Here again we have a strong effort in the face of a very challenging 2014 growing season. It was not easy to make wines of this quality given what Mother Nature threw at Friulian winemakers. Patience to allow extended hang time and a meticulous triage prior to pressing and fermentation were critical. The result, a wine that is exceptionally well balanced with slightly higher acidity than the ’13 version, but with characteristic Friulano richness to even the score. Andrea ages this wine in stainless and a small portion in old tonneau. He likes to stir the lees to enhance the richness in this wine and that was the right touch for sure in ’14. Light gold with flecks of green. Medium body with notes of chamomile, citrus, sage and almond. There is also a streak of earthiness that shows up. A classic Friulano that clocks in at an infinitely drinkable 12.8% alcohol (avoiding that heady character that some Friulano can take on) and will provide great drinking over the next three to five years. This will work wonders alongside a plate of thinly sliced Prosciutto, of the San Daniele (versus the di Parma) variety if possible. Take it to the lunch or dinner table alongside soup, delicate white fish, risotto (especially a seafood risotto) or white meat dishes.
Direct Import by Balanced Wine Selections.
Variety(ies): Grüner Veltliner Franz Josef Gritsch, the winemaker at Gritsch Mauritiushof, embarked on his Atzberg project with several other investors nearly a decade ago. In 2007 they bought 10 hectares of the long abandoned Atzberg vineyards. He planted two of...
Variety(ies): Grüner Veltliner Direct Import by Balanced Wine Selections
Variety(ies): Aligoté This is a great everyday drinker. From a south facing, 1.6 hectare plot at 450m known as "Colline de Vergey" in the Hautes-Côtes de Nuits. The vines are over 40 years old. This perfect combination of altitude,...
Variety(ies): Erbaluce Mottobello means beautiful hill and the Erbaluce that comes from this field lives up to its name. Erbaluce has been a staple at Brigatti for more than three generations. Francesco continues to work it in a traditional manner. Never...
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