Emilio Bulfon Piculit Neri, delle Venezie IGT, Italy

Ripe blackberry, red currant, violet, and cracked black pepper unfold with remarkable depth in the 2024 Emilio Bulfon Piculit Neri, delle Venezie IGT, Italy 2024. Produced from one of Friuli's rare indigenous grape varieties, this wine reflects Emilio Bulfon's lifelong dedication to rescuing nearly forgotten native vines and returning them to cultivation. Its balance of vibrant fruit, supple structure, and varietal authenticity continues the estate's mission of preserving the viticultural heritage of Friuli Venezia Giulia.

Product Details:

• Producer & Winemaker: Emilio Bulfon
• Grapes: 100% Piculìt Neri
• Vine Age: Approximately 25 years
• Soil: Medium-textured soils
• Harvest Method: Hand harvested in September
• Fermentation: Destemmed fruit fermented under temperature-controlled conditions
• Maceration: 10 to 15 days on the skins
• Aging: Stainless steel
• ABV: 13%
• Production: Approximately 15,000 bottles annually

Sensory Description:

Intense aromas of ripe red berries, blueberry, blackberry, and red currant are layered with violet, red rose, and a subtle note of black pepper. The palate is round and generous, offering supple tannins and balanced acidity that frame the wine's vibrant fruit without excess weight. Structured yet approachable, it finishes with persistent notes of dark berries, gentle spice, and refined floral lift.

Producer’s Background:

Emilio Bulfon dedicated his career to identifying, propagating, and preserving rare native grape varieties from Friuli that had largely disappeared from commercial viticulture. Working alongside researchers and local growers, he successfully returned cultivars such as Piculìt Neri, Forgiarin, Sciaglin, Cjanorie, and Ucelùt to production. Today the family estate continues this work under the stewardship of the Bulfon family, producing wines that celebrate the region's unique viticultural heritage while combining traditional vineyard practices with careful modern winemaking.

Serving Suggestions:

Serve at 16 to 18 degrees Celsius in a medium to large red wine glass to emphasize its aromatic complexity and supple structure. Pair with braised beef, roast lamb, venison, game birds, hearty stews, aged cheeses, or traditional Friulian frico with potatoes and onions.