Ferlat Silvano
Country:
Italy
Friuli-Venezia Giulia
Region:
The small family-run business, founded in 1950, growing vines and producing wine in the eastern part of Friuli Venezia Giulia, in the renowned D.O.C. Friuli Isonzo, near the border with Slovania and 25km from the Mediterranean sea. In 2000 Silvano Ferlat, realizing the uniqueness of the family’s vineyards, decided to stop selling the wine in bulk and create his own labels. His son Moreno joined him in the vineyards and cellar after completing his oenology degree at the university of Udine. Together with Federica, who manages marketing and sales, the family team cultivates 8 hectares of vineyards using organic farming methods, certified since 2014, with the goal of producing wines with distinct personality, recognizability, and maturity. In order to obtain this, they use the most advanced techniques but with absolute respect for nature and tradition.
In the vineyards, the objective is minimum intervention in order to reduce environmental impact, herbs and grass are left to grow between the rows of vines. No herbicides or synthetic fertilizers are ever used, and only small amounts of copper and sulfur are used when needed. “Green harvest” is done throughout the growing season in order to achieve the right balance between buds, fruit and leaves, constantly looking for the perfect maturation of the grapes. In new planting, only cuttings from existing old vines are used, no clones are purchased. Harvest is done entirely by hand, which allows first selection to be done in the vineyards. Total production is around 32,000 bottles.
Our Wines
Sauvignon
2021
100% Sauvignon Blanc. Hand-harvested estate grown grapes from a practicing organic vineyard. Sees 12-24 hours of skin contact. Fermented in steel tanks with native yeasts. Aged on lees until bottling which occurs in April after the harvest.
Friulano
2018
100% Tocai Friulano. Hand-harvested estate grown grapes from a practicing organic vineyard. Sees 12-24 hours of skin contact. Fermented in cement tanks with native yeasts. Aged on lees until bottling which occurs in April after the harvest.
Bianco 'No Land Vineyard'
2020
Friulano (50%), Ribolla Gialla (40%), Chardonnay (10%). Field blend, hand-picked from a practicing organic 40 yrs old vineyard, planted on combination of sandstone & river stones. The grapes are de-stemmed, crushed and left to macerate on the skins for 15 days in a concrete tank, where alcoholic fermentation will begin, using only native yeast. Subsequently the partially fermented grapes will be separated, and the skins will be pressed to extract the remainder of the juice and finish the alcoholic fermentation. After alcoholic fermentation ends, half of the wine is transferred to used tonneaux barrels, and other half goes into stainless still tanks, both are aged on fine lees in order to achieve give greater aromatic notes, structure and complexity. Malolactic fermentation occurs spontaneously. Bottling takes place the year following the harvest.
Malvasia, 'Grame'
2021
100% Malvasia Istriana. Hand-harvested estate grown grapes from a practicing organic vineyard. Average vines age - 30yo, planted on combination of sandstone & river stones. Fermented in cement tanks using native yeasts. Sees 6 days of skin contact. Aged on fine lees for 9 months.
Verduzzo
2021
100% Verduzzo. Hand-harvested, estate grown fruit from 60-year-old vines, practicing organic vineyard. 7 days maceration in concrete tank, only indigenous yeast in used. After racking, gentle hand press is followed to extract remaining juice. Full malolactic fermentation is carried out, aged on fine lees. Golden yellow color with orange hues, dry.
Pinot Grigio 'Rosa'
2021
100% Pinot Grigio. Hand-harvested estate grown grapes from a practicing organic vineyard. Average vines age - 20-45yo, planted on a combination of red clay, river stones & sandstone. Fermented in cement tanks using native yeasts. Sees 2-4 days of skin contact before a light pressing. Aged on fine lees. Copper/salmon color.
Cabernet Franc
2019
100% Cabernet Franc. Hand-harvested estate grown grapes from a practicing organic vineyard. Fermented in cement tanks using native yeasts. Aged in oak for an average of 12 months.