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A SIDE NOTE: Pinot Grigio and Pinot Gris are made from the same grape, and both are fermented in stainless steel tanks, but there is a significant taste difference between the two. Tasting a Grigio and a Gris side by side would immediately point out the difference. The grape to make Pinot Grigio is picked early to ensure good acidity; the juice (now wine) is drained and filtered soon after the fermentation process is completed. Pinot Gris is fuller-bodied and creamy because the grape juice (now wine) is allowed to stay with deposits of the dead yeast (sur lees, the French call the procedure), and then it is stirred for up to two months before bottling. It is not a matter of which is better; I enjoy both, depending on what I am eating. I find Grigio works well as an aperitif, Gris with food, but, as I always say, each person is the best judge. 

PRENDO PINOT GRIGIO is light, dry, and crisp (from the acidity). Fermentation and storage takes place in stainless steel tanks, which ensures freshness and lightness. It exhibits aromas and flavors of citrus and apple. Typically, a Pinot Grigio should be consumed within 2 years. Taste and see!

SEBASTIANI CHARDONNAY NORTH COAST CALIFORNIA This is a typically good California Chardonnay, medium-bodied, balanced (meaning no one component stands out and calls attention to itself), exhibiting aromas and flavors of apple, lemon, butterscotch, and vanilla, with a creamy mouthfeel. Taste and see!