Notes from Piedmont Wine Imports:
"Moreno Ferlat & Federica Tabacchi are two cool ‘kids’ making natural and distinct wines in the renowned DOC Friuli Isonzo. Farming Organically and making wine naturally, these wines are aromatic and full of the flavors of the region.
Graeme is the name of the vineyard. It’s also the name of the wild grass that is illustrated on this wine’s wonderfully stylish label. Really nice aromas of pepper and juniper are in the foreground. Moreno and Federica like it with Thai food, or old blue cheese, or fish with an olive-and-caper sauce."
Chalk layered with white gravel
After destemming-crushing, crushed grapes are transferred to concrete tanks where alcoholic fermentation begins using indigenous yeasts (present on the grape skins and in the cellar). Maceration lasts 15 days during which punching down is carried out to immerse the cap and keep the skins moist. At the end of the contact it is drawn off and the skins undergo a slight pressure to extract the small part of juice trapped in them. At this point the wine in fermentation is decanted into used barriques and tonneaux where it completes the alcoholic fermentation. At the end of the alcoholic fermentation the malolactic fermentation takes place with indigenous bacteria. Subsequently, the fine lees are mixed continuously for about 11 months. After this period, the various barriques are blended and placed together for about a month before bottling, which usually takes place in December, in the year following the harvest.