Prosciutto Ham Factory Visit & Lunch Tasting near Udine
Discover the artisanal process of crafting Prosciutto Crudo San Daniele ham with an exclusive guided factory tour followed by a tasting lunch of cured meats, cheeses, ...
Structure
Drinking window
Best 3 to 12 years from vintage.
vintage3 yrs12 yrs14 yrs
Critic scores
No critic score is published for this bottle that we can cite with a reviewer, a vintage and a review year, so none is shown. The rating in the header is our own.
In the glass
Aroma: yellow apple, white peach, honey, almond, vanilla
Palate: yellow stone fruit, almond cream, lemon pith, saline finish
Joe Bastianich's flagship white blend (Chardonnay, Sauvignon, dry-vinified Picolit). The Picolit gives the unique wax-and-honey aromatic register. Vespa Bianco was the first wine Joe Bastianich and Lidia Bastianich released after acquiring the Cividale del Friuli estate.
What it pairs with
-
Risotto al tartufo bianco
Almond cream and honey aromatics handle the white truffle's musky depth; full body holds the Carnaroli starch. -
Roast guinea fowl
Honey and almond cream aromatics pair with the bird's nutty fat; high acidity scrubs the chicken fat. -
Lobster Thermidor
Vanilla and almond cream pair with the gratin's bechamel; saline finish lifts the shellfish.
History
Vespa Bianco was the first wine released from the Bastianich estate after Joe Bastianich (Eataly co-founder) and his mother Lidia Bastianich (cookbook author and restaurateur) acquired the Cividale del Friuli property in the mid-1990s. The wine combines Friulian indigenous Picolit with international Chardonnay and Sauvignon.
- 1997: First Vespa Bianco vintage at the Bastianich estate
Facts
- Producer
- Bastianich · visiting guide
- Grapes
- Chardonnay, Sauvignon, Picolit
- Classification
- Venezia Giulia IGT
- Oak
- Fermented and aged in small French oak barriques (around 30 percent new) for around 12 months; 6 months in bottle before release
- ABV
- 13.5%
- Price
- EUR 28 to 42 at retail
- Drinking window
- 3-12 from vintage
- First vintage
- 1997
- Vegan
- Yes (no animal-derived fining)
Frequently asked about Bastianich Vespa Bianco
What does Bastianich Vespa Bianco taste like?
Yellow apple, white peach, honey, almond and vanilla on the nose; yellow stone fruit, almond cream, lemon pith and a saline finish on the palate. Full-bodied with high acidity and a long finish from 12 months in barrique.
What grapes is Vespa Bianco?
Three-variety blend of Chardonnay, Sauvignon and dry-vinified Picolit. The Picolit (only around 5 to 10 percent) gives the unique wax-and-honey aromatic register; the other grapes drive structure.
Who is Joe Bastianich?
Joe Bastianich is the Italian-American restaurateur and Eataly co-founder. He and his mother Lidia Bastianich (chef and cookbook author) acquired the Cividale del Friuli estate in the mid-1990s to make Friulian wine.
When should I drink Vespa Bianco?
Drink between 3 and 12 years from vintage. The wine cellars well; almond cream and honey aromatics deepen from year 5 onwards.
Tags
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