Pinot Grigio Ramato

The Pinot Grigio “Ramato” from Attems is the product of a winemaking history that dates back to 1106 and attests to the enduring love between the Attems dynasty and Collio . The production of Refosco and Ribolla Gialla have been recorded in ledgers, now manuscripts, since 1764 and this tradition has made Attems a point of reference in the viticulture of the region, until the foundation in 1964 of the Collio Wines consortium, the third in chronological order in Italy. The constantly evolving company has been owned by the Attems family since 2000. of the Frescobaldi family who continues to respect the peculiar characteristics, first and foremost, of the winery and the attachment to the territory. The estate enjoys a highly respectable position due to its proximity to the sea and also to the first Alpine plateaus, and the vineyards grow in ecosystems rich in biodiversity. The Ramato of Attems owes its name to the Venetian tradition, whose term was used to refer to Pinot Grigio grapes. The grapes are harvested by hand between the end of August and the beginning of September from vineyards located between the plains and the first slopes of the province of Gorizia in soils partly composed of sandstone of Eocene origin and partly in clayey soils. Once the grapes are pressed, the must remains in contact with the skins for about 10 hours at 8°C to impart a pinkish color to the juice, which then decants for 24/48 hours to clarify. Vinification takes place in steel tanks where the must is fermented at low temperatures (between 15°C and 17°C) for 15 days, avoiding malolactic fermentation. Before being sold, the wine ages on the fine lees for 4 months to obtain a peach-colored wine with a fruity, lively, and fresh flavor.