The Grave Friuili district is bordered by the Austrian Alps to the north, Slovenia to the East and Veneto to the (South) West. Vines are grown at over 1,000 metres making it genuinely cool climate. Summer days are warm – promoting full ripeness, but the cool nights preserve the vital acid levels which make good quality Pinot Grigio so zesty and attractive. Soils are a mix of calcium rich marl, sandstone and alluvial gravel which are highly suitable for the Pinot Grigio variety.
This wine is named after the medieval Ponte del Diavolo bridge in Cividale; according to legend, was built by the devil in return for the first soul to cross it. It is made in partnership between an Italian, Andrea Morlin, and a New Zealander, Matt Thomson. So we like to think – maybe somewhat clichéd – it is the best of the Old and New World.
100% Pinot Grigio (also known as Pinot Gris in France).
Production occurs at reduced temperatures which highlights the finesse and delicate aromatics of the wine. Grapes are crushed, chilled and pressed gently. Fermentation occurs at controlled temperatures between 12 and 14˚C; cold fermentation allows the process to be drawn out for 30 days, thus increasing perfumes and complexity. Chilled once more on its lees before bottling.
Whilst a highly enjoyable aperitif this wine has the fruit, weight and acidity to go with light meats such as chicken (especially salads) – also baked ham. Try also with Sea Bass pan fried with lime juice, ginger and coriander!