The grapes were harvested by hand and destemmed, then 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.
Rosé of Pinot Grigio, Attems
Out Of Stock
To the eye, the wine displays a beautiful pink hue that recalls the Rosa of Gorizia. The nose is expressive and fruity with intense scents of lime, peach and citrus flowers and a slight hint of raspberry. On the palate, it is extremely delicate with a perfect balance between acidity and body with sensations of mulberry and passion fruit to accompany us toward the persistent finish.
Attems Pinot Grigio Ramato continues a traditional way of producing Pinot Grigio in the province of Venice. The term ramato, or “coppery,” was used to describe the pink hue of the wine due to the slight contact with the purple skins before pressing and fermenting. This rosé boasts a rich, fruity bouquet, and opens full on the palate, with multi-faceted flavors.