It’s starting to become a theme in this series – edge cases which are not really orange wines. Take the sole white wine from microscopic but world reknowned Le Due Terre, in Friuli Colli Orientali. A blend of Friulano with 30% Ribolla Gialla, it has 10-12 days of skin contact, and is spontaneously fermented without temperature control. Yet it definitely doesn’t fit the “orange wine” moniker in a stylistic sense.
If you want to have a masterclass in how skin contact affects white wines, there’s probably no better place than Franco and Anna Sosol’s tasting room. Il Carpino is their 17ha estate, situated on the same winding hill road as Radikon and Gravner, in Friuli Collio.
Sandi Skerk must have one of the most idyllically sited vineyards in Friuli, if not the world. Grassed terraces curve gently around the contours of the Carso hills, and lead your eye out towards the Adriatic coast. I’m profoundly happy to be standing by his albarello-pruned Vitovska vines, almost four years to the day after a previous eye-opening visit in 2011. Sandi is of course the same as ever – gentle, rather shy, yet somehow dogmatic and politely forceful when he needs to be.
Think Pinot Grigio, think insipid, water white cheap glugging plonk? Think again. Here is a 100% Pinot Grigio from Friuli Collio which confounds everything you ever knew about the variety.Dario Prinčič’s version macerates on its skins for around eight days during fermentation.
I made many discoveries at last Friday’s Orange Wines Festival, in gorgeous Izola, Slovenia (full report coming soon) – but none more pleasurable than the wines of Ronco Severo, based in Friuli Colli Orientali. Having twice visited the village of Prepotto, where Schioppettino is king, I wondered how I’d managed to miss such a great producer.
Ronco Severo is Stefan Novello, who started on his winemaking journey in 1998. Novello makes a delicious skin macerated Ribolla Gialla, and an aromatic, creamy Friulano, but the pick of the bunch for me was his white blend “Severo Bianco 2012”
This 2009 Ribolla Gialla shows absolute mastery of Oslavia’s cherished variety and the extended skin maceration technique which is increasingly associated with this village.
Brothers Niccolò & Giorgio Bensa started bottling wine at this estate in Oslavia, Friuli Collio in 1985 – their reputation has built impressively ever since. Niccolò’s sons Stefano and Matteo are now involved too. The Bensas were part of the “Gravner group” during the late 1990s, which was so pivotal in reintroducing the traditional methods of extended skin contact and wild yeast ferments.
Winemaking has developed significantly in the last few decades. Winemakers now routinely draw on a vast canon of research, learning and technology to help ensure that they produce consistent wines and harvest fruit in prime condition, year in, year out. Vintage variation, of the sort that wrote off most early 90’s Bordeaux, is almost a […]
This week, my favourite mild-mannered winemaking genius Sandi Skerk was in London, at a stellar tasting organised by Italian specialist importer Passione Vino. I’d previously tasted many of the Skerk wines at the vineyard as barrel samples, so it was great to compare that with the final bottlings – in this case all from the 2009 vintage. The […]
Friuli-Venezia Giulia is Italy’s most North-Easterly region. Like many European border areas, Friuli has a composite identity made up of Italian, Slovenian and Teutonic cultures. Those borders, which can seem so trivial now (on our visit, we drifted into Slovenia and back, with nary a battered sign to remind us), have been hard fought over […]