APPELLATION: IGT Venezia Giulia
GRAPE VARIETY: 100% Ribolla Gialla
PRODUCTION AREA: Italy, Friuli-Venezia Giulia
SOIL COMPOSITION: Gravelly soil, sandstone marl, sandy alluvial soil origin.
YIELD: 4500 vines/hectare; 90 hl/hectare
WINE TRAINING: Spurred cordon
HARVESTING AND VINIFICATION: Hand picking of the grapes, harvesting when the grapes are overripe; destemming and soft crushing; alcoholic fermentation with indigenous yeasts in terracotta amphorae and gentle punching down of the grape cap; maceration on the skins of 30 days with no temperature control; then maturation in amphorae for a few months and further ageing into bottle for minimum 6 months. Unfiltered.
ANALYTICAL FACTS: Alcohol: 13,00% vol.
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Ribolla Gialla Anfora
Ribolla Gialla IGT Venezia Giulia Macerata in Anfora
Amber color. To the nose, delicate bouquet of white fruits, apricot skin and vanilla aroma. On the palate, it is well-structured and savoury, elegant and refined, with mineral notes, rich and deep taste with a long finish.
Perfect to drink as an aperitif, it goes well with fish starters, raw fish or light, delicate seafood dishes. Serve at 12-15 °C.
Pinot Grigio Ramato
Pinot Grigio Ramato DOC delle Venezie
Amber colour. To the nose, intense fruity and spicy notes and scents of vanilla. On the palate, it is structured, pleasantly balanced, with a definite sapidity. Elegant with a lingering finish. Ideal as an aperitif, it goes well with smoked fish starters, risotto, sushi and fish tartare. Serve at 12-15 °C.
APPELLATION: DOC delle Venezie
GRAPE VARIETY: 100% Pinot Grigio
PRODUCTION AREA: Italy, Friuli-Venezia Giulia
SOIL COMPOSITION: Soil composed of alluvial sediments of calcareous-dolomitic origin.
YIELD: 5000 vines/hectare; 70 hl/hectare
WINE TRAINING: Sylvoz
HARVESTING AND VINIFICATION: Selection in the vineyards of the grapes, harvested when are ripe; destemming and soft crushing; maceration on the skins for at least 7 days and alcoholic fermentation with indigenous yeasts in terracotta amphorae; racking, then maturation of 60% of the wine in French barriques and amphorae for at least 8 months, with periodic batonnage; bottling after maturation and further ageing in the bottle. Unfiltered.
ANALYTICAL FACTS: Alcohol: 13,50% vol.
Pinot Grigio Rosato
Pinot Grigio Rosato DOC delle Venezie
Pale coral pink color. To the nose, pleasing notes of red berries, and floral nuances. On the palate it is rather mineral, pleasantly balanced with hints of berries. Elegant and agreeably persistent. Excellent as an aperitif, it goes well with risotto, fish dishes especially grilled fish, white meat and soft cheese. Serve at 12-15 °C.
APPELLATION: DOC delle Venezie
GRAPE VARIETY: 100% Pinot Grigio
PRODUCTION AREA: Italy, Friuli-Venezia Giulia
SOIL COMPOSITION: Soil composed of alluvial sediments of calcareous-dolomitic origin.
YIELD: 5000 vines/hectare; 70 hl/hectare
WINE TRAINING: Sylvoz
HARVESTING AND VINIFICATION: Hand picking of the grapes; destemming and soft crushing; short maceration on the skins and alcoholic fermentation with indigenous yeasts; racking, then maturation in stainless steeel vats; bottling after maturation and further ageing in the bottle for 6 months. Unfiltered.
ANALYTICAL FACTS: Alcohol: 12,50% vol.
Ribolla Gialla
Ribolla Gialla IGT Venezia Giulia “Orange”
Golden color with amber highlights. To the nose, delicate notes of white flowers, golden apple and vanilla aroma. On the palate, it is savoury, elegant and refined, delicately tannic and very persistent with a clear mineral trace that enlivens an enveloping, rich and deep taste. It goes well with fish starters, white meat, raw fish such as Sushi or light delicate seafood dishes. Serve at 12-15 °C.
APPELLATION: IGT Venezia Giulia
GRAPE VARIETY: 100% Ribolla Gialla
PRODUCTION AREA: Italy, Friuli-Venezia Giulia
SOIL COMPOSITION: Gravelly soil, sandstone marl, sandy alluvial soil.
YIELD: 5500 vines/hectare; 65 hl/hectare
WINE TRAINING: Single Curtain System
HARVESTING AND VINIFICATION: Hand picking of the grapes; destemming and soft crushing; maceration on the skins for 7 days, alcoholic fermentation with indigenous yeasts in oak vats and amphorae; racking, then maturation in French barriques, with periodic batonnage. Unfined and unfiltered.
ANALYTICAL FACTS: Alcohol: 12,50% vol.
Pinot Grigio
Pinot Grigio DOC Friuli Venezia Giulia “Orange”
Straw-yellow color, enhanced by fascinating copper highlights. To the nose, delicate bouquet which recalls fruity scents, citrus notes and hints of vanilla and tertiary aromas. On the palate, medium elegant body, marked by a nice freshness and a good savoury flavour. It goes well with sauced white meats and BBQ as well roasted duck or turkey. Excellent with medium mature cheeses. Serve at 12-15 °C.
APPELLATION: DOC Friuli Venezia Giulia
GRAPE VARIETY: 100% Pinot Grigio
PRODUCTION AREA: Italy, Friuli-Venezia Giulia
SOIL COMPOSITION: Gravelly soil, sandstone marl, sandy alluvial soil.
YIELD: 4500 vines/hectare; 90 hl/hectare
WINE TRAINING: Single Curtain System
HARVESTING AND VINIFICATION: Hand picking of the grapes, harvesting when the grapes are ripe; destemming and soft crushing; maceration on the skins for at least 24/36 hours, alcoholic fermentation with indigenous yeasts; racking, then maturation of 30% of the wine in French barriques for at least 6 months, with periodic batonnage; bottling after maturation and further ageing into bottle. Unfiltered.
ANALYTICAL FACTS: Alcohol: 12,50% vol.
Glera Frizzante
Glera IGT Venezia Giulia Frizzante “Sur Lie”
Pale straw yellow, naturally veiled. At nose, fragrant scents of rennet apple and pear with a light hint of acacia flowers. On the palate, silky tanginess with an excellent acidity. Perfect with the whole meal for the pleasantness of its fine perlage. Excellent with dishes based on fish and white meat. To be enjoyed with pizza and appetizers. Serve at 8-10 °C.
APPELLATION: IGT Venezia Giulia
GRAPE VARIETY: 100% Glera
PRODUCTION AREA: Italy, Friuli-Venezia Giulia
SOIL COMPOSITION: Gravelly soil, sandstone marl, sandy alluvial soil.
YIELD: 3300 vines/hectare; 170 hl/hectare
WINE TRAINING: Single Curtain System
HARVESTING AND VINIFICATION: Hand picking of the grapes; destemming and soft crushing; vinification in white; first fermentation in stainless steel vats, natural refermentation in bottle according to the “ancestral method”. Unfiltered
ANALYTICAL FACTS: Alcohol: 10,50% vol. Residual sugar: 0 (zero) gr/litre.