Ultimo Friulano - Bracco 1881

Ultimo Friulano is our classic interpretation of Friulano that recalls forgotten aromas and ancestral flavours of Friulian tradition.

Fruit of hand-picked Tocai friulano grapes from the oldest vineyard that has always been cultivated by the Bracco family.

TECHNICAL DATA SHEET:

Denomination White - D.O.C. FRIULI ISONZO - RIVE ALTE

Vineyard location Brazzano (Cormòns) in the northwest of the Friuli Isonzo DOC area

Cru F.M. 5 - P.C. 661/2 - "Vignis di Brach", in the area Rive Alte

Grape variety 100% Friulano (indigenous variety)

Year of vineyard planting 1946

Altitude 55 metres above sea level

Soil type Eocene fluvial terrain of medium texture and presence of skeleton

Yield 65 quintals per hectare

Training system Bilateral Guyot

Planting density 3,000 vines per hectare

Harvest time Second ten days in September

Defence methods S.Q.N.P.I. Certification - Responsible and eco-sustainable management with low environmental impact

Harvest Strictly by hand

Vinification | Ageing The Tocai Friulano grapes are delicately destemmed and crushed to undergo a brief maceration, followed by soft pressing and cleaning of the must by static sedimentation at low temperatures. Fermentation and ageing with élevage sur lies take place in concrete barrels.

Maceration duration 4-6 hours

Evolution Bâtonnages for 3-4 months on fine deposit

Time of bottling May 2024, closure with natural cork

Ageing period 2 months in bottle, before release for sale in temperature-controlled room

Alcohol content 13,5% vol.

Bottling capacity Wine to be drunk or stored for 5-7 years

Time of maximum enjoyment 2-3 years

Colour Straw yellow with good lustre

Nose Intense and fresh, fruity and varietal with vegetal nuances, broad aromatic range 

Mouth Elegant, dry and warm. It is characterised by excellent sapidity and good concentration. It is persistent, with a typical almond aftertaste complemented by a pleasant sensation of herbs and mineral notes linked to the terroir

Pairings Traditional as an aperitif in Friuli, it goes well with prosciutto crudo, salami and sausages in general and pleasantly accompanies fish dishes, fresh and fatty cheeses

Serving temperature Not below 10°C