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Flat front label of wine

Grillo Sauvignon Blanc 2011

Sauvignon Blanc from Friuli-Venezia Giulia, Italy
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    Winemaker Notes

    This dry white International, cultivated in our land, expressed himself at very high values and assumes its own personality. On the nose, intense and delicate at the same time, yet vegetal scents with a prevalence of fresh pepper and sage.

    The taste is soft, intense, but balanced; it goes well with appetizers, pasta dishes with herbs, onions or asparagus soup, crabs, shrimps and lobsters.

    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. This is represented in the styles and varieties of wines produced in this region of Italy's far north-east. 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 ubiquitous Pinot Grigio and the popular Prosecco. The best vineyard locations are often on hillsides, as in Colli Orientali del Friuli. In general, Friuli boasts an ideal climate for viticulture, with warm sunny days and chilly nights that 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 continues into 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.

    Sauvignon Blanc

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    A crisp, refreshing variety that equally reflects both terroir and varietal character, Sauvignon Blanc is responsible for a vast array of wine styles. A couple of commonalities always exist, however—namely, zesty acidity and intense aromatics. The variety is of French provenance, and is important in Bordeaux and the Loire Valley. It also shines in New Zealand and California, while Chile and South Africa are excellent sources of high-quality, value-priced Sauvignon Blanc. High-quality Sauvignon Blanc is also produced in Washington State, Australia, and parts of northern Italy.

    In the Glass

    From its homeland in the Loire Valley, where citrus, flinty, and smoky flavors shine through in Sancerre and Pouilly-Fume, to Marlborough, New Zealand, where it is pungent, racy, and “green” (think grass, leaves, gooseberries, and bell peppers) and tastes of grapefruit and passionfruit, Sauvignon Blanc has something to offer every wine drinker. In Bordeaux, it is typically blended with Sémillon and Muscadelle to produce a softer, richer style. In California, any of the aforementioned styles can be emulated.

    Perfect Pairings

    The freshness of Sauvignon Blanc’s flavor—from bell pepper and cut grass to passionfruit, gooseberry, and ripe kiwi lend it to a range of light, summery dishes including salad, seafood, and mild Asian dishes. Sauvignon Blanc settles in comfortably at the table with notoriously difficult foods like goat cheese and asparagus. When combined with Sémillon (and perhaps some oak), it can be paired with more complex seafood and chicken dishes.

    Sommelier Secret

    Along with Cabernet Franc, Sauvignon Blanc is the proud parent of Cabernet Sauvignon. That green bell pepper aroma that all three varieties share is no coincidence—it comes from a high concentration of pyrazines (an herbaceous aromatic compound) inherent to each member of the family.

    RVLTS202011_2011 Item# 142058