Vodopivec, Vitovska "Origine" Colludrozza, Friuli-Venezia Giulia, Italy 2018 lowalcohol The fruit was fermented in

The fruit was fermented in small open-top tanks and either punched down or pumped over twice per day

and bottling takes place before primary fermentation is finished while sugars are still actively converting to alcohol

and especially of sliced yellow peach

a project that involves Joe Bastianich and the Meregalli Group

romantic complexity is a good head on the shoulders of a strong body—the wine is impressive today (if given some air)

Vodopivec, Vitovska "Origine" Colludrozza, Friuli-Venezia Giulia, Italy 2018 lowalcohol The fruit was fermented inThe one wine in Paolos cellar that doesnt spend time in amphorae, Origine is fermented in open top wooden casks, and spends three years in large Slavonian botti before bottling. What it perhaps lacks in textural je ne sais quoi compared to its terra cotta aged brethren it makes up for in a stricter, more vividly limestone driven mineral characteralmost a Chablis like saltiness and snap. There is an arresting purity here, reminiscent of pure mountain