Sherbrooke Cellars © Copyright
Carlo di Pradis
Winery
Right after World War II, grandfather Gigi, a man of great creativity and foresight, had the great idea to concentrate all his efforts on cultivating grapevines. As it so often happens in farming families, he passion was passed down to his son and from him to his sons, Boris and David, the current owners of this estate. Carrying on this great family tradition, they have continued to seek to achieve the highest quality grapes and to uphold the farming legacy, selling most of their grapes to neighboring wineries. With seven hectares in the Collio area and eight hectares in the Isonzo family, the brothers brought the family passion to a new level in 1994 when they built a new cellar in the middle of their lands. Partially interred, both modern and traditional at the same time, this facility has made it possible for them to not only work and vinify efficiently but to also be more environmentally respectful. In this new cellar, grapes of their own production are brought immediately to selection tables and pressing, followed by the required ageing periods.
At Sherbrooke Cellars, we have started with their Isonzo wines, which present superior quality and the classic characteristics of Friulian wines while offering outstanding value.
Visit the winery at www.carlodipradis.it
Wines
Chardonnay 2008
With a straw yellow hue, the fragrant bouquet features notes of golden apple, peach and crusty bread. Creamy on the palate, the lingering crisp finish makes this a perfect accompaniment to lighter foods. The grapes come entirely from hand-harvested vines that average about 10 years old. Left to macerate on the skins for 6 to 8 hours, the wine is then left to ferment in stainless-steel tanks at cold temperatures. Racked into large barrels, the wine sees regular batonnage before bottling. About 400 cases produced.
shelf talker / label
Pinot Grigio 2008
Straw-yellow in color with light green highlights, a ripe bouquet of fresh citrus and nectarines gives way to exotic fruits and round, crisp and lingering flavors on the palate. The vines’ average age of 16 years old lends complexity that is enhanced by contact with the lees during ageing. After the hand-harvested grapes are left to macerate on the skins for 6 to 8 hours, the wine is then left to ferment in stainless-steel tanks at cold temperatures. Racked into large barrels, the wine sees regular batonnage before bottling. About 600 cases produced.
““There’s some leesy complexity to this Pinot Grigio that gives an impression of crushed seashells. The flavors are clean, with apple and grain scents. It’s mild, though substantial enough to stand up to polpo in brodo.””
87 points, Wine & Spirits Magazine, “Best Buy”
shelf talker / label
Friulano 2008
Golden yellow in color, this 100% Tocai Friulano explodes with ripe exotic fruits like banana and mango with slight hints of cheese. A classic rendition of Friuli’s most characteristic white, it is a rich, creamy wine perfect to pair with mild cheeses, white meats and pasta. Entirely hand-harvested grapes macerate on the skins for 6 to 8 hours and then ferment in stainless-steel tanks at cold temperatures. Racked into large barrels, the wine sees regular batonnage before bottling. About 500 cases produced. A great value for this prized wine!
“Gingery scents meld into the tart kumquat and nectarine flavors of this wine. Its round, creamy texture smooths over the tart fruit. For a pan-roasted calamari steak.”
88 points, Wine & Spirits Magazine, “Best Buy”
shelf talker / label
