In Northeast Italy they make a style of wine from their Pinot Grigio grapes called ‘Ramato’; the grapes are crushed, then spend time on the skins to gain texture and a gorgeous copper colour.
Pinot Gris left on its skins for 72 hours and then fermented in Amphora. The Gew was in 100% concrete. No neutral oak this year at all, so that mineral-y, slate characteristic is more evident. It’s a little lighter in colour but still has those beautiful rose petals on the nose.
Rose and lavender, with hints of citrus and orange peel dominate the nose leading to fennel and jasmine with flecks of melon rind on the palate. The wine is lively and finishes with fresh crisp acidity.