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These Pinot Grigio grapes were discovered in northern Italy’s Veneto region, where hillside vineyards sit 750 feet above sea level on well-drained, mineral-rich, volcanic basaltic rock and calcareous clay soils. Hand-harvested grapes are treated gently, from handpicking to the pneumatic press, followed by three weeks of cold fermentation. The wine sees no oak and does not undergo malolactic fermentation, in order to maintain fresh acidity and prominent varietal character.