FRIULI WINE TASTING TRIP

Regione Friuli Venezia Giulia is known for “the great Friulian wines”. This region borders Slovenia, Austria, and Croatia and uses the mountains, the Mediterranean breezes, and climate to its advantage when producing wines. Friuli has around 10 D.O.C.’s, 14 D.O.C.G.’s, and 3 I.G.T.’s. The wines are not well known outside of Italy but have been considered by some as some of the best dry whites in Italy. The local Friulano, in my opinion, is very delicious, and the region is also well known for their Pinot Grigio, Merlot, Sauvignon, etc…

The first stop on our excursion was to Castello di Spessa in Capriva del Friuli, which is a 13^th century castle resort comprising of a golf club, winery, and hotel accommodations. The castle is perched upon acres of land overlooking Capriva Del Friuli.

We had a quick tour of the wine cellars and rooms and watched a video of the history of the castle. Apparently, in the late 1700’s Casanova was a frequent visitor, being as he was a family friend of the owners at the time. The wine cellars are located on two levels, the lower of the two is 18 meters below ground and was an ex military bunker acquired in 1939.

The wines of the Castle of Spessa are the “highest expression of the DOC Collio and DOC Isonzo territories.” We tasted 3 wines and had some delicious hors d' oeuvres while we learned about tasting the wines with out eyes, noses, and mouths. Below are the three that we tried with the information from their brochure.

  + Segrè – Sauvignon Doc Collio

     Winemaking process: low temperature skin contact of the grapes at a temperature of 5° C. 

     Fermentation in stainless steel tanks with controlled temperature at 18° C. The wine is left on        the noble fermentation yealts, so that the aromas are well-marked and well balanced.

     Alcohol: 14.5% vol.

     Total acidity: 6.30 g/l

     Dry extract: 17.10 g/l

     Tasting features: vegetable notes, with sage and tomato leaf. The feel on the palate is  

     perfectly balanced with the spices. On the palate, the acidity blends elegantly with the 

     complexity of the wine.

     Food pairing: it is the Prince of wines for crustaceans:Norway lobster and lobster

  + Castello di Spessa – Friulano Doc Collio

     Winemaking process: soft pressing of grapes

     Fermentation in stainless steel with controlled temperature at 18° C.

     Alcohol: 13.5% vol.

     Total acidity: 4.53 g/l

     Dry extract: 16.10 g/l

     Tasting features: some features of bitter almond with a background of pink wisteria.

     On the palate it is full, smooth, soft and complex.

     Food pairing: delicious with San Daniele ham sliced by hand. Excellent with boiled eggs 

     and asparagus and with pulses soups. With the second course it is well combined with 

     big fish in the oven.

  + La Boatina – Merlot Doc Isonzo

     Winemaking process: the grapes are de-stemmed and fermentation on the skins takes place        with controlled temperature at 28° / 30° C.

     After the malo-lactic fermentation, the wine is ripened and aged in oak barrels for about 18 

     months.

     Alcohol: 13.5% vol.

     Total acidity: 5.19 g/l

     Dry extract: 25.40 g/l

     Tasting features: the taste is smooth and harmonious, with flavours reminding of black cherry,      blackberry and in scent.

     Food pairing: it goes well with stuffed pasta with meat sauces, grilled meats, game and aged        cheeses.

Lunch in Cormons

We stopped to see a HUGE chair!

The second tasting was about an hour away in the old “Villa Padronale” at Colutta Gianpaolo wines in Manano,. This is a family run winery that produces D.O.C. wines in the vineyards of Buttrio, Manzano, and Premariacco. Here we had a tour of their facilities and then sat down at a large table to taste 6 of their wines. Below is the list with descriptions from the winery.

  + Brut Rose Spumante

     This wine is from the Merlot grape and pairs well with fish, vegetables, soups, or pasta. To be        served at 6-8 degrees C.

  + Friulano

     This wine has a lemonish color and has a flowery bouquet. It is a dry wine with a bitter almond      after taste. It is paired well with grilled fish, egg dishes and soups. If alone, the wine is best          served at 8 degrees C, but if it is paired with a meal, it is best served at 10-12 degrees C.

  + Pinot Grigio

     This is a golden yellow, dry wine. Pairs well with antipastos, fish, soups and stewed meats.

     Best served at 10-12 degrees C.

  + Refosco Dal Peduncolo Rosso

     This is a granite, almost violet color. Full bodied with a strong vinous aroma. It is dry, light,  

     savory, and has a pleasant aftertaste. This red dry wine is best paired with pork, poultry, 

     roast, and wild game and is to be served around 18-20 degrees C.

  + Verduzzo Friulano Passito DOC

     Dried grapes are pressed and the juice is fermented in barriques. The wine is aged for at least        6 months in wood and then another 3 in the bottle. It is paired best with gorgonzola, herbed 

     cheese, foie gras, and dried pastries. It is best served at 8-10 degrees C.

  + Ribolla Gialla Spumante

     This is a sparkling wine from the Ribolla Gialla grape with a long fermentation time in a 

     pressurized tank. Best paired with an aperitif and also with fish and vegetables. It is best  

     served cold.

After our tasting and making some purchases we headed back to Vicenza. Both wineries are beautiful places to stop and relax and I would highly recommend them to anyone traveling through the area.