Feresin presentation

Davide Feresingiovedì 21 novembre 13

Who I am

“Mandi”. (This is how we say “hello” in Friulano.) My name is Davide Feresin and I make wines in Friuli Venezia Giulia.

giovedì 21 novembre 13

Where you can find me

In the middle of the vineyards and fields of Cormons is the ancient rural hamlet of San Quirino, a place where time has forgotten and where “real” agriculture reigns supreme. Look for the tractor, you’ll find me here.


My land

I’m at the corner where the hills of the Collio DOC and the gravel soils of the Isonzo DOC meet. It’s a special place for me and for my family who have been here for a long time.


My vineyards

I don’t consider myself a winemaker. I farm grapes. 13 hectares of vineyards that I know like the back of my hands. My favorite vineyard is a 70 year old Friulano vineyard that I painstakingly brought back to life after it had been abandoned.


How I farm

I don’t want to be labeled- not as a person and not as a style of wine. I want to be free to do what I think is right without dogma. I don’t want you to buy my wine because it’s “organic”, however I don’t think that chemical fertilizers or pesticides help me farm better, so I don’t use them.


What I want from a wine

I’m a big guy. I like to drink wine... so the most important thing is that once you finish one bottle you can move on to another.

I’m careful about sulfite use and other additives. I want my natural approach in the vineyards to continue on through to the drinker.


My style

I like my wines rich, intense and packed with flavors and aromas. I like them powerful and typical. I like them to taste like the grapes I harvest. I don’t want people to have confusion as to what varietal it is. I like wines that are direct and straightforward.


Aging wines

I also think most people drink their wines way too early. My wines are released when they are least two years old... and I make them so you can enjoy them in another 15 if you wish as well.


Friulano

100% Friulano from a vineyard planted in 1996.

The wine is fermented on the skins for 8-12 hours at controlled temperatures. Once fermentation is finished, the must is removed and the wine is kept for 7 months in concrete tanks with contact with the lees. The wine is then kept in bottle another 2 years before release.

Golden yellow; an intense bouquet of wild flowers, acacia, honey and linden blossoms; dry, fresh, soft and velvetey with marzipan notes; creamy.


Pinot Grigio “Ramato”

Did you know Pinot Grigio is actually a red skinned grape? Given all the bulk junk that’s out there, you probably didn’t know it. I take pride in making REAL Pinot Grigio. Here you go!

100% Pinot Grigio from a vineyard planted in 1997.

The wine is fermented on the skins for 24-36 hours at controlled temperatures. Once fermentation is finished, the must is removed and the wine is kept for 7 months in concrete tanks with contact with the lees. The wine is then kept in bottle another 2 years before release.

Intense coppery color (ramato means copper in Italian); aromas of cherry, coffee, ginseng, ginger, acacia flowers; very dry with good acidity, soft and warm and mineral.


Sauvignon Blanc100% Sauvignon Blanc from a vineyard planted in 1996.

The wine is fermented on the skins for 8-12 hours. Once fermentation is finished, the must is removed and the wine is kept for 7 months in concrete tanks with contact with the lees. The wine is then kept in bottle another 2 years before release.

Straw yellow color; yellow flower, sage, mint and belle pepper aromas; wide and broad structured with nice acidity.


Friulano “L’Edi”100% Friulano from a 60 year old vineyard.

The wine is fermented on the skins for 15 days. Once fermentation is finished, the must is removed and the wine is kept for 3 years in concrete tanks with contact with the lees. The wine is then kept in bottle another 6 years before release.

Deep straw yellow; rich and extremely complex, tropical notes, flinty, dried flowers, intense; as the wine opens, it continues to evolve; on the palate the wines intensity continues, warm and brooding, dark and intense, jumpy intensity.


Merlot100% Merlot from a vineyard planted in 1968.

The wine is fermented on the skins for 22 days to extract colors and aromas. Once fermentation is finished, the must is removed and the wine is kept for 7 months in concrete tanks. The wine is then kept in bottle another 2 years before release.

intense ruby red color; full aromas with notes of strawberry, blueberry, cranberry; juicy and fresh on palate.


Cabernet Sauvignon

100% Cabernet Sauvignon from a vineyard planted in 1997.

The wine is macerated for 15 days and then aged 17-12 months aging in concrete tanks.

Ruby red with violet reflexes; intense red fruit and balsamic aromas; full bodied and smooth.


Refosco dal Peduncolo Rosso“Nero di Botte”

“Nero di botte” in Italian is used both to signify the dark colors of barrel samples and the “black and blues” of punches. This playful name is meant to show the ongoing discussions between Davide and winemaker and friend Michele in developing this wine.

100% Refosco from a vineyard planted in 2000.

The wine is fermented and macerated 25 days in stainless steel tanks. It is then aged 1 year in new and used French and Slovak oak barrels and anothr 2 years in bottle.

Deep red with impenetrable dark purplenotes; spicy aromas of incense, chocolate; walnut; blackberry and wild grape juice; Soft, silky, wide and powerful palate.


What I’m looking for

My wines are not “standard” and if you are looking for a regular Pinot Grigio, then I’m not a right fit.

I’m looking for partners who realize the value added benefits of a “hand sell” and for partners who can let the wine speak for itself, rather than needing to delve into the minutias and boredom of technical details.

My wines are quite simply fermented grapes. That’s what my wines taste like and that’s how I hope they can be sold. If you appreciate this... then perhaps we can work together.


Entertainment & Humor

Feresin presentation