This wine has an intriguing copper color and cloudiness from the natural winemaking process. The skin fermentation and aging in Pinot Noir barrels brought out more of the kinship this grape has with Pinot Noir than you'd usually detect in this varietal - bright floral notes, fresh red fruit and black tea. Unexpectedly tannic on the palate with flavors of rose petal and heavily steeped tea.
Taylor pressed 75% of the juice off of these grapes to make our white Pinot Grigio, and then fermented the remaining juice with all the skins, for extra extraction of character from the skins. This was produced as a rustic, natural wine like its Italian cousin, with native yeast, native malolactic fermentation, and no filtering before bottling. Taylor pressed the wine to barrel when it was almost done fermenting.
100% Pinot Grigio, only 45 cases produced.
This wine is an exploration, why not continue that exploration with food pairing! We suggest pairing with a spread of cheeses, charcuterie, fruits, olives, and whatever you fancy, so you can find your favorite pairings.
Aged in used, neutral Pinot Noir barrels for 6 months.
This style of wine hails from the northeastern Italian region of Friuli-Venezia Giulia. The name Ramato translates to mean “copper colored” because the effect of fermenting Pinot Grigio with the skins included creates an unusually copper-colored wine. Ramato is an experimental style, often made in a natural process with minimal additions, intended to be rustic and different, and pushing the boundaries of conventional winemaking; it is a wine to contemplate and enjoy for its utter uniqueness.