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KERMIT LYNCH WINE MERCHANT

Technical Information

Wine Blend Vine Age Soil Type Vineyard Area*
Bianco delle Venezie “Incò”
60% Friulano, 20% Pinot Grigio, 20% Pinot Bianco 16 years, 29-36 years Eocene Marl and Sandstone 3 ha
Bianco delle Venezie “Siùm”
50% Picolit, 50% Verduzzo 30 - 35 years Eocene Marl and Sandstone 1.71 ha
Colli Orientali del Friuli Ribolla Gialla
Ribolla Gialla 32 - 35 years Eocene Marl and Sandstone 1.39 ha
Colli Orientali del Friuli Friulano
Friulano 32 - 35 years Eocene Marl and Sandstone 2.97 ha
Colli Orientali del Friuli Pinot Bianco
Pinot Bianco 29 - 36 years Eocene Marl and Sandstone 2.46 ha
Colli Orientali del Friuli Pinot Grigio
Pinot Grigio 16 years. 33 - 34 years Eocene Marl and Sandstone 2.84 ha
Colli Orientali del Friuli Sauvignon
Sauvignon 16 years, 32 - 33 years Eocene Marl and Sandstone 4.14 ha
Colli Orientali del Friuli Schioppettino del Prepotto
Schioppettino 5 - 7 yeas, 29 years Eocene Marl and Sandstone 3.57 ha
Tazzelenghe
Tazzelenghe Planted in 1983 Eocene Marl and Sandstone .90 ha
* "ha" = hectares; one hectare equals roughly two and a half acres

VITICULTURE / VINIFICATION

• Vines are sustainably farmed, the equivalent of lutte raisonnée in France.

• Guyot training

• Vineyards face east-southeast


Dry Whites:

• Yields: “Incò” 50 hl/ha

                Pinot Bianco 25 hl/ha

                Pinot Grigio 50 hl/ha

                Sauvignon 30 hl/ha

                Ribolla Gialla 55 hl/ha

                Friulano 40 hl/ha

• Fermentation and élevage in stainless steel

• Seven-month élevage with the lees stirred twice a week

• One month of bottle aging before release

• Friulano was formerly known as Tocai Friulano


Schioppettino di Prepotto:

• Yield: 30 hl/ha

• Grapes destemmed and sorted before vinification

• Maceration lasts 15 days

• One year in 225-L French oak barriques ranging from first to sixth passage; the wine undergoes malolactic fermentation during this period

• Aged for several months in stainless steel and one year of bottle aging before release


Tazzelenghe:

• An indigenous red Friulian variety; the name means “cuts the tongue”

• Yield: 20 hl/ha

• Grapes destemmed and sorted before vinification

• Maceration lasts 15 days in temperature controlled stainless steel cuve

• Aged for 12 months in new oak barriques, then 6 months in stainless steel

• 2 years of bottle age before release


“Siùm”:

• Late-harvest sweet wine

• Manual harvest with several passages through the vineyards in order to pick the grapes at exactly the right moment

• Grapes are left in a naturally ventilated drying loft for three months before vinification

• Picolit and Verduzzo are vinified together

• Fermentation in used 225-L French oak barriques lasts 10-12 months

• One-year élevage on the lees and two years of bottle aging before release


MISCELLANEA

“Incò”:

The name “incò” (in-CO) is Friulian dialect for “today.” Giulio chose this name because this easy-drinking wine is meant to be enjoyed young.


Schioppettino di Prepotto:

The native Schioppettino (skyoh-pet-TEEN-oh) is also known as Ribolla Nera. It produces very long bunches of grapes that ripen from the top down when a vine overproduces, so when yields threaten to be too high the tips of the bunches are cut off to keep maturation uniform (a specially adapted style of green harvesting).


This distinctive variety was recently granted its own appellation, Colli Orientali di Friuli Schioppettino di Prepotto, and is only found in the small zone of Prepotto and the neighboring Isonzo. Giulio estimates that there is a total of just 70 hectares planted to Schioppettino.


“Siùm”:

The name “siùm” is Friulian dialect for “dream.” The label reads: “… when love calls you, follow it, and when its wings envelop you, abandon yourself to your dreams.”

General Information

Country
Italy
Region
Friuli
Appellation(s)
Colli Orientali di Friuli, Bianco delle Venezie
Producer
Giulio Ceschin
Founded
1973
Annual Production
8,000 cases
Farming
Sustainable
Website
http://www.laviarte.it

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