Cantina di Castelnuovo del Garda

Cantina Castelnuovo Terre di Castelnuovo Pinot Grigio Rosé 2023

DOC Delle Venezie, Veneto, Italy

100% Pinot Grigio | 12% ABV


We are delighted to offer this Italian Rosé wine from the region of Veneto made with 100% Pinot Grigio grapes. Grown in morainic hills with a soil of calcareous and clayey origin, this wine is aged in steel for a period of 3 months. This Pinot Grigio is perfect to accompany fish dishes, both hot and cold.

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It displays a very light rose colour. On the nose it is delicate and fruity. On the palate, it is fresh with raspberry notes.

Service: Serve between 8 - 10°C.

Food Pairing: Perfect in combination with fish
dishes, both hot and cold. Tomato-based fish sauces go well with this Pinot Grigio, which thanks to its acidity is also ideal for greasier fish such as tuna and salmon.

Winemaker Alberto Marchisio studied oenology in Alba (Piemont) and gained experience in wineries in Piemonte and the Veneto region. He has been the head of the winemaking team at Cantine Vitevis since 2012.

Part of Vitevis, a group of 4 cooperatives based in Veneto, the Cantina di Castelnuovo del Garda, founded in April 1958, is located in the town of Castelnuovo del Garda along Lake Garda. Originally with 11 members, it now boasts over 200 contributors cultivating approximately 1,000 hectares of vineyards. The estate spans the hilly southeast region of Lake Garda, primarily within the DOCG areas of Bardolino, Custoza, Lugana, and Bardolino Superiore. Covering municipalities such as Castelnuovo del Garda, Sona, San Giorgio in Salici, and more, the territory yields around 13,000,000 kilos of grapes from moraine soil. The vineyards are trellis or espalier trained, with a density ranging from 3,300 to 4,000/5,000 plants per hectare.

The 700 hectare vineyards are located in the flat and foothill area between Verona and Vicenza. Soil is mainly clay, and the age of vines ranges from 5 to 15 years old.

Rosé | Still | 75cl | 12% ABV | SO2 110 mg/L

Cellaring: Drinking well now.

Vinification: Grape harvest by machine, short maceration (8 hours) on the skins then soft pressing and then alcoholic fermentation at controlled temperature (16-18°C), ageing for 3 months in stainless steel vats, stabilization with cold, light filtration before bottling.

  • Vegan - Practising (Uncertified)

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