Pinot Grigio Ramato Vigneti Dolomiti IGT

Monfort's ramato expression emerges from the Dolomiti subregion of Trentino-Alto Adige, where limestone-rich soils and high-altitude diurnal temperature swings define the character of northern Italian Pinot Grigio. The skin-contact maceration—the defining

technique of ramato production—steeps white Pinot Grigio grapes with their skins for 12–24 hours before fermentation, extracting phenolic compounds and the wine's signature copper-bronze hue.

This extended contact with skins introduces textural weight and subtle tannin structure absent in conventional white Pinot Grigio, while preserving the variety's characteristic mineral spine. Fermentation in temperature-controlled stainless steel preserves aromatic precision and the wine's crisp acidity.

The result is a wine that bridges white and rosé categories—denser than a typical Pinot Grigio, yet retaining the Alpine freshness of its elevation and limestone substrate.

Ramato remains a niche category, largely confined to northeastern Italy; Monfort's interpretation reflects the technique's original intent: to extract complexity and structure from white grapes without the oxidative risk of extended barrel aging. Drink current vintage within 2–3 years of release.