Pinot Grigio is often called a white grape, but that is incorrect, since it is not white at all. The name itself (grigio means grey) indicates that it is not perfectly white, in fact it is thought to be a mutant clone of the Pinot Noir variety and it normally has a grayish-blue fruit.
This is exactly where Di Lenardo decided to start, from the berry itself, in order to highlight all of the quality potential of this variety.
The grapes are closed in a tank for a 18 hours long skin maceration. Then the skins are separated and the must is transferred to temperature-controlled fermentation still vats. The wine stayed on the lees for all of its life before bottling and is taken far from oxigen to preserve the colour.