The history of the Jermann winery began in 1881 when the founder Anton arrived in Villanova, near Farra d’Isonzo, 10 kilometers from the border between Italy and Slovenia, after leaving the Slovenian Bilijana. The bond between the Jermann family and the wine remained unchanged over time, while the family business passed from father to son until Angelo, who expanded the brand by extending the activities to livestock, and to his son Silvio, the true Deus ex machina of the winery international success. The last stage of this journey was completed in March 2021, when the Antinori family acquired a qualified majority of the Jermann shares, leaving it, however, a full management autonomy and giving Silvio a decisive role in terms of wine production. It is therefore not wrong to say that, even with a new majority shareholder, the Jermann winery continues along the path traced by Silvio in 50 years of success.
An aspect that has always been dear to this company is the promotion of biodiversity in vineyards, which can count the presence of over 130 different species of flora and fauna, witnessing an excellent state of health and ensuring the vineyards a natural, balanced and healthy development. A number of measures have been taken over time to achieve these results, such as the elimination of all synthetic chemicals (herbicides, fertilisers, etc.), green fertilisation and the use of organic compounds. This path also continues in the new Ruttars winery, in the heart of Dolegna, inaugurated in 2007 and built with such attention to environmental sustainability that it has obtained the prestigious CasaClimaWine certification.
Among the wines produced in this new location there is Lonsblau, a selection of Pinot Noir produced only in excellent vintages, which is preparing to become the red flag bearer among the wines produced. Its name comes from the specific name of the vineyard (“Lons”) of 3 hectares, exposed to the west, with a planting density of 4000 vines per hectare, in the Judrio valley, and the color of the blue violets (“Blau”) that were born in that land before it became a vineyard. The grapes, harvested in the first decade of September, after fermentation and a 10-day maceration, give rise to a wine that rests for 18 months in barriques and then, once bottled, for another year (at least) in bottle.
The 2015 vintage has a pale ruby color with crimson streaks, and an olfactory range that opens with notes of cooked plum, pomegranate, vinyl and pot pourri, followed by durone, orange peel, underbrush and roasted coffee, with final boisée echoes of blond and graphite leather. The palate strikes for the perfect balance between roundness and acidity, followed by elegant tannic brushstrokes and a hint of spiciness from black pepper; all embellished by the return of citrus, red fruit and spices that accompany the sip towards an excellent length finish.
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