Experience the most extraordinary Pinot Grigio with Perusini Ramato. This coppery-hued wine is the result of a four day cold soak on the skins, extracting not only colour but also notable flavours and structure. The intense aroma of fresh fruit, flowers, and tropical fruits make this wine complex and full-bodied, with a long, balanced finish. This is serious Pinot Grigio.

This Perusini Pinot Grigio Ramato is perfect for enjoying with fresh vegetables, raw fish, and lighter meals because of its zesty and refreshing cooler climate acidity. Pinot Grigio also pairs beautifully with classic seafood dishes.

About the Producer

In the last century when the fashion for French wines was still prevalent, Giacomo Perusini , grandfather of the current owner, began the selection and protection of some native vines (in particular Picolit). After his premature death in the First World War his work was continued by his wife Giuseppina Perusini Antonini, painter, writer, but also skilled businesswoman, who began the relaunch of Friulian wines on the national and international market. His son Gaetano, professor at the University of Trieste, continued and expanded research on agriculture and traditional vines, while his other son Giampaolo continued in particular the selection of Ribolla Gialla.

Today Teresa, Giampaolo's daughter, leads the company. Like her uncle and sister, she is an art historian but also a passionate winemaker. Today she is helped in managing the company by her husband Giacomo and her sons Carlo, Tommaso and Michele. Thus the family tradition continues on the Gramogliano hill known for centuries, like that of Rosazzo and della Rocca, as the cru hors class of the Colli Orientali del Friuli.

The Perusini company is among the 50 registered by the great Italian journalist Luigi Veronelli in the elite of historic Italian winemakers.

Vineyard and Winery

Made from 100% Pinot Grigio grapes grown on Guyot trellised vines set in the famous Ponca soils of the Friuli Colli Orientali. The vineyard is a plot located on the top of San Biagio with a north-east exposure.

To extract the colour, cold maceration on the skins was carried out in an environment saturated with nitrogen. The use of nitrogen allowed for the elimination of chemical preservatives during the delicate phase of skin contact allowing a long contact between must and berries without oxidative processes. The temperature was raised so that the fermentation started and the activity of the yeasts protected the structure and colour of the wine thus avoiding the loss of pleasant notes of strawberry and tropical fruit. The fermentation was then performed at low temperature for 12 days so that the yeasts processed all the aromatic compounds naturally present in the grapes and developed that magnificent feeling of tactile harmony that gives this interpretation of a company favourite.