The Hidden Gem Amongst Italian Wine Regions
Friuli Venezia Giulia lies in the top right corner of Italy, between Austria, Slovenia, the Adriatic Sea, and Veneto. Although the region is relatively small compared to the rest of Italy, it ranks among the best for quality conscious, small scale wine makers producing excellent white wines. The key factors in Friuli’s excellent growing conditions are its climate and soil. Hillside vineyards with sharp changes in day and night temperatures generate a complexity and depth of aromas. The soil, consisting of layers of marl and sandstone, imparts salinity and a mineral edge to the wines. Both the international and local grape varietals excel in Friuli.
Wines made from international grape varietals stand out for their elegance, balance, and purity. But Friuli’s highest potential lies with the fascinating indigenous white and red varietals that have become a medium for nurturing the local winemaking tradition. The results are top quality wines with character and complexity that can’t be replicated anywhere else.
Ronco dei Tassi
Located in the town of Cormons, near the Slovenian border, Ronco dei Tassi, was started by Fabio Coser in 1989 as a family estate owned with his wife Daniela and his two sons: Matteo and Enrico.
The Coser family owns 75 acres of land, of which 45 acres are planted to vines near the town of Cormons in the Collio DOC and Isonzo DOC. A forest grows on the rest of the land bordering the Plessiva National Park. This balance between vineyards and nature is unique and a key element in the Coser’s philosophy of practicing sustainable and natural farming.
Friuli is renowned for being home to some of Italy’s most avant-garde winemakers, but there are still some producers whose commitment to tradition allows them to stand out from the crowd. Fabio Coser is a perfect example: a firm believer in terroir, he produces wines which typify the area. His philosophy in the vineyards is to focus on how the land is cultivated and how the vineyards are managed in order to produce the best and healthiest fruit. The fruit is then transformed into wine in the simplest and most natural way possible. The goal is to preserve the purity of the fruit and the characteristics of the land to be fully expressed in wine.