Summary

A crushed fruit fermentation wine, usually fermented in neutral vessels at cool white fermentation temperatures, to retain aromatics. These wines may or may not be fermented to dryness and hence may have some residual sugar. Pre-fermentation skin contact is common for additional aromas and texture but malolactic conversion is avoided. Maturation usually occurs in neutral vessels and may incorporate lees ageing, but for freshness rather than aromatics or texture.

Key Varietals

• Pinot Gris