Italy - Friuli

Question 1

What is the classical winemaking style of Friuli? Where did these techniques come from?

Answer 1

Clean, mainly unoaked, white wines. Introduced by Mario Schiopetto and others from the late 1960s onwards. It drew on German technical expertise, especially the use of steel for fermentation and ageing, temperature control, cultivated yeasts and, latterly, pneumatic presses.
Friuli became the go to region for this style of wine.

Question 2

What direction has winemaking recently gone in in Friuli?

Answer 2

The success of the clean, conventional method has led to experimentation with late harvest, skin maceration, lees stirring and oak usage.

Question 3

Where does Friuli stand on red wine production?

Answer 3

Produces red wines from international varieties (mainly Merlot) and a range of characterful, tannic local ones.

Question 4

What wine is the region of Collio known for? How is it made?

Answer 4

Friuli as a whole, but especially the Oslavia sub-region Collio, and neighbouring Brda in Slovenia, is a centre for the production of orange wines.
Made from long maceration (8 days up to 6-8 months) on the skins of white varieties followed by long ageing (2-6 years) in old large format barrels.

Question 5

Who are pioneers of the orange wine movement? What do they all share a commitment to?

Answer 5

All returning to the old winemaking ways in the face of perceived industrialisation of winemaking, it includes Josko Gravner (who introduced amphora), Stanko Radikon and Dario Prinčič.

• organic methods in the vineyard
• the use of local varieties, especially Ribolla, alongside international ones.
• long skin maceration
• fermentation with ambient yeasts and no temperature control
• long maturation in large format old oak or other wood
• no fining or filtration
• low or no added SO2.

Question 6

What is the typical profile of orange wines made by these pioneers?

Answer 6

Amber, orange or gold in colour.
Pronounced aromas, unlike white wines from the same varieties, of dried fruits, dried herbs, hay and nuts, and medium tannins
They sell for premium prices and are sought after by sommeliers, those committed to natural wines and adventurous drinkers.