- Referring to Pinot Grigio
- best and richest style from Friuli
- traditional style of vinification
- skin fermented, resulting in copper tinged wines
- 24-36 hour maceration on skins
- possible tasting notes include: white raspberry, leather, sour cherry and a meaty note with dried cranberry sweetness on the finish
2 thoughts on “What is Ramato?”
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I am a fan of the copper tone in PGs. It tends to polarise judges and punters, generally, are not sure about it.
Yeah I don’t mind it, when handled well. Can make rather attractive wines with a bit of weight and less of the ubiquitous PG of Italy. Amazing with food, as well