Ponte del Diavolo is a collaboration between Liberty Wines, Ca' Morlin’s winemaker Andrea Morlin, winemaking consultant Alana McGettigan and Blank Canvas’ Matt Thomson. The wines are made from fruit grown on the well-drained soils of Grave del Friuli, offering a fuller style than those from Verona.
The Ponte del Diavolo wines are named after the spectacular medieval bridge in the nearby village of Cividale. The story goes that the devil struck a deal with the townspeople, promising to make them a bridge in return for the soul of the first living thing to cross it. The cunning citizens sent a dog or a cat across, depending on the variation of the story, thereby saving themselves and gaining a wonderful bridge.
The Ponte del Diavolo Pinot Grigio is excellent, with more weight than more inexpensive examples of this variety, yet with a similarly quaffable character. The Sauvignon is restrained and mineral. Though made identically to Marlborough Sauvignon Blanc, it truly reflects the area where it is grown. The Refosco is a typical example of this grape variety: rich and rounded, with enough structure to support the juicy, blackberry fruit character.
The Sauvignon Blanc grapes for this wine are grown in vineyards in Grave del Friuli in the southern part of Friuli. The vines are grown on alluvial plains with calcareous, stony soils, and are trained in the Guyot system.
The 2023 vintage presented significant challenges but ultimately produced good quality fruit. Following a mild winter, abundant spring rainfall replenished water reserves. Late July brought severe weather with strong winds and hailstorms across Friuli-Venezia Giulia, affecting many vineyards. The region experienced over 100mm above average rainfall throughout the growing season. Fortunately, alternating rains and sunny days allowed grapes to ripen correctly, while extreme heat in late August provided restorative conditions. Harvest began later than usual in early September. Despite challenging weather, rigorous vineyard management and the region's excellent gravelly drainage helped maintain fruit quality.
The grapes were picked first thing in the morning, and then immediately chilled to maintain freshness. Pressing took place in a pneumatic press, after which the must was chilled to 8-10°C. Temperature controlled fermentation off the skins took place in stainless steel tanks at 14-16°C, using selected yeasts. No oak was used for ageing and no harsh fining occurred. The wine was sealed under Stelvin to maximise freshness and eliminate cork taint.
A classic Friulian Sauvignon Blanc. Pale lemon in colour with hints of green, on the nose it offers herbaceous notes of sage, green pepper and boxwood. On the palate it is well-structured and fragrant, with intense stone fruit flavours and a tropical notes balanced by a bright acidity throughout.
