Complex and textured ramato style wine from Trentino-Alto Adige, Italy. Spontaneous fermentation with native yeasts in large wooden barrels, with 5 days of skin maceration (slight pink/orange hue and tannins). The wine is aged on its lees for about 10-12 months and is unfiltered and unfined.

At a Glance

• Origin: Alto Adige, Italy
• Varietal & Type: Pinot Grigio
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• USNW Classification: Natural

Tasting Notes & Pairing

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About the Winemaker

Grawü, founded in 2017 by Dominic Würth and Leila Grasselli in Cermes, South Tyrol, is a family-run winery producing artisan natural wines under the Italian Dolomites. The name combines their surnames: GRAsselli & WÜrth.

Dominic worked for many years as a cellar master in prestigious wine regions—Bordeaux, Montalcino, Graubünden, and the Marche—before moving to South Tyrol in 2010 to manage an organic winery. There, in 2011, he began searching for his own style, his own interpretation of the true taste of grape varieties, soil, and the diverse alpine climate. Years of experimentation followed, learning how to make long-lasting wines without additives. In 2017, Dominic and Leila found a cellar space to rent in Cermes, near Merano, and realized their dream.

Farming & Cellar: Grawü produces around 20,000-25,000 bottles annually, working with Pinot Grigio, Gewürztraminer, Chardonnay, Sauvignon, Pinot Noir, and Souvignier Gris. All wines are completely organic with no selected yeasts, no additives, no filtration, and maximum 50mg/l sulfites. They favor extended skin-contact maceration—from three days to up to six months—then refine wines in large acacia or oak barrels for a minimum of ten months. Their philosophy is simple: selected grapes, indigenous fermentation, minimal intervention.