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Lunaria 2022 Ramoro Pinot Grigio


Terre di Cheti IGP Abruzzo Italy
Bright copper. Aromas of freshly peeled tangerine, cantaloupe and yellow stone fruit. The palate is bright yet textured, with an intriguing, savory profile. Flavors follow of orange marmalade, mango, dried papaya, candied orange peel with a hint of minerally earth. Multilayered and fleshy through the remarkably refreshing finish.
Must be ordered.
Valid while supplies are available
Buy this by the 6pk for $16.00 per bottle


Actual color of Pinot Gris aka Pinot Grigio

Founded by Camillo Zulli and six other growers in 1964, Cantina Orsogna has grown to a cooperative of more than 600 farmers (over 450 winegrowers and 150 olive growers). All working to achieve a greater level of integration and sustainability between themselves, the terroir—and nature itself—through organic and biodynamic farming. The coop is located in the Majella National Park, one of the largest and most diverse parks in all of Italy. The presence of distinct flora and fauna right next to the vineyards allows for rich biodiversity and quality soil. Biodynamic farming and winemaking are about reciprocity with the earth’s ecosystems and protecting the interconnectedness of living organisms in each unique community, with biodynamic calendars having been developed to indicate the optimal times for sowing, cultivating and harvesting.

The Lunaria label was developed to showcase wines that, “mix the authenticity of place and terroir with a strong and bold yet everyday personality.” Completely biodynamic, organic, and vegan, they are made from varietals that are historically intrinsic to Abruzzo. Though Earth-conscious, there is a philanthropic side to the brand as well. To honor the local customs, Lunaria uses the traditional, old-country-style rope for the wine seal. The rope tying process is entrusted to BABALU, a charity organization that helps provide employment to help integrate those with special needs into the community.

This ramato-style Pinot Grigio (100%) was achieved via whole cluster pressing the grapes immediately after harvest. The must underwent a spontaneous (native yeast) fermentation with skin contact and subsequent aging in stainless-steel tanks for 30 days.


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