Vintage Tunina Jermann
| Sommeliers Punktzahl | 92/100 | 2025 |
| 3 Bicchieri gambero rosso |
|
2016 |
| 3 viti Vitae AIS |
|
2016 |
| James Suckling | 96/100 | 2016 |
| 5 Grappoli AIS |
|
2016 |
| 3 Bicchieri gambero rosso |
|
2020 |
| 3 Bicchieri gambero rosso |
|
2023 |
| 3 Bicchieri gambero rosso |
|
2024 |
| Weinkellerei | Jermann |
| Bezeichnung | Friuli Igt |
| Jahrgang | 2022 |
| Rebsorten | Sauvignon, Chardonnay, Ribolla Gialla, Malvasia, Picolit |
| Alkoholgehalt | 13,50% |
| Cl | 75cl |
| Sulfiten | Enthält Sulfite |
| Code ICQRF | GO 3058 |
| Weinkellereigebäude | Cantina Jermann - Dolegna del Collio (GO) - Località Trussio 11, Frazione di Ruttars |
| Bottle size | Standard bottle |
| Combination | White Meat, Pasta with seafood, Fish stew, Steamed fish Hors d'oeuvres, Warm fish appetizers, Medium-aged cheeses, Spaghetti with clams, Stuffed squids |
| Region | Friuli Venezia Giulia (Italy) |
| Style | Full-bodied and intense |
| Wine list | Friuli Igt |
The vines are cultivated on marl and sandy soils of Eocene origins characteristic of the Collio area and they are exposed at south-west and north-east. This wine is made by a blend of Sauvignon, Chardonnay, Ribolla Gialla, Malvasia and Picolit grapes. It is a long living wine that can matures up to 8 years and in the best years also to 10 years. The grapes are lately harvested, around two weeks later, and the location is the Ronco del Fortino and the cultivation method is the Guyot to have a profit of 6000 trees per hectare with a profit of 60 quintals. The Tunina name comes from an old property located in this territory which was dedicated to the poorest lover of Casanova that worked in Venice.
Characteristics of the Vintage Tunina wine
The Vintage Tunina has a bright straw yellow color with more intense gold reflections. The smell is intense, wide, elegant and persistent with honey and flowers aromas. The taste is dry, soft, very harmonic, persistent and bodied.
Suggested pairings with this wine of the Jermann winery
It is very good with truffle main courses or with baked or salted fish or with white meats. It is also very good with fresh salmon refilled with parmesan and artichokes. The ideal service temperature is 10°C in a wide and high wine glass.
