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If you really want to experience the heart and soul of the native Friulian varieties, you must get to know Duline. The viticulture is impeccably thought out and executed; there is no artifice in the cellar; and, importantly, their terroirs are both world-class and have been organically farmed for decades. So you get the fruit and the stones in all of their wines. This Friulano is such a great case in point—to me it begs for a paper-thin, bright pink slice of prosciutto di San Daniele. Apricots and nuts on the nose, unctuous texture, bone dry, long, stony, salivating finish.
|Blend:||100% Tocai Friulano (40% Tocai Giallo, 60% Tocai Verde)|
|Producer:||Vignai da Duline|
|Winemaker:||Federica Magrini, Lorenzo Mochiutti|
|Vineyard:||Planted in 1920 & 1936, .96 ha|
|Soil:||Limestone and clay red soil|
|Aging:||Aged for 7-8 months, 50% in 5-year old + 11hl oak barrels and 50% in 2.5hl barrels that are between 5 and 15-year old|
Vignai da Duline Italy | Friuli | Friuli Colli Orientali
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.