![](https://vinopolis.mx/wp-content/uploads/2023/10/OLIVERS.png)
Pinot Grigio “Olivers” 2019
![Convencional](https://vinopolis.mx/wp-content/uploads/2023/12/convencional.png)
Information
- To nothing: 2019
- Country: Italy
- Region: Friuli Venezia Giulia
- Grape variety: Pinot Grigio
- Floor: Gravelly limestone uplands
- Vineyard size: 25 Has
- Plant density per hectare: 5600
- Vinification and aging: Fermentation takes place in oak barrels with indigenous yeasts (17/19
°C). The wine remains on the fine lees for 9 months and undergoes weekly batonnage. Bottling and further
aging in the bottle for 7 months.
$985.00
![](https://vinopolis.mx/wp-content/uploads/2023/12/Pecorari_logo-300x41.png)
We have belonged to this land for generations; First as farmers, then as winegrowers. We have a deep attachment to the land that translates into distinctive terroir-driven wines.
![](https://vinopolis.mx/wp-content/uploads/2023/12/Friuli-Venezia.png)
![](https://vinopolis.mx/wp-content/uploads/2023/12/Den.-Pierpaolo.png)
1879
Foundation year
30
Hectares of vineyard
5,000 a year
Bottles produced
Sauvignon Blanc, Chardonnay, Pinot Grigio, Friulano, Merlot, Cabernet Sauvignon, Ribolla Gialla, Malvasia, Pinot Noir, Refosco, Pinot Bianco, Cabernet Franc
cultivated grapes
Sustainable
viticulture
![](https://vinopolis.mx/wp-content/uploads/2024/08/iconosustentable-1-300x300.png)
A lo que nos referimos con viticultura sustentable
![](https://vinopolis.mx/wp-content/uploads/2023/11/ORG1-300x300.png)
Organic fertilizers are used
as compost, manure and
other natural materials to enrich the soil and provide the nutrients necessary for the growth of vines.
![](https://vinopolis.mx/wp-content/uploads/2023/11/ORG2-300x300.png)
Techniques are implemented to prevent soil erosion, such as planting vegetative covers between the rows of vines and applying minimal or no tillage practices.
![](https://vinopolis.mx/wp-content/uploads/2023/11/OTG3-300x300.png)
During the winemaking process, chemical additives are avoided and the handling of the wine is minimized. The use of natural yeasts and the reduction of sulfites are encouraged.
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