Friuli Venezia Giulia, vocation for sweet wines
The subarea of Ramandolo in Colli Orientale del Friuli, on the hills near Nimes has become the DOCG Ramandolo. The territory boast a long history based on the practice of the wine making. In the past the farmers used to cultivate the vine just for the family consumption or to earn few money. Probably, the new generations knew how to understand the priceless value of the experience of fathers and they understood they vocation for the territory. From the second half oh the last century many wineries are born understanding hot to give the right value to their territory. Today, Ramandolo is one of the most popular wines of Friuli Venezia Giulia, spreading its fame all over the world.
Colli Orientali in Friuli give origin to the DOCG of Picolit. All the grapes produced in this territory can have the denomination but only two particular crue are the subarea of Cialla and the subarea of Rosazzo.
Other wines are situated in the area of DOC Friuli Isonzo where Moscato Giallo and Moscato rosé reign.
Ramandolo, famous wine from ancient times
The code of production of Ramandolo is clear about the way of production of this wine. The vineyards have to be located in the area of the DOCG, the cultivation is placed in narrow terracing with a yield per hectare of a maximum of 8 tons. The density shouldn’t be below 3000 log per hectare. The cultivation has to be carried out without machines. The vineyards, then, has to be exposed to the sun and humidity. Their presence is of the 30%. This avoid the hydric stagnation that can damage the plant.
Ramandolo wine is a good gold colour more or less intense. To the nose it develops lasting notes of apricot, figs and honey. In the palate the lasting notes remains. It is perfect paired with blue cheese, San Daniele ham with the typical desserts of the tradition of Friuli.
Picolit and floral abortion
The history of Picolit is dated back to the Roman era. In some books it is possible to read about a grape with floral abortion. It means that the bunches of grapes whither before becoming a fruit and the grapes left are small and sweet. We can find news of the original technique of withering since the 1773 written by Abbot Cianciani. The grapes hung to the roof and till December, when the vinification take place. Unfortunately, Picolit lost its popularity because of its problems of cultivation and its production in the ’80 was reduced to some thousands of bottles. Sometimes, Picolit was cultivated together with the Verduzzo to optimize the results of the soil.
Picolit, today, is one of the most famous sweet wines at all. The DOCG Colli Orientali of Friuli Picolit foresees that it has to be produced at least with the 85% of the vine with the same name. The subarea Cialla, instead, impose that the wine produced has the 100% of Picolit. After a visual analysis it has a beautiful gold colour. On the nose it is possible to recognize scents of fruit and wood. Its taste is delicate, fine, elegant and really harmonious. The perfect pairing is with blue cheese and dried confectionery.
Yellow and rosé moscato, aromatic sweet wines of Friuli Venezia Giulia
These two vine variety make part of the DOC Friuli Isonzo. Moscato giallo and Moscato rosé are suitable for round wines and spumante wines. It is possible to find Verduzzo friulano, instead, in the varieties of Amabile and Dolce. The late grape harvest, which means the withering of the grapes on the plant and the late vinification, occurs in the vine variety Friulano(ex tocai), Verduzzo, Chardonnay, Sauvignon and Pinot bianco.
Imagine source: worldoffinewine.com, wikimedia.org, lifeandtravel.com
