Italian Wine Tasting: Vigne de Zamo Pinot Grigio, Pauli Enosi Bianco, Rosa del Golfo and Sandro Fay Sassella
Produced in the ramato (rama means “copper” in Italian), unlike most whites which are bled off their skins immediately, this Friulian Pinot Grigio is kept in contact with its skins (which are pink), resulting in a salmon/orange hue and more aromatic depth than the average.
The name Enosi comes from the Greek for “bringing together” or “union.” This dry, refreshing, “mineral” white – a blend of Riesling, Sauvignon Blanc, and Pinot Blanc – comes from the Pauli family in the Alto Adige, who have been making wine for over 300 years.
Coming from the Salento peninsula at the southern tip of Puglia (the heel of the “boot”), this rose of Negroamaro is a perfect summer wine. It is a bright, lively wine that’s loaded with character from an estate that also produces Grappa, Olive Oil, and vinegar, but is particularly noted for their rose.
We can’t very well pour ramato, white, and rose without pouring a red can we? We didn’t think so either, so we picked one of our favorites. This is alpine Nebbiolo (of Barolo and Barbaresco fame) from high-altitude vineyards in Lombardy. The steep, cool, hill- and mountainside vineyards lead to a brighter, more aromatic version of this noble grape.