Winter is the time of the year when we share our wines in events and contests, and gather food for thought.
In 2023 our Arconi Bianco has been awarded as one of the most representative Italian PIWI wines, showing that Sauvignon finds his home in Friuli.
The Kretos varietal is not exactly a typical grape of Friuli, matching its progenitor for as much as 10%, and has been developed thanks a research program at the University of Udine. Sauvignon Kretos, together with Sauvignon Rythos and Nepis represents Sauvignon resistant grape varieties.
Our Arconi is harvested at the Villacriccola vineyard in Pasiano (Pordenone). The training system is the traditional “Cappuccina” of Friuli, with a double arched guyot. This was one of our very first vineyards with resistant grape varieties back in 2018 when we first received official permission to start growing these grapes. Our main goal at the time was to mix the typical local wine production with these new sustainable varieties, showing that it is possible to make good and healthy wines following traditional agriculture with te addition of new grape vine shoots. Arconi Bianco is a wine of great structure thanks a six-month ageing in the lees, it is characterized by tropical fruit and grapefruit flavour with an almond aftertaste.
Arconi Bianco pairs perfectly with fish and white meat recipes, but is also pleasant as an aperitif. (cit. La Cantina di Fausto).
Rufini used to be the mark pressed on bricks produced in the old brick-kilns located between Oderzo and Pravisdomini, in the area where our vineyards are located.
After obtaining organic certification we have created an organic wine produced from resistant grape varieties that require extremely low chemicals for protection. Only a few treatments per year allow us to grow a healthy wineyard and therefore produce a healthier wine.
So here is Rufini, a fresh sparkling white wine which suits a wide public made of friendly and curious consumers that are willing to drink healthier and sustainable wines. This is a modern and innovative wine, obtained from grapes of Sauvigner Gris and Bronner, the two resistant white grape varieties grown in Veneto.
In this wine, crispy and fresh grapes of good acidity are paired with warmer and full bodied Bronner grapes. For this new experience we have chosen a long charmat method.
Request the technical sheet and find more info, contact us!
We are now completing the new vintages’ bottling. As always, after a long wait, the work which has been done in the field and in the winery has now been brought to perfection during the wine-bottling stage.
The white “Classics” and Piwi Wines obtained from resistant grape varieties are now ready to go. These are fresh and intense wines on the nose, rounded and pleasant on the palate. Such characteristics have emerged thanks to the vintage’s climate, especially after the sunny summer days and the considerable thermal gaps. Harvest has been carried on between the end of August and the first weeks of September.
After destemming and free-run soft pressing, fermentation has been carried on in steel tanks. After a few months of aging, wine-bottling has been conducted recently.
The Red Classics and Piwi Wines from resistant grape varieties have finally been bottled. After prolonged aging, multiple pumping-overs and delestages, 2019 vintage is now in the bottle. 2019 was a complicated vintage, especially in spring, due to low temperatures and heavy rain. But the warmer and dry months of July and August boosted grape maturation toward a good quality harvest.
In general, these red wines are fruity, slightly tannic, with undergrowth hints and ripen red fruit aftertaste. Astringent notes are quite evident in Cabernet Franc and Refosco while Merlot stands out for its elegance.
2021’s new entry, to be added to Arconi and Limine, is a Piwi white wine obtained from restant grape varieties.
An elegant and innovative wine, with fruity apple and white fruit scents combined with pleasant spicy notes. Fresh, medium bodied wine with pronounced acidity and soft hay aftertaste. Ideal as aperitif, it can be paired with vegetable dishes and fish carpaccio.
Grapevine pruning is the most ‘engaging’ phase in the grapevine’s life cycle, when both past experience and creativity are combined together.
The selection of vine shoots and spurs for the coming year, the training system, the amount of production and the expected grape quality…. this is the time of the year when the most important decisions must be taken.
These are cold and short days, but very busy days indeed. Life is starting again from here, after a few months of rest during which the vineyard has restored itself. This process is known as “agostamento”, a perpetual and constant becoming: spurs lignify and become shoots, shoots will give birth to new buds which in turn will become fruitful sprouts and so on.
Grapevine-pruning ends right before the so called weeping of the vine. It is as if grapevines are urging time now. That is why pruning represents the most important and evocative time of the year.
Each grapevine variety and each wineyard have their own distinctive traits. In our farm, the most used training system is Guyot (the double Guyot, typical in the Friuli area). The most vigorous grapevines are trained after the Sylvoz system, the classical permanent cordon with renewed arches.
Our discovering of PIWI wines through Chef Ivana Frank’s recipes brings us to the Arconi Bianco. The great Sauvignon Kretos aroma and the structure of Soreli, a Friuli variety by its own nature, are mixed together. The Arconi is sapiently coupled to this new recipe that brings us fantasy and creativity both in the plate and in the wine glass.
Thanks to Bora Cooking System’s chef Ivana Frank, we have paired Arconi to a recipe that is able to exalt the wine’s characteristics.
Aubergine Towers With Goat’s Cheese, Pistachios, Mint And Dried Figs
INGREDIENTS For two people
150 g soft goat’s cheese
1 tbsp yogurt
30 g chopped pistachios
4 – 5 dried figs
3 sprigs of mint
½ organic lemon – zest and juice
Olive oil, cooking oil (e.g. cooking olive oil), salt and pepper
Preheat the Tepan to 220 degrees then smear with cooking oil using the spatula. Cut the aubergine into approx. ½ cm thick slices and place on the Tepan. Season with plenty of salt. Fry the slices of aubergine on both sides until soft and golden brown. Meanwhile, grate the zest of half a lemon and coarsely chop the mint leaves and figs. Add to a small bowl with the pistachios and goat’s cheese and stir well with yogurt, a dash of lemon juice and a generous pinch of salt and pepper. Construct the towers as follows: start with a slice of aubergine, then add 1 tbsp of creamy cheese and yogurt mixture followed by another slice of aubergine. Repeat until each tower has three layers of aubergine and three layers of creamy mixture. Garnish the mixture on top with additional mint leaves and drizzle with a little olive oil.
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.
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:
Blend 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.
Organolepticreview 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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Terre di Ger – Via Strada della Meduna, Frattina di Pravisdomini – 33076 Pordenone (italia) Tel. +39 0434.644452 fax +39 0434.645561 – P.IVA 01239590936
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