Masut da Rive
Isonzo Pinot Grigio 2025
| Denomination | DOC Friuli Isonzo Pinot Grigio |
|---|---|
| Size | 0,75 l |
| Alcohol content | 13.0% by volume |
| Area | Friuli-Venezia Giulia (Italy) |
| Grape varieties | 100% Pinot Grigio |
| Aging | Following alcoholic fermentation at a controlled temperature, it remains in contact with the fermentation yeasts for an extended period in stainless steel tanks. |
- Origin and variety: Friuli Isonzo DOC, 100% Pinot Grigio, still white wine
- Aroma: notes of Golden apple, sweet citrus fruits and delicate wildflowers
- Flavour: mineral character, full and refined structure, lively acidity and long-lasting savouriness
- Vinification: night-time cryomaceration and ageing on the lees in stainless steel
- Pairings: serve at 8–10 °C with cured meats, starters and spaghetti with cuttlefish ink
Description
What kind of wine it is
The Isonzo Pinot Grigio Masut da Rive is a still white wine with the Friuli Isonzo designation, featuring a copper-yellow colour. It is produced in Friuli-Venezia Giulia from Pinot Grigio grapes and aged in steel. The bouquet is well-defined, opening with notes of Golden apple and sweet citrus, enriched by delicate hints of wildflowers. On the palate, it reveals a full and refined texture, introduced by a distinct mineral tone and supported by a pleasant acidity. The savouriness accompanies the sip towards a persistent finish, making it ideal for pairing with traditional cured meats, starters, and structured seafood dishes such as spaghetti with cuttlefish ink.
Where it comes from
This Pinot Grigio originates from the renowned Friuli Isonzo area, within the Friuli-Venezia Giulia region. The grapes come from vineyards around 25 years old, carefully cultivated using the simple Guyot training system. The territorial origin decisively shapes the wine’s style towards a pronounced mineral character and a clear savoury sensation. In this specific pedoclimatic context, the vines find the conditions to develop a measured freshness, supporting the overall balance of the sip and maintaining a clear varietal expression, characterised by fruit that is always distinct and recognisable.
How it is produced
The production process begins with manual harvesting and careful selection during the vintage. This is followed by overnight cryomaceration on the skins, essential for extracting the colour nuance and primary aromas, followed by gentle pressing of the whole grapes. The musts then undergo controlled static decantation at between 10 and 12 degrees. After alcoholic fermentation, the wine matures through a prolonged ageing in steel in close contact with the lees. This extended period is essential to impart the fullness and complex flavour structure that define the final sensory profile.
Tasting notes
Perfume
Color
Taste
Serve at:
10 - 12 °C
Longevity:
03 - 05 years
- Start up year: 1995
- Oenologist: Fabrizio e Marco Gallo
- Bottles produced: 80.000
- Hectares: 22
The wine estate’s 22 hectares of vineyards are nestled in the Isonzo valleys of Friuli. The estate lies along the 46th parallel, at the same latitude as Burgundy, which tends to spur in these winemakers, who are so mindful of the terroir’s vocation, not only to make great white wines but also to hold high the banner of Pinot Nero in Italy as well as throughout the world. Read more
| Name | Masut da Rive Isonzo Pinot Grigio 2025 |
|---|---|
| Type | White still |
| Denomination | Friuli Isonzo DOC |
| Vintage | 2025 |
| Size | 0,75 l |
| Alcohol content | 13.0% by volume |
| Grape varieties | 100% Pinot Grigio |
| Country | Italy |
| Region | Friuli-Venezia Giulia |
| Vendor | Masut da Rive |
| Origin | Friuli Isonzo, Friuli-Venezia Giulia, Italy |
| Cultivation system | Single Guyot |
| Harvest | Manual harvesting and selection of the grapes. |
| Production technique | One night cryomaceration; soft pressing; static decantation of the musts; temperature-controlled fermentation; ageing in contact with the yeasts in steel tanks |
| Wine making | Manual harvesting and selection of the grapes; overnight cryomaceration; gentle pressing of whole grapes; static decantation of the musts at 10–12 °C; alcoholic fermentation at controlled temperature; prolonged ageing in contact with the lees in stainless steel tanks. |
| Aging | Following alcoholic fermentation at a controlled temperature, it remains in contact with the fermentation yeasts for an extended period in stainless steel tanks. |
| Allergens | Contains sulphites |