If you think of Friuli, you cannot help but fly with your imagination to good, fresh, aromatic whites. Like this Sauvignon, proposed by Castello di Spessa. Collio DOC, in this case the grapes come from the Capriva del Friuli area, where the soils, typical for the region, are called Ponca and are largely responsible for the great elegance of the wines produced here. Super-accurate vinification in the absence of oxygen to make the most of the grapes' rich bouquet of aromas, fermentation takes place, at a controlled temperature, in steel tanks. Then, at the end of transformation, the wine rests, again in steel tanks, until the end of March on its fine lees, acquiring depth and complexity. This is followed by bottling and a further resting period in the cellar before final release. Straw yellow with green hues, the nose surprises (positively) with the decisiveness of its bouquet, with notes of peach, grapefruit and citrus fruits, accompanied by the typical floral hints of the variety. In the mouth, it is broad, fresh and vertical. A perfect example of Friulian Sauvignon, excellent with shellfish, risottos and with tasty fish.
The region is Friuli Venezia Giulia. The winery is that of Castello di Spessa. We are, let us be clear, in one of Italy's most prestigious wine-growing areas and one of the area's most qualitative wineries. The origins of the winery date back to the late 1970s, when Loretto Pali bought an estate of around 60 hectares in the Isonzo area. Then, in 1987, the property was further expanded with the acquisition of the Castle and a further 28 hectares of vineyards, this time in the Gorizia Collio, in Capriva del Friuli. All of Castello di Spessa's wines are produced from its own vineyards, where typical local grape varieties dominate with: Ribolla Gialla, Friulano, Sauvignon Blanc, Chardonnay, Pinot Grigio, Pinot Bianco, Pinot Nero, Merlot and Cabernet Sauvignon. The wines are then aged in the medieval cellars and in the bunker, dug under the castle during World War II (and only discovered in 1987 during a renovation). Situated at a depth of about 18 metres, at a constant temperature of 14 degrees, the bunker is the ideal place for ageing the estate's fine wines.