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Item ID: WS-CAL2005PINGC
Type: White
Region: Italy
Retail price: $18.00
Your price: $9.99
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PINOT GRIGIO WINE - CALDARO ALTO ADIGE PINOT GRIGIO CLASSICO SUNFLOWER 2005 750 ML - ITALY

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Pinot Grigio wine from Italy is the considered the best. This delightful Caldaro Alto Adige Pinot Grigio Classico 2005 with the Sun Flower label is lively, fruity, fresh and well structured. Brilliant yellow reflections welcome you into a fruit-dominated nose, with overtones of pineapple, banana and ripe pears. It is medium-bodied with a juicy, crisp quality. With a long dry finish that includes ripe notes of rich fruit, this Pinot Grigio wine is perfect alone or with a light meal.

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Viticoltori Caldaro was founded in Alto Adige in 1906 with a focus on quality. In the 1980's, viticulture in Kaltern experienced a revolutionary change when the consumer's demand for higher quality increased. As a result, yields were reduced and the average annual production was cut in half. Caldaro quickly improved wineries in his region. Currently, Caldero receives a very impressive list of awards including consistently high ratings from Wine Spectator as well as Gambero Rosso. Today, Caldaro is part of a 410 member cooperative which is commonly counted among the best and most quality oriented wineries in Italy.

RATINGS: 89 Points - Wine Spectator
"Intense aroma of white peach, full bodied with good acidity and a long finish."

CALDARO Pinot Grigio (Sun Flower)
Vintage: 2005
Grape: 100% Pinot Grigio
Region: Trentino - Alto Adige
Alcohol Percent: 13%
Aging: 4 month fine lees/stainless steel
Production: 4,000 cases
Made from 100% Pinot Grigio grown in the higher altitude, steep vineyards in Alto Adige.
With low yields along with handcrafted winemaking techniques, this wine is of exceptionally high quality and a hallmark from the Caldaro cellar. All the Pinot Grigio is harvested in prime condition and a perfect state of ripeness. Cool night temperatures have a positive effect on the aroma and freshness of the wines. After a fresh pressing, natural must clarification, fermentation at a controlled temperature of 18�C, then a 4-month aging on the fine lees in stainless steel.

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