ORGANICALLY FARMED/BIODYNAMIC
This Pinot Bianco comes from the mountainous Alto Adige region of northern Italy, a key place for the variety like Germany and Alsace are, just with a bit more of Mediterranean influence. For the 'Eichhorn' bottling, Manincor uses moderately-sized oak barrels to ferments and age (9 months), rounding out the texture and aromas. The wine gradually opens to show ripe, mouthwatering apple and springtime blossoms. The firm acidity creates a sensation of stony minerality at the core, surrounding by a medium-bodied weight and the creamy-chalky texture of barrel- & lees-aging. Dry and savory-tinged citrus and apple taper off on the finish. A fantastic expression of Pinot Blanc as an aperitif, or with delicate fish dishes, tangy cheeses, and a wide variety of vegetable dishes (as usual, just avoid dishes driven by spice, vinegar or sweetness).
"A layered pinot blanc that’s complex and vibrant, with cream, flint and citrus aromas. Light- to medium-bodied, it is full of energy and almost tingling acidity. Savory finish." - JAMES SUCKLING
Vegan.
This Pinot Bianco comes from the mountainous Alto Adige region of northern Italy, a key place for the variety like Germany and Alsace are, just with a bit more of Mediterranean influence. For the 'Eichhorn' bottling, Manincor uses moderately-sized oak barrels to ferments and age (9 months), rounding out the texture and aromas. The wine gradually opens to show ripe, mouthwatering apple and springtime blossoms. The firm acidity creates a sensation of stony minerality at the core, surrounding by a medium-bodied weight and the creamy-chalky texture of barrel- & lees-aging. Dry and savory-tinged citrus and apple taper off on the finish. A fantastic expression of Pinot Blanc as an aperitif, or with delicate fish dishes, tangy cheeses, and a wide variety of vegetable dishes (as usual, just avoid dishes driven by spice, vinegar or sweetness).
"A layered pinot blanc that’s complex and vibrant, with cream, flint and citrus aromas. Light- to medium-bodied, it is full of energy and almost tingling acidity. Savory finish." - JAMES SUCKLING
Vegan.
