Jermann (Antinori)
Jermann Pignacolusse Campi di Fratti e Monache 2018
| Denomination | Venezia Giulia IGT |
|---|---|
| Size | 0,75 l |
| Alcohol content | 14.0% by volume |
| Area | Friuli-Venezia Giulia (Italy) |
| Grape varieties | 100% Pignolo |
| Aging | It is stored in small new oak barrels for 18/24 months and is marketed 3 years after the harvest. |
Description
Pignolo is, like Ribolla and others, an ancient indigenous Friulian vine, a variety that had almost disappeared and is currently being re-evaluated by some wineries. The Italian oenologist Professor Dalmasso described in the 1930s such variety as 'a singular type of wine, of luxury...'.
Perfume
Taste
Serve at:
16 - 18 °C.
Longevity:
10 - 15 years
Decanting time:
1 hour
- Start up year: 1881
- Oenologist: Silvio Jermann
- Bottles produced: 900.000
- Hectares: 170
In 1881 Anton Jermann, the founder, left the Austrian wine-growing region of Burgerland and, later, the vines of Slovenia to put down roots in Friuli Venezia Giulia.
Here he continued his winery business, and from the 1970s Silvio Jermann's combined genius and imagination took the company to undreamed-of success in wine circles, both in Italy and worldwide.
Today the Jermann estate extends over 150 hectares of which 130 hectares are vineyards and 20 hectares are given over to seed and horticultural crops. This is a company that interacts with the world every day, but its greatest attention is always reserved for the things that make a wine great. Read more
| Name | Jermann Pignacolusse Campi di Fratti e Monache 2018 |
|---|---|
| Type | Red still |
| Denomination | Venezia Giulia IGT |
| Vintage | 2018 |
| Size | 0,75 l |
| Alcohol content | 14.0% by volume |
| Grape varieties | 100% Pignolo |
| Country | Italy |
| Region | Friuli-Venezia Giulia |
| Vendor | Jermann (Antinori) |
| Story | This wine echoes the characteristics of Capo Martino, namely to produce important wines with historic local varieties and with production and winemaking methods anchored in tradition. |
| Origin | Dolegna del Collio (Gorizia). |
| Soil composition | The surface originated from the Eocene uplift of Mount Fortino, which resulted in the spread of an extensive zone of colluvial material around it. |
| Cultivation system | Guyot. |
| Plants per hectare | 5,700. |
| Wine making | Fermentation in wooden vats, with manual punching-down. |
| Aging | It is stored in small new oak barrels for 18/24 months and is marketed 3 years after the harvest. |
| Allergens | Contains sulphites |
