R
Renzo Per un estimatore ante litteram...e sono rimasto molto sorpreso della complessita e completezza di profumi e gusto di questo vino che non conoscevo......nella vinificazione ramato
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Pinot Grigio Ramato 2023 Doc Friuli 6 bottles - Attems Frescobaldi
€59.50 EUR
Unit price
€13.22 EUR per L
With this "Ramato." Marchesi Frescobaldi, in the Friuli estate of Attems, evokes the tradition of the Republic of Venice. At that time, in fact, "coppery" was the term used to describe a particular grape variety: pinot grigio.
This Friuli DOC comes from a special process, in which the must remains in contact with the skins for about 10 hours, giving the wine its characteristic color. Vinified exclusively in steel, the result is a Pinot Grigio with an enveloping profile, with a pleasant freshness that blends with delicate fruity notes, also present in the aftertaste.
A wine Rosè to be enjoyed to the last drop, also appreciated for its versatility at the table.
Tasting notes: Characteristic, with a delicate nuance onion skin color. The bouquet is as usual intense and varied; cherry and wild strawberry are pleasant hints amid citrusy scents of pink grapefruit and sweeter ones of yellow peach. Lively acidity draws a framework of minerality around the firm structure, the finish is savory, with a return of wild flowers and white pepper.
Pairings: Accompanies charcuterie of different kinds well, and is excellent with pasta dishes enriched with a vegetable or shellfish sauce.
| Name | Attems Pinot Grigio Ramato 2023 |
| Type | Wine Rosè still |
| Classification |
DOC Friuli Grave Pinot Grigio
|
| Year | 2023 |
| Format | 0.75 l Standard x 6 bottles |
| Country |
Italy
|
| Region | Friuli-Venezia Giulia |
| Grape varieties | 100% Pinot Grigio |
| Location | Province of Gorizia (GO) |
| Climate | Altitude: 60 m. a.s.l. |
| Soil composition. | Partly composed of sandstones of Eocene origin originating from uplift of seabeds 50 million years ago and partly naturally well-wetted soils rich in clay. |
| Farming system | Spurred cordon and Guyot. |
| No. of plants per hectare | 5500 |
| Yield per hectare | 90 q |
| Harvest | By hand, from end August to the first decade of September. |
| Vinification | The skins and the must, after destemming-crushing, were left in contact for about 8 hours at 8°C. Subsequently, the juice Rosè, obtained from the soft pressing, is left decant for 24-48 hours. It then follows, on must clear, the alcoholic fermentation, conducted at low temperatures (15-17 °C) for 15 days. The vinification Is carried out in steel vessels. |
| Aging | 4 months on the lees noble lees that are frequently stirred. |
| Grade alcohol | 12.50% by volume |
| Pairing | Pairs well with delicately flavored cured meats such as sweet ham. Perfect together with pasta topped with vegetables or shellfish. |
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