I Feudi di Romans Pinot Grigio Isonzo DOC 2022

I Feudi di Romans Pinot Grigio Isonzo DOC offers a refined take on this classic Italian varietal. Aromas of pear, white peach, and citrus blossom lead to a clean and crisp palate with balanced acidity and a lingering finish. Perfect for light meals or as an aperitif, this wine captures the essence of Friuli.

*Every effort is made to ensure the current vintage is accurate; however, variations can occur. If you are after a specific vintage, please contact us prior to ordering.

Type: White Wine
Style: Light-bodied, Refreshing
Grape Varietal: Pinot Grigio
Tastes Like: Comparable to a Sauvignon Blanc, with pear, green apple, and citrus notes, finishing with crisp minerality.
Alcohol Percentage: 12.5%
Closure: Screwcap
Size: 750mL
Region: Friuli Venezia Giulia, Italy
Terroir: Alluvial and gravel soils
Aging: Stainless steel
Serving Temperature: 8-10°C

I Feudi di Romans is a family-owned winery known for producing elegant and fresh wines that capture the essence of Friuli Venezia Giulia. Their Pinot Grigio reflects their commitment to showcasing the region's exceptional terroir.

Seafood: Grilled prawns, calamari, or scallop ceviche.
Poultry: Lemon herb chicken or turkey wraps.
Vegetarian: Spinach salad with goat cheese or roasted vegetable quiche.
Meat: Pork tenderloin or veal schnitzel with lemon butter sauce.

Goat Cheese: Tangy and fresh, enhancing the wine's crisp notes.
Pecorino: Salty and nutty, balancing the acidity.
Brie: Creamy and smooth, complementing the wine's texture.
Asiago: Mild and nutty, pairing beautifully with the wine's freshness.

Frittata di Asparagi (Asparagus Frittata)

Ingredients:

• 6 eggs
• 1 tbsp olive oil
• 1 bunch asparagus, trimmed and cut into 2-inch pieces
• 1 small onion, finely chopped
• 1/4 cup grated Parmesan cheese
• Salt and pepper, to taste
• Fresh parsley, chopped (for garnish)

Instructions:

1. Preheat the oven to 180°C (350°F).
2. In a large ovenproof skillet, heat olive oil over medium heat and sauté the onion until soft, about 3–4 minutes.
3. Add the asparagus to the pan and sauté for another 5–7 minutes until tender.
4. In a bowl, whisk the eggs and stir in the grated Parmesan cheese. Season with salt and pepper.
5. Pour the egg mixture over the asparagus and cook for 2–3 minutes, allowing the edges to set.
6. Transfer the skillet to the oven and bake for 10–12 minutes, or until the frittata is fully set and lightly golden.
7. Remove from the oven and let it cool slightly. Garnish with fresh parsley before serving.
8. Serve the frittata warm, alongside a glass of I Feudi di Romans Pinot Grigio Isonzo DOC 2022 for a light, refreshing pairing.