Ramato is the Italian word for copper, used frequently to describe the richer than gold color achieved by Pinot Grigio – Sivi Pinot in Slovenian – when left to soak in the skins for a week or more. While this method affects the color, it does more for the flavor, and even more for the texture in this exotic, impressively complex wine. Bogdan Makovec grows his Pinot Grigio just north of Trieste, at the head of the Adriatic Sea in the Vipava Valley where steep, sun-soaked hills meet saltwater. This part of the world produces grapes with intense flavors and rich textures, something Bogdan accentuates with a week of skin contact in steel tanks and acacia barrels. The aroma is punchy, with notes of guava and pink grapefruit, oranges, black pepper, and a field of wildflowers after rain. The palate is creamy and full bodied, with acidity strong enough to lift powerful fresh flavors of strawberry and orange, with a smoky soil note growing on the finish. The tannins are gentle and silky, but the wine will still respond better at cellar temperature than fresh out of the refrigerator. Serve with Indian curry, lamb, duck, and other powerfully flavored dishes.