Daniele Drius emphasizes the harmony between land, vine, climate, and human passion in winemaking. For four generations, Simon di Brazzan has upheld a commitment to trust and excellence, producing wines that reflect the rich history and culture of Friuli Venezia Giulia.
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Winemaker: Daniele Drius
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Farming: Sustainable farming practices, focusing on the natural equilibrium of the land and traditional techniques.
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Variety: 100% Cabernet Franc
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Terroir: The fruit comes from two vineyards: Brazzano vineyard and Mariano del Friuli vineyard in Brazzano di Cormons, Province of Gorizia. Alluvial soil with excellent drainage and good fertility. Vine density ranges from 3,500 to 4,000 vines per hectare. Vine age: Brazzano vineyard planted in 1985, Mariano del Friuli vineyard planted in 1998.
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Vinification: Harvested manually in late October, mainly in the early morning. Traditional winemaking with careful destemming, followed by fermentation on the skins. Wine is drawn off after 4-7 days, with a light pressing of the skins. The wine remains in contact with lees for an extended period.
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Aging: Details on specific aging not provided.
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Tasting Note: Intense ruby red color with purple shades. Distinctive herbaceous aromas with deep red fruit and elegant spicy notes. Velvety mouthfeel with soft, dry cherry and earthy flavors, slightly tart but full-bodied.
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Pairings: Ideal with roasted or grilled meats, game, stews, lentil dishes, and hearty cheeses.
From our July 2024 Cellar Builder Cult Notes:
Simon di Brazzan Cabernet Franc, Venezia Giulia, Italy 2021
Daniele Drius believes that four key factors determine the quality of his wines: the land expresses its intimate essence, the vine represents its potential quality, the climate brings variability, and the winemaker passionately achieves excellence. For four generations, Simon di Brazzan has been guided by one passion: trust. Daniele, who inherited the winery, crafts his wines with the same confidence that inspired his grandparents, creating experiences that feel almost magical and irresistible to all who taste them.
The land's nature—its composition, layout, exposure, and location—has found a natural equilibrium with the evolving cultivation techniques. While vines, vintages, and methods may vary, at Simon di Brazzan, the land itself defines the character of the wine. Seasons come and go, vintages change, but the land remains constant. Here, tradition embraces innovation, and defending the authenticity of the vines does not hinder the evolution of winemaking. Daniele believes that through these vines, one can taste the history and culture of the people and their land, offering a true reflection of Friuli Venezia Giulia's rich heritage.
This wine is grown using generationally inherited and traditional sustainable farming practices, focusing on maintaining natural equilibrium with the land. The 100% Cabernet Franc comes from two vineyards: Brazzano vineyard and Mariano del Friuli vineyard in Brazzano di Cormons, Province of Gorizia. The alluvial soil offers excellent drainage and good fertility. Vine density ranges from 3,500 to 4,000 vines per hectare. The Brazzano vineyard was planted in 1985, and the Mariano del Friuli vineyard followed in 1998. The grapes were hand-harvested by Drius in late October, ensuring only the best fruit was selected.
The winemaking process is a careful balance of tradition and meticulous technique. The grapes are delicately destemmed and then fermented on the skins. After 4-7 days, the wine is drawn off with a light pressing of the skins and remains in contact with the lees for an extended period, resulting in a light and silky wine with very soft and fine tannins.
The distinctive herbaceous aromas are signature Cabernet Franc, and it’s intermingled with bright red juicy plums and pluots, surrounded by deep, elegant spices. On the palate, it is silky, with flavors of crunchy cherries, mulberries, and earthy undertones. Slightly tart yet medium-bodied, this wine can be enjoyed with a light chill or at room temperature.
This Cabernet Franc will be lovely with anything peppery or with a little fat. Sliced rare beef steak served with arugula and shaved Parmigiano-Reggiano, a robust chicken Cacciatore, or chicken liver pâté served on toasted bread. —Riley Shea
