Take It To The Grave Pinot Grigio

Made from Pinot Grigio, Take It To The Grave Pinot Grigio is born at the foot of the Australian Alps, 750 metres above sea level, in Tumbarumba, New South Wales (Australia). Because of the altitude, ripening is late and yields are low, but the fruit is of superior quality. The grapes are harvested by hand early in the morning to preserve their natural acidity and, once they reach the winery, the whole bunches are pressed to limit skin contact and use only the juice from the first portion. Fermentation takes place at a controlled temperature in stainless steel tanks and then the wine is aged for 6 months on lees before being bottled.