A blend of three noble native grapes from Friuli, Tocai Friulano, Ribolla Gialla, and Malvasia Istriana, Mon Blanc is a true expression of the territory in Friuli. Making their US debut, Castello di Buttrio is the winery of Alessandra Felluga, daughter of Marco Felluga, and her three daughters. Clean and aromatic, with slight fruit hints and a bold acidity, this blend will delight on its own or paired with fish or white meats.
Typology: White wine Production area: Colli Orientali Grape variety: Tocai Friulano, Ribolla Gialla, Malvasia Istriana Harvesting: By hand, harvest date is decided on the basis of periodic grape tastings and monitoring of sugar, acidity and aromatic ripeness Training System: Single Guyot at 5,000 vines per hectare Fermentation and refinery: Soft pressing with separation of the press fractions. Settling at 14 °C for 24-36 hours. Fermentation in stainless steel tanks at a controlled temperature of 18-20 °C. The varieties are picked and vinified separately and blended prior to bottling. Maturation for 6-8 months on the fermentation lees kept in suspension by periodic stirring. Temperature for Serving: 8-10 °C Tasting notes: Pale straw yellow in color. On the nose, subtle, elegant with flower and fruit-led aromatics. On the palate, distinctively fresh-tasting and long-lingering. Serving Suggestions: Thanks to the wines in the blend, Mon Blanc is a classic with fish, such as whitebait, breaded and fried sardines or anchovies, raw fish, oysters and Venus shells. Racy acidity makes this an excellent aperitif wine