Happy New Year to all! Here at Di Palo’s we are very thankful for every busy holiday and customer we have the pleasure of serving both through our website and in our store!
I know you have been patiently waiting for the continuation of our trip in Italy.
We left off arriving in Friuli at a beautiful agriturismo. The next morning we met with Michele Simcic the Export Manager of Angoris wines. Here we were introduced to Marta Locatelli, one of the owners and their enologists, Alessandro Dal Zovo.
Located in Cormòns the estate is pristine, green grass and strong tall Cypress trees surround the vineyards. In the distance you see the Alps just hiding Austria. It’s a combination of elements that is something truly unbelievable and should not be overlooked.
Alessandro and Michele then gave us a tour of the winery. They work with stainless steel, oak barrels and are now starting to get back into using their old cement vats that are lined with glass. Their winery is large and clean and the wines are taken care of very well to maintain the greatest of quality.
Alessandro also went on to describe to us the difference between the Charmat Method and the Metodo Classico. Both methods are used in obtaining sparkling wines.
The Charmat Method is forced fermentation in a stainless steel tank and is best consumed when the wine is fresh and young.
The Metodo Classico or Classic Method is where the second fermentation takes place in the bottle by rotating it a quarter of a turn everyday. This allows the yeast and the sugar to create carbon dioxide, which forms the bubbles. This method keeps the integrity of the wine to be maintained for years and is also the same method used in Champagne, France.
After leaving the winery we went for lunch to a fantastic typical Friulian restaurant, Il Campiello, located in the town of San Giovanni al Natisone. We had fresh homemade pasta with fresh white truffles that Dario, the owner shaved for us.
We also had a delicious branzino in boreto (sea bass) made in the traditional Friulian style, which is in onion and vinegar. For dessert we had the mousse de cachi, which is a persimmons mousse.
After lunch we went back to Cormòns where we visited Andrea D’Osvaldo. Andrea and his family produce Prosciutto D’Osvaldo. A lightly smoked prosciutto full of flavors and mouth-watering aromas.
It is similar to Prosciutto San Daniele, also produced in this region; however, the D’Osvaldo is slightly smoked using local shrubs to enhance the flavor.
We finished the day enjoying the Prosciutto D’Osvaldo and some Angoris Pinot Bianco in the Enoteca di Cormòns in the center of town.
To be continued…