Tarlao Pinot Bianco Poc ma bon Aquileia 2023

Add 2 bottles to the cart and receive an additional 39% off!

Coming from the northern Italian, ancient Roman city of Aquileia, this energetic, 92-point Pinot Bianco is mind-meltingly delicious and outshines practically all its similarly priced white wine competitors from near and far away. No soiree or simple back porch hang this summer will be complete without it, if you ask us… scoop some up while the takings are hot!

Aquileia is a UNESCO World Heritage site and one of the largest and wealthiest cities of the early Roman Empire, located near the borders of Austria and Slovenia alongside the northern reaches of the Adriatic Sea. Head winemaker Francesco Tarlao is following in his family’s footsteps – his grandfather Igino and father Sabino worked the fields to thoughtfully care for the estates’ 10 hectares of grapevines – though he’s bringing in his own fresh perspective. After studying oenology and working at some of the area’s most prestigious wineries – and others across Argentina and the U.S. – Francesco works to incorporate innovation and technological advances in order to enhance the overall art of winemaking. A man of many talents, Francesco also moonlights as DJ REFOSKO!

The portfolio of wines here is as vibrant as their creator’s beats on the turntable – with the whites catapulting to icon status, maintaining some of the most pure, vivacious, and outwardly pleasing essences across the board. After tasting many varieties from their line-up, I’d put these wines toe-to-toe with any aromatic and crisp white from any region across the world. The Pinot Bianco fruit comes from a single vineyard, Poc ma bon, divided into three blocks with grapevines between 6 and 40 years old, among silty loam with sandy and clay elements, aging on 90% steel and 10% oak to retain all of that electric freshness.

The end result is something magical, buzzing with a sublime verve that can’t be matched! The nose leads floral, with a bouquet of assorted white florals, plus whispers of dried pear and mandarin orange. On the tongue, flavors of beeswax, golden apples, wild honey, and orange cream flitter across the warm and round textures of the wine, with a pepper spice on the finish. It’s silky, smooth, and pleasantly dry, with a light texture and standout minerality. We sincerely can’t get enough… and urge you to follow suit. A case for summer should do – at least, that’s our plan – but a 6-pack at the very least unlocks the most budget-savvy pricing!

PAIRING IDEAS: If you’ve never made crudo, now is the time! The simplest way is this: thinly slice about a quarter-pound of sushi-grade yellowtail and arrange on a plate, topped with a light drizzle of truffle oil, a splash of ponzu, lime zest, sliced serrano, flaky salt, and cilantro. Absolutely amazing with this wine, and so easy, yet it feels so fancy!