Blessed with Garda’s lake's ideal growing conditions, G-Ray is an old-school Pinot Grigio (85%) Ramato macerated on the skins for one week (Ramato = copper).

A dash of Moscato (3%) provides some aromatic notes, while Durella (12%) supports the lively and balanced acidity.

On the palate, G-Ray offers more dried fruit with stone fruit skins and spice. Overall a good structure and tannin, making it a nice match for diverse styles of cuisines and dishes, including curry dishes, Moroccan cuisine, Ethiopian cuisine (like those spongelike pancakes called Injera), Korean dishes with fermented kimchi (bibim bap), and traditional Japanese cuisine, including fermented soybeans (Natto). Due to the high phenolic content (tannin and bitterness) and the nutty tartness they exhibit, G-Ray pairs with a wide variety of meats, ranging from beef to fish.