IL Ramato is Scarbolo’s classic skin‑contact Pinot Grigio from Friuli DOC, where grapes from the Codis vineyard are macerated on their pink‑grey skins to give the wine its characteristic copper colour and lightly tannic structure. The 2019 vintage reflects the estate’s focus on sustainable farming and low yields on stratified clay, sand, limestone and gravel soils, which contribute both fruit richness and mineral lift.
After harvest, the Pinot Grigio berries undergo a period of skin contact to extract colour and flavour, followed by fermentation in stainless steel without oak, preserving freshness and floral, fruit‑driven character. The style bridges white and rosé, combining Pinot Grigio’s clarity with extra texture and complexity from the ramato technique.
Tasting Notes
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Nose: Bright orange hue with aromas of tangerine, cantaloupe, ripe apple, banana, floral notes and a touch of yeast, green walnut and cinnamon bark.
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Palate: Fresh and clear, medium‑bodied and dry, showing tangerine, melon and stone‑fruit nuances with a generous, slightly savory mouthfeel.
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Finish: Hearty and pleasantly long, expanding gently with notes of cantaloupe, licorice root, bread crust and a clean, mineral edge.
Awards and Accolades
For the specific 2019 IL Ramato Pinot Grigio, Falstaff’s tasting note highlights its bright orange colour, slightly yeasty nose with green walnut and cinnamon bark, and a fresh, tangerine‑nuanced palate with a pleasant finish, though no explicit numeric score is shown. There are no other clearly published scores and full critiques from major international reviewers for the 2019 vintage; earlier and later vintages generally receive scores around the high‑80s to 90 points, but those refer to different years.
Serving and Cellaring
Serve at 10–12°C, slightly cooler than a light red but a bit warmer than a typical white, to highlight both fruit and subtle tannic grip. This ramato pairs well with antipasti, tomato‑based dishes, roasted vegetables, risotto, salads and soft or hard cheeses, and is best enjoyed now through the next 3–5 years while its vibrant fruit and colour remain at peak.
Technical Details
Alcohol: about 13% ABV.
Residual Sugar: Dry (classified as “D – Dry” in sweetness scale).
Closure: Cork.
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