# Cordero San Giorgio Katari Pinot Grigio (2022)

- **Producer:** Cordero S.S.A.
- **Colour:** white
- **Type:** still
- **Grapes:** Pinot Grigio
- **Region:** Lombardia, Italy
- **Style:** Classic
- **Alcohol:** 13.0%
- **Average price:** €17
- **Contains sulphites:** No
- **When to drink:** Now
- **Serving temperature:** 8–10 °C
- **Aromas & flavours:** apple, jasmine, pear

## About this wine

The Cordero San Giorgio Katari Pinot Grigio is a 2022 vintage white wine from the Oltrepò Pavese DOC in Lombardy, Italy, produced by Cordero S.S.A. This family-owned winery, established in 2019, draws on generations of winemaking experience, with its wines honoring the legend of St. George. The estate's vineyards, located between 200-250 meters elevation, have been cultivated using organic principles since 2019, with the 2022 harvest being officially certified. The winery's philosophy emphasizes expressing the terroir of Oltrepò Pavese and preserving the local ecosystem, including a centuries-old oak forest.

## Interesting facts

- Vineyards are cultivated organically since 2019, certified for the 2022 harvest.
- The winery's name is inspired by the legend of St. George and the dragon.
- The estate features a centuries-old oak forest, contributing to its ecosystem.
- Family roots trace back to winemaking traditions in Barolo.

## Food pairing

The wine's crisp acidity and medium body make it versatile. It can cut through the richness of butter sauces and complement the delicate flavors of seafood. Its subtle fruit notes can echo herbaceous elements in dishes, while its freshness provides a refreshing contrast to richer ingredients.

## Wine making process

The winemaking process for the Cordero San Giorgio Katari Pinot Grigio begins with hand-harvested grapes, which are then softly pressed. Alcoholic fermentation occurs in stainless steel tanks under controlled temperatures to maintain freshness. The wine does not undergo malolactic fermentation. It is subsequently aged on its lees in stainless steel for about six months, followed by a minimum of two months of rest before release. This approach prioritizes preserving the purity of the fruit and expressing the regional characteristics.