I'd love to hear from anyone of a certain age who remembers the Ramato style of Pinot Grigio from the Veneto (ie: the pale copper/pink coloured style made with a tiny bit of skin contact, often in a rather oxidative style) I say "remembers" because its a style that I believe has vastly declined in popularity over the last few decades. I have anecdotal evidence that Ramato Pinot Grigio was popular in the 1970s and early 1980s, but then tailed off rapidly as paler, more technically "correct" wines were in the ascendent. Also anecdotally, it's my belief that Ramato as it was bottled in the 1950s, 60s, 70s was usually made with 4 - 24 hours of skin contact, and often ended up being quite oxidised (whether intentionally I'm not really sure). I can't find any documented evidence of any of this. OCW has the merest mention. What seems to be happening now, in an age when extended skin maceration of white wines is once again popular, is that some producers (both in Friuli, Veneto and further afield) are bringing Ramato wines to the market - but these are now being made with much more extended skin contact than (I think?) they would have been back in the day. eg: La Vigne di Zamo's Pinot Grigio ramato (macerated for 4 days), or Channing's Daughters Ramato (macerated 10-12 days). As far as I can see, any "true" Ramatos still on the market are simple budget wines. I tasted Tenuta di Blasig's Ramato a couple of years back. It was pretty terrible, obvious oxidation, no sense of freshness whatsoever.