Friulian Pinot Bianco is synonymous with elegance and longevity. This expression from Jacuss is highly aromatic and smooth, with notes of fruit, vanilla, and spice.
Jacuss Pinot Bianco will quickly become a summer staple. It's perfect when paired with light summer dishes, fish, appetizers, or cheese.
Typology: Still white wine Production area: Torreano, Udine Grape variety: 100% Pinot Bianco Fermentation and refinery: Manual harvest when fully ripe. Soft pressing of the whole grapes with fermentation at a controlled temperature. Subsequent malolactic fermentation with 20% of the must fermented in oak barrels. Then all is assembled and bottled. Alcohol: 13.5% Temperature for Serving: 10-12°C Tasting notes: Straw yellow color with greenish reflections. Intense fruity aromas and a more subtle aroma reminiscent of bread crust, slightly spicy with light hints of noble wood thanks to partial oak aging. The palate is dry, velvety, well-balanced and very persistent with notes of vanilla and spice. A wine that impresses with its particular finesse and distinction, Friulian Pinot Bianco is synonymous with elegance and longevity. Serving Suggestions: Excellent wine for the whole meal, ideal with fish, risottos, cream soups, egg and fish-based dishes, lean appetizers. Usually paired with traditional Friulian first courses.
This out of the ordinary wine has an out of the ordinary name. On a cold winter day, the name 'Fuc e Flamis' was born, inspired by the wood fire heating the room.
Schioppettino (also known as Ribolla Nera in Friuli) is characterized by notes of black fruits and black pepper. Fuc e Flamis by Jacùss is dry and a bit acidic with medium-plus body, this delicious wine will hold up to any roasted meat.
Typology: Red wine Production area: Colli Orientali del Friuli Grape variety: 100% Schioppettino Harvesting: By hand Fermentation and refinery: Crushing and de-stemming of the grapes, maceration on the skins for 20 days, control of the fermentation temperature at 26°-28°C, with various pumping over, until racking. The wine is left to mature in tanks and after 18 months it is bottled. Aging in the bottle for 3 months and then proceeds to be marketed. Alcohol: 13.5% Temperature for serving: 18°-20°C Tasting notes: Garnet red color with violet reflections, particularly intense with hints of cherry and wild blackberry in alcohol, with a spicy finish. Of good body and structure, the taste maintains the aroma of undergrowth and, if aged, acquires spicy and complex nuances like musk. Serving Suggestions: Recommended with first courses with game sauces and second courses of meat, game and aged cheeses.
The name, "Tazzelenghe," itself it testament to the personality of this wine that is best enjoyed by the experienced and educated consumer. In fact, Tazzelenghe means "tongue cutter", a fully deserved designation for its unique, acidic quality. Don't let it scare you away though! Tazzelenghe is a great accompaniment to food.
Tazzelenghe is a native grape from Friuli, though the precise area of origin is unknown. It was grown in the multitude of original vineyards scattered throughout the Friuli region's hills, today mostly gone. Along with Refosco and Schiopettino, Tazzelenghe was rediscovered and is now grown across the Colli Orientali hills in Friuli.
Typology: Red wine Grape variety: 100% Tazzelenghe Harvesting: Manual harvesting Fermentation and refinery: Soft pressing of the grapes, fermentation at controlled temperature with maceration on skins for 15-20 days. The wine refines in barrique for 24 months, then assembled. After 6 months from assembly, it is bottled. It refines in the bottle for a final 6 months before marketing. Temperature for Serving: 18-20 °C Tasting notes: Intense red color with violet reflexes that soften to red with garnet with age. Strong in the mouth, this tough and sturdy wine achieves a softness due to its barrel-aging. The bouquet is ample and pleasant with mild hints of wood. Pairing Suggestions: Wine indicated for roasts and braised. Goes well with sauces of white and red meats and game.
