Winemaker's notes
Your package will arrive at your doorstep within4 - 16 days
Drius will receive and pack your order (1 - 4 days)
The courier will pick up your order and deliver it straight to your door
Product details
About the wine and its characterCountry:
Italy
Region/Subregion:
Friuli-Venezia Giulia/Friuli Isonzo
Classification:
DOC
Certification:
-
Grape:
Malvasia (100%)
Vintage year:
2023
Color:
The color is straw yellow with greenish hues.
Aroma:
The bouquet is distinctive, reminiscent of the scent of violets, apricot, white melon and white currant. Besides the characteristic floral flavors, slightly peppery and pleasant notes are perceived.
Taste:
Elegant and harmonious, this wine reveals exotic florals. It is round and soothing, flowing across the palate with a mineral-tinged blend of orchard fruits and green citrus. The finish is remarkably fresh and clean.
Alcohol content:
14%
Sugar content:
0.5 g/l
Acidity:
5.7
pH-value:
-
Sweetness:
Dry
Contains sulphite:
Yes
Volume:
750 ml
Closure:
Natural cork
Bottle:
Glass
Best Served:
10 - 12 °C
Food pairing:
Aperitif, Cheese - goat cheese, Fish - lean, Fish - fat, Poultry, Veal, Vegetables
Ageing potential:
0 - 5 years
Food pairings by the winemaker
- Aperitif
- Cheese - goat cheese
- Fish - lean
- Fish - fat
- Poultry
- Veal
- Vegetables
Vinification, winemaker's own words
Soils:
Gravel, Limestone
Terroir:
The Isonzo terroir lies in the south-east part of Friuli-Venezia Giulia, near the Isonzo River. Characterized by alluvial soils rich in gravel and minerals, it benefits from a temperate climate with influences from the Adriatic Sea and the Alps. These conditions provide excellent drainage, good temperature variation, and ideal ripening for both white and red grape varieties. The result is wines with great freshness, structure, and aromatic precision.
Harvest:
Picked by hand
Fermentation:
Steel (100%)
Storage:
Old oak (100%) 9 months
Winemaker:
-
The grapes are harvested strictly by hand. Once transported to the winery, the grapes are destemmed and left in the press for cold maceration for 2 to 4 hours. They are then gently pressed, and the resulting must is cold-settled for 24 hours. Fermentation takes place in stainless steel and oak vats at a controlled temperature maintained between 16 and 20 °C. The wine is then aged on its own lees for 9 months, during which frequent bâtonnage is carried out.