Questo vino
Vineyard and terroir
The grapes grow on the plains and slopes of the Province of Gorizia, at an average elevation of 60 metres. The pebble-rich soils combine Eocene sandstone with deep, moist clay-rich ground. The vineyards were planted from 2002 at 5,500 vines per hectare and are trained to spurred cordon and Guyot. The 2025 yield was 8,000 kg per hectare, with harvest during the final ten days of August.
Grapes
Pinot Grigio.
Vinification
After destemming and crushing, the must remains with the skins for approximately six hours at 8°C. This brief contact produces the wine’s characteristic copper-rosé colour. The fruit is then gently pressed, and the resulting juice settles for 24–48 hours. Fermentation of the clear must takes place entirely in steel at 15–17°C for 15 days.
Ageing
The wine matures for five months on fine lees, which are regularly stirred back into suspension.
Technical data
The 2025 wine contains 12.5% alcohol by volume.
Tasting profile
The 2025 vintage has a vivid onion-skin colour with copper reflections reminiscent of ripe mango. Broom and Alpine rose form a delicate floral opening; exposure to air brings fresh, precise notes of crisp pear that continue onto the palate. Light-bodied yet clearly defined, it combines complexity with well-integrated acidity. The long, clean, mineral finish carries nuances of blackcurrant and rosemary.
The broader house profile brings together white peach and cantaloupe with blackberry, bitter cherry and wild flowers. The palate is enveloping, pleasantly fresh and marked by a long, mineral red-fruit finish.
Serving and pairing
Pair with sweeter cured meats and prosciutto, pasta dressed with vegetable sauces, or shellfish.
Vintage notes
The 2025 growing season began with a mild, even spring averaging 18–20°C and approximately 250 mm of well-distributed rain during April and May. Summer alternated sunny periods with timely rainfall; daytime highs of 28–32°C and nights around 15°C encouraged aromatic and phenolic development. The grapes reached optimal ripeness with an average pH of 3.1–3.3. Harvest across the estate began during the second ten days of August, slightly earlier than usual.
Label / history
The name preserves a tradition dating to the Republic of Venice, when “ramato” was used for Pinot Grigio. It refers to the copper colour obtained through contact between the must and the grape skins.
