A blend of Arneis, Pinot Grigio and Trebbiano. These three Northern Italian varieties were planted by the De Bortoli family, some more than 50 years ago, on their estate at Bilbul. All three were harvested, pressed and placed in tank together for one day, allowing the juice to settle prior to fermentation. Fermentation lasted eight days, with the resulting wine left in tank on lees for five months to let the armoas and textures blend together. This wine is suitable for vegans.
Vaguely aromatic with freshly cut straw and nougat notes. Aromatic, firm and crisp palate with sweet-spiced bosc pear flavours. Dry / Medium Bodied