Cupra Ramato continues a tradition of the Republic of Venice, since “ramato,” or coppery, was the term that referred to Pinot Grigio in contracts. A special vinification practice led to the use of this term: the must remains in contact with the skins for 36 hours and this practice gives the wine a very distinctive coppery hue. Attems Cupra Ramato boasts a rich, fruity bouquet, and opens full and weighty on the palate, with multi-faceted flavors. 
It is perfect when paired with fatty fish, with delicate or vegetable-based antipasti, the ideal companion to summer dishes, and is delicious as well as an aperitif .
We loved the appealing color, sexy nose and balance fruit with hints of wild strawberry and sour cherry. Perfect for summer or anytime a food-friendly and delightful bottle of wine is the play of the day. Good value for around $19 the bottle.
A second tasting in September 2011 proved this to be a phenomenal wine and great value. Loved it with beef in wine with olives and carrots and a dessert of cheese and cookies.
UPRA RAMATO 2009
DENOMINATION: Venezia Giulia IGT Pinot Grigio
GENERAL INFORMATION: Cupra Ramato continues a tradition of the Republic of Venice, since “ramato,” or coppery, was the term that referred to Pinot Grigio in contracts. A special vinification practice led to the use of this term: the must remains in contact with the skins for 36 hours and this practice gives the wine a very distinctive coppery hue. Attems Cupra Ramato boasts a rich, fruity bouquet, and opens full and weighty on the palate, with multi-faceted flavors.
VINTAGE REPORT The first months of 2009 were marked by successive rainstorms and by moderate temperatures over the final months. Fruit set, the growth stage that occurs just following flowering, and a very important precursor for the quality of the future harvest, resulted in well-balanced clusters. This equilibrium continued through veraison, with small-sized berries, rich in aromatic components and with good acid levels. Day-night
temperature ranges brought concentrated, sweet aromas. The year was an excellent one overall; the grapes brought into the cellar displayed very high quality and are yielding wines with significant aromatic intensity and range.
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TASTING NOTES
YIELD/HECTARE: 75 quintals
HARVEST PERIOD: Third decade of September
VINEYARD PRACTICES: Manual
FERMENTATION VATS: Classical Stainless steel vats
FERMENTATION TEMPERATURE: Controlled, not exceeding
18-20°C
LENGTH OF FERMENTATION: 7 days
LENGTH OF MACERATION ON THE SKINS: 12 hours
MALOLACTIC FERMENTATION: None
MATURATION METHOD: Stainless steel and barriques
LENGTH OF MATURATION: 4 months in barriques, 2 months in
steel, and one month in bottles
Terroir
ESTATE AND VINEYARD LOCATION: The vineyards are located in the Giasbana area of the
Collio and in the alluvial plains of the Isonzo river (Mossa and Lucinico).
ALTITUDE: Vary between 50 and 130 metres sea level
EXPOSURE: South, Southeast
SOIL TYPE: In the Collio, Eocene marls and sandstones created by seabed uplifting 50
million years ago. The Isonzo displays soils rich in pebble and gravel in various sizes,
down to silt.
5.000/6.250 vines per hectare
TRAINING SYSTEM: Vertically-trellised Guyot
VINEYARD AVERAGE AGE: on average 15 years
Ramato offers its classic coppery hue and appealing
limpidity. The multi-layered nose is impressively rich,
with floral scents of lime blossom nicely enriching fruitier
notes of wild strawberry and sour cherry, then tapering off
at the end into hints of fresh-picked almond. Although
firmly-structured, the palate is remarkably smooth and
rounded, with a lengthy progression that concludes in a
leisurely, well-fruited finale.
SERVING SUGGESTIONS It is perfect when paired with
fatty fish, with delicate or vegetable-based antipasti, the
ideal companion to summer dishes, and is delicious as
well as an aperitif.
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