Tried this last night at BBB:
1. Vignalta Brut "Nature" Vino Spumante di Qualita (12%; MetodoClassico; 33% Chard/67% Friularo) LucioGomiero ArquaPetrarca/ColliEuganei/Veneto NV: Med.gold color w/ fine beads; quite yeasty strange earthy/cabbagey/Emmenthaler cheese slight floral nose; very tart/saline rather coarse/earthy some cabbagey/Emmenthaler cheesy slight floral/fruity very dry/austere rather yeasty flavor; med.short yeasty cabbagey/cheesy finish; a rather interesting/strange bubbly but a bit too cabbagey/weird for even my tastes; may go well w/ sauteed radicchio. $30.00 (CB)
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A wee BP:
1. Friularo: This is a red grape noted for its ferocious acidity & tannin levels. Because of the bubbles, hard to tell anything about this grape from this wine. Friularo is a grape from Friuli that made its way to the Veneto and is mostly found there, It is part of the Raboso family of wines. Friularo is more known as Raboso Piave. It is (mistakingly) sometimes called Raboso Friularo, but that variety is actually Raboso Veronese.
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2. Gomiero: I've liked his dessert wines from Vignalta, made from Fior d'Aranci, or Orange Muscat, quite a lot. His passion is Bordeaux and he makes some reds from Cab/Merlot/CabFranc. They aren't anything special.
He is also known as the "King of Radicchio". He developed some farming technique that allows him to ripen a crop at nearly all the same time, so they have to make only one pass thru the field. Unlike the wild radicchio grown in Italy. He has a large planting in the SalinasVlly (and starting a new planting in SE Asia) and reportedly supplies the World w/ some 90% of its radicchio. You've probably eaten his radicchio w/o even knowing.
Tom