Moreno Ferlat & Federica Tabacchi, two cool ‘kids’ making natural and distinct wines in the renowned DOC Friuli Isonzo. Farming Organically and making wine naturally, these wines are aromatic and full of the flavors of the region.

Viticulture: Organic / Natural
Soil type: Chalk, layered with white gravel
Grapes: Pinot Grigio
Method of Fermentation: The grapes are de-stemmed, pressed and left to macerate in concrete tanks where alcoholic fermentation begins. The juice remains in contact with the skins for a variable period based on the evolution of the wine (a part 2 days of maceration, a part 4 days and a part 7 days). Subsequently, the partially fermented grape must is separated and the skins are pressed in order to extract the remaining part which is then joined in order to complete the alcoholic fermentation together. Also in this case the wine is refined on the fine lees in order to give greater olfactory and gustatory complexity. Malolactic fermentation is possibly avoided so as not to affect the freshness and liveliness of the wine. Bottling takes place in the March following the harvest.

As Rosa implies, the wine is dark. Too dark for the DOC, in fact. Planted at a density of 5,000 vines per hectare and harvested at a yield of 55hl/ha, it’s a substantial wine. Rosa spends two days macerating on skins in stainless steel tanks. It didn’t go through malolactic fermentation. The wine is juicy, fresh, and really good. Pretty neutral aromatically, but very fruit-forward on the palate. Rhubarb, tart strawberry, fine tannin. — JM

Unoaked.

12.5% ABV