Wine glass on the table

This summer leave me here!

by wineboy

09/JUL/2017 in Wines


A sweet hill, a small part of the Colli Orientali del Friuli, and its unique wine, known for more than two thousand years. Let's go and discover the Ramandolo ...

Ramandolo and Nimis. Rivers of ink and so many gigabytes have been spent to describe, declaim, portray, and photograph the portion of the Colli Orientali del Friuli overlooking Nimis, planted with Verduzzo vineyards. But nothing is like the first-person experience, breathing that air and enjoying the products.

It happens rarely to meet, concentrated in a handkerchief, so much tradition, history and wine and food culture all together. Just take a tour of the ancient little church dedicated to the saints Gervasio and Protasio whose origins deeply sink into history. This village has existed for more than two thousand years, certainly at least since it was part of the italicus orientalis limes and one of the seven castra where the Longobards led by Gisulfo II in 610 AC defended themselves from the Avari.

The vineyards have always been there, despite the slope of the cultivated lots makes the work difficult, everything needs to be done manually, and the ground below Mount Bernadia is both avaricious and draining.

The fruit of this land is an original expression of verduzzo (rare autochtonous vine), the Ramandolo, a sweet wine of great elegance, with golden color and velvety but slightly tannic feelings.

The grapes are dried and in some versions the kiss of the wood leaves its mark, witnessing the great structure that Ramandolo can express. There are thousands of versions of this wine, each farm and producer has its own, and each one thinks he is able to interpret the tradition in the best way.

Among the many tried out, we particularly liked the one produced by Anna Berra, especially in the 2010 version that Ivan proposed us in a welcoming and informal context.

The color and texture concentration is obtained only partially thanks to the drying in the winery; experience has taught him that a late harvest, in late November, grants those results of fineness and elegance that are otherwise unlikely to be pursued and represent the main qualitative characteristic of Ramandolo.

By doing so, according to him, less than 100 grams of residual sugar per liter are present in the bottle.

In the glass, the nectar turns compact with a bright pure gold colour. The nose is quite intense but above all fine, elegant with complex hints well-cast in a bouquet ranging from candied fruit to honey to ripe fruit, wax, and sweet spices.

But the best is yet to come. In the mouth, 14% degrees are very well balanced thanks to an important acidity that sustains residual sugars and a pleasant greasy. It is surprising for its agility and easiness: it invites you to a second sip without embarrassment.

Fantastic with Parmisan cheese. Or, simply, enjoy a glass of Ramandolo while, from the hill, in a summer evening, your view embraces the warm shades of Friuli…


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