Wine Profile

Vintage 2017

Denomination D.O.P. Friuli Isonzo Pinot Grigio

Alcohol (%vol) 12.50% vol

Residual Sugar Dry

Terroir Stony gravel plain with red- dish clay rich in iron oxide and aluminium. Well ventilated site, dry, not warm.

Training system Guyot

Pest control Low environmental impact integrated pest management

Yields 13000 lb/ha

Harvest period Early September

Harvest method Manual, in small crates

Vinification The grapes are gently destemmed and lightly crushed. Fermentation takes place in temperature-control- led steel tanks (15/18°C).

Ageing After fermentation, the wine settles on the lees in stainless steel tanks for ten months. Bottled wine is aged in temperature-controlled binning cellars for further ten months.

Tasting Notes

Appearance Powerful straw yellow colour with coppery reflections as corollary of perfect brilliance and clearness.

Nose Pleasant fresh fruit fragrance (Abate pear and apple), spices (pink pepper) and delicate minerality (flint) that with aeration recall a widespread feeling of herbs (Melissa), grated lemon rind and extremely delicate white flowers

Palate The sip, at first soft and then unquestionably fresh-tasty, stimulates, almost forces
us to hesitate searching the aromatic tones that slowly express themselves similarly to what the nose perceives.

Serving suggestions Excellent with food / dishes where the unctuousity or greasiness are discreetly present; for first courses, “Fettuccine” with salami-ra- gout with a bit of tomato, for the main course also with properly structured white meat (maybe chicken with peppers?)

Serving temperature To serve at 12°C with the greatest expressiveness at 14-15°C (suggested 12°C when serving with right aeration reaching 15°C).

Wine Profile

Vintage 2016

Denomination D.O.P. Friuli Isonzo Grey Pinot 2016

Alcohol (%vol) 13.50% vol

Residual Sugar Dry

Terroir Stony gravel plain with reddish clay rich in iron oxide and aluminum. Well ventilated site, dry but not warm.

Training system Guyot

Pest control Low environmental impact integrated pest management

Yields 15400 lb/ha

Harvest period Early September

Harvest method Manual, in small crates

Vinification The grapes are gently destemmed and lightly crushed. Fermentation takes place in temperature-controlled steel tanks (15/18°C)

Ageing After fermentation, the wine settles on the lees in stainless steel tanks for ten months. Bottled wine is aged in temperature-controlled binning cellars for further ten months.

Tasting Notes

Appearance Delicate coppery nuances on a straw yellow background give brightness, clarity and fascinating liveliness.

Nose Intense with fruity aroma (unripe apple and exotic fruits), pale floral background (broom, linden) and balsamic taste of aromatic herbs.

Palate Correct structure with interesting perceptible results played on the rightly balanced freshness and flavours of wine still to develop. Finish gentle and pleasantly bitter.

Serving suggestions Excellent with pasta dishes flavoured with medium structured sauces (fish or white meats); pairing perfectly with cold cuts and fresh aromatic cheeses. Gratifying with fish and properly garnished white meats.

Serving temperature To serve at 12°C with best expressiveness at 14-15°C (suggested 12°C when serving with right aeration reaching 15°C).

Awards

75 – 79,9 IWSC Bronze 2018

88,00 – 89,99 The Wine Hunter

Wine Profile

Vintage 2015

Denomination D.O.C. Friuli Isonzo White 2015

Alcohol (%vol) 13.00% vol

Residual Sugar Dry

Terroir Stony gravel plain with reddish clay rich in iron oxide and aluminum. Well ventilated site, dry but not warm.

Training system Double arched cane

Pest control Low environmental impact integrated pest management

Yields 15400 lb/ha

Harvest period Early September

Harvest method Manual, in small crates

Vinification The grapes are gently destemmed and lightly crushed. Fermentation takes place in temperature-controlled stainless steel tanks (15-18°C.).

Ageing After fermentation, the wine settles on the lees in the stainless steel tanks for ten months. After bottling, wine is aged in temperature-controlled binning cellars for further ten months.

Tasting Notes

Appearance Straw yellow with light copper/gold reflections. Great limpidness and brightness.

Nose Good intensity with fruity (first exotic and then pear fruit) and floreal (jasmine) notes. Reminiscents of chalk, brackish and slightly smoked.

Palate Good body, appreciated for intensity, confirming strong and pleasant aftertaste.

Serving suggestions Recommended with tasty dishes, not too salty. Ideal for starters with shell sh,  sh main dishes or fresh cheese. To be served fresh, not cold at 14°C.

Wine Profile

Variety Blend

Vintage 2014

Denomination D.O.C. Friuli Isonzo White 2014

Alcohol (%vol) 12.5% vol

Residual Sugar Dry

Terroir Stony gravel plain with reddish clay rich in iron oxide and aluminium. Well ventilated site, dry but not warm.

Training system Double arched cane

Pest control Low environmental impact integrated pest management

Yields 15400 lb/ha

Harvest period Early September

Harvest method Manual, in small crates

Vinification The grapes are gently destemmed and lightly crushed. Fermentation takes place in temperature-controlled stainless steel tanks (15-18°C.).

Ageing After fermentation, the wine settles on the lees in the stainless steel tanks for ten months after bottling, wine is aged in temperature-controlled binning cellars for further ten months.

Tasting Notes

Appearance Straw yellow with light copper/gold reflections.

Nose Good intensity with fruity notes, but also gently  oral (grape and hawthorn blossom).

Palate On the palate the wine surprises for mineral intensity, dissolved by a good structure. It has a good freshness and minerality. Good tasty persistence.

Serving suggestions Ideal with shellfish and mollusc, baked white fishes with potatoes or vegetables. Best to serve at 12°C.

Awards

GREY 2016

GREY 2016

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