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2012 Venezia Giulia Malvasia ”Selezione”
Edi Kante

After being thrilled by the 1999 version of this wine out of magnum at Edi Kante’s table in Carso during my first visit to the azienda, I have been waiting patiently ever since for him to create another one. It took thirteen years before the stars aligned once more, and another eight years of bottle age before he deemed it ready for show time. Also made from Istrian Malvasia, Selezione has incredible acidity and salinity that defy its age and promise some fun at table over the coming years with wild crustaceans and mollusks. Gnocchi with lump crabmeat is my recommendation here, although a classic spaghetti alle vongole would work beautifully, too.
—Dixon Brooke
Wine Type: | white |
Vintage: | 2012 |
Bottle Size: | 750mL |
Blend: | Malvasia |
Appellation: | Venezia Giulia |
Country: | Italy |
Region: | Friuli |
Producer: | Edi Kante |
Winemaker: | Edi Kante |
Soil: | Clay and Limestone |
Farming: | Sustainable |
Alcohol: | 12.5% |
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About The Producer
Edi Kante
About The Region
Friuli
Friuli may be forever tied to its bland, acidic Pinot Grigios, which at one point saturated the export market, but a deeper look reveals a captivating array of unique grape-growing sites, distinctive indigenous varieties, and passionate small growers keen on preserving a rich tradition of winemaking.
Here in Italy’s northeast corner, the region is shared between the Julian Alps in the north and plains leading to the Adriatic Sea in the south, bound by the Veneto to the west and Slovenia to the east. While it is one of the wettest regions of Italy—and all of Europe, for that matter—Friuli benefits from the push-and-pull of cool air currents from the mountains meeting warmer breezes from the Adriatic. A crescent-shaped slice of foothills, where both play a role, tends to produce the region’s finest wines.
Nothing is more emblematic to Friulian wine than a crisp, peachy Ribolla Gialla served with thinly sliced prosciutto San Daniele, a local specialty. And yet, this only begins to tell the story: high-acid, mineral-driven whites from a number of local varieties including Tocai Friulano, Pinot Grigio, and Malvasia range from light and crisp to powerful and age-worthy, complementing Adriatic shellfish, hearty mountain cheeses, and everything in between. Native reds like Schioppettino, Terrano, and Refosco all have something unique to say, while there has even been significant success with French varieties like Sauvignon, Chardonnay, and Merlot, all long established in the region.
Friuli’s diversity is its strength, and it keeps us coming back for more. In fact, Kermit imported one of the region’s first organic growers toward the start of his career; our more recent collaboration with producers like Vignai da Duline is a testament to the enormous potential when devoted artisans put their hearts into Friuli’s fascinating terroir.
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Kermit once said...

Kermit once said...
For the wines that I buy I insist that the winemaker leave them whole, intact. I go into the cellars now and select specific barrels or cuvées, and I request that they be bottled without stripping them with filters or other devices. This means that many of our wines will arrive with a smudge of sediment and will throw a more important deposit as time goes by, It also means the wine will taste better.