Valentino Butussi Pinot Grigio Ramato Doc Cl 75 wine

The land on which the vineyards stand has a hilly bottom, made up of stratified marls and sandstones in
depth and colluvial on the surface.
The harvest is carried out manually, the harvest time is assessed visually when the grapes reach optimal ripeness, which in this vineyard occurs between the first and second ten days of September.

A small portion (25%) is vinified as a white wine; approximately 40% is cold-macerated for 36 hours to further extract the rosé. Both are soft-pressed and begin with indigenous fermentation, aided halfway through by the addition of a small amount of selected yeast to complete fermentation.
The remaining grapes are pressed, cooled to 7°C (45°F), and left to macerate until the indigenous fermentation begins (usually 5 to 6 days). The macerate is pressed under minimal pressure. The resulting must continues fermentation in traditional 5-7 HL, untoasted oak barrels, used twice and three times.
A month before bottling, the three different vinifications are combined to form a single wine.

8 months in steel barrels and a part in oak barrels; 2 months in bottle.