The Bastianich Family has become known in the USA for their many important Italian Restaurants, several at Michelin star level. Joe Bastianich also became famous with the TV show Master Chef. He is a valued jury member in both Master Chef USA and Italy. Founded in 1997, the Bastianich company consists of 40 hectares of vineyards. The original vineyard in Buttrio/Premariacco is located on the southern hills in the DOC. It is influenced by the warmth of the sea and is famous for the production of great wines. The second property, in Cividale del Friuli, is influenced by the bora, or northerly wind. The wines are by the cooler nights, much more aromatic. Both areas share similar soil, ponca, the crumbly sandstone gives the wines their signature mineral backbone.

Established in 1997, the Bastianich winery strives to understand the history and culture of Friuli-Venezia Giulia and take it to a new level. We create unique wines that show remarkable strength and balance.

The Bastianich Friuli Colli Orientali Pinot Bianco Vini Orsone is an almost ideal wine to enjoy with a Greek salad with cubes of feta cheese and black olives. The Bastianich 2019 Friuli Colli Orientali Pinot Bianco Vini Orsone reveals light and fragrant layers of minty apple, lemon and honeydew melon. In the mouth, blissful mineral notes and a hint of spicy garden herbs play a supporting role. This classic wine made from a classic grape offers a very elegant glass of wine at an excellent price/quality.

Parker writes in his verdict: "This is terrific value. Wow, the Vini Orsone line of wines from Bastianich offers outstanding value"

As the name implies, this is a 100% Pinot Blanc harvested exclusively from vineyards managed by Bastianich located in the hills of Premariacco, Cividale and Prepotto at an altitude of 100-180 meters above sea level on a bottom of the unique calcareous marl (ponca) with mixed rock and clay. The grapes are harvested by hand and then re-sorted at the winery to select only the best fruit. The fruit is then destemmed and lightly pressed using a pneumatic press. After settling for 12-24 hours, the must is decanted. Fermentation takes place in stainless steel tanks at a maximum temperature of 18°C/64°F for 15-20 days. The wine matures on fine lees (sur lie) with periodic batonnage for 8 months, allowing the wine to develop with natural antioxidants. After clarification and light filtering, this Pinot Blanc is bottled and then undergoes a short bottle aging before the wine becomes available.

90/100 Parker