A tightly wound balance of minerality and citrus, evolving over time into a more viscous expression of wildflowers, clover honey and mature pear. The palate sensations are more like those of a red wine. Its tannic structure and acidic backbone lend it no only immediate impact but also a long life. Vespa Bianco can be further aged up to 7-10 years after the vintage.

The flagship wine of the Bastianich estate, Vespa Bianco was created to showcase the power and evolution that a great Friulian white can have. Consisting of equal parts Sauvignon and Chardonnay with a measure of Picolit, Vespa becomes more than a sum of its parts, a wine of uncommon complexity and longevity.

Technical notes

Chardonnay and Sauvignon: each variety is vinified separately in 50% 4000-liter oak ‘botti’ and 50% stainless steel. The Picolit ferments in 500 liter Tonneaux. Malo- Lactic fermentation is limited to 50%. Following vinification, the wines rest in their respective vessels for almost a year on the lees, after which they are blended to create Vespa Bianco.

Food pairing

Roasted turkey, duck and pork. Shellfish, especially lobster and scallops. Mushroom based dishes, like mushroom risotto. Elegant cheese-dressed pastas.

Producer

The Bastianich winery, founded in 1997, strives to understand the history and culture of Friuli-Venezia Giulia and take it to a new level. Restaurateur Joseph Bastianich with his mother, the renowned chef Lidia Bastianich, bought a vineyard in Buttrio, a town in the Colli Orientali DOC. The family is very precise in their winemaking, controlling yields so that each individual vine produces one bottle of wine. They employ traditional manual methods in the vineyard and create wines that express the character of the land.