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Attems - Ramato Pinot Grigio label
Attems - Ramato Pinot Grigio bottle

Attems - Ramato Pinot Grigio 2018

White Wine

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Item# 83397-18

Estate

Attems is one of Friuli's most historic producers, with a winemaking heritage dating back nearly a millennium. Count Douglas Attems, who led his family's estate for the second half of the 20th Century, also founded the important Consorzio dei Vini del Collio in 1964, helping the region achieve DOC recognition. In 2000, he sold the estate to the renowned Marchesi de' Frescobaldi, whom he had gotten to know during their years as students at the University of Florence. The cellars are based in Capriva del Friuli, and the vineyards in the neighboring Lucinico district. Altogether their holdings consist of 104 acres of south-facing terraced slopes on the Collio hillsides, as well as plateaus in the Isonzo area. Most of it is planted to white varieties - in particular Pinot Grigio, Sauvignon Blanc, and Ribolla Gialla - grown on micro vineyard blocks, according to soil composition and microclimate.

Vineyard

The vineyards are located among the plains and hills of the province of Gorizia, 200 feet above sea level. The soils are rich in pebble and gravel of various sizes. The vines, which have approximately 15 years of age, are trained to spurred cordon and Guyot and have a planting density of 5,000 vines per hectare.

Vinification

The grapes were harvested by hand and destemmed. The grapes were chilled for about 10 hours at 46 degrees Fahrenheit. Subsequently, the rosé must obtained from the soft pressing of the grapes was left to rest for 24-48 hours. A low-temperature (60 degrees Fahrenheit) alcoholic fermentation took place in stainless steel vats for 15 days. Following the fermentation, the wine rested for four months on lees, often kept in suspension.

Wine

Attems Pinot Grigio Ramato continues a tradition of the Republic of Venice, since “ramato,” or coppery, was the term that referred to Pinot Grigio in contracts. A special vinification practice led to the use of this term: the must remains in contact with the skins for 24 hours and this practice gives the wine a very distinctive coppery hue. The wine boasts a rich, fruity bouquet, and opens full and weighty on the palate, with multi-faceted flavors. It's a perfect partner to sweeter cured meats and prosciutto, as well as pasta with vegetables sauces or shellfish.