The grapes came primarily from the Lodi region, which has absolutely nothing in common with Italy except for producing great Pinot Grigio grapes grown by grizzled old guys who look like they should be nursing espressos and playing bocce ball.
We night-harvested the fruit to maximize its freshness, then pressed it directly to stainless steel tanks, where it chilled out for 12-24 hours. Then we cool-fermented the clear, cold juice to extract every oodle of freshness and purity. (It's a Yankee Oodle Dandy!) This Pinot Grigio never saw oak, never even dreamt about oak, because oaky Pinot Grigio is, well, just plain wrong! However, we did blend in some Chardonnay for added richness, then expeditiously bottled the wine, so it would reach you as fresh, plump and wholesome as the girl next door. (Fear not, we're done with the girl-next-door metaphor.)