A rustic expression of this classic varietal, Forment takes the Friulano grape back to its origins. This wine is fermented with indigenous yeasts for several months and bottled without filtration. With its rich body and distinctive hints of almond along with honeycomb and fruit, the Jacuss family brings back tradition with a bang!
Typology: Still white wine Production area: Torreano, Udine Grape variety: 100% Friulano Fermentation and refinery: The wine is fermented with indigenous yeasts for 8 months, then bottled without filtration, to maintain the full integrity. Alcohol: 12.5% Temperature for Serving: 10-12°C Tasting notes: Pale yellow with slight opalescence, intense bouquet reminiscent of wild flowers and honeycomb, with a pleasant almond aftertaste. Serving Suggestions: An excellent aperitif and meditation wine. A great accompaniment to a meat and cheese plate or typical Friulian first course, including soup, pasta, or white meats.
Refosco dal Peduncolo Rosso is an ancient autochthonous varietal in the Refosco family, getting its name from its red stems. The Jacuss family honors the legacy of this grape in this excellent expression. A decisive and uncompromising wine bursting with flavors of berries and plums, and supple notes of spices, leather, and cocoa.
Typology: Red wine Grape variety: Refosco dal Peduncolo Rosso 100% Fermentation and refinery: Manual harvest, crushing and de-stemming of the grapes, fermentation at a controlled temperature, maceration on the skins for 15-20 days with several pumping over. All the wine is aged in small and medium oak barrels for 18 months, then blended and aged for another 6 months. Aging in bottle for 6 months and releasing to market. Tasting notes: Garnet red with violet reflections. On the nose a combination of fruits like blueberries, black currants, blackberries, and plums, enriched by noble notes of spices, leather, vanilla and cocoa. On the palate a strong flavor reflecting the aromas and a pleasant bitterness, with a warm and enveloping sensation, slightly tannic and deep. Serving Suggestions: Wine for fatty meats and rustic dishes of game, fur and feathers, and hard cheeses.
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. 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 Percentage: 13.5% Tasting notes: Of good body and structure, garnet red color with violet reflections, particularly intense with hints of cherry and wild blackberry in alcohol, with a spicy finish. The taste maintains the aroma of undergrowth and, if aged, acquires spicy and complex nuances, which refer to musk. Serving Suggestions: Recommended with first courses with game sauces and second courses of meat, game and aged cheeses.
A few words about "TAZZELENGHE": A native grape from Friuli though the precise area of origin is unknown. It was part of the multitude of original vineyards scattered in the Friuli region hills, today mostly gone. This grape was rediscovered along with Refosco and Schiopettino and is grown in different areas of the Colli Orientali hills in Friuli. The name itself it testament to the personality of this wine that is for the experienced and educated consumer. In fact, Tazzelenghe means "tongue cutter", a fully deserved designation for its unique quality.
Typology: Red wine Grape variety: 100% Tazzelenghe Harvesting: Manual harvesting, soft pressing of the grapes, fermentation temperature at 26° -28° C, maceration on skins for 15-20 days, with several remontages to racking. Fermentation and refinery: The wine refines in barrels of massive oak of 225 litres, after 24 months is assembled. After 6 months from assembly, bottling. Refining in bottle for 6 months before marketing. Temperature for Serving: 18-20 °C Tasting notes: Intense red color with violet reflexes, strong in mouth. Tough and sturdy wine that softens itself during the normal processes of ageing related to barrel-ageing (condensation and oxidation of tannins). The purplish-red color, intense, vinous when young, dims to change in red with Garnet reflexes with ageing. The bouquet is ample and pleasant with mild hints of wood. Serving Suggestions: Wine indicated for roasts and braised. Goes well with sauces of white and red meats and game.
