SOLD OUT! I think I’ve consumed at least 12 bottles of the 2018 Visintini Pinot Grigio since the pandemic began. I just can’t get enough of this lightly, pink-colored, skin fermented Pinot Grigio from this tiny, biodynamic/organic producer. And when you taste it, you’ll understand what I’m talking about.
It would be putting it lightly to say “this isn’t like your typical Pinot Grigio.” Much richer, more textured, and fuller flavored, Visintini’s Pinot Grigio will take a lot of people by surprise. Brought to us by our good friend Jay Murrie of Piedmont Wine Imports, I’m predicting this is going to gain a cult following.
2018 Visintini Pinot Grigio
“FULLER, RICHER TEXTURED, PINKISH/ORANGE COLORED PINOT GRIGIO FROM FRIULI” – Josh Spurling
Is it Pinot Grigio, dry rosé, or orange wine? Great question and the answer is it’s kind of all three at the same time! In the far northeastern reaches of Italy, where some of the best Pinot Grigio is made, many top producers make a distinct style of wine called ‘ramato.’ Translated, the word means ‘copper,’ and it is a fermentation process where the juice and the skin are fermented together. The skin contact contributes color, enhanced texture, and bigger flavors.
What distinguishes ramato from a rosé or orange wine is that ramato is a historical winemaking style from Friuli, Italy, and it is always made with Pinot Grigio grapes. And the hard-working Visintini family, who’ve been making wine from their farm since 1884, have perfected this style of wine.This is a family affair, and father Andrea, his son Oliveiro and his two daughters Palmira and Cinzia, run the estate with passion and respect for the earth. All of their vineyards are certified organic, and the family is currently practicing biodynamic, with certification coming in the next few years.
It’s wines like this one that really get me going. It’s kind of geeky and a bit different, but ultimately, it’s delicious and interesting. It pours a beautiful copper color and right when it hits the class, you can smell it. And it smells really good — think yellow plum, pear, pear skin, apricot, spice, and mineral. The flavor is equally exotic and intense, but it’s the texture and the mouthfeel that keep me coming back for sip after sip. This is a wine that is both rounded and fresh. Completely dry, but not too acidic, your palate is going to love it.
For lovers of exotic whites, orange wines, and dry rosés, you’re going to love this one. I find it to be a perfect aperitif, but I’ve also enjoyed it with grilled salmon and chicken and a classic spread of cured meats, cheeses, and baguette. I highly recommend you do the same.
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