Vinmakarens anteckningar
Ditt paket levereras till din dörr inom4 - 16 dagar
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Produktdetaljer
Om vinet och dess karaktärLand:
Italy
Region/Underregion:
Friuli-Venezia Giulia/Friuli Grave
Klassificering:
IGT
Certifiering:
-
Druva:
Tocai Friulano (50%)
Sauvignon Blanc (50%)
Årgång:
2024
Färg:
Green-straw yellow
Arom:
Passion fruit, tropical fruit, peach, sage.
Smak:
Dry, well structured, persistent, aromatic.
Alkoholhalt:
13%
Sockerhalt:
0.2 g/l
Syra:
5.8
pH-värde:
3.23
Sötma:
Dry
Innehåller sulfit:
Ja
Volym:
750 ml
Förslutning:
Agglomerate cork
Flaska:
Glass
Serveras bäst:
8 - 12 °C
Mat till vinet:
Aperitif, Cheese - mild and soft, Fish - lean, Fish - fat, Poultry, Shellfish - natural
Vinmakarens matrekommendationer
- Aperitif
- Cheese - mild and soft
- Fish - lean
- Fish - fat
- Poultry
- Shellfish - natural
Vinifikation, vinmakarens egna ord
Jordmåner:
Gravel
Terroir:
The Friulian Grave is an area in the high plains of Friuli Venezia Giulia. Our vineyards are located in the western part of this zone, in the province of Pordenone, near the Carnic Prealps, at an altitude of 80 to 90 meters above sea level. This landscape was shaped over millennia by limestone and dolomite debris carried down from the mountains by the Meduna, Cellina rivers and from glaciations. The zone enjoys an exceptional microclimate for viticulture due to two key geographic factors: The mountains to the north, which shield the vineyards from cold northern winds; The Adriatic Sea, which mitigates temperatures across the plain. The most extraordinary feature of this landscape is its vast expanse of stones, which acts as a natural temperature regulator for the vines. During the day, the pebbles reflect the light and heat needed for the grapes to ripen. At night, they release the stored heat, keeping climate conditions steady. This controlled thermal balance is crucial in late summer, as it extends the harvest season to yield sweeter, highly aromatic grapes.
Skörd:
Picked by hand
Jäsning:
Steel (100%)
Lagring:
Steel (100%) 12 months
Vinmakare:
Fabio Bessich
After harvesting, the grapes are left to macerate for a few hours in the press, then gently pressed and the juice is transferred to a steel tank at a controlled temperature of 15°C. After decanting for a few hours, the juice is transferred back to another tank and left to ferment for 10/12 days. Finish the ferment, the wine is transfer and remaing with the sediments for minimum 12 months.
Om Bessich
Information tillhandahållen direkt av vingården.




Information
Bessich-vingården började sin historia 1959, då Antonio Bessich, som hade nått Friuli-landet från det närliggande Istrien, startade vinproduktionen tillsammans med sin son Luciano. Idag drivs företaget av Lucianos söner: Daniela, Alessandra, Roberto och Fabio samt hans fru Giuditta. Företaget utvecklas i provinsen Pordenone, i landet "Grave", steniga jordar av flodursprung, från vilka en produktion föds som samlar typiska viner och blandningar signerade av Bessich.
