In the glass
Aroma: yellow apple, almond blossom, white pepper, lemon zest, hay
Palate: yellow stone fruit, almond pith, lemon, saline finish
Mario and Ferdinando Zanusso's Friulano from old vines at Galea (Corno di Rosazzo). Extended lees ageing in stainless steel with low alcohol; the estate's identity statement for low-intervention Friulian whites.
What it pairs with
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San Daniele ham
Air-cured Friulian ham finds a peer in the wine's bitter almond and saline edge; the regional pairing. -
Frico croccante
Friulian Montasio crisp echoes the wine's almond finish; high acidity scrubs the cheese fat. -
Aged Pecorino Sardo
Sheep's-milk crystal salt mirrors the saline finish; almond aromatics lift the cheese tang.
History
The Zanusso family acquired the Galea estate at Corno di Rosazzo in 1996 and refocused it on old-vine, low-intervention Friulian whites with extended lees ageing.
- 1996 — Zanusso family acquires the Galea estate and founds I Clivi
Facts
- Producer
- I Clivi
- Grapes
- Friulano (100%)
- Classification
- DOC Friuli Colli Orientali
- Oak
- Vinified in stainless steel; extended lees ageing for around 24 months before bottling
- ABV
- 12.5%
- Price
- EUR 28 to 42 at retail
- Drinking window
- 3-15 from vintage
- First vintage
- 1996
- Organic
- ORGANIC CERTIFIED
- Vegan
- Yes (no animal-derived fining)
Frequently asked about I Clivi Galea
What does I Clivi Galea taste like?
Yellow apple, almond blossom, white pepper, lemon zest and hay on the nose; yellow stone fruit, almond pith, lemon and a saline finish on the palate. Medium-bodied with high acidity and a long finish from 24 months on lees.
Why is I Clivi known for low alcohol?
The Zanusso family at I Clivi targets low-alcohol Friulian whites (often 12 to 12.5 percent) with extended lees ageing rather than the riper 13.5 to 14 percent typical of modern Friulano. The result is a more taut, mineral style.
When should I drink I Clivi Galea?
Drink between 3 and 15 years from vintage. The wine cellars exceptionally well; almond aromatics deepen with age from year 5 onwards.