Santa Margherita was the first company to vinify the rosé grapes of Pinot Grigio in white. With this method, the must does not remain in contact with the skins, which would otherwise impart their rusty color. After gentle pressing, the must is fermented for 10-15 days at 18°C. After fermentation, the wine is stored at a controlled temperature of 15-16°C in stainless steel tanks until bottling. Pairings: Excellent as an aperitif, ideal at the table with seafood salads and first courses based on fish and shellfish. Perfect with white meats, boiled and grilled fish, and soufflés.
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Santa Margherita was the first company to vinify the rosé grapes of Pinot Grigio in white. With this method, the must does not remain in contact with the skins, which would otherwise impart their rusty color. After gentle pressing, the must is fermented for 10-15 days at 18°C. After fermentation, the wine is stored at a controlled temperature of 15-16°C in stainless steel tanks until bottling. Pairings: Excellent as an aperitif, ideal at the table with seafood salads and first courses based on fish and shellfish. Perfect with white meats, boiled and grilled fish, and soufflés.
