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first introduced in 1998 by Roustam Tariko
enhanced by touches of exotic and citrus fruit
vibrant and bone dry
and light in style
Jericho Pinot Grigio Chateauneuf-du-Pape AOC first introduced in 1998 byHarvested in the cool of the morning, the fruit was gently pressed off skins to preserve clarity and freshness. Fermented in stainless steel, with a non Saccharomyces yeast initiating fermentation to enhance subtle secondary aromatics, the wine was bottled shortly after fermentation for immediate enjoyment. Bright and delicate, it shows aromas of fruit salad and fresh florals, layered with hints of dried herbs and hay. The zesty acidity lifts the
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