Dec 27, 2009
Bressan Mastri Vinai Part III – 2004 Pinot Grigio
Soil composition: Calcareous mineral base, cost with high presence of iron sesquioxides. Such geological characteristics, clinic associated with this scarce endowment of organic and other nutritional elements, search forces the vines to a slow vegetative growth, resulting in an extremely low production, with an overall benefit to the MACRO and MICRO components of the grapes, and therefore the wines.
- Total surface area: 1.41 HA
- Planting year: 1990
- # of vines/HA: 4630
- Sun exposition: Southern, with rows oriented NORTHWEST-SOUTH
- Harvest: Physiologically correct, by hand
Wine making: Grapes are de-stalked and soft-pressed, with cold decanting of the must and the total elimination of the entire part decanted. 20-25 days cold fermentation. Subsequent slow fermentation of the fine lees in stainless steel tanks; then aging for 12-15 months before bottling. Bottles are placed in groups of 500 in large chests that are then stored in temperature controlled warehouses for additional aging.
- Alcohol content: 13%
- Total acidity: 5.20 g/l
Date tasted: Saturday December 26th, 2009 12:02 (PM)
Appearance: “Ramato” – Copper-like color, but perhaps a bit lighter than the Verduzzo Fruilano with a tad more brownish tinge. Medium plus intense glow.
Nose: Less intense than the Verduzzo Fruilano and more “feminine”. Fresh apricots and orange peel. Hints of star anise and mineral. Medium complex
Palate: Medium intense wine with orange citrus, hints of apricot, star anise and mineral. Well-integrated alcohol, very fresh and drinkable. Very mild tannins, medium plus acidity with a long, mineral, fresh finish. One of the best Pinot Grigio’s I have ever tasted, if not the best.
Drinking very well now, but can be stored up to 5 years in my opinion. Another winner from Bressan…
