Taglia Friuli Pinot Grigio 2018

SKU
TAPG201810 UCAU
  • From a single vineyard high above the Tagliamento river
  • Lovely fresh aromatics, pure and incredibly drinkable
  • It’s pinot grigio, pure and direct.
  • Single Bottle
    $24.99
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Editors notes

From a single vineyard high above the Tagliamento river, it’s pinot grigio, pure and direct. A fresh nose of subtle stone fruit, spice and a hint of musk. Pure and beautifully layered with flavours of nashi pear and apples. A slatey complexity with a beautiful mineral backbone.

Excellent value, and easy drinking. Great on its own, but really shines with food.

Details

Tasting Profile

  • Light (Light)
    Full (Full)
  • Low Tannin (Low Tannin)
    Tannic (Tannic)
  • Sweet (Sweet)
    Dry (Dry)
  • Low Acidity (Low Acidity)
    High Acidity (High Acidity)
  • Aroma
    • Peach
    • Pear
    • Stonefruit
  • Palate
    • Green Apple
    • Lemon Zest
    • Mineral

Food Pairings

  • Fish
  • Poultry
  • Shellfish

Critic Scores & reviews

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Locations

Italy

Italy has some of the oldest wine production methods in the world and almost every part of the country is planted under vine. From the Alps in the north to the very southernmost parts of Sicily where Africa is almost in sight, wine is successfully cultivated. In addition to the latitude covered, Italy's many mountains and hills provide a plethora of altitudes for grape growing in various soils and micro-climates. The extensive coastlines along the peninsula that is Italy provide maritime climates for the coastal wine-growing areas. Over 350 grape varieties are 'authorised' in Italy, though up to 550 varieties are thought to be grown.

The classification system of Italian wines has four classes, with the intention of defining a wine's origin a quality. Two of these classes are table wines, whilst DOC and DOCG fall under the EU quality wine produced in a specific region category. Vino da Tavola (VDT) means that the wine comes from Italy. Most of these wines are generally basic table wines that are consumed domestically. Indicazione Geografica Tipica (IGT) denotes a more specific region within Italy, and the resultant will be of higher quality than simple table wines, but won't conform to the rules required for higher certification. Both Denominazione di Origine Controllata (DOC) and Denominazione di Origine Controllata e Garantita (DOCG) are regionally more specific than IGT, and have stricter rules regarding the grape varieties grown, yields per hectare, minimum alcohol levels and so on. The major difference between DOC and DOCG is that the latter has to undergo a blind-tasting session to ensure the highest quality is achieved. Italy has 32 DOCG appelations, 311 DOC appelations and 120 IGT zones.

Key regions include Piedmont, Tuscany, Abruzzo, Veneto, Sicily and Sardinia. Common white varieties grown are Pinot Grigio, Arneis, Vermentino, Verdicchio, Fiano and Moscato. The red varieties grown the most are Sangiovese, Barbera, Dolcetto, Nebbiolo, Montepulciano, Primitivo, Nero d'Avola and Corvina.

Friuli-Venezia Giulia

The north-eastern Italian region of Friuli-Venezia Giulia ranks with Tuscany and Piedmont in terms of quality of output. Nearly 62% of the wine produced in the region falls under a DOC designation - there are 11 DOC and 3 DOCG regions.

The best vineyards in the region are in the foothills of the Alps, facing south to receive direct sunlight and cool evening breezes blowing off the Adriatic. The soil is rich in calcium and sandstone, with patches of sand and gravel.

The region's output is about 60% white and 40% red. Friulano is the most famous variety, known for creating crisp, floral whites with great ageing potential, and Merlot is the leading red wine grape. There has also been a revival of orange wine in the region of the past decade.

Friuli Grave

This large DOC in the Friuli region of north-east Italy is famous for white wines of finesse and crispness. Named for its gravelly soil, the region contains approximately 4300ha of vineyards between the Alps and the Adriatic sea.

Viticulture here dates back to the Romans, who recognised the prime growing conditions. The stones beneath the vines reflect heat onto the fruit during the day and provide steady warmth into the evening, maintaining a constant microclimate perfect for ripening grapes.

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Pairs Well With

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Frequently Bought With

About the brand Taglia

For the past six years Franco Bernabei, a man whom many consider to be Italy’s foremost consulting enologist, has quietly practiced his virtuoso brand of winemaking artistry at Sartori di Verona, where his initiatives are now starting to be credited with generating unprecedented new levels of quality for this well-known wine producer. At Sartori, Bernabei is an integral part of the winemaking team and has been truly hands-on — not just flying in for a routine yearly check-up.

Winemaker Bernabei has come a long way since the early 1970s when as an unruly adolescent, sporting long hair and sideburns, he toured the clubs and bars of his native Veneto region, playing Jimmy Hendrix-inspired guitar solos with a rock band called the Icemen. In the decades since, Bernabei has blazed a trail of a different kind, to become one of Italy’s most influential and sought-after consulting winemakers.

Born to a family of prosperous wine wholesalers near Padua in northeast Italy, Bernabei worked alongside his father from an early age, helping vinify wines distributed to several top hotel chains. By his early 20s Bernabei had learned enough to formulate his own brand of winemaking philosophy, a development that led to a difference of opinion with his father, and a sudden move to Tuscany.

As Bernabei puts it: “Tuscany offered immense possibilities for an adventurous young winemaker and fertile terrain for testing out new concepts.” Terrain, as it happens, figures high in Bernabei’s winemaking credo: “If I don’t find the right terrain,” he says, “I can’t embrace a cause.”

After a four-year apprenticeship at a leading Tuscan estate, where the young winemaker’s initiatives undeniably helped catapult its wines into international awareness, Bernabei began to carve out an independent career as a consulting winemaker. Successful collaborations in Tuscany and elsewhere in Italy ensued.

Sameness and typicality have no place in Bernabei’s approach to winemaking: “On the contrary,” he asserts, “I make it my mission to uncover the individual nature of every wine I work with and give it self-expression,” adding, almost as a mantra: “And individuality begins in the soil.”

Bernabei is anything but a solo act and is a firm believer in teamwork. “My input is beneficial,” he will acknowledge, “but the human capital I work with is of critical importance.”

Over the past six years at Sartori di Verona, Bernabei has been profoundly involved in reshaping existing wines and creating new releases, rising to the challenge set by owner Andrea Sartori to realize the winery’s untapped potential. Judging by the approving response from critics and consumers alike, Bernabei’s input is having a very positive effect.

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