IT - NorthEast / Friuli-Venezia Giulia

Answer 1

1. Historical change of hands between Roman, Byzantines, Venetians and Habsburgs -> vast array of varieties
2. Until late 60s: little commercial history in wine
3. Late 60s: Mario Schiopetto introduced Friuli to temperature control along with German wine-making philosophyo1980-90s: innovative fresh varietal styles + Pinot Grigio craze. Oak-aged whites coming out since mid 90s.

Answer 2

Cool continental with cold winters and hot summers

1. West of Udine (formerly conquered by Venitians) – sunshine and 15C avg annual temp
2. East of Udine: air flow from the Alps and Adriatic sea creates cooling effect & higher diurnal temperature rangeoHigh rainfall w 1,500mm/yr
3. Extreme North-east of Italy, on hillsides bordering Austria (north) and Slovenia (east)
4. Northern half is mountainous while the terrains get flatter on the plains towards the sea
5. 2 vineyard bands:
   
   1. Northern hillsides (i.e. Colli Orientali & Collio): soils are calcareous marls w layers of sandstone
   2. Plains with 5 DOCs crisscrossed by rivers: soils are mainly sand, clay and gravel
6. Best vineyards located on the south-facing slopes at the foothills of the Alps in the east

Answer 3

Whites (60% of production)

1. Friulano (Sauvignonasse) – 20% of all plantings
2. • Most planted in Friuli and North-east of Italy
3. • Previously called T ocai (banned since 07)
4. • Productive, late-budding
5. • Light-coloured & -bodied wines w hi acidity and stone fruit (peach/pear) as well as floral aromas and notes of almond; to be drunk young - Also known as
6. Pinot Grigio
   * Friuli’s Pinot Grigios are the best in Italy: fuller, rounder, nuttier than typical neutral style
7. Sauvignon blanc
   * From grassy and Loire-like to richer, peachier characters
8. Chardonnay
   * Best have a mineral flintiness and creamy texture similar to Burgundy whites
9. Pinot Bianco
10. Hi acidity, slightly spritzig non aromatic white for early consumption
11. Better used as blending grape but some good examples of varietal bottlings
12. Picolit
13. Native grape used as a dried grape for dessert or meditation wines w delicate floral aromas, light sweetness and peaches/apricots flavours
14. • Mainly grown in Rosazzo, its original home
15. Ribolla Gialla
    * Old native grape that makes light bodied wines w high acidity, delicate floral and appley aromas-
16. Malvasia Istriana
17. Finest of the Malvasia complex family
18. Deep coloured, hi alcohol & aromatic w hints of apricots and nuts
19. Mainly for Collio and Isonzo DOCs
20. Verduzzo
21. Produced in 6 different DOCs of Friuli but production is concentrated in Grave and Colli Orientali
22. Sweet Verduzzo is more interesting vs. dry Verduzzo which can have an odd astringency due to the grapes’ tannins; lemony flavours

Answer 4

Reds (40% of production)

Merlot

1. In Friuli since 1800s
2. Most are simple, fruity, often leafy
3. tasting
4. Best are dense & concentrated

Cabernet Franc

• Herbal, earthy cherry-scented reds - Often made in Bordeaux style

Cabernet Sauvignon

1. Mix of Californian and Bordeaux
2. Most with distinct tarry, smoky Italian notes

Refosco dal peduncolo rosso

1. Refosco: most planted native grape producing often light, purple and Beaujolais like wines
2. This is the best clone; vigorous late ripening variety w good resistance to rain and rot.
3. Cultivated in the hillside vineyards & flatter parts
4. Gives deeply coloured wine with medium to full body, high acidity plum flavours
5. Best in Colli oriental

Pignolo

1. Promising native grape from Colli Orientali
2. Low yielding but high quality
3. Deep coloured, it makes some of the most densest and ageworthy reds in Friuli

Schioppettino

1. Rare native grape
2. Deeply coloured, medium body, hi tannins, Syrah-like flavours with violet and peppery notes
3. Mainly in Prepotto (Colli Orientali)

Others: Tazzelenghe, Terrano

Answer 5

1. 19,000ha of area under vine. Lowest average yield in Italy w 5t/ha
2. High trellising system/pergolas

White winemaking

1. The region pioneered modern techniques (metodo Friulano): cold fermentation, refrigeration, pneumatic presses, stainless steel fermentation, etc. to prevent oxidation
2. Generally, the emphasis is placed on preserving the primary fruit flavours and acidity (//Alsace)

Red winemaking: small barrel maturation in Colli Orientali

Answer 6

1. 11 DOC
2. 3 DOCG (for sweet wines)
3. 3 IGT

2 main areas for commercial (Friuli) and premium quality (east):

1. Friuli Grave DOC – 6,500ha

1. Largest DOC in production quantity (more vs. sum of all others Friuli DOCs); mostly in the western part of Udine
2. Flatland w gravel & sand-based soils
3. Predominantly light, fruit reds made from Merlot/Bordeaux blends or hi acidity Refosco
4. Fresh and aromatic whites made from Friulano, Pinot Grigio, Pinot Bianco and Sauv. Blanc (herbaceous)

2. Collio DOC, Colli Orientali DOC & Collio Goriziano

1. Steep hillside sites at the North-eastern border with Slovenia w flysch soils (mineral rich)
2. Hot summers but at the foothills of the Alps where the cool winds off the Adriatic sea moderate
3. Some vineyards going across the border to Slovenia are allowed to carry the Collio designation
4. White varieties tend to be grown on the northern slopes & the red varieties on southern slopes
5. 80% of white wine with some of Italy’s best white wines
6. Hi alcohol, full bodied wines made as varietal or blend of Friulano, Ribolla Gialla, Malvasia Istriana, Chardonnay, Pinot Bianco or Sauvignon blanc. Some aged in barriques
7. Collio Rosso DOC: Bordeaux blend
8. Collio Bianco DOC: blend that can include lower quality white grapes e.g. Muller-Thurgauo Collio Orientali DOC tend to be more varietal
9. Prestigious and premium-priced Picolit dessert wine has 2 DOCG here.

Answer 7

1m hl/yr production w 60% of production in DOC wines

Example producers:

o Le Vigne di Zamo – Colli Orientali

• 45ha vineyard w state of the art winery; the full-bodied Cinquant’Anni Friulano is the signature wine

oJosko Gravner – Collio Goriziano

1. • Grower producer with 17.5ha; earned his reputation at top fine white wine producer by producing oak-aged Chardonnays in the 80s; now making wines from gigantic earthenware amphorae it its winery
2. The wines are oxidised, concentrated and not representative at all of Friuli styles

Vintages:

Less relevant as most wines meant to be drunk young.

2000, 2001 & 2004 are top vintages