In that strip of land enclosed by the DOC Colli Orientali del Friuli, just one kilometre south of Prepotto and five kilometers east of the border with Slovenia, stands the winery Le Due Terre. This is a reality born, in 1984, from the common vision of Flavio Basilicata and his wife Silvana Forte who, after years of work at other wineries in the area, decided to rent the first two hectares of land and devote themselves to the production of their wines. If today the staff has expanded, thanks to the contribution of Cora, the daughter of Flavio and Silvana, what has never changed is the basic idea on which the wine production of the winery is based.
The current extension of the vineyards is five hectares (three of property and two for rent) divided between a hilly plot overlooking a forest, marl matrix, and a valley bottom, composed of clay and red lands; It is precisely from the different composition of these two lands that the name Le Due Terre is born. Obviously this diversity implies the need to conceive two different cultivation models, also based on different timing, linked to different vegetative cycles and vines: on the marly soil grow white grapes (Friulano and Ribolla Gialla) and the delicate Pinot Noir, on the heavier clay ones with red berries (Schioppettino, Refosco and Merlot).
Despite this diversity, the philosophy behind the choices in the vineyard and in the winery remains unchanged, inspired by ethical viticulture principles that reject homologations linked to one adjective or another (natural, holistic, biodynamic, etc. etc.). From a purely practical point of view this position translates into the development of biodiversity, the rejection of chemistry in the vineyard and the total grassing of the vineyard (without any mowing operation); all actions aimed at discreetly accompanying the vines during their annual cycle. Even in the winery, the grapes are “accompanied” with the same discretion as in the case of Sacrisassi Bianco wine, a blend of Friulano (70%) and Ribolla Gialla (30%) harvested between the first and second week of September. Once arrived in the cellar, after the delicate pressing, these grapes are left to macerate and ferment spontaneously for a period that can vary between 7 and 21 days. It than takes 22 months of aging in various pass barrique and tonneaux before the wine is ready for marketing.
The 2018 vintage has a straw-yellow color of good intensity, with an olfactory range that opens on notes of yellow plum, kumquat, green apple and hawthorn, followed by cedar peel, gooseberry, strawberry tree honey and iodine, with final echoes of wet flint. The palate strikes for its breadth and softness, which are contrasted almost immediately with the mineral iodine component and a hint of balsamic freshness; all enriched by the return of the yellow pulp fruit and the wet flint that accompany the sip until a sapid and long finish.
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