Cantarutti > Friuli > Italy

Cantarutti is located on the southern part of the Rosazzo hills, which is in the North-East corner of the Italian peninsula. It is approximately ten miles from both the Adriatic sea and the border with Slovenia (former Yugoslavia). The area is know for its two DOC's: Colli Orientali del Friuli and Friuli Grave. Friuli emerged, at the foot of the Alps, from the sea between 35 and 55 million years ago. Over thousands of years, tidal waves, rivers and streams brought with them alluvium, sand and clay, thus causing a slow process of sedimentation. When the sea withdrew, due to big earthquake motions, the gentle hills called the "Colli Orientali del Friuli" emerged. The "Grave" covers an area of about 7000 hectares of the Friuli - Venezia Giulia Region where the river Tagliamento crosses the provinces of Udine and Pordenone. Owned by Antonella Cantarutti, the estate has made major investments in the winery in the last few years creating a state of the art fermentation facility and beautiful underground cellars for the aging of the wines. The estate owns 65 acres in the Colli Orientali Del Friuli planted with: Tocai Friulano, Sauvignon, Ribolla Gialla, Pinot Grigio, Merlot, Cabernet Sauvignon, Pinot Nero, Cabernet Franc, Refosco dal Peduncolo Rosso and Schioppettino and 42 acres in Friuli Grave with: Tocai Friulano, Chardonnay, Pinot Grigio, Sauvignon, Merlot and Cabernet Sauvignon.

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Pinot Grigio Grave

Straw yellow robe with rose reflections that remind of copper berries. On the nose, notes of hay, sage, mint and wild flowers.Well balanced and elegant, with a long full finish. An interesting pairing with vegetarian dishes or delicate risotto. Perfect with delicate white meats.

Tocai Grave

100% Tocai Tocai refers to the variety Tocai Friulano, which is about to get its name changed because of Hungarian objections to the use of Tocai. It's been the local name for sauvignon vert for quite a while... Nutty and florals notes. Dry, intense, delicate, balanced and full. The wine is capable of extended ageing, and provides peak drinkablilty after 3 years in the bottle

Ribolla Gialla Colli Orientali del Friuli 2006

100% Ribolla Gialla. Alcohol : 13% The vines are trained in the Guyot Monolaterale method. The chalky clay, sand and alluvium soil of the Colli Orientali Del Friuli provides great minerallity and depth to this wine. Stainless fermented – no oak This ancient varietal, Ribolla (berry) gialla (yellow) is grown most prominently in the Friuli Venezia Giulia region of NE Italy. Also found in Slovenia where it is called “Rebula” and Kefalonia where it is known as Robola. Believed to have originated in Greece. The first known written documentation on the grape was a contract on vineyard land in the Friuli region dated 1289. Italian white wine doesn't get much more charming than this one. Clean and bright with nutty and floral tones on the nose, good acidity. 90 Pts Wine Enthusiast Magazine – Wine Buying Guide "Banana, exotic fruit, mango and vanilla make up the aromatic profile of this beautifully luminous Ribolla Gialla. The wine delivers excellent grace, harmony and wonderful vibrancy in the mouth, with pure peach and apricot flavors on the long finish. — M.L. (11/15/2008)

Refosco dal Peduncolo Rosso

100% Refosco dal Peduncolo Rosso, from estate vineyards Hand harvested Fermentation: Maceration on the grapes occurs at a controlled temperature of 28°C for about 18 days in order to obtain a good extraction of the color and to keep a good structure able to maintain for a long time. Aged in 300 liters barrels for 18 months, during which the malolactic fermentation occurs. Bright violet ruby red. On the nose, small dark berries, liquorice and leather notes. Great with game and roasts.

Schioppettino

Schioppettino D.O.C. V.Q.P.R.D. Colli Orientali del Friuli 2001 100% Schioppettino from estate vineyards Manual Harvest at the beginning of October Maceration for about 15/18 days in order to obtain a good extraction of the color. Aging in new Hungarian 300 liters barrels for 18 months during which it goes through malolactic fermentation, then 10 more months in bottle. Alcohol content: 13% Total Acidity: 6,10 gr/lt. Tasting notes: Bright violet ruby red. On the nose, scent of pepper mixed with other spices (nutmeg, cloves). On the palate, velvety, soft and balanced. The pleasant final is long and full. Food pairing: Game and saucy meats, pork meat and ripen cheeses.

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