Ca Bolani
Pinot Bianco Opimio 2021
| Denomination | DOC Friuli Aquileia Pinot Bianco |
|---|---|
| Size | 0,75 l |
| Alcohol content | 14.0% by volume |
| Area | Friuli-Venezia Giulia (Italy) |
| Grape varieties | 100% Pinot Bianco |
| Aging | Fermentation and maturation in 25 hl elliptical oak barrels; 8 months on the lees in barrel followed by 6 months of bottle ageing. |
- Name and variety: Friuli Aquileia DOC, 100% Pinot Bianco
- Aromatic characteristics: notes of apple, pear, lemon, incense and almond
- Low temperature vinification: fermentation at 16–18 °C with selected yeasts
- Maturation: 8 months on the lees in 25 hl oak barrels, followed by 6 months in bottle
- Recommended pairings and serving temperature: ideal with fish, shellfish and white meats; serve at 10–12 °C
Description
What kind of wine it is
Ca Bolani Opimio Pinot Bianco is a still white wine made from Pinot Bianco grapes, a true expression of Friuli Aquileia. On the nose, it opens with a clear aromatic profile of apple, pear and lemon, enriched by hints of incense and almond. The vibrant and savoury palate is fresh and structured, displaying subtle notes of aged wood. Thanks to its persistent finish, this wine ensures a balanced pairing with fish starters, shellfish, white meats and first courses with delicate sauces, evolving beautifully over time.
Where it comes from
The grapes come from a cru enclosed within the Ca Bolani vineyards in the locality of Ca’ Vescovo, in Friuli-Venezia Giulia. The soil has a medium-textured structure with draining layers of gravelly texture, ideal for imparting savouriness. The climate is tempered by the mild breezes of the Adriatic, alternating sunny days for perfect ripening with cool nights, essential for preserving primary aromas. The old vines, trained using the Guyot system, sink their roots into a place whose winemaking history recalls ancient Rome and the consul Opimius.
How it is produced
After a rigorous manual harvest, the bunches are kept at low temperatures to concentrate their aromatic qualities. In the winery, gentle crushing is followed by rapid pressing. The free-run must undergoes low-temperature fermentation with selected yeasts, preserving the integrity of the fruit. Ageing takes place in large elliptical oak barrels, where the wine rests for eight months on the lees, gaining depth of flavour, before completing its maturation in the bottle prior to tasting.
History and Curiosities
The name of this label pays tribute to Consul Opimius, whose winemaking excellence in ancient Rome was celebrated by Petronius Arbiter. This profound historical connection is reflected in a fine cru obtained from old vines cultivated in the renowned Friuli Aquileia DOC. The Ca’ Bolani estate thus signs a top-level white wine, capable of stirring emotions in its youth and evolving with rare elegance over time. The excellence of the 2021 vintage was consecrated by the prestigious Tre Bicchieri Gambero Rosso award.
Awards
-
2021
3This guide is highly respected and offers the most comprehensive review of Italian wines. It has a long tradition and is based on blind tastings carried out by over 100 experts.
-
2021
2One of the most prestigious wine guides in Italy.
Tasting notes
Perfume
Color
Taste
Serve at:
10 - 12 °C
Longevity:
05 - 10 years
- Start up year: 1970
- Oenologist: Roberto Marcolini
- Bottles produced: 1.820.000
- Hectares: 568
It was the first property purchased by the Zonin family outside the Veneto - in 1970 - and the Zonins have restored it to its greatest splendour, making it into one of the most precious gems in Friuli’s wine sector.
Today Ca' Bolani has become increasingly well-known around the world thanks to the elegance and refinement of it wines, its constant quest for outstanding quality - both in the vineyard and in the winery.
In the area around Aquileia the equilibrium of the microclimate is perfect: the temperate breezes from the nearby Adriatic sea moderate the heat of summer, the warmth of the sunshine allows for excellent ripening of the fruit and the marked lowering of the temperature during the night enhances the grapes’ primary aromas, thus giving the wines an intense personality.
The area in which Ca' Bolani is located forms part of a zone that is particularly suitable for the production of high-quality wines: it lies in the so-called "Alpha" climate zone, where the thermal summations that occur correspond to those of other famous European wine-growing areas. Read more
| Name | Ca Bolani Opimio Pinot Bianco 2021 |
|---|---|
| Type | White still |
| Denomination | Friuli Aquileia DOC |
| Vintage | 2021 |
| Size | 0,75 l |
| Alcohol content | 14.0% by volume |
| Grape varieties | 100% Pinot Bianco |
| Country | Italy |
| Region | Friuli-Venezia Giulia |
| Vendor | Ca Bolani |
| Story | History and Curiosities The name of this label pays tribute to Consul Opimius, whose winemaking excellence in ancient Rome was celebrated by Petronius Arbiter. This profound historical connection is reflected in a fine cru obtained from old vines cultivated in the renowned Friuli Aquileia DOC. The Ca’ Bolani estate thus signs a top-level white wine, capable of stirring emotions in its youth and evolving with rare elegance over time. The excellence of the 2021 vintage was consecrated by the prestigious Tre Bicchieri Gambero Rosso award. |
| Origin | Vineyards owned in the Ca’ Vescovo area |
| Climate | Temperate microclimate moderated by Adriatic breezes; climate zone Alpha |
| Soil composition | Medium-textured soil with gravelly draining layers |
| Cultivation system | Guyot |
| Plants per hectare | 5000 |
| Yield per hectare | 6,000 kg/hectare |
| Harvest | First ten days of September |
| Fermentation temperature | 16–18 °C |
| Production technique | Rapid pressing, low-temperature fermentation at a controlled temperature (16–18 °C) with selected yeasts, ageing in large 25 hl elliptical oak barrels resting on the lees and subsequent ageing in the bottle |
| Wine making | Selection of the best grape bunches; grapes kept at a low temperature and quickly transported to the winery; after one day and one night, the whole bunches are gently crushed and rapidly pressed; fermentation of the free-run must with selected yeasts at a controlled temperature (16–18 °C); ageing and maturation in 25 hl elliptical oak barrels with 8 months on the lees, followed by 6 months of bottle ageing. |
| Aging | Fermentation and maturation in 25 hl elliptical oak barrels; 8 months on the lees in barrel followed by 6 months of bottle ageing. |
| Allergens | Contains sulphites |