Friulano 'No Name' Le Vigne di Zamò 2022

The Friulano "No Name" Le Vigne di Zamò is an intense and fruity version of the most iconic wine from Friulian tradition. Once known as Tocai before the name change, it is made from a white grape variety, Friulano, which has found its ideal place of expression in the Colli Orientali hills, achieving high-quality standards. It has always been considered a daily wine, a must on the table, where it showcases an extraordinary ability to pair with a wide variety of dishes. Its exceptional drinkability and versatility have made it a resounding success.

The white Friulano "No Name" comes from a relatively young winery that has quickly established itself as one of the finest interpreters of the great Friulian wine tradition. The Le Vigne di Zamò project began in the late 1970s with 5 hectares in Rocca Bernarda. Subsequent acquisitions expanded the vineyard to around forty hectares, with prized plots in the historic areas of Buttrio and Rosazzo. This prestigious vineyard park boasts highly suitable soils, excellent sun exposure, and a microclimate ideal for viticulture. The grapes are gently pressed, and the free-run juice is spontaneously fermented in stainless steel tanks at controlled temperatures using indigenous yeasts. Before bottling, the wine ages on the lees in stainless steel tanks for at least six months, with weekly bâtonnage.

The "No Name" wine from Le Vigne di Zamò is made from a selection of high-quality grapes grown in some of the best plots in the Colli Orientali area. The famous Ponca soils, formed from sedimented marl and sandstone, combined with the sunny and breezy climate, have always provided the perfect habitat for Friulano. In the glass, it shows a straw-yellow color with bright greenish highlights. Intense and expressive, it offers fragrant aromas of citrus, white-fleshed fruit, and aromatic herbs typical of the Mediterranean scrub. On the palate, it is soft and harmonious, with rich fruit and a balanced finish that closes on savory and mineral notes. Absolutely worth trying with a platter of San Daniele prosciutto.