Pinot Grigio Ramato Friuli Colli Orientali DOC

Vineyard and terroir

The fruit grows on the northernmost hills of Friuli Colli Orientali. Pinot Grigio favours the area's cool conditions, and the soils consist of Eocene marl and sandstone.

Vinification

The grapes are harvested at phenolic ripeness and picked in the cool of early morning. They are destemmed at 10–12 °C, then undergo cryomaceration and gentle pressing. Brief skin contact gives the wine its characteristic copper hue. After pressing, the must is settled at low temperature and fermented in stainless-steel tanks at a controlled 16–18 °C.

Ageing

The wine remains on its lees for several months before bottling.

Tasting profile

Young, fresh and easy-drinking, with a saline character and complexity.

Label / history

The name ramato refers to the wine's copper hue, produced through brief contact between the juice and grape skins. This method revives a long-established winemaking tradition. Pinot Grigio developed as a mutation of Pinot Noir and was introduced to Friuli-Venezia Giulia in the early 1800s. It was recommended at the Austrian Oenological Congress in Gorizia for producing high-quality white wines, and by 1896 Pinot Grigio and Pinot Blanc were among the most widely planted imported varieties in Friuli.