-yellow colour with subtle orange hues and a bouquet of ripe fruits (quince, pear). In the mouth it is rounded, mineral and has incredible complexity and persistency.

Pairing

- Exotic dishes and curries
- Mushroom dishes, such as cassoulet
- Desserts such as fruit tarts

Did you know ?

Pinot Gris and Pinot Blanc are mutations of Pinot Noir that have lost their original colour. It is also known as “Malvoisie” by our neighbours in the Valais.