In 2006, Jermann unveiled their new state-of-the-art winery, which was beautifully designed to sit in a ‘bowl’ amongst their vineyards. It’s the talk of the region, and very much reflective of Silvio Jermann’s forward-thinking approach to winemaking. Silvio uses unique blending methods prior to vinification to produce highly-prized wines with hints of floral aromas, piercing varietal character, and an elegance that will only improve with age.
Grapes are harvested from a small piece of land of 6 hectares, Capo Martino in Ruttaris, 4 of which are planted with vines. The type of terrain is marly sandstone and the the training system is Guyot with up to 8700 vines per hectare. The aspect: east/south, west/south. Capo Martino is made with Tocai Friulano as well as a little of the following: Ribolla Gialla, Malvasia and Picolit.
The Capo Martino's fermentation and fining both occur in Slovenian oak barrique over a period of 10 months before the wine is bottled.
This wine is intensely aromatic with flavours of white flowers and citrus fruits, which are kept fresh with a delicious streak of acidity.