Le Vigne di Zamo
Friulano No Name 2022
| Denomination | DOC Colli Orientali del Friuli Friulano |
|---|---|
| Size | 0,75 l |
| Alcohol content | 13.5% by volume |
| Area | Friuli-Venezia Giulia (Italy) |
| Grape varieties | 100% Friulano/Sauvignon Vert |
| Aging | Ageing on fine lees for about 8 months with weekly bâtonnage; partial malolactic fermentation (about 50%). |
- Name and vintage: Still organic white wine with controlled designation of origin Colli Orientali del Friuli, 2022
- Grape variety: Pure Friulano (Sauvignon Vert) from three local terroirs on ponca soils
- Vinification: Spontaneous fermentation in steel with partial malolactic fermentation at 50%
- Ageing: Eight months on fine lees with weekly bâtonnage for greater complexity
- Tasting and serving: Notes of apricot and citrus, soft and savoury taste; serve at 12–14 °C
Description
What kind of wine it is
Friulano No Name by Le Vigne di Zamò is an organic white wine that faithfully represents the territory of the Colli Orientali del Friuli. Made from Friulano grapes, also known as Sauvignon Vert, it expresses an intense and enveloping floral and fruity profile. On the nose, delicate aromas of jasmine, white peach and bergamot emerge, combined with hints of apricot. On the palate, it is soft and balanced, characterised by a savoury flavour profile with notes reminiscent of almond paste and a persistent mineral finish. With a bright straw yellow colour and greenish reflections, it is ideal for accompanying risottos, seafood and the typical San Daniele ham.
Where it comes from
Production originates in the hilly area between Manzano and Cividale del Friuli. Here, the vineyards benefit from a sunny and breezy climate that ensures optimal ripening, preserving the aromatic freshness of the grapes. The vine roots sink into the characteristic ponca, a soil composed of marl and sandstone of calcareous origin, which is fundamental in giving the wine its typical savouriness. This wine is the result of a careful blend of three local terroirs: the grapes are vinified separately and then combined to create a harmonious character, capable of conveying the essence of the landscape of origin.
How it is produced
The process begins with a rigorous manual harvest, followed by a selection of the bunches. The grapes are destemmed and gently pressed in an inert environment to prevent oxidation. The must settles at a low temperature before starting spontaneous fermentation with indigenous yeasts in steel tanks. After a partial malolactic fermentation, which makes the sip rounder, the wine undergoes ageing on fine lees for eight months. Regular bâtonnage during this phase imparts structural and aromatic complexity, defining the character of the wine before the final blending.
History and Curiosities
The company Le Vigne di Zamò has its roots in a centuries-old agricultural tradition in the Eastern Hills of Friuli. The unique identity of this fine organic Friulano is born from the skilful combination of three local terroirs, characterised by the typical ponca soils. The organic certification enhances the authenticity of the 2022 vintage, carefully overseen by oenologist Nicola Piccoli. Careful vinification, which includes ageing on fine lees for eight months, produces a wine with an intense personality, capable of expressing the elegant Friulian minerality at its best.
Tasting notes
Perfume
Color
Taste
Serve at:
12 - 14 °C
Longevity:
03 - 05 years
- Start up year: 1978
- Oenologist: Nicola Piccoli
- Bottles produced: 250.000
- Hectares: 43
The company is fortunate to draw from three different terroirs that give the wines different and unique characters and personalities. The Zamò family has been cultivating the land for centuries: first the grandfather, then the father and finally the sons, all united under the same goal: cultivating the land and making wine as a sign of civilisation and respect for their origins and traditions,
In addition to great white wines, including Friulano and Ribolla Gialla, the company focuses on red wines to maintain the indigenous grape varieties and to pursue new projects and innovations. For years, the Zamò family has been conducting cultivation with sustainability-conscious methods, and in 2021 they obtained the first Certified Organic grape harvest. Read more
| Name | Le Vigne di Zamo Friulano No 2022 |
|---|---|
| Type | White organic still |
| Denomination | Colli Orientali del Friuli DOC |
| Vintage | 2022 |
| Size | 0,75 l |
| Alcohol content | 13.5% by volume |
| Grape varieties | 100% Friulano/Sauvignon Vert |
| Country | Italy |
| Region | Friuli-Venezia Giulia |
| Vendor | Le Vigne di Zamo |
| Story | History and Curiosities The company Le Vigne di Zamò has its roots in a centuries-old agricultural tradition in the Eastern Hills of Friuli. The unique identity of this fine organic Friulano is born from the skilful combination of three local terroirs, characterised by the typical ponca soils. The organic certification enhances the authenticity of the 2022 vintage, carefully overseen by oenologist Nicola Piccoli. Careful vinification, which includes ageing on fine lees for eight months, produces a wine with an intense personality, capable of expressing the elegant Friulian minerality at its best. |
| Origin | Manzano (Udine) |
| Climate | Sunny and breezy climate of the Colli Orientali |
| Soil composition | Ponca soils formed by deposits of arenaceous marl and limestone |
| Cultivation system | Guyot training system |
| Harvest | Mid-September |
| Production technique | Fermentation spontaneous with indigenous yeasts in steel tanks at controlled temperature; partial malolactic fermentation (about 50%); ageing on fine lees (sur lies) for 8 months with weekly bâtonnage |
| Wine making | The grapes, selected and sorted, are destemmed and pressed in an inert gas atmosphere, and vinified separately by plot. The must settles overnight at 8–10 °C in temperature-controlled stainless steel tanks, then ferments spontaneously with indigenous yeasts in steel. This is followed by partial malolactic fermentation (about 50%) and ageing on fine lees for 8 months with weekly bâtonnage, blending of the batches, and final bottling. |
| Aging | Ageing on fine lees for about 8 months with weekly bâtonnage; partial malolactic fermentation (about 50%). |
| Allergens | Contains sulphites |