Passito white wine
SOIL
Alluvial and pebbly plain.
GRAPE GROWING
Guyot training system with a vine density of 4,500 vines/ha and a yield. The yield is limited to an average of 300 gr of grapes per vine.
VINIFICATION
Raisining in wooden crates. Soft pressing of grapes and fermentation in stainless steel tanks. 12 months in barrique. Bottle ageing for more than 6 months.
ALCOHOL - TOTAL ACIDITY - RESIDUAL SUGARS (INDICATIVE VALUES)
14.50 % vol. - 7.00 g/L - 120 g/L
SERVING TEMPERATURE
10° - 14° C
TASTING NOTES
Shining amber yellow color. Strong aromas of dried apricot delight the nose with honey feelings, followed by marked mineral notes. Sweet, savory and distinctly soft on the palate. Endless length.
AGEING POTENTIAL
10 years or more if stored in ideal conditions.
BOTTLE SIZES
0.5 L
Rosso
GRAPE VARIETY
40% Merlot – 30% Cabernet Sauvignon – 30% Refosco dal Peduncolo Rosso
SOIL
Pebbly plain with red clay deposits of moraine origin, Central friuli region.
GRAPE GROWING
Guyot training system with a vine density of 4,500 vines/ha and a yield of 50/60 q of grapes/ha.
VINIFICATION
Soft pressing of grapes. Maceration and fermentation in stainless steel tanks. Eighteen months in barrique. Bottle ageing.
ALCOHOL - TOTAL ACIDITY (INDICATIVE VALUES)
14.00 % vol. - 5.00 g/L
SERVING TEMPERATURE
18° – 20° C
TASTING NOTES
Deep ruby red color. Impressive on the nose exhibiting aromas of jam, black cherry and cherry. Thanks to its ageing potential, flavors evolve and lead to cocoa, chocolate and leather notes. Firmly structured, complex, elegant and velvety wine.
AGEING POTENTIAL
10 years or more if stored in ideal conditions.
BOTTLE SIZES
0.75 L
Red Blend
GRAPE VARIETY
80% raisiny Merlot - 20% Pignolo
SOIL
Clay soil of moraine origin, Eastern Friuli region.
GRAPE GROWING
Guyot training system with a vine density of 4,500 vines/ha. The yield is limited to an average of 2 Kg of grapes per vine.
VINIFICATION
Raisining of Merlot grapes. Soft pressing of grapes, maceration and fermentation in stainless steel tanks. Pignolo rests in tonneaux barrels for 12 months. Blending. Bottle ageing.
ALCOHOL - TOTAL ACIDITY - RESIDUAL SUGARS (INDICATIVE VALUES)
14.00 % vol. - 5.50 g/L - 12.00 g/L
SERVING TEMPERATURE
18° - 20° C
TASTING NOTES
Ruby red color. The nose exhibits notes of ripe red berries. Sweetish with a pleasant freshtasting, long and rich finish.
AGEING POTENTIAL
10 years or more if stored in ideal conditions.
BOTTLE SIZES
0.75 - 1,5 - 3 - 18 L
Pinot Nero Doc Friuli Grave “Reserve”
GRAPE VARIETY
100% Pinot Nero
SOIL
Pebbly plain with red clay deposits of morains origin, Central Friuli region.
GRAPE GROWING
Guyot training system with a vine density of 4,500 vines/ha. Meticulous manual cluster thinning allows a yield limited to an average of 1,5 kg of grapes per vine. By defoliating, crop aeration is enhanced and the grapes have better access to direct sunlight.
VINIFICATION
Soft crushing of the grapes harvested when they are perfectly ripened. 10 days of maceration with recurring pumping over. After racking, the alcoholic and malolactic fermentation occurs in stainless steel tanks. Then for 12 months, the wine is aged in French oak barriques. Bottle ageing for not less than 12 months before release.
ALCOHOL - TOTAL ACIDITY (INDICATIVE VALUES)
13.50 % vol. - 6.00 g/L
TASTING NOTES
Ruby red color. On the nose hints of pomegranate, raspberries, currant, licorice, and fine spices. The palate is captivating, with a great balance of freshness and sapidity. It’s a wine very representative of the territory. Elegant tannins with a persistent final aroma of red berries.
AGEING POTENTIAL
10 years or more if stored in ideal conditions, protected from light sources and sudden temperature changes.
BOTTLE SIZES
0.75 L
White Blend - DOC Friuli
GRAPE VARIETY
Sauvignon - Friulano - Chardonnay
SOIL
Pebbly plain with red clay deposits of moraine origin, Central Friuli region.
GRAPE GROWING
Guyot training system with a vine density of 4,000 vines/ha. Manual green pruning and cluster thinning allow keeping the strains aerated and let the sunlight penetrate through the leaves. The yield is limited to an average of 2 kg of grapes per vine.
VINIFICATION
When the grapes reach the perfect aromatic ripeness, they are hand harvested with the first light of the dawn. Destemming and cold maceration for 12 hours are followed by the soft crushing of the grapes. Slow fermentation of the must starts in stainless steel tanks and continues in 225 L French oak barrels. The wine rests on the lease for 6 months with frequent batônnage. This process will define the character of the wine. Additional bottle ageing for not less than 12 months.
ALCOHOL - TOTAL ACIDITY (INDICATIVE VALUES)
13.50 % vol. - 6.00 g/L
TASTING NOTES
Bright straw-yellow, it highlights a delicate floral bouquet along with notes of Golden apple, acacia honey, and a slight spiciness. Balanced and silky on the palate, it closes to fruity and delicately toasted notes.
AGEING POTENTIAL
6/8 years or more if stored in ideal conditions.
BOTTLE SIZES
0.75 L