Winery TorosCollio Pinot Grigio
White wine
In the mouth this white wine is a .
This wine generally goes well with vegetarian, shellfish or mushrooms.
Taste structure of the Collio Pinot Grigio from the Winery Toros
Light | Bold | |
Dry | Sweet | |
Soft | Acidic |
In the mouth the Collio Pinot Grigio of Winery Toros in the region of Friuli-Venezia Giulia is a .
Wine flavors and olphactive analysis
Food and wine pairings with Collio Pinot Grigio
Pairings that work perfectly with Collio Pinot Grigio
Original food and wine pairings with Collio Pinot Grigio
The Collio Pinot Grigio of Winery Toros matches generally quite well with dishes of shellfish, vegetarian or mushrooms such as recipes of quick crayfish chicken, spinach and goat cheese quiche or flying with the wind of the seas.
Details and technical informations about Winery Toros's Collio Pinot Grigio.
Discover the grape variety: Negroamaro
Powerful, structured reds with an almost black inky hue, firm tannins and a solar dense palate, with intense aromas of ripe black fruits (blackberry, plum), tobacco, leather, Mediterranean herbs, spices, liquorice and balsamic notes with a signature bitter finish. Also made as structured rosés. Star of Salice Salentino DOC, Brindisi DOC and Squinzano DOC in Salento. Native Italian variety from Puglia; its name evokes its black colour and bitterness.
Last vintages of this wine
The best vintages of Collio Pinot Grigio from Winery Toros are 0
Informations about the Winery Toros
The Winery Toros is one of of the world's greatest estates. It offers 5 wines for sale in the of Friuli-Venezia Giulia to come and discover on site or to buy online.
The wine region of Friuli-Venezia Giulia
Italian benchmark of great whites of elegance and minerality. Emblematic Friulano with notes of fresh almond, pear and white flowers, taut Ribolla Gialla, precise Pinot Grigio, lively Sauvignon and balanced Chardonnay. Rare sweet Picolit (DOCG), saline Malvasia Istriana. Rising reds: fruity spicy Refosco, more tannic Pignolo and Schioppettino.
The word of the wine: Chaptalization
The addition of sugar at the time of fermentation of the must, an ancient practice, but theorized by Jean-Antoine Chaptal at the dawn of the 19th century. The sugar is transformed into alcohol and allows the natural degree of the wine to be raised in a weak or cold year, or - more questionably - when the winegrower has a harvest that is too large to obtain good maturity.
