First-ever Pinot Grigio DOC harvest closes with 20% yield boost

The first harvest of Pinot Grigio DOC has come to a close, noted for “healthy, high quality grapes” and a 20% increase in yields.

“It is our first exclusively DOC Pinot grigio harvest which we are celebrating with very good overall quality and a management of the production potential by the Consortium which will help us win trust and serenity in the markets”, said the President of the Consorzio DOC delle Venezie, Albino Armani.

Some sub-regions saw yields rise by as much as 30%, which DOC’s administrative body said is in line with trends across Europe.

Over 130 million bottles of Pinot Grigio now have DOC status with the production zone now expecting “zero stock” before the end of December 2018.

“The Pinot Grigio has given the best of itself this year,” Armani said, “managing to combine colour, acidity and PH at maximum levels with generous quantities on the vine which allows us to best approach the second year of sales of this young denomination.

“We were able to make use of a series of tools – management of the potential foreseen by procedures, control systems and the activation of measures such as storage – which offer the conditions to both the Industry and the Consortium for the coherent management of the volume of the product obtained from the newly finished grape harvest in order to guarantee a climate of ‘commercial serenity’, avoiding the risks of marked fluctuation of prices for the improvement and stabilisation of market dynamics.”

Leave your reply

Most Recent Stories

French Michelin Guide sees influx of new stars

Yesterday's launch of the 2024 Michelin Guide for France saw 62 restaurants gain stars, bringing the country's total number of starred establishments up to 639.

What to drink at Morchella

Coming from the team behind Perilla, newly-opened Exmouth Market wine bar promises a European-focused list.

Wine List Confidential: Stem and Stem

Douglas Blyde stops and smells the roses at restaurant and florist Stem and Stem in the City of London. Fittingly, he finds dishes "accented in chlorophyll hues", and a "bouquet menu" that "borrows the language of a wine list".

Sommelier training reshapes the brain, study reveals

It's official: sommeliers are smarter. A new study investigating brain response to tasting wine found that sommelier training doesn't just refine the palate, but reshapes the brain itself.

Fine wine collection gathering dust in abandoned Somerset hotel

Valuable bottles of fine wine have been left languishing in an abandoned hotel, shrouded in dust, since the venue ceased operating during the Covid pandemic.

Most Recent Stories

French Michelin Guide sees influx of new stars

Yesterday's launch of the 2024 Michelin Guide for France saw 62 restaurants gain stars, bringing the country's total number of starred establishments up to 639.

What to drink at Morchella

Coming from the team behind Perilla, newly-opened Exmouth Market wine bar promises a European-focused list.

Wine List Confidential: Stem and Stem

Douglas Blyde stops and smells the roses at restaurant and florist Stem and Stem in the City of London. Fittingly, he finds dishes "accented in chlorophyll hues", and a "bouquet menu" that "borrows the language of a wine list".

Sommelier training reshapes the brain, study reveals

It's official: sommeliers are smarter. A new study investigating brain response to tasting wine found that sommelier training doesn't just refine the palate, but reshapes the brain itself.

Fine wine collection gathering dust in abandoned Somerset hotel

Valuable bottles of fine wine have been left languishing in an abandoned hotel, shrouded in dust, since the venue ceased operating during the Covid pandemic.