Structure

Bodyfull
Tanninlow
Acidityhigh
Sweetnessdry
Finishlong
Oakbarrel aged

Drinking window

Best 5 to 20 years from vintage.
vintage5 yrs20 yrs22 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

Full-bodiedLow tanninHigh acidityDryLong finish

Aroma: white peach, lanolin, wet stone, almond

Palate: yellow stone fruit, saline depth, almond skin, long mineral close

Single-vineyard Friulano from the Buri plot at Buttrio. Enzo Pontoni's cult Miani is the Colli Orientali's most sought-after producer with tiny yields and decade-plus waiting lists.

What it pairs with

  • White truffle risotto Find white truffle risotto on TableJourney →
    Aromatic truffle and concentrated Miani share long savoury depth.
  • Grilled scampi from the Adriatic
    Sweet shellfish and saline-mineral Friulano lock together.
  • Aged Montasio cheese
    Hard mountain cheese matches the wine's full body and almond-skin grip.
  • Roast capon with herbs
    Christmas roast capon is the classic Friulian winter dish for a top white.

History

Single-vineyard Friulano from the Buri plot at Buttrio. Enzo Pontoni took over the family cellar in 1985 and quickly cut yields to a fraction of the regional average, producing what critics now call Italy's reference Friulano.

  1. 1985: Enzo Pontoni takes over the Miani cellar
  2. 1989: First Miani Buri Friulano release

Facts

Producer
Miani · visiting guide
Grapes
Friulano (100%)
Classification
DOC Friuli Colli Orientali
Oak
Fermentation and elevage in used French oak barriques for around 12 months on fine lees
ABV
14.0%
Price
EUR 150 to 350 at retail
Drinking window
5-20 from vintage
First vintage
1989
Biodynamic
Biodynamic Practicing
Organic
ORGANIC CERTIFIED

Frequently asked about Miani Buri Friulano

What does Miani Buri Friulano taste like?

White peach, lanolin, wet stone and almond on the nose; yellow stone fruit, saline depth, almond skin and a long mineral close on the palate. Full-bodied with high acidity and a long finish.

When should I drink Miani Buri Friulano?

Drink 5 to 20 years from vintage. Miani's tiny yields concentrate fruit and acid such that the wines reward decades in the cellar.

Why is Miani so hard to find?

Enzo Pontoni hand-farms small plots at very low yields and releases tiny quantities, almost all on allocation. The wines trade on Wine-Searcher at multiples of release price.

What food pairs with Miani Buri?

White truffle risotto is the canonical pairing. Grilled Adriatic scampi, aged Montasio cheese, and roast capon with herbs are equally strong.

Tags

biodynamic cellar worthy cult wine dry friulano full body high acid iconic mood contemplative mood elegant mood savoury occasion cellar occasion dinner party occasion special old world organic pairs with aged cheese pairs with poultry pairs with shellfish pairs with truffles price fine single vineyard still white

Taste it where it is made: tours and tastings in Friuli-Venezia Giulia

See all 273 bookable experiences in Friuli-Venezia Giulia

← Back to wines in Friuli-Venezia Giulia