To establish a date of the connection between the Pecorari family and viticulture in the Isonzo valleys, near Gorizia, in Friuli Venezia Giulia, just 10 kilometers from the border with Slovenia, we have to go back to 1879. Since then this connection has never been broken, passing through five generations, and arriving at the current owner Alvaro Pecorari who, starting from the important development work done by his father, gave it a definitive organization through the creation of Lis Neris winery.
Alvaro’s determination has helped to make the wines produced the decisive leap in quality, thanks to a careful study of the peculiar characteristics of the land. Most of the 74 hectares are located on a small plateau, born from gravel originating from the melting of glaciers, between the northern Slovenian border and the right bank of the river Isonzo, on land composed of river pebbles (called “Claps”) which absorb heat during the day and release it at night. Climatically, these are lands with continental temperatures that take advantage of both the sea breeze (the Gulf of Trieste is less than 20 kilometers away) and the freshness of the Balkan winds (including the impetuous Bora), a condition that guarantees an excellent temperature range.
In the vineyard, the pursuit of excellence passes by a mix between the latest conception techniques and manual-artisan approach for the most important operations, such as pruning, selection of buds, peeling, thinning of bunches and harvesting. In addition, the winery has begun to follow a biological approach in the vineyard and an ecological philosophy in the cellar, with the abandonment of synthetic chemicals, the control of CO2 emissions and the achievement of energy autonomy, thanks to the solar-photovoltaic system.
Over time, this winery has tied much of its fortune to the “Selezioni” line, to which belongs this Chardonnay Jurosa. It is a wine made from grapes harvested on the plateau of which we have already spoken, at 60 meters high, which, after a first selection in plant, during the harvest, ferment in French tonneaux at controlled temperature (between 22 and 24 º C) and, always in tonneaux, mature for 11 months, with frequent batonnage. After bottling at least another 12 months of aging are necessary, so the wine is ready for marketing.
The 2016 vintage has a ruby color of great intensity, with golden nuances, and an olfactory accompaniment in which emerges, first, a remarkable salty minerality combined with peach in syrup, dried apricot and chamomile, followed by mango, wildflower honey, hay and butter, with concluding echoes of sulfur and boisée. The taste impresses for the great elegance with which the softness is balanced by mineral sapidity, with a hint of freshness, more balsamic than citric, which lightens the sip, while the yellow fruit and the boisée that accompany the sip return until a good length closure.
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