Mirabello Pinot Grigio Rose

Tasting Note
Strawberry and bramble aromas lead on to delicate, yet juicy, red berry characters on the palate - with slight creaminess, and a crisp dry finish.

Producer Details
Set up in 2003, Adria Vini is a winemaking venture jointly owned by Boutinot and Araldica Vini Piemontesi, the leading co-operative in Piemonte. All areas of production, from grape selection through to vinification, maturation, blending and bottling are meticulously overseen by Araldica's Claudio Manera and Lella Burdese. Working closely with growers and cooperatives, the aim is to produce a range of authentic, well-priced wines from local grape varieties. The mainstay of white wine production is Pinot Grigio, sourced from the Pavia region south of Milan, Friuli and the Veneto, with the addition of Prosecco, and Grillo and Catarratto wines from Sicily. The reds come from mature, low yielding vineyards in Sicily, Puglia and Abruzzo, the source of some of Europe's most undervalued and characterful wines. 

In The Vineyard
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 to develop a pink tinge which is further enhanced by the addition of a small proportion of Pinot Noir grapes from the same vineyards.

In The Winery
The grapes were harvested at optimum ripeness together, and the skins left in contact with the juice for 12 hours at a 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.

Food Recommendations
Serve chilled as an aperitif or to accompany salads, cold meats such as salami or smoked chicken or seafood dishes.

Awards & Press
2011 Vintage: Sommelier Wine Awards 2012 - Silver
Vintage 2011: "Medium deep pink/orange in colour, this is quite light and fresh with great balance. 'The light tannins plus salty finish lift the wine and not only make it good as an aperitif, but also paired with charcuterie,' said Terroirs' Emilie Courtois, while The Glasshouse's Sara Bachiorri was thinking seabass or salads with prawns – 'but not too much sauce'." Sommelier Wine Awards 2012