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ISA0920OW
Isola Augusta
Vino Vivo
2020
Friuli
Sustainable farming
Wild Yeast

Regular price £26.45

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Friuli-Venezia Giulia (to use its full name) is an interesting and unique region of North-East Italy famed and much revered for producing some richer textured whites and lighter and fresher reds. With Venice as its capital, the Adriatic to the south, the Austrian Alps to the north and Slovenia to the East it has a mild maritime climate, with cooling winds and moderate summers. A long drawn out growing season ensures ripe grapes with good concentration, especially given their low yields (some of the lowest in Italy). White wine dominates with indigenous varieties Friulano (W), Refosco and Schioppettino (R) shining though. The trend in Friuli winemaking is to express purity of fruit, taking the grapes quickly off the skins, preventing oxidation and using little (if any) oak.

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 stayed in the family and now in the third generation Jacopo ensures the vineyard is managed using low environmental impact systems, almost entirely replacing chemical treatment with organic ones. Since 1990, the whole facility has been heated naturally using geothermal energy and in the early 2000s, the company achieved energy self-sufficiency, all with zero emissions.

Tasting note:
Winemaking Detail: The Pinot Grigio is harvested slightly over-ripe for extra richness of fruit, while the Ribolla Gialla is picked early to maintain freshness and acidity. The combination of the two varieties gives the wine the freshness, fragrance and acidity of Ribolla Gialla and the body, persistence and aromas typical of Pinot Grigio. The harvested grapes undergo the cryo-maceration in closed vats at a temperature below 7° for two nights, followed by a slow fermentation with indigenous yeasts at controlled temperatures.
Features

Features Features:,
Tasting note
Drink with
Drink with:,

Wine details

Country Italy
Region Friuli
Producer Isola Augusta
Wine Name Vino Vivo
Colour Orange
Style Fresh & Floral
Vintage 2020
Main Grape Pinot Grigio
Other Grapes 30% Ribolla Gialla
Size 6 x 75cl
Closure Cork
A.B.V. 13%
Production 4000
Aging 4 months ageing in bottle
Soil Clay; silt and sand
Time to drink
Winemaking Detail The Pinot Grigio is harvested slightly over-ripe for extra richness of fruit, while the Ribolla Gialla is picked early to maintain freshness and acidity. The combination of the two varieties gives the wine the freshness, fragrance and acidity of Ribolla Gialla and the body, persistence and aromas typical of Pinot Grigio. The harvested grapes undergo the cryo-maceration in closed vats at a temperature below 7° for two nights, followed by a slow fermentation with indigenous yeasts at controlled temperatures.

ISA0920OW
Isola Augusta
Vino Vivo
2020
Friuli
Sustainable farming
Wild Yeast

Friuli-Venezia Giulia (to use its full name) is an interesting and unique region of North-East Italy famed and much revered for producing some richer textured whites and lighter and fresher reds. With Venice as its capital, the Adriatic to the south, the Austrian Alps to the north and Slovenia to the East it has a mild maritime climate, with cooling winds and moderate summers. A long drawn out growing season ensures ripe grapes with good concentration, especially given their low yields (some of the lowest in Italy). White wine dominates with indigenous varieties Friulano (W), Refosco and Schioppettino (R) shining though. The trend in Friuli winemaking is to express purity of fruit, taking the grapes quickly off the skins, preventing oxidation and using little (if any) oak.

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 stayed in the family and now in the third generation Jacopo ensures the vineyard is managed using low environmental impact systems, almost entirely replacing chemical treatment with organic ones. Since 1990, the whole facility has been heated naturally using geothermal energy and in the early 2000s, the company achieved energy self-sufficiency, all with zero emissions.

Tasting note:
Winemaking Detail: The Pinot Grigio is harvested slightly over-ripe for extra richness of fruit, while the Ribolla Gialla is picked early to maintain freshness and acidity. The combination of the two varieties gives the wine the freshness, fragrance and acidity of Ribolla Gialla and the body, persistence and aromas typical of Pinot Grigio. The harvested grapes undergo the cryo-maceration in closed vats at a temperature below 7° for two nights, followed by a slow fermentation with indigenous yeasts at controlled temperatures.
Features

Features Features:,
Tasting note
Drink with
Drink with:,

Wine details

Country Italy
Region Friuli
Producer Isola Augusta
Wine Name Vino Vivo
Style Fresh & Floral
Vintage 2020
Main Grape Pinot Grigio
Other Grapes 30% Ribolla Gialla
Size 6 x 75cl
Closure Cork
A.B.V. 13%
Production 4000
Aging 4 months ageing in bottle
Soil Clay; silt and sand
Time to drink
Winemaking Detail The Pinot Grigio is harvested slightly over-ripe for extra richness of fruit, while the Ribolla Gialla is picked early to maintain freshness and acidity. The combination of the two varieties gives the wine the freshness, fragrance and acidity of Ribolla Gialla and the body, persistence and aromas typical of Pinot Grigio. The harvested grapes undergo the cryo-maceration in closed vats at a temperature below 7° for two nights, followed by a slow fermentation with indigenous yeasts at controlled temperatures.