Pale straw yellow with bright tones. It shows a persistent, white foam with very fine, elegant perlage. Intense and pleasantly fruit, recalling peach aromas, as well as seductive hints of wisteria and Rennet apples. It boasts good persistence and freshness. Extremely harmonious and pleasant with great structure and delicate flavors of sweet almond, typical of the Glera varietal.
Excellent as an aperitif, this wine can accompany the entire meal when the menu consists of delicate dishes, right through to dessert, or for any special occasion that deserves light, elegant bubbles.
Tenuta Ca' Bolani Winery
The Ca’ Bolani estate is at Cervignano del Friuli within the district of Aquileia, whose wines were already held in high esteem at the Imperial court during Roman times. Their characteristically intense personality stems from the area’s strong sunlight, from the proximity of the sea, from the zone’s soils and from its exclusive microclimate.
There are ten varieties planted at Tenuta Ca' Bolani: seven white (Sauvignon, Traminer, Chardonnay, Pinot Bianco, Pinot Grigio, Tocai Friulano, Müller Thurgau) and three black grapes (Cabernet Sauvignon, Merlot and Refosco dal Peduncolo Rosso).
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The furthest east of the Tre-Venezie, Friuli-Venezia Giulia (usually just called Friuli) is celebrated for its zingy and zesty whites. Hugging the alps and the Austrian border, the climate here is cool and the vines are planted on the hillsides, allowing for more sun exposure. The cool temperatures of the region result in the lively acidity found in the wine. Colli Orientali del Friuli and the Collio are the most recognized regions here – they are located just on the border of Slovenia.
Successful grapes of the Friuli include Pinot Bianco, Pinot Grigio and Sauvignon Blanc. Then of course, there's the famed local variety, Tocai Friulano (not any relation to Tokay d'Alsace or Tokay of Hungary), which produces wine that is floral and nutty in character but light-bodied. Ribolla Gialla, another white grape making wine with the floral notes and acidity common to the region - it is a delicious alternative to the international varieties of the area. Reds are not to be forgotten, although found less often. Merlot is the most planted, followed by Cabernet Sauvignon, Cabernet Franc, and few indigenous varieties. Most exports are white.
This country has about as many wines as its had governments. With 20 different regions, hundreds of DOCs and even more indigenous varieties, the amount of wine made in Italy is mind-boggling. Most of the juice, however, remains in the country for thirsty Italians. Wine is food in Italy and its rare that a meal is consumed without a glass
of vino. That said, it's not common to find many folks drinking wine without food either. In turn, it's a match, and a mighty good one at that. In fact, it's safe to say that Italian wine is a foodie wine – one that goes on the table for a myraid of meals.
Most wine ranges from 10-16% alcohol by volume. Some varietals tend to have higher (for example Zinfandel and Cabernet Sauvignon) or lower alcohol levels (Pinot Noir and many white varietals), but there is always some variation from producer to producer. Some wine falls outside of this range, for instance Port weighs in closer to 20%, while Muscat and Riesling are usually a bit below 10%.
Wine Style Guide
Light & Crisp
Light to medium bodied wines that are high in acid and light to medium fruit. Typically no oak.
Fruity & Smooth
Light to medium bodied wines with lots of juicy fruit, typically medium acid and medium oak.
Rich & Creamy
Full bodied wines that have typically undergone malo-lactic fermentation and/or spent time in oak.