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A.B.V.: 12%
A.B.V.: 12.5%
A.B.V.: 13%
A.B.V.: 13.5%
Aging: 2 months in bottle
Aging: 2 months on the less in mildly toasted French oak
Aging: 4 months in bottle
Agriculture: Sustainable farming
Biodynamic:
Closure: Cork
Code: ISA0117WW
Code: ISA0118WW
Code: ISA0217WW
Code: ISA0318RW
Code: ISA0418RW
Code: ISA0518SW
Country: Italy
Drink with: Apricot-tart
Drink with: Ceviche
Drink with: Chicken-Kiev
Drink with: Chilli-con-carne
Drink with: Cured-meats
Drink with: Fennel-salad
Drink with: Honeycomb
Drink with: Ice-cream
Drink with: Lemon-Sole
Drink with: Poached-salmon
Drink with: Salmon
Drink with: Seafood-risotto
Drink with: Tomatoes
Drink with: Turbot
Features: Apricot
Features: Blueberry
Features: Bright
Features: Broad
Features: Citrus
Features: Cloves
Features: Creamy
Features: Fragrant
Features: Grassy
Features: Honey
Features: Juicy
Features: Long
Features: Melon
Features: Mineral
Features: Passionfruit
Features: Pastry
Features: Peach
Features: Pretty
Features: Red-cherry
Features: Ripe
Features: Savoury
Features: Smoky
Features: Soft
Features: Spiced-vanilla
Features: Strawberries
Features: Strawberry
Features: Vanilla
Features: White-pepper
Fermentation:
Main Grape: Friulano
Main Grape: Pinot Noir
Main Grape: Sauvignon
Main Grape: Schiopettino
Main Grape: Verduzzo Friulano
Other Grapes:
Producer: Isola Augusta
Production: 12000
Production: 14000
Production: 4000
Production: 8000
Region: Friuli
Size: 12 x 37.5cl
Size: 6 x 75cl
Soil: Clay; silt and sand
Style: Red
Style: Sweet
Style: White
Sulphur:
Time to drink: Now - 2021
Time to drink: Now - 2022
Time to drink: Now - 2025
Vegan:
Vintage: 2017
Vintage: 2018
Wine Name: Friulano
Wine Name: Pinot Nero
Wine Name: Sauvignon Blanc
Wine Name: Schioppettino
Wine Name: Verduzzo Friulano
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Friuli It was only in 1959 that Isola Augusta's founder, Renzo Bassini, first saw potential in the Friuli-Venezia Giulia clay soils and vineyards in which sits the modern day winery. Replanting old vines and renovating the outhouses they were quick to modernise, replacing many of the chemical interventions with physical processes and even pioneering the use of cold fermentation in the region. Since its foundation it has
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