This is a traditional style of white wine in Friuli, the so-called ramato style of Pinot Grigio, made by allowing the lightly broken clusters to macerate in the juice for up to 8 hours before pressing and fermenting. This brings in yellow-fleshed fruit tones to the aromas and light, mineral-like sensations to the mouthfeel. The lees aging contributes a light, chalky-soft mouthfeel, which counters these firmer textures of the wine. This is a must-try for those who want a characterful and authentic, everyday wine from Italy! You can pair this with a range of Mediterranean-inspired dishes involving roasted seasonal vegetables, meaty fish, roasted chicken,... Serve at a chill 50-52F.
"This wine is fresh and lively on the nose, with a floral bouquet, hints of yellow peach and light mineral notes. On the palate it is enveloping, fresh and savoury sensations are perceived. The fruity notes return and it closes in the mouth with a good minerality. After harvesting, the grapes are then macerated for 4 to 8 hours at a temperature of 14°C directly in the presses, protected from oxygen. The must ferments and matures on the lees for 6 months partly in large wooden barrels of 20/27 HL and part in steel containers." - WINERY NOTES
"This wine is fresh and lively on the nose, with a floral bouquet, hints of yellow peach and light mineral notes. On the palate it is enveloping, fresh and savoury sensations are perceived. The fruity notes return and it closes in the mouth with a good minerality. After harvesting, the grapes are then macerated for 4 to 8 hours at a temperature of 14°C directly in the presses, protected from oxygen. The must ferments and matures on the lees for 6 months partly in large wooden barrels of 20/27 HL and part in steel containers." - WINERY NOTES
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