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di Lenardo Friulano Toh 750ml 2013
Sku: 1900203
The di Lenardo family has cultivated vines in Friuli-Venezia Giulia since the early 1800’s. Quality took a leap forward in 1987, when the family decided to only use estate grown fruit. In ...more
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Product Information
Country: Italy
Region: Friuli-Venezia Giulia
Sub-Region: Friuli Grave
Grape Varietal: Friulano
Type: Still wine
18% discount on 12 bottles for $127.08 Buy a case of di Lenardo Friulano Toh
The flagship wine of the house, Toh! offers quintessential soft and round flavors and aromas of white-fleshed fruits, nuanced citrus and bitter almond.

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The di Lenardo family has cultivated vines in Friuli-Venezia Giulia since the early 1800’s. Quality took a leap forward in 1987, when the family decided to only use estate grown fruit. In 1998, winemaker Massimo di Lenardo took charge of the wine production, placing greater emphasis on viticulture and vinification. In the vineyards, he increased vine density, began severely pruning and experimented with different clones until he found those particularly suited to the family’s terroir. Electronically controlled temperature during fermentation and other cellar improvements have enhanced the quality of the wines. Whole berries are gently crushed in a pneumatic press. After the first racking, the must is transferred to fermentation vats and the wine remains on its lees until bottling. With the exception of Toh! and Sauvignon Blanc, all the wines undergo malolactic fermentation.
Technical notes
Hand-picked berries were crushed and racked into vats where the wine fermented and aged sur lie.

Food pairing
A fine match for starters, soups, pasta, rice and fish, especially shellfish.

Producer
The Di Lenardo family has cultivated vines in Friuli-Venezia Giulia since the early 1800’s. Quality took a leap forward in 1987, when the estate decided to press only the grapes grown in their vineyards. In 1998, winemaker Massimo di Lenardo personally took charge of the wine production. Emphasis was placed on using only hand-picked, estate grown fruit coupled with new plantings of specially selected varieties, increased density of vines and severe pruning. Refined methods of vinification, based on physiological ripeness and electronically controlled temperature during the fermentation, improved the quality of the wine. Whole berries are gently crushed in a pneumatic press. After a first racking, the must is transferred to temperature controlled fermentation vats and the wine stays on the lees before bottling. With the exception of Toh! and Sauvignon, all the wines see malolactic fermentation.

 
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