Rulendis Pinot Grigio, Trentino Superiore DOC

  • Rulendis Pinot Grigio, Trentino Superiore DOC
  • Rulendis Pinot Grigio, Trentino Superiore DOC

Rulendis Pinot Grigio, Trentino Superiore DOC


AVAILABILITY: 12 in stock

Grape Pinot Grigio
Style Dry, White, Medium Bodied, Textured, Citrus Fruit, Honey, Spice, Complex, Food Friendly,
Country Italy
Region Trentino
Volume 75cl
ABV 13%
Dietary Vegetarian, VeganSustainable

Discover the crisp and elegant taste of Rulendis Pinot Grigio. Savour the fresh notes of stone fruit and citrus, with a hint of honey and spice. This wine's taut and linear palate boasts a balanced mix of lime and mineral flavours, and its complex finish has the potential to age for 5 years or more. Perfectly paired with fish, especially the Venetian favourite 'baccalà alla vicentina'.

Critic Review

Decanter Magazine: 91Pts Silver Medal
Drinking Window: 2022 - 2025

"Ripe apple, almond and honeysuckle aromas with a creamy texture, a clean acidity and a yellow plum finish." 16.5Pts
Drinking Window: 
2022 - 2024

"White pears, white guava, a touch of freesia flowers. There’s some sweet citrus that contours into creamy – more lemon panna cotta than lemon. And subtle strokes of nuttiness, smoke, verbena drift on the outer edge of the light circuit of the wine. Salty finish and indeed superiore."
Tamlyn Currin

The Guardian:

" of the most attractive pinot grigios I’ve tried recently is from one of Italy’s larger producers: the 4,500-grower Trentino co-operative, Cavit. The key is in the vineyards: steeply sloping, south-facing, high-altitude spots in the foothills of the Brenta Dolomites, producing a wine as coolly energetic as a mountain stream, and as fragrant as a spring meadow."
David Williams

About the Producer

Cavit is a leading co-operative in the mountainous Trentino region of northeast Italy. The winery began as a consortium of associated grape growers in 1950, with a dedicated winery at Ravina di Trento built in 1964. Today it unites 11 separate cellars and their combined 5,250 grape growers across 6,350 hectares of vineyard, to produce an impressively broad portfolio from an intriguing palette of indigenous and international grape varieties. Trentino has a much higher proportion of wines produced as DOC than any other region in Italy - an average of 80% of the region's wines have a DOC classification, compared to around 30% elsewhere in the country. Remarkably, Cavit accounts for 60% of this region's wine production and they advise and supervise all aspects of this production from the vineyard to the bottle. Their site at Maso Toresella on the shores of Lake Toblino was the historic residence of the Prince Bishops of Trento, surrounded by 6.5 hectares of vineyard. It is one of the most significant 'masi' (rural estates) in the whole of Trentino. They have worked with the San Michele all’Adige Oenological Institute, since 1988, to develop wines of the highest quality. In 1993 Cantina Altemasi was established, also at Ravina, not far from the region's capital of Trento - for the production and maturation of Classic Trentodoc and Charmat Method sparkling wines. Trento Doc was the first Classical Method sparkling wine DOC to be established anywhere in the world after Champagne, and the first in Italy.

Vineyard and Winery

Grapes were selected from small vineyard sites at the foot of the Brenta Dolomites in Bleggio Superiore, north of Lake Garda. Situated 400-600m above sea level, on steep slopes with deep glacial soils, the vineyards are south / south-east facing to maximise exposure - essential in these mountainous areas. Here there are cold, dry winters and cool, ventilated summers plus large differences between day and night temperatures during the ripening period. Plots were selected to enhance the characteristics of the variety, with vines aged between 15 and 30 years, with extremely low yields (approx. 45 hl). Grapes were harvested by hand, with careful selection of bunches in the vineyard. The vineyards were harvested at different times, according to their ripeness. The must was gently pressed from the whole bunches to prevent the light pink colour being extracted from the skins. Fermentation took place with selected yeasts and at a controlled temperature (20ºC). After fermentation the wine spent time in stainless steel before being cold bottled.