If we wanted to reconstruct the history of the castle of Spessa, we can go back to the time of the first Roman settlements that, in fact in Spessa (20 kilometers southeast of Udine), had built a watch tower, to protect the military contingents housed, abd a furnace for their livelihood. To get to the construction of the castle itself, however, it is necessary to move to the thirteenth century (at the hands of the Ungrispach family), while the first documents that attest to the production of wine on site, a receipt of a consignment of Ribolla Gialla, are from 1559.
The castle with its pertinences has passed from hand through several owners over the centuries, but it is only in the second half of the 80s that begins to go through a period of development that brings it to the present hospitable and viticultural fortunes. It was exactly in that period that the Friulian entrepreneur Loretto Pali was so fascinated by the potential of this estate, and its 30 hectares of vineyards in the Collio Friulano, that he took over it (1987), creating the Castello di Spessa brand. Collio’s lands are particularly suitable for viticulture, thanks to the marls that make up the subsoil and the geographical position, but Loretto knows this very well and starts a quality production that joins the traditional grape varieties and the international ones already established in that area. The selection and meticulous work in the vineyard, continue in a cellar 18 meters deep, an environment of high historical value, dating back to 1300 (is the oldest in the Collio), divided into two levels dedicated to aging.
Particular attention is paid to the production of the company Cru whose names are nothng more than those of the various families who, over the centuries, have owned the castle, as in the case of this white San Serff dedicated to the family Economo di San Serff. It is a blend of Pinot Blanc and Ribolla Gialla from single vineyard harvested during the first decade of October, through a careful selection process on the plant, and again selected once arrived in the cellar. The vinification begins with a film maceration of one night, followed by a soft pressing and the decantation of the must, for cooling, in stainless steel tanks. The two fermentations (alcoholic and malolactic) take place in barrique where the wine rests for another six months before bottling, with a slight filtration, and aging in glass for at least eight years before marketing.
The 2012 vintage has a straw yellow color with greenish streaks, and an olfactory range that opens with notes of medlar, nectarine, toasted hazelnut and chlorophyll, followed by kumquat, hawthorn, iodine and vanilla, with final echoes of damp pebbles, eucalyptus, flint and marzipan. The palate develops between sensations of softness and mineral sapidity, with a hint of acidity and a hint of white pepper; all while returning to the olfactory yellow fruit and spices that accompany the sip until an excellent length finish.
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