Author: Terre di Ger

Limine bianco friulano

Limine 2018: What they say about it

The vintage 2018 of Terre di Ger’s Limine is produced from resistant varieties and has already earned praise from experts both in Italy and abroad.

Limine is the wine that has lead Terre di Ger into organic farming, looking to the future of viticulture. Limine is our greatest pride: it is produced from the best resistant grape varieties (PIWI) – a blend of Soreli and Sauvignon Kretos – and has already earned praise from journalists and wine experts. This looks like another great leap forward for the spreading of PIWI culture in Italy and the recognition of the quality of resistant grape varieties. Good reviews are making these grapes’ potential even greater and this is very encouraging for us to give our best following our mission.

Limine, vino bianco friulano ottenuto da varietà resistenti.

A pleasant and smooth wine – Andrea Gabbrielli on “Vinotype”

Last February, 5 Vinotype online magazine directed by Rosanna Ferraro published an article by award-winning journalist Andrea Gabbrielli from “Tre Bicchieri del Gambero Rosso” weekly economic journal. Gabbrielli, who is very good at combining history and culture, writes the following:

Limine 2018 Igt Venezia Giulia Bianco is a straw yellow color white wine with delicate scents of tropical fruits, white peach, pear, and green notes with a delicate scent of tomato leaf. Full, soft and warm on the palate. The fruity, tropical harmonious acidity is persistant. This wine is pleasant and smooth, with an interesting sapid base. The wine maintains its scent and taste even days after the bottle’s opening. Ideal pairing with spaghetti with clams, pasta al ragù, rigatoni with bottarga, grilled fish, roast rabbit and white meats in general.

Balanced with fruity ending – Stefano Tucci on “I vini del Golosario”

Limine 2018 has also been reviewed by Stefano Tucci in the column “Il vino del Giorno” for the Italian blog “I vini del Golosario” of renowned Italian journalist Paolo Massobrio.

Limine 2018 is obtained from resistant grapevines that are almost unknown to many people and have been developed at the Institute of Applied Genomic at the University of Udine. 10% of Sauvignon Kretos, which gets its structure and subtle herbaceous notes from the most famous Sauvignon Blanc; tropical fruit notes emerge more clearly, banana notes in this case. The remaining 90% is constituted of soreli grapes giving this wine persistant taste and intense scent of almond and vanilla. The sip is coherent and balanced, sustained by a pleasant freshness. The ending is fruity, and recalls of apple scents.

Italian Flag Prosecco celebrates Davide Formolo’s unforgettable season

A special edition of Terre di Ger’s Prosecco celebrates italian cycling champion Davide Formolo after an unforgettable season with Bora Hansgrohe.

Davide Formolo and his fun-club have celebrated the end of 2019 cycling season in Marano di Valpolicella, on last October 10. A limited edition of Terre di Ger’s Prosecco was dedicated to the new Italian Road Cycling Champion who won the championship last june in Borgo Val di Taro.

This was not only the end of Davide’s cycling season but also the end of an intense two-years long adventure with team Bora Hansgrohe during which Davide has lightened up many races thanks to his brilliance and perseverance. Davide has been so nice and polite during these years that a friendship has developed between us and him, a bond that goes beyond our sponsorship. This is why the limited edition labels make us so proud of supporting him: most of all we look back at the podium of the Italian Cycling Championships, while he was singing the Italian anthem after that unforgettable, solo victory.

Thanks for everything, dear Davide! And good luck for your future career!

Terre di Ger at Pordenone Legge

Pordenone Legge is one of the most awaited events in Friuli region. Between on reading event and the next you will be welcomed at Alla Catina restaurant where you will be able to taste Terre di Ger’s wines discovering Chef Carlo Nappo’s haute cuisine.

From 18 to 22 Semptember the XX edition of Pordenone Legge book fair will take place, involving the city with events and readings. At Alla Catina Restaurant you will fine Chef Carlo Nappo’s creativity and haute cuisine, here is a sensory journey accompanied by Terre di Ger wines.

Beef tartare and Pinot Grigio

Exotic Salad & Chardonnay

Tortellacci and Refosco dal Peduncolo Rosso

Pistacchio Parfait & Prosecco

The Chef

Carlo Nappo has a long time experience in prestigious restaurants and starred cuisine. He has worked as a Chef in France and Italy. Since 2004 he has transformed the historical pizza-restaurant Alla Catina together with Tonino Palumbo and Vincenzo Cioffi. In 2015 he opened “Il Podere dell’Angelo”, a restaurant immersed in nature where high quality food is mixed with passion and hospitality, according to Carlo Nappo’s own philosophy: “matter, soul and heart”.

A Bright Harvest – Nicola Biasi

Harvest 2019 at Terre di Ger: our oenologist Nicola Biasi speaks about the ripening of the grapes, first impressions in the cellar and resistant varieties.

Nicola, would you please give us an overview of this year’s harvest?

Year 2019 did not start under the best auspices, because of frequent rains in May which for sure didn’t help our vines, but luckily the situation has normalized in the latest months. I would define this harvest as a bright harvest, since grapes have ripened more because of sunlight than because of high temperatures. This is a unique condition which has allowed white grapes to reach the best ripening level both in sugar and aroma. The global acidity is there fore quite interesting, high acidity is a condition which has not occured for a long time since the last years have been hot and short. This will give us complex and elegant wines with higher evolution potential than previous vintages.

What characteristics can be noted in these very first musts?

This year’s yield is slightly lower than usual, therefore transformation from grapes into must is not so abundant and this means that the skin is thick; therefore we are going to have a great aromatic structure in our wines. Up to now fermentation is proceding smoothly and the first musts that ended the fermentation process a few days ago are showing really interesting organoleptic characteristics.

What about resistant grape varieties?

As we have already said, this season did not start in the best way, due to frequent spring rains and this could have been a problem. In fact, resistant varieties as proved to be very resistant to pests and did not show any sign of disease such as Peronospora which is the most common problem you can meet at the beginning of the season. Resistant varieties are giving us a great advantage as far as echo sustainability is concerned, but not only this. With almost zero phytosanitary treatments we have really low copper levels in the must and so we can carry on much cleaner fermentation, without running the risk of lusing scents and aromas that would be heavily compromised in case of high copper levels.

E.V.O. Oil: Why it costs so much and why it is so healthy

They call it liquid gold and they are right: Italian extra virgin olive oil is one of the most precious products in the world food market.

Why olive oil is so healthy?

Extra Virgin Olive Oil (EVO) is one of the most important ingredients in the Mediterranean diet, not only for its fruity intense taste that adds a unique character to all dishes, it also has an important role in disease prevention and a healthy living. It is a true allied to skin, bones, and circulatory system. It has many different qualities. Given the abundance of saturated acid fat it is a good condiment for people suffering high cholesterol.

It is also rich of phenols, antioxidants that are very useful against inflamatory disease and can prevent both diabetes and cancer.

It is good for frying as well and strongly advisable for kids because of its capacity to strenghten the immune system.

Why is EVO oil so expensive?

We often wonder why a product that should be on our tables every day can be so high-priced. The production costs of EVO oil are quite high and the yield plays an important role as well. The average price for olives is 88 € per 100 Kg and 100 kg of olives produce 11 l of oil. If we pay 12 € / l, this price includes the costs of raw material ( 8 €), pressing and shipping costs (15 € / 100 Kg) and packaging costs. Behind each bottle of oil there is a world of production and prices often fluctuate, but you should not trust any bled with other European oil if what you search for is the true experience of the territory. This is what makes Italy so unique in this field, featuring 43 DOP areas of production from Garda Lake to Sicily, Puglia, Tuscany and Marche.

Terre di Ger’s EVO Oil is produced on the hills of le Marche

The olives of our Extra Virgin Oil comes from the historic hills of Castelli di Jesi, area of Verdicchio DOP, on olive tree orchards facing north, thereby having a later ripening time. We harvest them in mid-October, and we produce an olive oil with very low acidity, highly fruity and pleasing on the palate.

The terrain of these hills is extremely suitable to olive trees; it is sandy and clayish, and allows roots to dig deep without any stress due to lack of water, with lower irrigation costs and almost zero phyitosanitary treatments.

What they say about our EVO Oil.

Gennaro di Paolo, Extra Virgin Olive Oil Sommelier, has tasted Terre di Ger’s oil and here is the first review of 2019:

4-5 varieties blend, the main varieties are Leccino, Frantoio, Ragia, Moraiolo.
Olives have been pressed in the first days of october. They were picked up mechanically and brought to the olive oil mill in four hours.

Organoleptic review
Sight: crystal clear, dense, green-yellow. Nose: intense and refined, fragrance of tomato, almond. Taste: intense and structured, sweet almond, olive, tomato, well balanced, refined, complex and ripe.

The oil is fruity with vegetal hint, mildly bitter in mouth and lightly spicy.

Pairing: hare, prawn risotto, verze alla Carnica.

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