is the wine
which perhaps best distinguishes
the soul of its people:
wholehearted and genuine,
brusque at times but always
hospitable and generous,
proud of their age-old traditions
and deeply-rooted in their land.
unusual and delightful balance between tannin, acidity and sweetness,
the old-gold colour and the bouquet recalling dried apricots and chestnut
honey make Ramandolo the ideal wine for relaxation and meditative
Its strong character and pleasantly sweet yet full-bodied flavour
set off by delicate sensations of aromatic essences are unforgettable;
Ramandolo is an ideal accompaniment for San Daniele cured ham served
with ripe figs, lard, Nimis salame, seasoned cheeses, smoked trout,
foie gras and, of course, Uessuz biscuits, Ramandolini, Gubana cake
and Epiphany titbits.
Made from one of the oldest grape varieties grown in Friuli and served
during the Synod of 1409 to Pope Gregory XII, Ramandolo today is a
DOC wine soon to be awarded DOCG recognition.
The south-facing vineyards cloak the gentle hills around the towns
of Nimis and Tarcento – the land of the ancient Celts and Longobards,
in the Province of Udine, Friuli.
Production is currently restricted to just 285,000 bottles/year.
An obvious question comes to mind at this stage: which is the optimal
wine? Sadly, for the time being, the answer can only be inductive,
indicating as ‘optimal’ the wine with the highest anti-oxidant
capacity. On this basis, it is maintained that red wines are preferable.But
it must be added that a definitive scientific answer to the question
has not yet been reached. Then there are red wines with only a modest
content of anti-oxidants and white wines which are particularly
rich. In this regard, our laboratory experience suggests that Ramandolo
could be defined as an ‘almost red’ – although
such a definition hardly does justice to this fine wine! In any
case, it is evident that the anti-oxidant capacity of Ramandolo
is about twenty times higher than other white wines, such as Tocai,
Sauvignon and Riesling. If we also consider that anti-oxidant capability
is significantly affected by vinification techniques, one can imagine
a future when oenologists will have to interact with experts in
nutrition and bio-chemists to define production of an optimal wine.
In such a scenario, wine will be increasingly viewed as an element
for optimisation of nutrition, in keeping with the teachings of
history, tradition and modern science.
(by Fulvio Ursini - Wine and optimisation of nutrition)