Poggiobello Friulano DOC


Price per bottle 0,75l

Wine Spectator
91 / 100

More than any other, this wine truly expresses the territory for which it was named. In fact, in Friuli, ‘the Friuliano’ (which used to be called Tocai) is practically a synonym for white wine. Previously known as ‘Savignonassa’, due to its similarities to Sauvignon, it is destined to become standard bearer for enology in Friuli.

When Genagricola acquired Azienda Agricola Poggiobello in 1974, its vineyards covered a small surface area of only 12 hectares. This territory is internationally recognized as one of Italy’s best for the production of white wine and its extraordinary potential proved a driving force behind the decision to invest in these vineyards. The company gradually initiated a series of lot acquisitions near the Company’s the winery. The company now boasts a surface area of 110-hectares, ninety of which host cultivated vineyards. It grows ancient indigenous varieties like Ribolla Gialla, Friulano, Refosco, Verduzzo Friulano and Picolit (of which Poggiobello owns the largest portion of the Colli Orientali Consortium). Moreover, the company also grows the most known international varieties such as merlot and sauvignon , which have been cultivated in this territory for centuries.


酒廠: Azienda Agricola Poggiobello
地區: Friuli-Venezia Giulia
使用葡萄: 100% Friulano
釀造工藝: The de-stemmed grapes are softly squeezed and undergo low-temperature contact. Its alcoholic fermentation occurs in steel at the constant temperature of 16°C.
年份: One it has undergone malolactic fermentation, it is left in yeast for approximately four months. Successively, it’s bottled and left to rest in glass for at least two months.
葡萄收成期: 2011
酒精: 12.5%
酒瓶尺寸: 0,75l
顏色: Moderately intense straw-yellow.
味道: It wins over the palate with full-bodied aromatic sensations that don’t only recall fruit, but more complex sensations. It finishes with the sharp sensation of toasted almonds.
香氣: Its mineral scent combines with the smell of a cultivated garden (sage, flowers).



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