OWNER | Luca Caporale.
VINEYARDS | 2015 20ha of land of which 8ha of estate vines. In addition, Luca told me at at Vinitaly 2015. he was renting old vines and converting them to certified organic.
WINE GRAPES | Pinot Grigio: 4,500 vines per hectare, double-arched cane (‘doppio capovolto’).
CERTIFICATION | 2004 First vintage for part of the estate with full organic certification. 2014 First vintage whereby the entire estate had full organic certification.
OTHER CROPS | Cereals, olives, forest.
PAS DOSE | Traditional method sparkling wine made from Pinot Bianco (which ripens first) and Ribolla Gialla. The base wines are kept apart on fine lees until the following spring when they are blended together. The second fermentation in bottle, or “tirage”, occurs in May. After 24 months following the end of the second fermentation the wine is disgorged and dosed with the same wine (meaning no sugar is added).
PINOT GRIGIO, VENCHIAREZZA
RIBELLA | Blend of Chardonnay and Ribolla Gialla.
RIBOLLA GIALLA | 2014 Bit of peardrop and some hardness, but clean and modern at Vinitaly 2015.
SAUVIGNON | 2015 Decent weight and not overly aromatic at Vinitaly 11 April 2016.
VIGNA DAL TEMPO | From 9 biotypes of Friuliano (Sauvignonasse, ‘Tocai’ Friuliano’). Unoaked. 8m on lees. | 2014 Slight spritz, modern, clean, OK at Vinitaly 2015.
GREY&ROSE | ‘Mostly’ Pinot Grigio with 48 hours on skins for colour extraction.
RED RIBELLA | Schioppettino.
REFOSCO DAL PEDUNCOLO ROSSO | Mass selection. | 2013 Aged in wood and cement. Very soft modern fluffy, cherry, bit of attenuation at Vinitaly 2015.
SCHIOPPETTINO | “White pepper” says Luca. / 2014 Hand picked. Quite reduced at end, made to be drunk early at Vinitaly 2015. Well done, nice and bright, clean, well made at Vinitaly 11th April 2016.
PASSITO | Verduzzo. Vines planted in the 1960s. Grapes are dried for several months before pressing.
Az. Agr. Venchiarezza di Luca Caporale, Via Udine, 100 – I-33043 Cividale del Friuli (UD = Udine), Italy / Tel+39 0432.733915 / Website www.venchiarezza.it