About this wine
Grapes
The Pinot grapes are carefully selected.
Vinification
The must is gently pressed and undergoes primary fermentation at 10 °C. A 40-day second fermentation follows, using the Martinotti method.
Ageing
The wine rests for a further three months under temperature-controlled conditions in Gancia’s cellars.
Label / history
Gancia launched the Pinot di Pinot range in 1980 to create light, delicate aperitifs.
