If I could paint a picture of dramatic vineyards in Italy, I would base it on the landscape of the Zorzettig properties. Located in Friuli Venezia Giulia the landscape is influenced by the Adriatic Sea and equally the dramatic mountaintops of the Eastern Dolomites. The province is home to a convergence of multiple civilizations and a complex, tangled history as intricate and striking as the diversity of the terrain. Friuli is most for white wines. Its borders are adjacent to Slovenia at its west side, Austria to the north, the Adriatic Sea to the south and Veneto to the east. It is Friuli where the most fragrant and vibrant white wines in Italy grow almost effortlessly.
The name MYÒ is a word that can be found in the oldest poem in Friulano dialect, wrote in Cividale del Friuli in the first half of the XIV century. "In the four stanzas the main character compares his beloved woman to his land, both loved beyond all other things."
It is fitting that this historic part of winemaking in Italy thrives here. With the magnificence of landscape and the luxury of spaciousness, the Zorzettig Winery is perched high atop the slopes of Spessa di Cividale. This is the epicenter of DOC, Friuli Colli Orientali. Its particular microclimate is derived from the cooler currents of mountain air from the Alps and the cool pure sea breezes of the Adriatic.
Zorzettig has a luminous role with over 100 years of winegrowing, family tradition, all complemented by the stunning beauty of Friuli. With over 70 years of winemaking, the winery today has culminated in a company run by four generations of infallible women of the Zorzettig family. For the last 10 years, the determined and driven Annalisa Zorzettig has been the newest generation at the helm steering the brand into modernized winemaking with a focus on sustainability. The property consists of 100 hectares of vineyards which include both indigenous and international varieties. It is complemented by an ancient cellar dating back from 1780. Just a few miles away, a retreat of the Zorzettig’s known as Relais La Collina. A perfect home base for relaxing and recharging between exploring the riches of Friuli and winetasting. You can relax poolside or explore on bicycles they provide. The perfect way to get some rest and relaxation in!
We asked Analisa Zorzettig for her insights into what makes this region and the wine so special.
WS (The Wine Siren): What were your earliest memories of growing up on this property?
Analisa Zorzettig (AZ): I remember our grandparents encouraging us to fill up big demijohns containing up to 54 liters. I must have been about 6 or 8 years old. It was a funny way to spend some time with my siblings and cousins. I do clearly recollect also that sometimes we tasted the wine from the big casks before bottling it and we ended up lying down under the casks.
WS: In your eyes, what makes the land of Zorzettig unique?
Analisa Zorzettig: Soil and geographical configuration of our hilly vineyards. All our vineyards are located on the hills, namely on four distinct hills located one next to each other on a windy channel that runs North-South between Alpi Giulie (Julian Mountains) as are called the local Alps. Alpi Giulie stops humid winds from running away, thus providing us with a sufficient amount of rain. At the same time, winds prevent molds. The natural inclination of the hills allows drainage too. Over the years, we have carried out time-consuming hard work aimed at building terraces on the hills. It turns out that all this work helps us fighting the increasing amount of challenges climate change puts on us. Soil is a key element too. It is a mixture of ponca (the local name for flysch) and sandstone. This soil composition provides the vine with a lot of mineral elements along with water – soil keeps it even if it has not been raining for a while.
WS: What are the particulars of the terroir that determine the varietals that thrive? (ie., Macro, microclimate, soil types and any unique aspects of the land that contribute to a unique aspect in the wine).
Analisa Zorzettig: A unique soil composition, what we called ponca, rich in minerals; a microclimate with sudden changes in humidity and wind regimes; finally, an inclination of our hills that grants a perfect exposure.
WS: This property with over 100 years of history and a cellar from the 18th century is pretty remarkable. What is the history of the property?
Analisa Zorzettig: The history of Zorzettig winery stretches out on over 100 years, with these lands resulting from a stubborn manual work local farmers have been carried out for centuries, as it is described in the MYO ballad from 1380.
This region was first dominated by the Romans, then the Longobards, the Republic of Venice and finally the Austro-Hungarians. They all came here looking for fruit, cereals, and wine grown on the border of their empires.
The turning point of Zorzettig winery was the takeover of the lands previously belonging to the local hospital that we were already cultivating. It was a special place with a little church on the top of the hill surrounded by the pines. It was December 1969 when we finally took over.
WS: MYOs is a very special line of wine. How did you come up with the name and what does this line mean to you?
Analisa Zorzettig: For us, Zorzettig’s MYOs line represents the soul of Friuli. The name MYO comes from an old ballad of 1380, which portrays a special harvest through a love story. MYO embodies a new and at the same time old philosophy belonging to the farmers, a philosophy that the global crisis in 2007-2008 has relived: let’s produce less but in a better and sustainable way.
WS: What is your favorite part of the process of winegrowing and why?
Analisa Zorzettig: Vine flowering and veraison, which both represent the moment vineyards come back to life again.
WS: Share your earliest memory of growing up on a vineyard and when you knew this was going to be your life…
Analisa Zorzettig: There has not been a real decision point. I was born and raised in the vineyard, as we say. And this has become a part of my DNA. I was used to be fed with a baby bottle in the morning while the family was in the vineyard, at lunch a plate of spaghetti in the wine cellar, and for dinner some minestrone soup while clients were around.
WS: What are your favorite varietals? Any new ones on the horizon you might plant?
Analisa Zorzettig: Friulano and Pignolo are the varieties I love more. They represent an interpretation of the Friuli region which is not replicable and is full of history. Lately, we have also planted a small vineyard of Soreli, a fungus-resistant variety of Tocal Friulano which allows us to move a step forward in sustainability without having to dismiss our Friuli flagship variety.
WS: The property is mesmerizing. How many generations are involved in the winery?
Analisa Zorzettig: At the moment there are 4 different generations involved, my mum Antonietta, me, my daughter Veronica and my granddaughter Leonie. A female team, a fantastic experience!
WS: If there was one thing you wanted people to take away from the experience of drinking your wine, what would that be?
Analisa Zorzettig: A positive approach to life, pleasure, conviviality, health, and energy, and a smile-on mood. More than one thing!
WS: What are some of the biggest challenges you face winemaking or wine-growing because of your location/terroir?
Analisa Zorzettig: The biggest challenge has always been the weather. I can say that in the last ten years, it has definitely changed, making it even more difficult to foresee it. As mentioned above, the hard work we have done in terracing the hills is paying back and helped us facing a very humid vintage such as 2014 with a lot of rain and not much sun. But of course, it gets very difficult when the weather changes very fast such as in 2017: on April 6 it almost 20 degrees Celsius, on April 21 we went below zero, which means huge risks as far as frosts.
WS: Are there opportunities to wine taste at your location?
Analisa Zorzettig: Of course! For us, hospitality is a way of being. We encourage both our friends and clients to come along for a visit and a tasting. We have also a country house where people can stop overnight. We prefer to pair our wine with local food, such as Prosciutto di San Daniele or the local salami, or the strucchi, a local dessert when it comes to pairing our sweet wine.
WS: What significant aspects of history played a role in the winery?
Analisa Zorzettig: In 1945, when WWII was on verge of bursting out, in order to save our winery my grandfather buried the cases of wine and hid the big wooden casks beneath the hay. This was because Slovenians were coming around and taking all they could find. We actually preferred to give wine to the US Allies, who usually gave us chocolate and cigarettes.
WS: What type of farming practices do you practice?
Analisa Zorzettig: We use integrated pest control, which uses good insects to fight against bad ones.
WS: Where do you draw your inspiration from?
Analisa Zorzettig: From my team of collaborators, my granddaughter, friends, and clients. It is a way to keep renovating on a daily basis our passion for wine.
WS: What aspects of the winery are you involved in?
Analisa Zorzettig: I try to be present, involved and informed in all aspects of the winery, contributing as much as possible and conveying our own style in every moment of winemaking.
Tasting: I had an opportunity to taste the wines and was particularly enamored with the MYO Friulano. But of course! Light citrus notes, a full bouquet of perfume, and a zing of something different likely from the “Ponca” within the soil. Interesting, lively, and elegant. The aromatics are of white flowers and citrus. On the palate a vibrant seductive mouthfeel. Lingering and long-lasting on the finish.
Not only a great winery to buy wine from but an incredible destination to visit. Adding Zorzettig to my bucket list!
Visit: Zorzettig Vini
Bouchaine Winery is the spot to discover great Burgundian varieties made in Napa Valley’s Carneros region. Modern winery meets social hour. Bouchaine Vineyards tasting room
Somm Foundation Receives $25,000 in Support Pouring of Chateau Montelena’s stunning 2013 Cabernet Sauvignon Over 200 people descended on Napa Valley’s Meritage Resort & Spa
Sojourn to the apex of Napa Valley with Theorem Vineyards. Adventuring up to Calistoga offers a wide array of wine riches including some boutique & family-owned small lot wineries.
Fantastic organic alert! Nothing like sunsets and delicious French Rosé from Bandol shared with ones favorite furry friend. Loved this epic bottle!
The 2020 Bandol Rosé is by Domaine Ray-Jane . Bandol is one of Provence’s most famous wine regions. It is located west of Toulon and covers eight communes. Coastal influences this region and its proximity to Marseille & Cassis.
The Bandol AOC requires at least 50% of Mourvèdre grape, with the late harvest grape being perfectly suited to this warm seaside climate.
The Constant Family has been working this property for 30 generations, since 1288.
One third of 100 year old vines thrive on 30 hectares of both limestone & clay soil with terraces built on stone. Primarily Mourvèdre the communes of the domaine include Castellet, Bandol, Sanary sur mer, La Cadière and Le Beausset.
I highly recommend grabbing a bottle if you can find it!
Ray-Jane.fr
Remember, #organic is not enough to save our planet. Ask your favorite producers to : To reduce energy & water usage as well as implementing the reduction of GHG emissions & a winery’s carbon footprint. These are two of the important hallmarks of saving our planet. See @napagreen for more information!
#TheWineSiren
#KellyMitchell
Listen. To the sound. Of the planet.
🌚While we all know what’s happening the demise that we are facing head-on is completely avoidable. It all starts with you & me.
🤩In the wine arena those who imbibe have great power. Take your purchasing power to those who are doing the most to move our planet forward & away from the demise of climate change.
It begins with a clear understanding of the meanings behind some viticulture (wine growing practices).
🌝Biodynamic - it is an “ethical” holistic & ecological approach to growing. A solid approach, but not a comprehensive approach to what needs to be done, to grow in a way that will stop our sharp decline.
🌝Biodynamic certification is viable, but is only part of the approach needed to address the urgent concerns of our global community.
🌝Organic, soil has to be free of pesticides at least three years before becoming certified. Again it is a partial play in the grand scheme of things.
🌝🤩🌝This is where Napa’s Superstars in climate change thrive and drive the efforts of planetary good. @NapaGreen is the most comprehensive approach to the well being of our planet.
🌝Comprehensive, astute, well directed & monitored action…. See slide 5 🌟🌟🌟🌟🌟
🌝The opportunity: Napa Green is a certification is just one of 4 nationwide sustainable programs that offer a comprehensive approach from dirt to bottle certification guiding both the vineyard and hospitality practices of a winery. Reducing energy & water usage as well as the reduction of GHG emissions & a winery’s carbon footprint are two of the important hallmarks of this certification
For more: NapaGreen.com See a full list of participating wineries n learn more about the program.
🌝Remember who you support & what they’re doing about climate change is the most important decision!
🌝Featured 4 of the Herbicide n Neoniconitoid Free: @SpottswoodeEstate @OpusOne @RaymondVineyards @DominusEstate @ClifFamily @TresSabores
Comment below to support efforts to CURB CLIMATE CHANGE & FOLLOW @NapaGreen. Tell producers they need to get certified, support those making a difference in#ClimateCHANGE
The best is yet to come! But such a stellar opening party for @liveinthevineyard at @nickelandnickelwinery . Great music by @tenilletownes opening act, @mattstell and the crowd really went wild when @olddominionmusic took the stage (see slide 10).
So fantastic to be back in the swing of things!
Looking forward to @dariusrucker ‘s performance @roundpondestate today. Stay tuned!
#LiveInTheVineyard #TheWineSiren #NapaValley #WineCountry #CountryMusic #NapaCru
Exceptional Pinot Noir
As we prepare to breeze back into the holiday season, I’ve started culling the wine that has truly exceptional impact on meals. After all wine is not just for drinking. It’s for creating beautiful experiences, meals and memories. To achieve this I choose the 2019 Bucher Vineyards Merry Edwards Pinot Noir.
Not only is this beauty highly rated it holds everything you want in a holiday season wine. Versatility, appeal, bright rich flavors known to the Sonoma Coast.
What is the difference between a good Pinot Noir and a great Pinot Noir? The latter leaves an indelible imprint on the experience. The Bucher Vineyards Merry Edwards Pinot Noir exceeds expectation.
On the nose, The classic notes of the forest, mushrooms, forest floor and an earthiness and minerality that speaks to the voluminous tannins. Lush, pronounced and barely tamed by the generous black fruit that stands as the signature of this unique wine.
Paired with roasted free range chicken and a hearty bowl of red curried lentils this wine is perfect for your holiday table.
The tannins make this a great one for cellaring as well. You’ll enjoy tasting this beauty for years to come as it evolves.
$63 and worth every cent. Winemaker Heidi von der Mehden.
MerryEdwards.com
#wine
Simplicity.
Withering grapes lead to a high concentration of sugars. In Italy it is known as apassimento. While drying, concentration of several aspects of the wine evolves. From increasing the sugar to the alcohol, this process also develops more intense flavors.
The objective is to reduce the chances of botrytis cinerea aka noble rot.
Grapes undergo a drying process of several weeks to as much as half a year. Only after this process are they fermented. The fermentation process can be weeks or years.
Finally, sediment is removed and then ages for several years in barrel or tank before it is bottled.
Here one of my favorite producers of Passito, @donnafugatawine and their loveky Ben Rye. Rich in color, well balanced in taste. Perfect for sipping before a fire...
#TheWineSiren
#WineEducation
#passito
#wine
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