Miani, Friuli-Venezia-Giulia
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Miani, Friuli-Venezia-Giulia,
Ready, but will keep,
An attractive, luminous, mid-straw colour, with a bright attack, the body is fresh and the crisp acidity brings definition to the mid-palate. There are nuances of ripe yellow fruit as well as hints of nutty and floral complexity on the nose and palate. Excellent concentration leads to a lingering finish.
Drink 2016-2022.
Drink 2016-2022.
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UK CUSTOMERS ONLY
Bottle 6 x 75cl 1cs
£600.00
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UK CUSTOMERS ONLY
Bottle 6 x 75cl 1cs
£1,940.00
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Bottle 6 x 75cl 1cs
£475.00
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New To BBX
Bottle 6 x 75cl 1cs
£450.00
Bottle 6 x 75cl 1cs
£575.00
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Miani, Friuli-Venezia-Giulia,
Ready, but will keep,
One of the most elusive and ethereal of the wines this year, the 2013 Friulano Buri graces the palate with hints of graphite, minerals, white flowers and mint. There is a real sense of Riesling-like inflection in the 2013. I especially like the tension and energy here, both signatures of Buttrio, one of the most privilege villages in Friuli. Drink 2017-2023
95/100 points Antonio Galloni, vinous.com, July 2015
95/100 points Antonio Galloni, vinous.com, July 2015
New To BBX
Bottle 6 x 75cl 1cs
£495.00
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Showing 1-6 out of 6 items
Enzo Pontoni is arguably Italy's finest white winemaker, responsible for the uncompromisingly taut, minerally precise wines of Miani.
Drawing on the famous 'ponca'/marl & limestone soils of the Colli Orientali del Friuli, a continental viticultural DOC sandwiched between Udine & the Slovenian border, north of Trieste, Enzo has tended 10 hillside hectares of high-density (6-7,000 plants/ha) organic vineyards near the village of Buttrio since 1985, producing a range of quivering whites & statuesque reds.
Yields are critically low at approx 20 hectolitres/hectare while vinification typically consists of barrel fermentation in 40% new french oak, no malolactic fermentation (for the whites, except for the Chardonnay) or temperature control. He also produces two reds: a rich but suave Merlot from fifteen separate parcels and the flagship of the estate, 'Calvari', made from 100% Refosco, densely packed with crunchy blackberry fruit & aged in 100% new oak. Recently he has begun consulting at the Az. Agr. Davino Meroi estate, also based in Buttrio.