La Fiera Pinot Grigio has straw color with a fruity bouquet filled with apples and pears. The palate is dry, soft and well balanced with a lingering acidity.

Excellent with all types of grilled fish dishes and courses based on mushrooms. It is also a perfect match with pasta in cream or olive oil, perhaps with shrimp, though pairs well with a wide range of foods from salads to poultry to lighter, soft cheeses.

Venice’s region is Italy’s leader in the production and commerce of classified wine. Throughout the region the recent emphasis is on white wines and is ideally suited for the Pinot Grigio grape, where the particular composition of the hilly soil, the exposition to sun, the frequent rains and the constantly mild temperature between April and October combine to provide the best conditions. 

The grapes are pressed cool and the must is immediately removed from the skins to avoid acquiring their rust-red color. After this softpressing the must is left to ferment for about 15-20 days at a low temperature in stainless steel vats. The wine is then stored under a blanket of inert gas in special stainless steel tanks until bottling.