2023 Jermann Pinot Grigio, Friuli-Venezia Giulia

Textbook pinot grigio if you look for freshness and simplicity. Green apples, star fruit and a touch of chalk follow through to a clean, crisp palate. Zingy and zippy finish. Drink now. Screw cap.

90 points jamessuckling.com

The scent of freshly picked apples, ripe pears, and delicate orange blossoms leaps from the glass, with hints of wet river rocks adding a mineral edge to the wine. Vibrant flavors of zesty lime peel, Granny Smith apples, and a touch of wild thyme shimmer on the palate. Cool, crisp and collected this wine is as classic as they come.

91 points wineenthusiast.com

Jermann Pinot Grigio from Friuli Venezia Giulia is one of the benchmark examples of the variety in Italy, and a wine that helped elevate Pinot Grigio from simple, everyday drinking to something with true character and pedigree. The Jermann family has been crafting wine in Friuli since the late 19th century, and under Silvio Jermann the estate has become a leader in quality and innovation.

The fruit comes from hillside vineyards in the Isonzo and Collio zones, where gravelly, mineral-rich soils and cooling breezes from the Adriatic meet the protective influence of the Alps. These conditions ensure slow ripening, excellent aromatics and crisp acidity. Grapes are harvested by hand and vinified in stainless steel to preserve freshness and fruit purity, without oak influence.

In the glass, it shows pale straw with green highlights. Aromas of pear, golden apple, citrus blossom and chamomile unfold alongside subtle notes of almond and wet stone. The palate is vibrant and silky, offering ripe orchard fruit balanced by lemon zest, mineral tension and a long, clean finish. It’s more textural and layered than many Pinot Grigios, reflecting Jermann’s meticulous approach and Friuli’s exceptional terroir.

Food pairings highlight its versatility. It’s excellent with seafood — think grilled prawns, calamari, seared scallops or linguine alle vongole — but also pairs well with goat cheese salads, risotto primavera, and light poultry dishes. It’s equally delicious as an aperitif, where its crispness and subtle complexity shine. Cellaring potential is 3–5 years, though it is often enjoyed young for maximum vibrancy.