Vinification: The maceration begin in big barrels of oak for 60 to 90 days. Finished the fermentation it gets aged in 20 or 30 hl barrels for 3 years and rest for 1 year in the bottles.
Tasting Notes:
“The 2021 Nekaj is wildly fresh and lifted in the glass with a cascade of wildflowers, white smoke and sliced
pears. It displays silky textures as a dense wave of ripe apricot and nectarine washes across the palate,
leaving hints of gingery spice and sour citrus in its wake. Opulent notes of dried pit fruits and almond
custard linger as the 2021 finishes long and potent yet still lively. The 2021 Nekaj was produced using 25%
whole clusters in the fermentation and about 30% botrytized fruit.”
- Eric Guido, Vinous, 95 pts
Friulano: How and When
The presence of sediments is essential to keep the wine alive and to conserve it.
We recommend to serve the wine with service temperature at 15°C (59°F).
Vinification: The maceration begin in big barrels of oak for 60 to 90 days. Finished the fermentation it gets aged in 20 or 30 hl barrels for 3 years and rest for 1 year in the bottles.
Tasting Notes:
“The 2021 Nekaj is wildly fresh and lifted in the glass with a cascade of wildflowers, white smoke and sliced
pears. It displays silky textures as a dense wave of ripe apricot and nectarine washes across the palate,
leaving hints of gingery spice and sour citrus in its wake. Opulent notes of dried pit fruits and almond
custard linger as the 2021 finishes long and potent yet still lively. The 2021 Nekaj was produced using 25%
whole clusters in the fermentation and about 30% botrytized fruit.”
- Eric Guido, Vinous, 95 pts
Friulano: How and When
The presence of sediments is essential to keep the wine alive and to conserve it.
We recommend to serve the wine with service temperature at 15°C (59°F).
Oslavia is the cradle of viticulture in the Collio, the most important wine area of the Friuli Venezia Giulia region. The history of Fiegl starts from here, with the contract of purchase of the vineyard called “Meja” by Valentino Fiegl, dating back to 1782.
The goal of the winery has always been, since the beginning, to express and to describe our territory through our wine.
