Castello di Buttrio Friulano, Friuli Colli Orientali

A richly aromatic and full-flavoured wine, bursting with fresh citrusy fruit and an appealing almond note underpinning the lingering aromatic finish. 

Producer Note

Castello di Buttrio is located in Friuli Colli Orientali, and has been home to five generations of winemakers. In 1994, local legend Marco Felluga purchased the property and began the restoration of the castle and the historic vineyards, a project which is being carried on with dedication and determination by his daughter Alessandra and his granddaughters. Surrounding the castle, the vines cover 10 hectares and are immaculately laid out along the hillside amphitheatres, which frame the undulating hills. The estate comprises parcels of old vines, dating back to the 1930s, 1940s and the early 1950s, which are planted with indigenous varietals, representing the historical traditions of Friuli and the heritage of the estate. Blending tradition with innovation, Alessandra produces stunningly, modern and authentic wines which are exquisitely packaged and offer a taste of this spectacular estate.

Vineyard

The Castello di Buttrio vineyard is situated on the hillside slopes at 142 metres above sea level, which ensures excellent air circulation to keep the vines healthy. The Guyot trained Friulano vines range from 15 to 80 years in age and are planted in terraces to improve vineyard management. The soils are made up of layers of marl and sandstone of Eocene origin, known locally as ‘ponca’ in Friulian, which contains marine fossils originating from the Adriatic Sea. This soil produces textured and concentrated wines which are balanced by cutting acidity, thanks to the soil’s high pH and cool temperature. The vines are cultivated using integrated agricultural methods, with low environmental impact to protect the land, encourage biodiversity and allow the grapes to express the terroir. The ideal diurnal temperature range at harvest time enables the grapes to reach optimal ripeness, with lovely balance between sugar, acidity and aromatic ripeness - at which point the fruit is carefully harvested by hand.

Winemaking

The grapes were gently pressed and the press and free run juices were separated. The must was settled at 14°C for 24 to 36 hours before being fermented at controlled temperatures of 18 to 20°C with selected yeasts. The wine spent six to eight months on the fermentation lees, which were kept in suspension with period stirring, imparting texture and flavour.

Tasting Note

A richly aromatic and full-flavoured wine, bursting with fresh citrusy fruit and an appealing almond note which underpins the lingering aromatic finish. 

Grape

Friulano 100%