Winery - Colutta
* Expert NoteJanuary 12, 2012
This 18-hectare vineyard at the heart of the appellation includes an ancient villa turned fermentation cellar. The Pinot Grigio makes a very good show with loads of freshly cut pear and baked banana chips. Smooth and creamy in the mouth. Imported by Wine Emporium.
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* Expert NoteJanuary 12, 2012
A complex white wine that combines metallic mineral, lime zest and white pepper flavors that are highlighted by high acidity. Bone dry, it will be a classy companion for a wide spectrum of foods.
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Colutta Tocai - 2002
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* Expert NoteJanuary 12, 2012
Closed with a wax- top bottle, this elegant Picolit offers pretty aromas of honey-roasted chestnut and dried lavender. The wine has a uniquely floral feel and ends with piquant acidity that makes it persistent and lively in the mouth.
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Colutta Picolit - 2006
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* Expert NoteJanuary 12, 2012
This is textbook Pinot Grigio with a nice medley of fruit-driven aromas such as peach, citrus and Golden Delicious apple. The wine boasts a bright golden color and offers a soft, fruity finish. Pair with sliced ham or turkey.
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* Expert NoteJanuary 12, 2012
Good with lightly grilled fish or chicken, this Sauvignon has less fragrance than other wines made from this naturally perfumed grape and more structure instead. Peach, passion fruit and pear appear over a creamy, firm finish.
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Colutta Sauvignon - 2007
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* Expert NoteJanuary 12, 2012
Here’s a light and unassuming expression of Verduzzo Friulano (made as a dessert wine) with fragrant honey and floral notes on top of candied fruit, dried apricot and lavender. It’s simple and clean and would pair well with biscotti or an easy fruit tart.
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* Expert NoteJanuary 12, 2012
Initial sulfur smells—that do blow off after a few minutes to reveal stone fruit and white mineral tones—denote possible bottle shock. But Colutta’s track record for delicious Pinot Grigio is good, so we should look forward to the next vintage.
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* Expert NoteJanuary 12, 2012
Thanks to a special clone of Sauvignon, Giorgio Colutta has successfully paired this international variety to his unique territory, creating a distinctively Italian wine. Fresh aromas include citrus zest, wild sage, chopped herbs and kiwi yet the sharp edges you might find in French or New Zealand versions are absent. The wine boasts good acidity and a bright, zesty finish that cleans the palate and would pair perfectly with vegetable based exotic appetizers. Fire roasted eggplant with cumin, potato samosa or red lentil patties would stand up to the wine’s gentle aromatic intensity.
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Colutta Sauvignon - 2006
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* Expert NoteJanuary 12, 2012
Fresh green fruit, lime and kiwi emerge on the heels of broader aromas of ripe peach and banana. This is a lush and thick wine with a lively mouthfeel and loads of delicate spice on the finish.
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* Expert NoteJanuary 12, 2012
Executed in a big, bold style, this Cabernet Franc (with 10% Cabernet Sauvignon) exhibits green notes of chopped herbs, spice, red currants and drying talc powder. The mineral layer is noticeable here and helps give definition and personality.
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