The Winery

The winery owns 5 hectares of vineyards and it is located inside the Colli Orientali del Friuli DOC, in Friuli Venezia Giulia, North-eastern Italy.
The first wine grower of the family was Grandpa Luigi, who left the small mountain town of Cernetig, where he was born, and moved to a small community close to the town of Ipplis. In 1924, he planted the first vines of Tocai Friulano (now just Friulano) on top of Orlando Hill.
After Luigi, his son Giuseppe and grandson Paolo kept the winery alive and improve its products, without forgetting the traditional methods, the legacy of the past generations.
 

The Land

The small winery and its vineyards are in the town of Ipplis, inside the Colli Orientali del Friuli DOC. This region is particularly well known for its wine production and has an amazing hilly landscape that surrounds the city of Udine, from Tarcento, in the north, towards Slovenia, touching the country border, and extending down through Buttrio.

 

The production

The name of the wine, Senjan, is a word in the language spoken in Friuli which means celebration, and Paolo Cernetig produces it with 100% Pinot Blanc grapes following the Traditional Method.
He uses a white sugar syrup for the Tirage and a special family recipe for the Dosage.
Degorgement is performed ala glacé.

Organoleptic Analysis

Fine and persistent perlage, as all Traditional Method sparkling wines should be.
The color is pale yellow, shiny, transparent, and with a light lime-green rim.

Elegant perfume, not very intense but balanced.
Aroma of white flowers and citrus.

Pleaseant fizzy sensation, small bubbles.
A nice acidty and persistence; white flowers and citurs come back on the palate, with a gentle mineral touch at the end.

Pairings

Senjan is perfect when paired with a cheese aperitif, but can also pair well with seafood.

Service

Serve Senjan at a temperature of 8-10° C in a Flute o Tulip glass.

The local recipe

Risotto with shrimps

Ingredients

  • 350 gr Carnairoli rice
  • 700 gr shrimps
  • 1 onion
  • 1 bunch of parsley
  • 50 gr butter
  • 2 spoons of tomato sauce
  • 70 gr flour
  • 5 spoons of olive oil
  • salt
  • pepper

Wash the shrimp and divide the meat from the rest.

Flour the shrimp meat and fry it in a pan with 4 spoons of olive oil. Set aside.
In the same pan, fry the diced onion, and add the tomato sauce and a cup of water, salt, and pepper to your taste. Let simmer for 20 minutes, then add the shrimp meat and let it cook for 3 minutes.

Bring 1-2 liters of water to boil. Add salt and the heads and shells of the shrimp, and let them boil for 15 minutes. You can then remove shrimp heads and shells.

In a bowl, lightly toast the rice in 20 gr of melted butter and a spoon of olive oil. One glass at the time, when you see the rice is too dry, add the shrimp broth to the bowl. When the risotto is almost done, add the sauce and the shrimp and continue cooking for several more minutes (keep some shrimp meat aside for garnishing if you want).
When the risotto is done, add the remaining butter and some chopped parsley and stir until creamy.

Serve the risotto with some shrimp meat and some more parsley on top.

Did you like Senjan from Paolo Cernetig?

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