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Soaking crushed grapes with their skins
gives this Friulian Pinot Grigio its luminous
color and unusual depth of flavor.
What You Need To Know
Top Pinot Grigios from northern
Italy have a minerally intensity that’s worlds apart from massproduced
versions. This example from Friuli—the northeast region
hemmed in by the Austrian Alps and Slovenia—comes from
thirty-something vintner Valter Scarbolo, who farms 60 acres of
vineyards outside Urdine. He makes the Ramato XL from old
vines and picks the grapes by hand, and then, after soaking the
crushed grape skins and juice together, ferments the wine in
a mix of tanks and oak casks. The technique preserves the grape’s
subtle fruit flavors and adds silkiness.
Minerally pear and
Smooth and savory, with tart
lemon and honeycomb notes.
Light, simple fish, shellfish,
chicken or pork dishes.