Castello di Buttrio, 'Monblanc', Venezia Giulia

A distinctively refreshing blend with elegant floral overtones and ripe citrus fruits surrounding a mineral core through to a lip-smacking 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 estate 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 vines range from 15 to 80 years in age. 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. Manually harvested.

Winemaking

Monblanc is a judiciously gauged blend of native grape varieties, where Friulano’s austere structure, the acidity of Ribolla Gialla and the full-bodied minerality of Malvasia Istriana combine harmoniously. The grapes were gently pressed and 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 distinctively refreshing blend with elegant floral overtones, layered with ripe citrus fruits surrounding a mineral core. The racy acidity balances the richly aromatic fruit through to a lip-smacking finish.

Grape

Friulano 40%, Malvasia 40%, Ribolla Gialla 20%