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Flat front label of wine
Flat front label of wine

Grillo Friulano 2009

Friulano from Friuli-Venezia Giulia, Italy
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    Winemaker Notes

    Dry white wine with a delicate bouquet with hints of bitter almonds, lightly as a young plant, after a slight refinement in the bottle takes on remarkable nuances of licorice and elder with a perfect balance between the nose and palate.

    Excellent as an aperitif served with appetizers, meats, omelets, risotto with herbs, young cheeses.

    Critical Acclaim

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    Grillo

    Grillo

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    Grillo, Friuli-Venezia Giulia, Italy
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    We are at Albana di Prepotto, only 8 km from Cividale del Friuli (Udine), in the heart of the rolling hills of the Colli Orientali del Friuli. The winery is housed in a historic country manor house dating from the 17th century, with an adjoining chapel known as the Church of S. Justine (1708).

    The beautiful stone walls of the old house were revealed during the last renovation in 2003 and now house the picturesque “baricheria" (barrel storage area) used in the wine maturing process.

    The time which the wines spend in the “baricheria” is mainly to preserve the quality and the careful work that is carried out in the countryside. The cooling technology plays a big part, and allows us, in a natural way, to preserve the properties of the grapes and, above all, the splendid bouquets.

    But the biggest secret, which is the cellar's trump card, is definitely the skill and teamwork of our small team.

    Thanks to the nature of our work, we enjoy ourselves!

    Friuli-Venezia Giulia

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    The source of some of Italy’s best and most distinctive white wines, Friuli-Venezia Giulia is where Italian, Germanic and Slavic cultures converge. The styles of wines produced in this region of Italy's far north-east reflect this merging of cultures. Often shortened to just “Friuli,” the area is divided into many distinct subzones, including Friuli Grave, Colli Orientali del Friuli, Collio Goriziano and Carso. The flat valley of Friuli Grave is responsible for a large proportion of the region’s wine production, particularly the approachable Pinot grigio and the popular Prosecco. The best vineyard locations are often on hillsides, as in Colli Orientali del Friuli or Collio. In general, Friuli boasts an ideal climate for viticulture, with warm sunny days and chilly nights, which allow grapes to ripen slowly and evenly.

    In Colli Orientali, the specialty is crisp, flavorful white wine made from indigenous varieities like Friulano (formerly known as Tocai Friulano), Ribolla gialla and Malvasia Istriana.

    Red wines, though far less common here, can be quite good, especially when made from the deeply colored, rustic Refosco variety. In Collio Goriziano, which abutts Slovenia, many of the same varieties are planted. International varieties like Merlot, Cabernet Sauvignon, and Cabernet Franc are also common, but they tend to be Loire-like in style with herbaceous character and mellow tannins. Carso’s star grape is the red Teranno, notable for being rich in iron content and historically consumed for health purposes. It has an earthy, meaty profile and is often confused with the distinct variety Refosco.

    Friulano

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    High-pitched, delicately perfumed and vibrant, Friulano thrives in the northeastern Italian region of Friuli-Venezia Giulia near the border of Slovenia. The Friulano grown today, while named for its present home of Friuli, is actually the Sauvignonasse grape, a minor cultivar from Bordeaux.

    Extensive in the area by the early 1930s, Friulano can be found in all major Friulian DOC zones: Colli Orientali, Collio, Grave del Friuli, and Isonzo. It is usually, but not always, bottled as a single-varietal wine, which are light in color and body. White peach, honeydew melon and citrus peel flavors prevail and its texture ranges from light and smooth to fresh and fine-grained. Contemplative aromas of jasmine, mint, ginger, almond and spicy herb can come into play. Friulano wines are usually best when drunk young and make great starter picks or pairings for light courses. Try it with prosciutto and other delicate cold cuts as well as any dish including the earthy spice of horseradish.

    RVLTS200009_2009 Item# 142059