Partly composed of sandstones of Eocene originated by the uplift of the seabed 50 million years ago and partly naturally well-wetted soils rich in clay.
Attems, a name whose roots are deeply rooted in the history of wine in Friuli Venezia Giulia. In fact, it is dated back to 1106, the first document attesting the ownership of lands dedicated to viticulture in Collio by the Attems dynasty and the production of Ribolla Gialla and Refosco is recorded in the ledgers of 1764.
A thousand-year-old tradition that has made this winery a point of reference in the territory and that has seen Count Douglas Attems as its protagonist: he is credited with founding, in 1964, the Consorzio dei Vini del Collio, the third largest in Italy and the first in Friuli.
The history of Attems is thus intertwined with history: from the Patriarchate of Aquileia to the County of Gorizia, from the First World War to the present day. Owned by the Frescobaldi family since 2000, Attems is a fascinating past, an established present and a future of innovation.
Since 2000, Attems has been the property of the Frescobaldi family, which continues to guide it while respecting its unique characteristics.
Description
Attems Pinot Grigio Ramato takes up the tradition of the Republic of Venice, because "ramato" was the word used to indicate Pinot Grigio. It is the result of a special vinification process: the must remains in contact with the skins for about 10 hours and enriches the wine with a beautiful pinkish hue.
Organoleptic characteristics:
The wine shows an inviting peach color, with a pinkish hue. Aromas of cherry and wild strawberry immediately catch the eye, followed by wild flowers, iris and a pleasant sensation of bread crust on the nose. Striking on the palate for its freshness and lively citrus finish.
The skins and the must, after destemming-crushing, were left in contact for about 10 hours at 8°C. Subsequently, the pink juice, obtained from the soft pressing, is left to decant for 24-48 hours. Then follows, on clear must, the alcoholic fermentation, conducted at low temperatures (15-17°C) for 15 days. Vinification is carried out in steel tanks.
Acknowledgements
2019 James Suckling 92/100
2019 Vinous 89/100
2019 Veronelli
