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    Taglia Pinot Grigio 2018

    Taglia Pinot Grigio 2018

    Sale price
    $19.99
    Regular price
    $19.99

    Sourced from a single vineyard high above the Tagliamento river and hand harvested in the early morning to retain natural acidity. Whole bunched pressed, aiming to limit skin contact and using only free run and first press juice. Fermented in stainless steel with temperature control before maturation on lees for six months to build texture and complexity. A subtle nose of citrus, green pear, spice, mineral and white flowers. The palate displays softness of fruit with a finer acidity. A lovely fresh white wine best enjoyed in its youth.  

    Producer

    The Maretti 'Taglia' label is the result of the regions creative winemaking nous with growers opting to make some wines themselves.  The vineyards for their white wine, Taglia Pinot Grigio, are situated in the north-east of Italy bordering Austria and Slovenia. This region of Friuli-Venezia Giulia region is recognised as creating the country’s finest Pinot Grigio. Nestled on either side of the Tagliamento river, Grave del Friuli gains its name from the gravelly soils, washed down from the nearby Alps. The region’s high altitude and cool climate create an elegant expression of Pinot Grigio, imparted with mineral complexity by the stony soil.

    Vineyards of the Friuli-Venezia Giulia, one of the best regions for Italian white wines.

    Region

    The wine producing region of Italy's Friuli covers more than 19 thousand hectares of land to the south of Austria, and west of Slovenia. The region produces far more white wine than red, and the dominant variety is Pinot Grigio & early ripening & versatile Friulano. It has a temperate climate, with variation across the region due to the varying landscapes.

    Specifications

    • Cellaring

      2-5 Years
    • Varieties

      Pinot Grigio
    • Vintage

      2018
    • Alcohol Content

      12.5%
    • Closure

      Screwcap
    • Bottle Size

      750ml

    Food Pairings & Recipe

    Food Pairing

    Olive Anchovy and Artichoke Blanco Pizza

    Blanco Pizza with Simon Johnson

    INCREDIENTS

    200 g buffalo mozzarella
    ½ cup Simon Johnson green pincholine olives
    200 g chargrilled artichokes
    50 g Ortiz Anchovies
    ½ cup oregano leaves
    Parmesan cheese, grated
    Joseph Cold Pressed Olive Oil, for drizzling
    Pizza dough
    1 cup luke warm water
    1 t caster sugar
    1 T dry yeast
    3 cups 00 flour, plus extra for kneading
    1 t sea salt

    METHOD

    To make the pizza dough, Place the water, sugar and yeast into a jug and stir to combine. Allow to stand in a warm place for 5 minutes or until frothy.
    Place four and salt into a bowl, add yeast mixture and mix with a knife until dough comes together.
    Turn dough out onto a floured surface and knead for 6-8 minutes adding more flour if needed until dough is smooth and elastic.
    Place dough in a lightly oiled bowl and cover with a damp cloth. Set aside for 15 – 20 minutes or until doubled in size.
    Preheat oven to 240 C.
    Divide dough into 2 balls and roll out to 2 mm thick rounds.
    Place dough onto two lightly oiled baking trays or pizza trays and top with mozzarella, olives, artichokes and anchovies. Sprinkle with oregano and freshly grated parmesan.
    Cook for 20-25 minutes or until golden and crisp. Serve drizzled with olive oil.

    Expand recipe

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    Sale price
    $19.99
    Regular price
    $19.99
    GST included.
    $19.99 per bottle