Pinot Grigio Ramato 2024

Description

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.

Details

Perfume

The bouquet is, as usual, intense and varied; cherry and wild strawberry are pleasant hints between citrusy aromas of pink grapefruit and sweeter ones of yellow peach.

Color

Characteristic, with a delicate onion-coloured hue.

Taste

The lively acidity draws a frame of minerality around the consistent structure, the finish is savoury, with a return of wild flowers and white pepper.

Serve at:

10 - 12 °C.

Longevity:

03 - 05 years

Producer

Producer

Attems - Frescobaldi

From this winery

• Start up year: 1506
• Oenologist: Daniele Vuerich
• Bottles produced: 725.000
• Hectares: 44

Attems is a name that evokes the history of wine in Friuli Venezia Giulia. In fact, the first document attesting to the Attems dynasty's possession of land suitable for viticulture in Collio dates back to 1106, and the production of Ribolla Gialla and Refosco is recorded in the ledgers of 1764.

A thousand-year-old tradition that has made this winery a point of reference in the territory and that has seen Count Douglas Attems as its protagonist: he is credited with founding, in 1964, the Consorzio dei Vini del Collio, the third largest in Italy and the first in Friuli.

The history of Attems is thus intertwined with the history of Friuli Venezia Giulia itself: from the Patriarchate of Aquileia to the County of Gorizia, from the First World War to the present day.

Since 2000, Attems has been owned by the Frescobaldi family, which has preserved its historical value intact, giving it a future of innovation. Read more

Friuli-Venezia Giulia

Technical Sheet

Name	Attems Pinot Grigio Ramato 2024
Type	Rosé still
Denomination	Friuli DOC
Vintage	2024
Size	0,75 l
Alcohol content	12.5% by volume
Grape varieties	100% Pinot Grigio
Country	Italy
Region	Friuli-Venezia Giulia
Vendor	Attems - Frescobaldi
Origin	Province of Gorizia (GO)
Climate	Altitude: 60 m. a.s.l.
Soil composition	Partly composed of sandstone of Eocene origin originating from the uplift of the seabed 50 million years ago and partly naturally well-wetted soils rich in clay.
Cultivation system	Spurred cordon and Guyot.
Plants per hectare	5500
Yield per hectare	90 q
Harvest	By hand, from the end of August to the first ten days of September
Fermentation temperature	15 7 °C
Wine making	The skins and must, after destemming-crushing, are left in contact for about 8 hours at 8°C. Next, the rosé juice, obtained from the soft pressing, is left to decant for 24-48 hours. Alcoholic fermentation then follows on clear must, conducted at low temperatures (15 7 °C) for 15 days. Vinification is carried out in steel vats.
Aging	4 months on noble lees that are frequently stirred.
Allergens	Contains sulphites