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Attems - Ramato Pinot Grigio 2017
Vintage
Erratic Spring temperatures proved challenging to the grapevines, especially with the cold that came in between the end of April and the beginning of May. The Attems vineyards suffered these conditions
with more ease than those in other parts of northeastern Italy, due to the region’s geography and the protection offered by the woods surrounding the estates. The weather was moderately warm in June and rainfall was in line with that of past years. The hot 2017 summer saw very little rain, but two summer storms in July provided a much needed respite to Attems’ vineyards.
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.
