A text-book example of this native variety. Dry, slightly aromatic, elderberry, fine-herbs aromas with nutty, almost almondy finish. Good acidity, beautiful balance, minerality.
The Friulano Collio DOC “San Lorenzo” I Clivi is from a single vineyard wine, the grapes are hand harvested from vines surrounding the San Lorenzo Church in Brazzano di Cormons. Gentle whole bunch pressing (no prior de-stemming). Spontaneous ferment in stainless steel using native yeasts. The lees are transferred to used French oak for 30 days, the purpose of which is to cleanse the lees to avoid their reductive effect, by the biochemical interaction between the tannins of the oak and the organic matter of the lees. Once the lees are reintegrated with the wine they have an anti-reductive effect, opening the wine and naturally stabilizing all potential instabilities (acidic, proteic, etc). The wine matures on the oaked lees for 18 months in stainless steel. After this time, the wine is bottled with a light filtration. ‘San Lorenzo’ spends a minimum of one and a half years in bottle before release.
I Clivi, located in Friuli Venezia Giulia, is an exciting young estate from Mario Zanusso. He owns 12 hectares, across two hillside vineyards, one in Brazzano di Cormons, in the Collio DOC district, and one in Corno di Rosazzo, in Colli Orientali DOC. I Clivi’s aim is to reflect the uniqueness of this complex, mineral and expressive terroir, through the use of indigenous grape varieties and a hands off, less is more approach to viticulture and vinification. The pure simplicity of their style is what makes these wines so compelling. Full of character, natural concentration and effortless elegance. Planted with native varietals; Friulano, Ribolla, Verduzzo and Malvasia. They work with very old vines, between 60 and 80+ years, that are deep rooted in these clay, limestone and sedimentary rock soils of marine origin. Sustainability is a very important part of their ethos, they cultivate the land according to organic standards for which their vineyards are certified. In the cellar they ensure absolute integrity and neutrality of their wines through the use native yeasts, spontaneous ferments, no maceration, no chemicals and stainless steel tanks where the wines mature for several months on the lees. It is a matter of fact that Friuli has struggled with the identity of its wines for some time, with confusing and opposing styles and an overwhelming number of both indigenous and “international” grape varieties. I Clivi sets out to address this confusion by using a minimal intervention approach, allowing the terroir and their regional grapes to speak for themselves.
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