THE WINE

The Frioulano from Paolo Caccese’s winery comes from Friulano grapes grown in the estate’s vineyards in the town of Pradis in the province of Cormons in the heart of the Collio DOC. The soil rich in fragmented marl and sandstone that time has enriched with salts, and the protection of the Alps, which allow a climate with a significant temperature range, make this area a unique place for vine growing.

THE WINEMAKING

After the rigorously manual grape harvest, only the selected bunches get to the cellar for winemaking. After a soft pressing, the must ferments in steel at controlled temperatures; the wine then ages for some time in steel. After blending and bottling, the wine rests for a few months in the cellar before being placed on the market.

THE TASTING

Straw yellow with golden reflections. The aroma is fresh and complex, with pleasant notes of ripe fruit that alternate with hints of aromatic herbs and wildflowers to close with puffs of hay. Savoury and fresh on the palate, this wine has a perfect correspondence between aromas and flavours and a pleasant aftertaste of bitter almonds, typical of this variety.

FOOD PAIRINGS

Excellent as an aperitif, it goes well with fish and white meats but also with cold cuts. Try with San Daniele raw ham.

THE WINERY

The history of Paolo Caccese winery began in the early 1950s when his father, the engineer Francesco Caccese who at the time was the prefect’s commissioner at Villa Russiz, entered the world of viticulture and fell in love with it to such an extent that in 1954 he bought two and a half hectares of vineyards in the hills of Pradis in the province of Cormons, in the heart of the current Collio DOC...keep reading