Franco Terpin’s Sialis 2017: A Bold, Skin-Contact Masterpiece That Redefines Pinot Grigio
Franco Terpin is one of the pioneers of natural winemaking in Collio Friulano, a region renowned for its white wines of great structure and complexity. Terpin works with artisanal and biodynamic methods, favoring long maceration on the skins and a minimalist approach in the cellar.
His Pinot Grigio ‘Sialis’ 2017 represents a unique expression of this grape variety, transformed into an orange wine through a long fermentation on the skins for 14 days, followed by 12 months in barrique and a further 3 years of aging in the bottle. This process gives it a profile that is nothing short of imaginative and seductive, or perhaps it would be better to say three-dimensional. The aromatic volume gives an almost tactile sensation, and aromas and flavors are chiseled, sculpted, and highlighted by a sapidity that is nothing short of sharp. For lovers of macerated wines, it is a small pearl of rare finesse.
The Basics
Producer: Franco Terpin
Denomination: IGT Delle Venezie
Vine: 100% Pinot Grigio
Vintage: 2017
Region: Friuli Venezia Giulia, Italy
Alcohol Content: 14%
Aging: 12 months in barrique and 3 years in bottle
Maceration: 14 days on the skins with spontaneous fermentation
Organoleptic Characteristics
The 2017 Sialis exhibits a deep copper hue, which is often indicative of the lengthy maceration process on the skins. It has ripe fruit aromas on the nose, including apricot and peach, along with traces of dried flowers, sweet spices, and a faint mint note that turns almost balsamic. The wine has a nice softness to it due to its freshness, which plays with the tannins and balances them. Its palate is meaty and substantial. Long and mineralic, the finish has a savory persistence and a subtle hint of dried fruit.
Winemaking and Terroir
The Sialis vineyard is situated in a steep region of Colloquio, with calcareous and clay-rich soils. Hand-picked grapes are macerated on the skins for 14 days, during which time native yeasts allow the grapes to ferment naturally. The wine is matured for 12 months in barrique after fermentation, and then it is let to rest for another 3 years in a bottle. Without filtering or clarifying, the wine is able to develop complexity and depth thanks to the long maturing period and artisanal winemaking technique.
Temperature for Serving: 12–14°C
Food Pairings
The 2017 Sialis is a wine that goes well with stewed or roasted white meat meals, pad Thai, spaghetti carbonara, as well as smoked fish dishes like tuna or char. Because of its complexity and structure, it goes well with aged cheeses and fish-based appetizers as well.
