# Ramoro Pinot Grigio (2024)

- **Producer:** Cantina Orsogna
- **Colour:** orange
- **Type:** still
- **Grapes:** Pinot Grigio
- **Region:** Abruzzo, Italy
- **Style:** Natural
- **Alcohol:** 13.5%
- **Average price:** €13
- **Vegan:** Yes
- **Contains sulphites:** Yes
- **When to drink:** Now
- **Serving temperature:** 10–12 °C
- **Aromas & flavours:** peach, apricot, pear, orange, grapefruit, bread

## About this wine

Cantina Orsogna is a progressive cooperative located in Italy's Abruzzo region, nestled on the slopes of the Majella National Park. Founded in 1964 by seven local winemakers, it has grown into an eco-friendly community of over 600 small-scale growers. Orsogna is a pioneer in low-intervention farming, shifting entirely to organic practices in 2002 and becoming the largest producer of biodynamic wines in Italy. The 'Lunaria' line serves as their boutique showcase for single-varietal, biodynamic bottlings that honor local traditions and support environmental conservation.

## Interesting facts

- Cantina Orsogna is the largest producer of biodynamic wines in Italy, holding Demeter certification since 2005.
- The winery actively funds the WWF LIFE Euroturtles project to help conserve endangered loggerhead sea turtles in the Mediterranean.
- Vines are trained in the traditional, highly labor-intensive 'Capanne' (Abruzzo Pergola) style, which cannot be mechanized.

## Food pairing

The Ramoro Pinot Grigio's unique skin-contact nature gives it a medium body, light tannic grip, and vibrant acidity. This structural versatility allows it to bridge the gap between white and red wine pairings. It has the weight to cut through rich, salty cheeses like baked feta, the acidity to balance spicy and aromatic Asian dishes, and the savory depth to complement earthy mushroom or seafood preparations.

## Wine making process

The winemaking process for the Ramoro Pinot Grigio is centered on minimal intervention and biodynamic principles. Grapes are hand-harvested in mid-September. Fermentation occurs spontaneously using only indigenous yeasts. To achieve its signature copper hue, the must undergoes a 30-day skin maceration in stainless steel tanks at controlled low temperatures. The wine is then aged on its fine lees in concrete vats and stainless steel. Natural tartaric stabilization is achieved via winter cold, avoiding sterile filtration.