![\"\"](\"http:\/\/vinosseur.com\/wp-content\/uploads\/2011\/05\/2011-05-17_520111611.jpg\" "\\"2011-05-17_520111611\\"")
<\/a><\/p>\nAzienda Agricola Franco Terpin<\/a><\/strong><\/address>\nLoc.\u00a0Valerisce n\u00b06\/a<\/strong><\/address>\n34170 – San Floriano del collio – Go<\/strong><\/address>\nTel +39 0481 884215<\/strong><\/address>\n <\/address>\nIf you haven’t yet tasted the wines from the Friuli-Venezia Giulia area of Italy, then perhaps you should. \u00a0Sitting in the furthermost North East Corner of Italy bordering Slovenia, this wine region has been getting a lot of attention lately. Is this because the majority of Italian skin-macerated whites (aka orange wines) hail from this region? Is it because the \u00a0region produces age-worthy, mineral wines that make you sit back and say “huh…what grape was this again?”? \u00a0Is it because this is the home of many natural wines, which also gets a lot of attention these days? \u00a0I would place a check-mark next to “all of the above” because these wines are\u00a0serious. \u00a0And many are seriously good!<\/span><\/address>\nMost \u00a0of the producers (and grapes) in this area of Italy have names that the rest of Italy cannot pronounce. Take Vodopivec for example and the only grape they vinify, the Vitovoska. Even the wines made in this corner of Italy stray from the every-day wines that the average Italian recognizes and consumes. Yet, these are very much wines. These are living wines, often made only with grapes. Nothing added, nothing taken.<\/p>\n
The wine for this tasting note was produced by Franco Terpin. A little easier to pronounce, yet far from typical. \u00a0Franco farms in a natural fashion without the \u00a0use of industrial fertilizers, herbicides or pesticides. \u00a0“The vine listens. The vine understands”, says Franco. \u00a0Franco says that the Ribolla Gialla (called Rebula in this area) is difficult to grow and he only vinifies it in exceptional vintages. Harvest is done by hand, fermentation \u00a0(initially in steel) is spontaneous thanks to the extended skin contact. \u00a0The wine is then transferred to oak where it spends about one year on the lees. It \u00a0is then transferred to stainless steel where it spends another year. Then it’s bottled without fining or\u00a0filtering\u00a0and is left to rest for yet another year before going for sale. \u00a0Approximately 2500 bottles produced. \u00a0This wine is not available in Norway or Poland.<\/p>\n
Date tasted:\u00a0Tuesday May 17th<\/sup> \u2013 Norwegian\u00a0Independence\u00a0day \u2013 1845<\/strong><\/p>\n Nose<\/strong>: Oak \u00a0jumps out of the glass at first, with hints of reduction. Not a lot of fruit showing at this time. Mineral. \u00a0Some orange peel emerging, but the wine is still closed and not showing well yet. Some very slight, slight balsamic hints.<\/p>\n Palate<\/strong>: mineral, dry and surprisingly, the oak is less evident on the palate. The wine is quite intense on the palate and ends (many seconds after first entering the mouth) with a slight bitterness. \u00a0Medium-high acidity. Alcohol seems high, yet is well-integrated. The wood dries out the mouth very slightly, but not offensively . Very focused finish. Reminds of the peach iced-tea I just drank. \u00a0Super\u00a0food wine i would imagine.<\/p>\n<\/a>Appearance<\/strong>: a slightly cloudy, orange-hued wine with a high intensity reflection. I just love the look of orange wines!<\/p>\n