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2019 Venezia Giulia Bianco “Morus Alba”

Vignai da Duline
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Even though the next wine on this page is made from Chardonnay, this is arguably the most Burgundian bianco of the three here. Once Lorenzo Mocchiutti and Federica Magrini of Vignai da Duline blend old-vine Malvasia Istriana and Sauvignon Blanc, they age the wine in old oak barrels and allow it to complete its malolactic fermentation. This gives it a mesmerizing, Meursault-like tension between fuller body and almost creamy texture on one hand and high-acid, citrusy flavors on the other.

Tom Wolf

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Technical Information
Wine Type: white
Vintage: 2019
Bottle Size: 750mL
Blend: 60% Malvasia Istriana, 40% Sauvignon
Appellation: Delle Venezie
Country: Italy
Region: Friuli
Producer: Vignai da Duline
Winemaker: Federica Magrini, Lorenzo Mochiutti
Vineyard: Planted in 1940 & 1979, .36 ha (Malvasia) 1.04 ha (Sauvignon
Soil: Red soil (Malvasia) Flysch soil (Sauvignon)
Aging: Aged for 11 months in 2.5 hl oak barrels
Farming: Organic (practicing)
Alcohol: 14%

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About The Region

Friuli

map of 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 Lynch

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