Carletto Pinot Grigio 2012
Pinot Gris/Grigio from Friuli-Venezia Giulia, Italy
- white wine
- Light & Crisp
- 12.0% abv
Grapes for this wine come from the Veneto region of Italy, where the Pinot Grigio grape has been cultivated for more than a century.
The juice was fermented three weeks in temperature-controlled tanks. After settling, the wine was cold stabilized, filtered and bottled under sterilized conditions, avoiding malolactic fermentation and preserving the fruit characteristics of the wine. The wine was aged two months on light lees to preserve freshness.
A dry wine of great character and versatility. It is characterized by a clean, intense aroma and a pleasant golden apple finish. It is wonderfully fresh and well-balanced on the palate with a long finish.
Armando De Zan, owner of Candoni wines, created Carletto to honor his beloved uncle. A Cavaliere del Lavoro, or "Commander of the Order for Merit Recognition", Uncle Carletto was an Italian agronomist known for his outstanding viticultural work uncovering the most authentic Italian native varietals. Armando features these traditions and varietals in his lineup of wines sourced from Italy's most important wine regions.
View all Carletto Wines
About Friuli-Venezia Giulia
(free-oo-lee veh-netz-ee-ah gwee-yee-ah)
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.
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.
Alcohol By Volume Guide
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.