We are in Nimis, the extreme border of the Colli Orientali del Friuli, an area that has always been devoted to wine production thanks to the particular conformation of the territory, with the mountains that defend it from the cold winds of the North and the proximity of the plain that favors excursions thermal night, essential for the development of grape aromas.From the love for this land and the desire to enhance it while preserving the characteristics that make it unique and special, the dream of Giampiero Gori is born: to establish a wine company that combines innovation and tradition, which puts quality and the first place first. respect for the environment that surrounds it.
Friulano, pure expression of the territory; Sauvignon which, thanks to frequent temperature changes, acquires unique aromas and scents; elegant and refined Chardonnay; Finally the Ramandolo, a historic Friulian DOCG that takes its name from the hamlet of Nimis where it originates.
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I really enjoyed the Friulano, pure expression of the territory, the Chardonnay, the fruit of an international vine that finds here a suitable habitat, thus becoming one of the most characteristic white wines of the region; Sauvignon, also in this case an international grape variety which, thanks to the frequent daily temperature changes and to the fresh and dry soil, enhances its characteristics.
Finally I lusciously indulged in a glass of Ribolla Gialla, which comes from a native grape known in the 1300s and since then present on the table of the Doge of Venice and which finds its optimal position in the hills.The winery is an extraordinary example of architecture integrated into the landscape, a symbol of the Gori family’s love for their land. Developed on three levels, it has been designed with respect for tradition and, despite being equipped with all the modern equipment to limit the use of permitted chemical products as much as possible, its construction is inspired by the old principles for the correct vinification and aging of wines The stainless steel containers and on the lower floor, excavated inside the hill, the wooden barrels are optimal and help red wines in their ripening phase, respecting their typicality and taste. Furthermore the use of refrigeration allows to obtain long and not tumultuous fermentations: in this way the wine retains the aromas and the aromas that the grape has obtained during the maturation, making the use of chemical products superfluous.
The tasting area welcomes guests with its contemporary design and the large window overlooking the vineyards and allows natural light to illuminate the environment. A place to live a sensory journey that, through the wines and recipes that best interpret local raw materials, leads to the discovery of the stories of these lands between territory, history, culture, traditions, excellences.Let’s party!
Magnificat ,the newest Gori creation, boasts the Classic Method sparkling wine signed Cantine Goritells while its excellence and expresses at the same time the joy for the result achieved after years of study and work. It starts with the harvest, which takes place between the last days of August and the beginning of September and, as for still wines, is performed manually in boxes of only 20kg, we proceed with the selection made with soft destemming on the sorting table, yes continues with fermentation in steel tanks and with bottling until manual disgorgement, after a stay on yeasts of at least 24 months. Finally, no sugar or “liqueur d’expédition”: only sparkling wine from the same cuvée to obtain a Zero Dosage with minimal residual sugar, a dry, elegant and natural taste, now increasingly appreciated.
Magnificat becomes part of Cantine Gori only in the magnum version, with 1.5 liter champagnotta bottles that make its evolution more stable and protected and enhance its sensory characteristics. The cuvée of Pinot Noir (60%) and Chardonnay (40%), typical blends of the eastern Friuli hills, best expresses a terroir that has always been devoted to the production of wine and to which the Cantine Gori are deeply linked.
Happy 10th anniversary !
Gori s familily celebrated the first certified organic harvest and was able to celebrate it with its first Magnificat bubbles!
Did you know that the ‘Vermouth’…
The vermouth was officially invented in 1786 by Antonio Benedetto Carpano in Turin,
But they say that this aromatic liqueur has a millennial history. Apparently already the Greeks used to add spices, honey and sea water in wine amphorae, however the legend according to which Hippocrates would be the inventor of Hippocratic wines, precisely wines flavored with honey, herbs and spices, is just a myth, but above all the wines were flavored to mask their defects, given that they were crude and highly perishable products.
Gori, au contraire, decided to the best grapes and best wines to make its great vermouth, simply called THE VERMUT, a product that emphasizes the Friuly territory by selecting the best qualities of Friulian wine, adding creativity, ingenuity and innovation.Aromas of herbs, fruit and spices give strength to our vermouth enhancing typically artisan properties.
Thanks to the richness and quality of the native vines Gori created 3 different varieties:
IL VERMUT ROSSO Ramandolo DOCG
From the lands of Ramandolo, with its fine and lovable taste and its ancient vineyards on the Friuli hills, blended with spices and aromas to give birth to the Red Vermouth.
IL VERMUT CANNABIS Vermouth Bianco e Aromi
A revolutionary yet simple recipe, born from the union of different cultures, but at the same time complementary, with antipodal flavors and which together create an exceptional drink Did I get stoned? not really …Did I get satisfied? A lot!
IL VERMUT BIANCO Ribolla Gialla and Friulano
A blend of Ribolla Gialla and Friulano, embellished it with spices and aromatic herbs, making it unique, classic, but at the same time innovative (and my favorite!) Ready ?
Let ‘s start a great ‘Gori-speed’ tasty journey!
Travel, food & lifestyle.
Born in Milan, Cesare lives in New York, Milan and the rest of the world, traveling up and down in the US, Italy and Europe. Cesare photographs, tells about cities, cultures, lifestyles and discovers both traditional and innovative gastronomic delights.He meets and interviews top chefs from all over the world, “stealing” their recipes and telling you everything here, in a perfect ‘non-touristy-tourist’ style.