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.
Vineyards for this wine are located in Grave del Friuli, in the southern part of Friuli. The vines are grown on alluvial plains with stony soils with a high limestone content and are Guyot trained. Yields are lower than average, producing grapes with great concentration of flavour balanced by a refreshing acidity.
The 2024 vintage was defined by persistent rainfall and elevated disease pressure throughout the growing season. Weather fluctuations between rainy periods and warmth slowed ripening, yet harvest began earlier than expected in most areas. Despite the challenging wet conditions, the vintage delivered remarkably healthy grapes.
The grapes were machine harvested. Upon arrival at the winery, they were gently pressed in a pneumatic press to extract a very clear juice. Temperature-controlled fermentation, using selected yeasts, took place in stainless-steel tanks at cool temperatures to preserve the perfume and bright fruit flavours of the Pinot Grigio. No oak was used during the winemaking process and the wine remained in tank on the fine lees until bottling. It was then sealed under screwcap to preserve freshness and eliminate the risk of cork taint.
The grapes were machine harvested. Upon arrival at the winery, they were gently pressed in a pneumatic press to extract a very clear juice. Temperature-controlled fermentation, using selected yeasts, took place in stainless-steel tanks at cool temperatures to preserve the perfume and bright fruit flavours of the Pinot Grigio. No oak was used during the winemaking process and the wine remained in tank on the fine lees until bottling. It was then sealed under screwcap to preserve freshness and eliminate the risk of cork taint.
