100 years in the making, Zorzettig focuses on native varietals to promote and celebrate their terroir.
According to bio-organic practices, all fruit is sourced by hand and fermented with wild yeasts to best reflect their environment. Strong advocates towards sustainability, the vineyard is perceived and operated as one organism in full bio-diversity.
The estate features all dry-grown, Guyot trained vines aged between 30yrs-80yrs old planted on average between 4,100-5000 per hectare, heaps of olive trees & citrus and plenty of busy-bee hives and other livestock.
The soils are predominately Flysch, a combination of marl, limestone, clay and sandstone. The sandstone gives the wine elegance, clay the power and structure, while the limestone instills minerality.
Colli Orientali Del Friuli is sandwiched between the Dolomites, a mountain range leading into the Southern Limestone Alps and the Adriatic Sea. Both areas influence grape growing in the region. The cool winds from the mountains and the wind from the sea create ideal temperatures and micro-climates that fix the acidity and intensifies the aromatics. A catch 22, because of the high winds there are low yields. The wind blows away the many of the flowering buds in the springtime creating floral abortion however, this action gives the wine more concentration and substance, rock 'n' roll!
Handpicked at 135m elevation.
Sauvignon Vert is destemmed then pressed and left to macerate on skins for 18 hours ahead of natural ferment where it then settles in tank a remains in contact with lees until bottling.
Minimal filtration, unfined and small doses of sulphur at bottling
Rich in history and geographical significance, Friuli came into being during the era of Julius Caesar around 50BC. At the time what was the Empire of Rome, Italy was constantly being invaded from the North. To combat these intrusions, Caesar built forts to protect and stop the invasions. The forts had to supply the hungry and vinous loving troops with food and drink, thus crops and vines were planted on the eastern slopes adjacent to the fort.
In Italian, the word for Eastern is Orientali and Colli meaning Hill. Friuli is derived from the Forum of Julia (ancient community centre and shrine of sorts) and honors Julius Caesar. Hence Colli Orientali Del Friuli means the Eastern hills in the name of Julius Caesar.
Roman heritage still exists in the region today like the Refosco for example, The origin of the name is owed to the Romans, Racimulus fucus, an expression translated into vernacular as ràp fosc, which means dark grape cluster, characterised by the reddish colour of its bunch-stem.
2015 Refosco Dal Peduncolo Rosso
Handpicked at 172m elevation.
Refosco is destemmed and basket-pressed for a 12 day extraction followed by fermentation, occasional punch downs and battonage. The wine is then racked and goes to old french barriques for 9 months. Unfiltered, unfined and small doses of sulphur at bottling
Colli Orientali Del Friuli is located in the North-Eastern part of Italy. Lying on the border of Austria and Slovenia much of its culture and influences are pulled from these two countries.
The name of this vine derives from the characteristic of the grapes by locals, which are so tightly filled to "explode" in the mouth when picked similar to that of a 'gun pop'. The place of origin of this vine is in fact in the area of Prepotto (less than 1.5km from Slovenia) and cross the Slovenian border.
Handpicked at 203m elevation. Destemmed, pressed and left to macerate for 14 days, with an occasional punch down. Transferred to tank for for a few months and then racked to old french barriques where it matures for 12 months before bottling. Unfiltered, unfined and only small doses of sulphur at bottling.
Typically found in the neighbouring country of Austria but under the other alias of Blaufränkisch, a favoured varietal among Austrians and other winemakers alike who enjoy its dark and late ripening nature which are typically rich in tannin and may exhibit a pronounced spicy character.
Hand picked at 187m elevation. Destemmed, pressed and macerated for 8 days, transferred on full solids to tank followed by occasional soft punch downs before it is racked to french barrique for 10 months. Unfiltered, unfined and small doses of sulphur added at bottling.