SelectedItalian Wines
CABERNET FRANC
Grape variety: Cabernet Franc 100%
Appellation: Friuli Colli Orientalli
Designation: DOC
Soil type : gravelly soil mixed with clayey-earthy materials
Harvest time: mid October
Harvesting mode: manual
Vinification:
Grapes are destemmed, crushed and the must obtained is left to macerate and ferment in contact with skins. In the initial phase of maceration are made about 3 delestages in order to favor the passage of color and noble tannins from skins to the fermenting must while in the final phase of maceration are frequent pumping over of short duration. After racking, the malolactic fermentation takes place at a temperature of about 20° C (68° F).
Refinement:
In the following months the wine is decanted and aged in steel tanks until the moment of bottling which takes place partly in April and mainly in August when the wine is more mature.
Sensory Notes:
Color: ruby red with violet reflections.
Bouquet: the aroma is intense, distinctly herbaceous with olfactory notes of
red fruits and underbrush.
Taste: the taste is full and moderately tannic, pleasantly herbaceous.
Food pairing: excellent with red meats, roasts and aged cheeses.
Serving Temperature:
16 – 18°C
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Grape variety: Friulano 100%
Appellation: Friuli Colli Orientali
Designation: DOC
Soil type : marls and sandstones of Eocene origin
Harvest time: end of September
Harvesting mode: manual
Vinification:
The grapes are gently destemmed and left to macerate at a cold temperature for about 12 hours; a soft pressing follows and fermentation takes place at a controlled temperature in stainless steel containers.
Refinement:
Maturation and aging continue in steel tanks and the wine is left on its noble lees for about 4 months depending on the vintage.
The bottled wine is aged in conditioned rooms for at least one month.
Sensory Notes:
Color: straw yellow with greenish reflections.
Bouquet: harmonious scent with notes of ripe fruit and aromas of vegetable garden, prolonged with a clear sensation of sweet almond.
Taste: soft and sapid leaves a pleasant bitterish note in the mouth.
Food pairing: excellent as an aperitif or with fresh cheese, prosciutto crudo, dry pasta dishes, fish and white meat.
Serving Temperature:
12 – 14°C
Grape variety: Merlot 100%
Appellation: Friuli Colli Orientali
Designation: DOC
Soil type : marls and sandstones of Eocene origin
Harvest time: mid October
Harvesting mode: manual
Vinification:
Grapes are destemmed, crushed and the must obtained is left to macerate and ferment in contact with skins. In the initial phase of maceration are made about 3 delestages in order to favor the passage of color and noble tannins from skins to the fermenting must while in the final phase of maceration are frequent pumping over of short duration. After racking, the malolactic fermentation takes place at a temperature of about 20° C (68° F).
Refinement:
In the following months the wine is decanted and aged in steel tanks until the moment of bottling which takes place partly in April and mainly in August when the wine is more mature.
Sensorial notes: Color: ruby red.
Aroma: the aroma is full and fragrant, slightly herbaceous and reminiscent of
black cherry, raspberry and blackberry.
Taste: the taste is dry, soft and savory, with fruity flavors of blackberry and plum.
Food pairing: excellent with red meats, roasts and medium mature cheeses.
Serving Temperature:
16 – 18°C
Grape variety: Picolit 100%
Appellation: Colli Orientali del Friuli
Designation: DOCG
Soil type: sandstone marl of Eocene origin
Harvest time: end of October
Method of access: manual
Vinification:
Grapes are left to dry naturally on the plant for as long as possible
possible according to the seasonal trend, destemmed, crushed and left to macerate for 3 more days, thus favoring the start of the fermentation with the yeasts naturally present on the grapes. Afterwards the grapes are softly pressed and fermentation continues in steel tanks at controlled temperature.
Refinement:
Maturation and refinement continue in steel tanks while leaving the wine in the
its noble lees for about 10 months.
The bottled wine is aged in thermo-conditioned rooms for at least two months.
Sensory Notes:
Color: golden yellow tending to amber.
Bouquet: the bouquet is fine and intense, floral, fruity, very complex.
The scent reminds the bees honeycomb, full of honey produced with all the flowers of the fields. Bouquet of exceptional elegance, giving an incredible range of aromatic nuances: wild flowers, dried and withered fruit.
Taste: sweet, velvety, harmonic on the palate. Very long taste in the sensations, which vary continuously, with a slight tannic perception that gives complexity.
Pairings:
for its characteristics is the classic meditation wine, difficult to match. Surprisingly good with some spicy cheeses.
Serving Temperature:
14°C
Grape variety: Pinot Grigio 100%
Denomination: Friuli
Designation: DOC
Soil type: marls and sandstones of Eocene origin
Harvest time: mid-September
Harvesting method: manual
Vinification:
The grapes are gently destemmed and softly pressed, followed by a natural cold decantation. Fermentation takes place at controlled temperature in stainless steel containers.
Refinement:
Maturation and aging continue in steel tanks and the wine is left on its noble lees for about 4 months depending on the vintage.
The bottled wine is aged in conditioned rooms for at least one month.
Sensory Notes:
Color: deep straw yellow.
Nose: The aroma is reminiscent of warm bread crust, ripe pear and acacia flowers.
Taste: full and fat in the mouth, it is a white wine with a strong personality.
Food pairings: excellent as aperitif wine. It goes well with appetizers, hams, fish and white meat.
Serving Temperature:
12 – 14°C
Grape variety: Refosco dal peduncolo rosso 100%
Designation: Friuli Colli orientali
Designation: DOC
Soil type: marls and sandstones of Eocene origin
Harvest time: end of October
Harvesting method: manual
Vinification:
Grapes are destemmed, crushed and the must obtained is left to macerate and ferment in contact with skins. In the initial phase of maceration are made about 3 delectates in order to favor the passage of color and noble tannins from skins to the fermenting must while in the final phase of maceration are frequent pumping over of short duration. After racking, the malolactic fermentation takes place at a temperature of about 20° C (68° F).
Refinement:
In the following months the wine is decanted and aged in steel tanks until the moment of bottling which takes place partly in April and mainly in August when the wine is more mature.
Sensory Notes:
Color: ruby red with violet reflections.
Bouquet: the bouquet is vinous, intense and herbaceous with notes reminiscent of wild blackberry and berries.
Taste: the taste is strong, slightly tannic, with a pleasantly bitterish aftertaste.
Food pairing: it goes well with fatty meats and rustic dishes, in particular with Friuli cuisine.
Serving Temperature:
16 – 18°C
Grape variety: Ribolla Gialla 100%
Appellation: Venezia Giulia
Designation: IGT
Soil type: marls and sandstones of Eocene origin
Harvest time: end of September, beginning of October
Harvesting method: manual
Vinification:
The grapes are gently destemmed and softly pressed. Fermentation takes place at controlled temperature in stainless steel containers.
Refinement:
Maturation and refinement continue in steel tanks leaving the wine on its noble lees for about 4 months depending on the vintage.
The bottled wine is aged in conditioned rooms for at least one month.
Sensory Notes:
Color: straw yellow with green nuances.
Bouquet: the scent is elegant of flowers and white fruits such as pineapple and nectarine.
Taste: dry, light and fresh taste, good persistence.
Food pairing: it goes well with cold appetizers, soups, vegetable-based first courses, creams and fish.
Serving Temperature:
10 – 12°C
Grape variety: Sauvignon 100%
Denomination: Friuli Colli Orientali
Designation: DOC
Soil type: marls and sandstones of Eocene origin
Harvest time: end of September
Harvesting method: manual
Vinification:
The grapes are delicately destemmed and left to macerate cold for about 12 hours, followed by a soft pressing and fermentation takes place at controlled temperature in stainless steel containers.
Refinement:
Maturation and refinement continue in steel tanks leaving the wine on its noble lees for about 4 months depending on the vintage.
The bottled wine is aged in conditioned rooms for at least one month.
Sensory Notes:
Color: straw yellow with some greenish reflections.
Aroma: the typical aroma recalls yellow flowers, bell pepper, peach in syrup.
Taste: fresh on the palate, but soft and fat, wine with good structure and persistence.
Food pairings: excellent as an aperitif wine and to be paired with first courses, salami and cold pork meats, and medium-aged cheeses of high aromatic intensity.
Serving Temperature:
12 – 14°C
Grape variety: Verduzzo Friulano 100%
Designation: Friuli Colli Orientali
Designation: DOC
Soil type: marls and sandstones of Eocene origin
Harvest time: mid October
Harvesting method: manual
Vinification:
The grapes are destemmed, crushed and put in maceration tanks for about 3 days so that the must acquires that golden yellow color typical of Verduzzo, thus favoring the start of fermentation with the yeasts naturally present on the grapes. The grapes are then pressed and fermentation continues in stainless steel tanks at controlled temperature.
Refinement:
Maturation and refinement continue in steel tanks while leaving the wine in the
on its noble lees for about 4 months depending on the bottling period.
The bottled wine is aged in conditioned rooms for at least one month.
Sensory notes: Color: golden yellow
Bouquet: the scent is characteristic of withered fruit and acacia flowers.
Taste: on the palate it is sweet, fresh, fruity and slightly tannic, with a distinct chestnut honey finish.
Food pairings: dessert wine that goes well with dry pastries.
Serving Temperature:
12 – 14°C
Year
2019
Grape Variety
Barbera
Vineyard
Cultivation system: espalier cultivation – guyot pruning
Yield per hectare: 8.500 kg Soil: sandy and clayey Harvesting: manual
Winemaking
Fermentation case: stainless steel,
temperature-controlled tanks Fermentation temperature: 28/30°C Fermentation time: 6/8 days Malolactic fermentation at 20°C Ageing: 6 months in steel tanks
Tasting Notes
Colour: ruby red
Flavour: mild and fruity, with raspberry and plum
Taste: full bodied, velvety, pleasantly dry
Serving temperature: 18°C
Food matching: highly flexible. Superb with meat based dishes
Alcoholic Content
12.5% vol
Ageing potential
Excellent during the first two years following the grape harvest
Packaging information
Bottle size: 75 cl
Bottles per case: 6
Shelves: 4
Cases per layer: 25
Cases per pallet: 100
Case size: 23 x 15.5 x 32
Full case weight: 7.7 kg
Pallet: 80*120*170 euro-epal
EAN: 8029591002790
Year: 2016
Grape Variety: Nebbiolo
Vineyard
Cultivation system: espalier cultivation – guyot pruning
Yield per hectare: <8.000 kg
Soil: calcareous marl
Winemaking
Fermentation case: stainless steel,
temperature-controlled tanks Fermentation temperature: 28/30°C
Fermentation time: 12/15 days Malolactic fermentation at 20°C
Ageing: 36 months in oak barrels
Tasting Notes
Colour: garnet red
Flavour: intense bouquet, evolving from violet and withered rose to “goudron”, with cinnamon hints
Taste: vigorous, caressing, rich in tannin
Serving temperature: 18/20°C
Food matching: roasts, game meat and mature cheeses
Alcoholic Content
14,5% vol
Ageing potential
Excellent within 8/10 years following the grape harvest
Packaging information
Bottle size: 75 cl
Bottles per case: 6
Shelves: 4
Cases per layer: 19
Cases per pallet: 76
Case size: 27 x 32,4 x 18,2
Full case weight: 8,4 kg
Pallet: 80*120*170 euro-epal
EAN: 802959100301
Year: 2017
Grape Variety:Nebbiolo
Vineyard
Cultivation system: espalier cultivation – guyot pruning
Yield per hectare: < 7.200 kg
Soil: calcareous marl
Winemaking
Fermentation case: stainless steel,
temperature-controlled tanks Fermentation temperature: 28/30°C Fermentation time: 12/15 days Malolactic fermentation at 20°C
Ageing: 24 months in oak barrels
Colour: garnet red
Tasting Notes
Flavour: intense and spicy bouquet, evolving from dry rose to tobacco, with hints of vanilla
Taste: vigorous, complex yet delicate, with light tannin
Serving temperature: 18/20°C
Food matching: roasts, game and mature Cheese
Alcoholic Content
14,5% vol
Ageing potential
Excellent within 8/10 years following the grape harvest
Packaging information
Bottle size: 75 cl
Bottles per case: 6
Shelves: 4
Cases per layer: 19
Cases per pallet: 76
Case size: 27 x 32,4 x 18,2
Full case weight: 8,4 kg
Pallet: 80*120*170 euro-epal
EAN: 8029591004640