Ca' Bolani
Ca' Bolani Pinot Bianco Opimio 2018
Other years:
2020| Denomination | Friuli Aquileia DOC |
|---|---|
| Size | 0,75 l |
| Alcohol content | 13.0% by volume |
| Area | Friuli-Venezia Giulia (Italy) |
| Grape varieties | 100% Pinot Bianco |
| Aging | Fermentation and maturation take place in 25-hl elliptical oak barrels. After a long maturation of 8 months on the lees, Opimio ages in the bottle for 6 months. |
| Other years | 2020 |
Description
A precious cru in the heart of Ca’ Bolani, a two-thousand-year history that began in the Rome of the consul Opimio, remembered by Petronio Arbitro for the quality of the wines produced under his rule. A representative terroir of DOC Aquileia and the fine grapes of the Pinot Bianco bunches. These are the ingredients of this excellent white wine capable of creating intense sensations when young and deep emotions with ageing. The unique vineyard is enclosed in a small extension admirably integrated into the environment: the old vines, the rapid pressing, the fermentation at low temperatures, and the patient ageing in large barrels enhance its essential features. In the glass, we will find the varietal nuances, the taste of ripe fruit, the accents of old wood, a strong scent and an ample sip.
Awards
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2018
4Italian Sommelier Foundation (FIS) guide This has been one of the most prestigious wine guides in Italy for over 10 years.
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2018
92/100
James Suckling is an influential American wine critic and journalist who worked at Wine Spectator for 30 years. He left the magazine in 2010 to start his own website and guidebook (JamesSuckling.com). He specialises in Italian and Bordeaux wines.
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2018
90/100
One of the most prestigious wine guides in Italy.
-
2018
2One of the most prestigious wine guides in Italy.
Perfume
Color
Taste
Serve at:
10 - 12 °C.
Longevity:
10 - 15 years
- Start up year: 1970
- Oenologist: Roberto Marcolini
- Bottles produced: 1.820.000
- Hectares: 568
It was the first property purchased by the Zonin family outside the Veneto - in 1970 - and the Zonins have restored it to its greatest splendour, making it into one of the most precious gems in Friuli’s wine sector.
Today Ca' Bolani has become increasingly well-known around the world thanks to the elegance and refinement of it wines, its constant quest for outstanding quality - both in the vineyard and in the winery.
In the area around Aquileia the equilibrium of the microclimate is perfect: the temperate breezes from the nearby Adriatic sea moderate the heat of summer, the warmth of the sunshine allows for excellent ripening of the fruit and the marked lowering of the temperature during the night enhances the grapes’ primary aromas, thus giving the wines an intense personality.
The area in which Ca' Bolani is located forms part of a zone that is particularly suitable for the production of high-quality wines: it lies in the so-called “Alpha” climate zone, where the thermal summations that occur correspond to those of other famous European wine-growing areas. Read more
| Name | Ca' Bolani Pinot Bianco Opimio 2018 |
|---|---|
| Type | White still |
| Denomination | Friuli Aquileia DOC |
| Vintage | 2018 |
| Size | 0,75 l |
| Alcohol content | 13.0% by volume |
| Grape varieties | 100% Pinot Bianco |
| Country | Italy |
| Region | Friuli-Venezia Giulia |
| Vendor | Ca' Bolani |
| Origin | Company's vineyards in the village of Ca’ Vescovo. |
| Soil composition | The soil has a medium-textured structure traversed by draining layers of gravelly texture. |
| Cultivation system | Guyot. |
| Plants per hectare | 5,000. |
| Yield per hectare | 6,000 kg/hectare. |
| Harvest | By hand, the first decade of September. |
| Fermentation temperature | 16 8 °C |
| Wine making | Only the best bunches are selected to produce Opimio. Harvest is carried out by hand with small 13 5 kg crates. Then, the Pinot Bianco grapes are promptly transported to the winery. Keeping the grapes at a low temperature allows them to achieve exceptional concentration and aromatic complexity. After one day and one night, the whole bunches are softly crushed. The first must thus obtained is fermented with the help of selected yeasts at a controlled temperature of between 16°C and 18°C. |
| Aging | Fermentation and maturation take place in 25-hl elliptical oak barrels. After a long maturation of 8 months on the lees, Opimio ages in the bottle for 6 months. |
| Year production | 4500 bottles |
| Allergens | Contains sulphites |
