Myo (Zorzettig)
Pinot Bianco 2023
| Denomination | DOC Colli Orientali del Friuli Pinot Bianco |
|---|---|
| Size | 0,75 l |
| Alcohol content | 13.5% by volume |
| Area | Friuli-Venezia Giulia (Italy) |
| Grape varieties | 100% Pinot Bianco |
| Aging | On the lees for 6 months with weekly bâtonnage (90% in steel, up to 10% in barrique), then aged for 6 months in the bottle. |
- DOC Origin: Colli Orientali del Friuli; vineyards located in Spessa and Ipplis in the province of Udine
- Grapes and details: 100% Pinot Bianco 2023, 13.5% alcohol, 0.75 litre bottle
- Vinification: cold maceration for 12 hours and fermentation in steel tanks
- Ageing: 6 months on the lees with stirring; 90% in steel and 10% in small barrels
- Profile and food pairing: notes of Golden apple, white flowers and peach; fresh and creamy, ideal with fish and poultry
Description
What kind of wine it is
Zorzettig Myo Pinot Bianco is a still wine that reflects the purity of the Colli Orientali del Friuli region. Made from Pinot Bianco grapes, it stands out for its refined and elegant style. In the glass, it displays a straw yellow colour, revealing a clear bouquet with aromas of ripe Golden apple, white flowers and yellow peach. On the palate, it shows excellent balance, offering a savoury and creamy sip. Its lively freshness and enveloping structure make it extremely harmonious and pleasant.
Where it comes from
This white wine originates at around 250 metres above sea level in the vineyards of Spessa and Ipplis, in protected environments to preserve the local ecosystem. The soul of these places lies in the clay soil characterised by the typical ponca, a stratification of marl and sandstone of Eocene origin that gives the wine a distinctive mineral stamp. Thanks to a balanced yield and careful selection of the bunches, the expression of this hilly terroir is concentrated and deeply faithful to its roots.
How it is produced
Vinification begins with a cold maceration of twelve hours to carefully extract the aromatic precursors, followed by fermentation in steel tanks. Subsequently, the wine undergoes ageing on the lees for six months with weekly bâtonnage. This maturation is divided between steel and a small percentage placed in wooden barrels, which add structural complexity without overpowering the fruit. A final resting period of six months completes the process, ensuring aromatic stability and an elegant overall balance.
History and Curiosities
The Zorzettig Myo Pinot Bianco 2023 originates in the Colli Orientali del Friuli DOC, from the vineyards of Spessa and Ipplis, preserved as true reserves of biodiversity. Its complexity is enhanced by partial ageing in barriques with the addition of historic vintages. This commitment has been rewarded by international critics with the 3 Bicchieri Gambero Rosso, 5 Grappoli Bibenda, 92 points from James Suckling and 91 from Luca Maroni.
Awards
-
2023
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.
Tasting notes
Perfume
Color
Taste
Serve at:
12 - 14 °C
Longevity:
03 - 05 years
- Oenologist: Saverio Di Giacomo
This represents a new approach to viticulture, yielding wines that look to a sustainable future. From the great whites to the traditional Friulian reds, each wine embodies quality, selection, loving care and commitment. Commitment to a winegrowing area and its People. Our People. Read more
| Name | Zorzettig Myo Pinot Bianco 2023 |
|---|---|
| Type | White still |
| Denomination | Colli Orientali del Friuli DOC |
| Vintage | 2023 |
| Size | 0,75 l |
| Alcohol content | 13.5% by volume |
| Grape varieties | 100% Pinot Bianco |
| Country | Italy |
| Region | Friuli-Venezia Giulia |
| Vendor | Myo (Zorzettig) |
| Story | History and Curiosities The Zorzettig Myo Pinot Bianco 2023 originates in the Colli Orientali del Friuli DOC, from the vineyards of Spessa and Ipplis, preserved as true reserves of biodiversity. Its complexity is enhanced by partial ageing in barriques with the addition of historic vintages. This commitment has been rewarded by international critics with the 3 Bicchieri Gambero Rosso, 5 Grappoli Bibenda, 92 points from James Suckling and 91 from Luca Maroni. |
| Origin | Vineyards of Spessa and Ipplis in Premariacco (Udine) |
| Soil composition | Clayey; ponca (characteristic stratification of sandstone marls of Eocene origin) |
| Cultivation system | Double arched cane |
| Plants per hectare | 4000 |
| Yield per hectare | 50 quintals per hectare |
| Harvest | Mid-September |
| Production technique | 12-hour cold maceration; fermentation in stainless steel tanks; ageing on the lees for 6 months with weekly bâtonnage (90% in steel, up to 10% in barrique); 6 months bottle ageing |
| Wine making | Cold maceration for 12 hours; fermentation in stainless steel tanks; ageing on the lees for 6 months with weekly bâtonnage (90% in steel, up to 10% in barrique); bottling and further ageing for 6 months in bottle. |
| Aging | On the lees for 6 months with weekly bâtonnage (90% in steel, up to 10% in barrique), then aged for 6 months in the bottle. |
| Total acidity | 5.3 gr/L |
| Residual sugar | 1.3 gr/L |
| Dry extract | 20.5 gr/L |
| Allergens | Contains sulphites |