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:
Pinot Blanc (100%)
Vintage year:
2023
Color:
The color is straw yellow with greenish highlights.
Aroma:
The delicate smell of bread crust notes blend harmoniously with the fruity notes of apples and citrus fruits.
Taste:
The palate is remarkable and soft, offering an engaging mouthfeel with elegance, fresh softness, and long persistence. Aromas of ripe orchard fruits and minty herbs cool the palate, tapering off with medium length and sweet herbal notes.
Alcohol content:
14%
Sugar content:
0.7 g/l
Acidity:
5.4
pH-value:
-
Sweetness:
Dry
Contains sulphite:
Yes
Volume:
750 ml
Closure:
Natural cork
Bottle:
Glass
Best Served:
10 - 12 °C
Food pairing:
Asian, Charcuterie, Fish - lean, Fish - fat, Poultry, Shellfish - flavored, Vegetables
Ageing potential:
0 - 5 years
Food pairings by the winemaker
- Asian
- Charcuterie
- Fish - lean
- Fish - fat
- Poultry
- Shellfish - flavored
- 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 whole clusters are gently pressed. The resulting must is cold-settled for 24 hours. Fermentation takes place in stainless steel and oak vats at a controlled temperature between 16 and 20 °C, lasting approximately two weeks. The wine is then aged on its own lees for 9 months, during which frequent bâtonnage is carried out.