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Cosima Grisancich

Today’s protagonist is considered the pizza margherita of Friulian oenology.

Friulano, now considered an indigenous vine and cultivated in Friuli Venezia Giulia for more than a century, actually comes from France, but in the Colli Orientali it has found an ideal habitat which makes it a great structured, intense and very versatile white wine. .

The Ermacora company has its roots in Ipplis in 1922, right in the heart of the Colli Orientali del Friuli. Initially the family business was a small farm: a bit of land to cultivate, a few animals and just few vines rows. Then over the years the grapes took over, transforming the small farm into a large winery which today has 70 hectares of vineyards, masterfully led by Dario and Luciano Ermacora together with their sons Demis and Nicola.

The company philosophy is based on three simple principles: using exclusively proprietary grapes, carrying out winemaking separately for each parcel of land and producing monovarietal wines.

Production is concentrated on native vines: Friulano, Ribolla Gialla, Picolit, Schioppettino and Pignolo, but there is no shortage of international vines.

The vineyards are located in the Ipplis and Montsclapade area: a succession of terraced hills and woods rich in biodiversity, protected in the North-East by the Julian Prealps and tempered by the breezes from the Adriatic. In this infinite variety of microclimates the vineyards are grown between 100 and 200 meters above sea level.

The Friulano 2022 Doc Colli Orientali di Ermacora ferments and ages in steel, it does not carry out malolactic fermentation, but rests for 6 months on the yeasts with frequent batonnage to make it more intense and complex.

A bright straw yellow wine is obtained. The nose is direct, fruity and floral with hints of acacia, yellow peach and aromatic herbs. In the mouth it is full, soft and juicy with a pleasantly savory finish that enhances the typical almond note.

Very versatile Friulian, from an appetizer of fresh cheeses and cured meats to a second course based on white meat, through to fish dishes such as a seafood risotto or baked fish.

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