The fruit for Quealy’s ‘Mornington’ label Pinot Grigio is sourced from all six of its dry-grown, low-yielding vineyards. Depending on the site location, harvest can occur anytime from the end of February through to the end of March. Fruit is always picked at optimal ripeness and the style is confidently modelled on the finest Grigio from Friuli/Collio.
The grapes are whole-bunch-pressed slowly over 12 hours and no sulphur was used at any stage of the winemaking process. Vinification was in stainless steel, partial malolactic fermentation was spontaneous and the wine rested on its lees with no stirring for six months. Quealy wants to keep as much natural, chiselled freshness as possible, which beautifully complements the wine’s silky texture.