Bortoluzzi Sauvignon 2012
Sauvignon Blanc from Friuli-Venezia Giulia, Italy
100% Sauvignon from five acres with gravelly, red soil loaded with minerals. Harvested by hand, the grapes undergo 24-36 hours of crymaceration at 46°F to enhance the varietal characteristics and are then fermented in stainless steel. Temperature-controlled fermentation enables this wine to fully express its varietal character. Light straw yellow. The bouquet has notes of bell pepper, peach and sage leaves endowing it with distinct elegance. Full on the palate, fresh, very appealing, with complex varietal flavors.
James Suckling - "A Sauvignon with lots of sliced grapefruit and apple character. Full body, with loads of gooseberries and a pretty aftertaste beside. Drink now."
Giovanni Bortoluzzi, born in 1944, started as a roving oenological consultant and bottler, and was very soon dubbed wine ambassador in his region for talent and expertise.
True enough, his 30 years experience, numerous oenological awards and operation of the area's mobile bottling plant have endowed him with an intimate, detailed knowledge of the Collio and Isonzo del Friuli appelations that very few can match.
Since 1981, Giovanni is proprietor and wine maker of the Bortoluzzi estate: 100 acres, 25 of which ideally placed vineyards on gravelly, mineral enriched deposit of the diverted Isonzo River.
The abundant minerals in the soil make for the grapes' rich components and extract, and for the wines' richness in fruity/floral nuances and varietal character.
The vines are sheltered by mountains from the raw northern winds, thereby allowing grapes to mature gently in the mild autumn sun.
Pruning is extensive, for low crop yield of 100% varietal wines. Production is 20,000 cases yearly, with only free-sun juice vinified. Giovanni's talent is more than evident in this superb range, striking for finesse and polish. View all Bortoluzzi Wines
About Friuli-Venezia GiuliaView a map of Friuli-Venezia Giulia wineries (free-oo-lee veh-netz-ee-ah gwee-yee-ah)
Notable FactsSuccessful 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.
A little ditty about Italy...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.
For regions, the most popular are Tuscany (home of Chianti), Piedmont and the Tre-Venezie, which includes Veneto, Trentino Alto-Adige and Friuli. Other communes of note are in Southern Italy, and a few good wines are made elsewhere in the country. The islands of Sardinia and Sicily are members of the Italian winemaking community as well.
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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.