Pinot Gris/Pinot Grigio Winery

Question 1

Pinot Gris Skins/Disease Pressure

Answer 1

Thin skins
Susceptible to downy mildew

Sorting needed to ensure healthy fruit for higher quality, adding to cost

Question 2

Pinot Gris Unique Skin Aromas

Answer 2

Skin contact may be used for richer, fuller bodied styles

Phenolic bitterness in skins can be balanced with RS

Question 3

Pinot Gris Aromatic Variety?

Answer 3

Less aromatic variety

Cool to moderate ferm temps to retain fruit
Fermentation vessels aim to retain fruit
May be aged on lees without stirring to retain fruit

Question 4

Pinot Gris Reductive or Oxidative

Answer 4

Prefers reductive winemaking to preserve primary fruit

Inert vessels
No lees stirring

Question 5

Pinot Gris Skins/Pigmentation

Answer 5

Pink skins with deeper color than most white wines

Can lead to rose gold hue in the glass

Question 6

Pinot Gris Sugar Levels/Potential ABV

Answer 6

Accumulates sugar quickly
Can lead to higher abv which must be in balance (esp dry wines)
Can be made from dry to sweet
Fermentation stopped for sweeter styles

Question 7

Pinot Gris Affinity for Oak

Answer 7

Not typically vinified or aged in oak

Unoaked retains primary fruit and freshness

Little use of oak reduces cost