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Attems Pinot Grigio 2011

Pinot Gris/Grigio from Italy
  • WS88
13% ABV
  • WS90
  • JS90
  • WW91
  • JS90
  • WS90
  • WS90
  • JS90
  • WS87
  • WS88
  • WS91
  • WS90
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13% ABV

Winemaker Notes

The wine is characterised by a copper-tinged straw yellow. Its bouquet is marked by a impressive fruitiness, and the palate demonstrates all of the amazing qualities of the Collio: superb weight and viscosity, mineral-edged, savory, tangy, and lively.

Serve with roast poultry and rabbit, even lamb, grills, stuffed meat dishes.

Critical Acclaim

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WS 88
Wine Spectator
Mouthwatering, showing a subtle richness from the hints of almond paste and salted butter, with bright flavors of green apple, lemon granita and pineapple.
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Attems

Attems

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Attems, Italy
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The world-famous Attems wines are grown in Italy's renowned Collio DOC in the northeastern part of the country, bordered by the Alps to the north and the Adriatic Sea to the south. This geography creates a temperate microclimate, and the region's marl and sandstone soils make it perfect for Pinot Grigio and Sauvignon Blanc, as well as for the native Ribolla Gialla and Tocai Friulano that have been harvested here since at least as early as the 18th century.

The Attems family winemaking lineage dates back nearly a millennium. In 1106, records show that the Bishop of Salisbury gave them the estate for the purpose of cultivating vineyards and making wine. After 900 years of wine production, Attems aligned with the renowned Marchesi de' Frescobaldi, one of Italy's most revered wine families. Douglas Attems and the Frescobaldi family celebrate a legacy of friendship founded during their years as students at the University of Florence. The partnership understands that a wine's quality and personality reflect the land it comes from, and they have pledged to further enhance the vines at Collio. Together they have committed to innovative vineyard development and to strategic participation in the global market.

Named “Oenotria” by the ancient Greeks for its abundance of grapevines, Italy has always had a culture that is virtually inextricable from wine. Wine grapes are grown just about everywhere throughout the country—a long and narrow boot-shaped peninsula extending into the Mediterranean and Adriatic Seas. The defining geographical feature of the country is the Apennine Mountain range, extending from Liguria in the north to Calabria in the south. The island of Sicily nearly grazes the toe of Italy’s boot, while Sardinia lies to the country’s west. Climate varies significantly throughout the country, with temperature being somewhat more dependent on elevation than latitude, though it is safe to generalize that the south is warmer. Much of the highest quality viticulture takes place on gently rolling, picturesque hillsides.

Italy boasts more indigenous varieties than any other country—between 500 and 800, depending on whom you ask—and most wine production relies upon these native grapes. In some regions, international varieties have worked their way in, but their use is declining in popularity, especially as younger growers begun to take interest in rediscovering forgotten local specialties. Sangiovese is the most widely planted variety in the country, reaching its greatest potential in parts of Tuscany. Nebbiolo is the prized grape of Piedmont in the northwest, producing singular, complex and age-worthy wines. Other important varieties include Montepulciano, Trebbiano, Barbera, Nero d’Avola and of course, Pinot Grigio.

Pinot Gris/Grigio

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Showing a unique rosy, purplish hue upon full ripeness, this “white” variety is actually born out of a mutation of Pinot noir. The grape boasts two versions of its name, as well as two generally distinct styles. In Italy, Pinot grigio achieves most success in the mountainous regions of Trentino and Alto Adige as well as in the neighboring Friuli—all in Italy’s northeast. France's Alsace and Oregon's Willamette Valley produce some of the world's most well-regarded Pinot gris wine. California produces both styles with success.

In the Glass

Pinot Gris is naturally low in acidity but full ripeness is necessary to achieve and showcase its signature flavors and aromas of stone fruit, citrus, honeysuckle, pear and almond. Alsatian styles are aromatic (think rose and honey), richly textured and sometimes relatively higher in alcohol compared to its Italian counterparts. As Pinot Grigio in Italy, the style is often much lighter, charming and fruit driven.

Perfect Pairings

The viscosity of a typical Alsatian Pinot Gris allows it to fit in harmoniously with the region's rich foods like pork, charcuterie and foie gras. Pinot Grigio, on the other hand, with its lean, crisp, citrusy freshness, works well as an aperitif wine or with seafood and subtle chicken dishes.

Sommelier Secret

Given the color of its berries and aromatic and characterful potential if cared for as it is allowed to fully ripen, the Pinot grigio variety is actually one that is commonly used to make "orange wines." An orange wine is a white wine made in the red wine method, i.e. with fermentation on its skins. This process leads to a wine with more ephemeral aromas, complexity on the palate and a pleasant, light orange hue.

CGM7591_2011 Item# 118591