Pinot Grigio International Challenge 2014 ~ Winery Nals Margreid

Pinot Grigio International Challenge 2014

Triumph for Nals Margreid Winery at the Pinot Grigio International Challenge
The winner of the Pinot Grigio International Challenge recently organized by the Friuli Wine Consortium in Udine, Italy, was the Punggl 2013 from Nals Margreid Winery. “We are very pleased to have come first, all the more so as the competition comprised the international Pinot Grigio elite,” says a highly satisfied Gottfried Pollinger, Sales and Marketing Director at Nals Margreid.
The 24 members of an international jury made up of journalists, Masters of Wine and wine critics and chaired by Daniele Cernilli (founder of Doctor Wine) spent two days tasting the wines blind, namely 128 Pinot Grigio from France, Germany, Switzerland, South Africa, Australia and of course Italy, and especially the wine-growing region of Friuli. The eight wines that were finally shortlisted comprised six from Friuli and two from South Tyrol. Surprisingly for some, at the end of the day the winner did not come from the host region but from South Tyrol – the Punggl 2013 from Nals Margreid Winery. It was awarded the accolade of “absolutely best” Pinot Grigio at the Pinot Grigio International Challenge.
“It is a great honor to be selected amongst all these first-class Pinot Grigios, particularly at an event held in Italy’s premiere wine-growing area for this varietal, namely Friuli,” says Gottfried Pollinger. For him, this is further confirmation of the ability of Nals Margreid Winery to produce wines in an international format that can compete with the best in the world.
The award-winning Pinot Grigio Punggl 2013 is a clear straw-yellow in color and offers zesty and fruity aromas with notes of orange, honey and hay. The wine is fresh on the palate and minerally with a juicy structure and long finish. The grapes are grown at 300 meters above sea-level in Punggl, south of Magrè in the South Tyrolean Unterland. “Deep loamy soils give the wines their character. Most of the wine was fermented in big wooden barrels and then left on the fine lees for six months,” winemaker Harald Schraffl explains. 
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