2020 Bastianich Plus

The Bastianich family has become known in the USA through their many important Italian restaurants, several at Michelin star level. Joe Bastianich has also become famous with the TV program Master Chef. He is a valued judge in both Master Chef USA and Italy. The Bastianich company, founded in 1997, consists of 40 hectares of vineyards. The original vineyard in Buttrio/Premariacco is located on the southern hills in the DOC. It is influenced by the warmth of the sea and is famous for the production of great wines. The second property, in Cividale del Friuli, is influenced by the bora, or north wind. The wines are much more aromatic because of the cooler nights. Both areas share similar soil, ponca, the crumbly sandstone gives the wines their signature mineral backbone.

The Bastianich winery, founded in 1997, strives to understand the history and culture of Friuli-Venezia Giulia and take it to a new level. We create unique wines that show its remarkable power and balance.

The Plus is Bastianich's flagship. Created in 1997, when Friulian white wines were booming. Not made quickly, but here time almost stands still and the wines are given all the time they need to mature. The PLUS is only made in the top years. It is a 100% Friulano from a single vineyard of 70-year-old vines on an ideally exposed hilltop. The wine is ripe and powerful on the nose, with ripe mandarin, melon and pear. Rich and dense on the palate with an immense finish and ripe, round fruit. Unique, powerful and elegant.

The 100% Friulano vineyard is a single vineyard of 70 year old vines on a beautifully exposed hilltop. The vineyard is located in the hills of Buttrio at 20-150 meters above sea level on a soil of calcareous marl (ponca) with mixed rock and clay

The PLUS is produced exclusively in optimal vintages and is the result of separate vinifications and harvests. The first harvest is from ripe grapes that are strictly selected on the sorting table at the winery, destemmed and crushed, cooled to 8 ° C and then lightly pressed. After 36 hours of settling, the must is decanted and fermentation takes place in stainless steel at a maximum temperature of 18 ° C.

The second harvest is very late and is only done on bunches affected by at least 50% botrytis. The grapes are then pressed immediately and the rich must is given a very slow fermentation. After filtering the wine rests in stainless steel and large oak barrels for 12 months before being blended into the previous, non-botrytis affected wine. After bottling Plus rests in bottle for at least one year prior to release and then they release it sparingly.

FACT : In the tab 'Attachments' you will find the official fact sheet of this beautiful wine. We will automatically send you this when you order this wine. The wine is in our conditioned Wine Warehouse and if you come to pick up the wine you will often also receive a nice discount. You will see your discount immediately when you choose 'Pick up' on the checkout page. We are located in Dordrecht almost next to the A16 with plenty of parking. Click here for our address.