Di Lenardo
HANDMADE SINCE 1878
The Di Lenardo family has always cultivated vines in Ontagnano, as demonstrated in historical documents dating back to the early 1800s. With the 1987 vintage, quality took a real leap forward. The decision to press only the grapes produced by their vineyards was coupled with the family investing new plantings of specially selected varieties. There was also a commitment to greater vine density of up to 6000 vines per ha/ 2.47 acres along with severe pruning, and many other vineyard techniques required to produce quality wines. Today, the Azienda Agricola Di Lenardo produces quality Friuli Grave DOC wines in its three large vineyards of Ontagnano: Vigne da Vieris, Vigne da San Martin, and Vigne da Lis Maris. These vineyards are 55 ha/ 135 acres, and make up a significant portion of the family’s 150 ha/ 370 acres estate. The grapes are picked by hand, and the vineyard has adopted refined methods of vinification such as carefully controlled temperature during the fermentation. This process serves to signficantly improve the quality of the final product.
Since the 1998 vintage, Massimo Di Lenardo has overseen the white wine production along with a pool of wine consultants. For these wines, Di Lenardo utilizes the new hyper-oxygenation technology, which enables them year after year to offer, the highest quality of bottles. From the very beginning, the entire Di Lenardo line of wines has been providing a very good quality-to-price ratio. Di Lenardo is very proud of receiving the OSCA Prize every year since 1991. This was awarded by Alma-Nacco del Bere Bene (Gambero Rosso Editions) for the Tocai Friulano being the best Friuli wine sold under 10,000 lt/ 2,641 gal. Di Lenardo has also been the sole vineyard in the Grave DOC Friuli region to exceed the threshold of 86/ 100 in the Veronelli 98 Guide. At the moment the company is known as the best quality-brand in the Fruili-Grave area. The firm is very export-oriented, currently sending 80% of their bottles to connoisseurs outside Italy.
Property Name: Di Lenardo
Owner’s name: Di Lenardo family
Region: Friuli Venezia Giulia
Total vineyards: 55 ha/ 135 acres
Established: 1878
First Traded: 1986
Province: Udine
Town: Ontagnano
Elevation: 20 mt asl/ 65 ft
Soil: Clay and gravel
Territory: North Italy
Wine area: Friuli DOC Grave
Density: 1,800 – 2,400 vines/ acre
Wood Training: Guyot
Total Production: 55,000 cases
Cellar Capacity: 5,000 hl/ 132,086 gal
PINOT GRIGIO, VIGNE DAI VIERIS
GRAPES: 100% Pinot Grigio, Single Vineyard
PRODUCTION - FRIULI DOC GRAVE
Hand harvested, the whole berries are pressed gently in a pneumatic press. After a first racking, the must is transferred to temperature-controlled fermentation stainless steel vats. The wine stays on the lees until bottling. Clarification of the musts is made with a new state-of-the-art “flowtation” bio-system. Malolactic partially done. Bottled under vacuum. Average production is 5,000 cases.
DESCRIPTION
The Pinot Grigio is very pleasant with a good array of varietal aromas such as pear,banana, apricot and acacia flowers. The taste is reminiscent of pear syrup and quince peel. The wine has a good acid balance, good body, and long finish. With maturity, the wine has a bouquet of toasted almonds and straw. Di Lenardo Pinot Grigio is a good partner for starters, baked rice and pasta, egg-based dishes or fish.
ALC. BY VOL: 12.5%
CHARDONNAY, VENEZIA GIULIA IGT
GRAPES: 100% Chardonnay, Single Vineyard - Unoaked
PRODUCTION
The northern Friuli-Venezia Giulia area of Italy benefits from its location as it lies on the foothills of the Alps, which utilizes the cool winds that come off the Adriatic to moderate the climate. Hand-harvested; the whole berries are pressed gently in a pneumatic press. Fermentation takes place in stainless steel tanks at a temperature of around 59°F. Partial malolactic fermentation. Bottled under vacuum. Maturation on the fine lees in the same fermentation containers continues for 3 months. After bottling the wine is left to rest in the cellar for at least 2 months.
DESCRIPTION
Di Lenardo is the sole winery in Friuli to use only vines of “Musque” clone. This clone has unusual scents, from flower to fruit, from sambuco notes to more warm and exotic ones like apples and bananas. Depending on the vintage, it is decided if the wine will undergo malolactic fermentation.
Good pairings include fish (halibut, trout, crab, salmon, shrimp) or white meat (chicken, turkey), soft Cow’s milk cheese, and goat cheese.
ALC. BY VOL: 12.5%
Discover Friuli:
Friuli-Venezia Giulia, nestled in Italy's northeastern corner, is a treasure trove of winemaking excellence known for its crisp, aromatic white wines and unique terroir. The cool climate, influenced by the Adriatic Sea and protected by the Alps, creates the perfect conditions for vines to thrive. Friuli is renowned for its superb Pinot Grigio, which express a pristine purity and vibrant acidity rarely matched elsewhere. A visit through Friuli's wines is like a refreshing journey through green rolling hills and medieval landscapes, each sip revealing more about this distinct and dynamic wine region.
At Di Lenardo, innovation meets tradition, crafting vibrant wines that express the rich terroir of Friuli with every glass.
