Friuli, in the north-east of Italy (Friuli-Venezia Giulia region), has an ancient but long-forgotten tradition of maceration whites. In the 1990s, a handful of winemakers - such as Evangelos Paraschos - from the Collio vineyards around Gorizia, bordering Slovenia, rediscovered this method of winemaking, giving it a more "radical" and experimental character and relying on traditional local grape varieties.

Evangelos Paraschos, of Greek origin, settled in the Friuli vineyards of San Floriano del Collio, a village north of Gorizia near the Slovenian border, and gradually became involved in viticulture and developed his vineyard in the 1980s and 1990s. Following the path opened in this Collio vineyard by the pioneers Josko Gravner and Stanko Radikon, he started bottling his production in 1999 and opted, from 2003, for the maceration of the whites with the skins. The vineyard - 7 ha -, today in the hands of Alexis and Jannis Paraschos, is worked without chemicals. It includes the traditional white grape varieties of Collio: ribolla gialla, friulano, malvasia, as well as some varieties such as chardonnay and sauvignon. Maceration, from a few days to a few weeks depending on the grape variety and the case, is carried out in wooden vats or in amphorae ("Amphoreus" vintages) and followed by maturation in tuns or in barrels. In the purest style induced by maceration, the wines are tonic, with both finesse and structure, a complex aroma and subtle tannins.

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Amphoreus Bianco


2009 | Blanc | Ribolla gialla, Chardonnay | 0,75 L | Venezia Giulia | Italie

Typical of Collio, the ribolla gialla grape variety - here complemented by chardonnay - comes from the Slatnik, a renowned terroir in Oslavia (Gorizia), on marl rich in minerals ("ponca"). It is macerated for 2 weeks in 240 liter Cretan amphorae.

Price €79.00