Questo vino
Vineyard and terroir
The vineyards lie across the plains and hillsides of the province of Gorizia at an average elevation of 60 m above sea level. Their pebble-rich soils include areas formed from Eocene sandstone as well as deeper, naturally well-watered zones rich in clay. The vines were planted in 2002 at a density of 5,500 plants per hectare and are trained using spurred cordon and Guyot systems. The 2025 yield was 80 q/ha.
Grapes
Pinot Grigio.
Vinification
The grapes are gently pressed upon arrival at the winery. The resulting must settles for 24–48 hours before alcoholic fermentation begins with clear must. Fermentation lasts approximately 15 days at a low, controlled temperature of 15–17°C. Most of the wine ferments in stainless-steel vessels, while 10% ferments in barriques. Malolactic fermentation is excluded.
Ageing
After fermentation, the wine matures on fine lees, which are periodically stirred back into suspension.
Technical data
D.O.C. Friuli Pinot Grigio 2025. Alcohol: 12.5% vol.
Tasting profile
The 2025 wine is a delicate, pale straw yellow. Its finely defined aromatic profile opens with white plum and flowering linden, followed by Williams pear, crisp apple and a subtle touch of vanilla. The palate shows good complexity, balancing vibrant citrus acidity with a soft, velvety structure that carries the wine forward harmoniously.
The broader style combines pronounced fruit with the character of its place of origin: ample in texture, mineral, savoury and lively.
Serving and pairing
Pair with roast white meats, including lamb, as well as grilled dishes and stuffed meats.
Vintage notes
The 2025 growing season offered favourable conditions for grape quality. A mild, even spring supported uniform budbreak and balanced vine growth. Average temperatures remained around 18–20°C, while approximately 250 mm of rain fell evenly across April and May, building good soil-water reserves and sustaining regular vegetative development.
Summer alternated sunny days with timely rainfall, supporting steady ripening. Daytime highs of 28–32°C and nighttime lows around 15°C created marked diurnal temperature shifts that encouraged aromatic accumulation and phenolic development. The grapes reached optimal maturity with an average pH of 3.1–3.3, preserving freshness and minerality in the musts. Harvest began in the second ten days of August, slightly earlier than average; the technical harvest date for Pinot Grigio is given as the third ten days of August. The resulting wines are described by elegance, aromatic richness and harmony.
