Tullio Zamò

D.O.C. - Friuli Colli Orientali Pinot Bianco

  • Icon Pinot Bianco
  • Icon 15° C
  • Icon mid-September
Wine
Vinificazione

Only the flower must obtained by direct pressing of the Pinot Bianco grapes becomes Tullio Zamò. The fermentation begins in stainless steel tanks and finishes in 25 hl wooden tanks. After 10 months of ageing with weekly battonage, the wine is bottled and three years after the harvest it’s released on the market

Ronco delle Acacie

D.O.C. - Friuli Colli Orientali Chardonnay

  • Icon Chardonnay
  • Icon 14° C
  • Icon from late August to mid September
Wine
Vinification

In the vineyard, the ripest grapes are carefully selected, then they are directly pressed without destemming, and only 50% of the must is used for the Ronco delle Acacie.

The fermentation takes place at the beginning in steel containers to end then in wood. The wine refines in French oak Tonneaux of 300 liters capacity, 30% of them are new and the remaining part are first and second passage casks. After 10 months of refinement, the wine is blended and the final bottling is carried out. After two years the wine is released on the market.

Rosazzo

Bianco Rosazzo - D.O.C.G.

  • Icon Friulano, Chardonnay, Sauvignon, Ribolla gialla
  • Icon 12° C
  • Icon metà settembre
Wine
Vinificazione

The grapes are destemmed and crushed directly in nitrogen. The fermentation starts in stainless steel tanks at a controlled temperature (18-20 °C). A few days later only the chardonnay is racked into barrels of 5hl to complete the fermentation and ageing in wood. In July, we blend the cuvée and the result is our Rosazzo Bianco DOCG, which is then bottled. After further ageing of one year in bottle, the wine is ready for sale.

Ronco di Corte

Venezia Giulia IGT

  • Icon Different varieties of white grapes grown in the area
  • Icon 12-14°
  • Icon beginning of September
Wine
Vinification

From new vineyards situated close to the winery, famous for their excellent Chardonnay, we had the idea of reviving a wine which was particularly successful in the early Nineties. The grapes ferment in temperature-controlled steel tanks; when fermentation is over, the wine is left in contact with the yeasts for six months. The bottled wine is usually kept in heat-conditioned rooms for several months.

Malvasia

D.O.C. - Friuli Colli Orientali

  • Icon Malvasia Istriana
  • Icon 12-14°
  • Icon second-third week of September
Wine
Vinification

After careful selection of the finest grapes from Vigna del Leon, part of the fruit (80%) spends 48 hours cold macerating, before being pressed and fermenting in temperature-controlled steel tanks. The remainder is macerated on skins for five days, then pressed and racked into barriques. In both cuvées, 10 months’ ageing on yeasts and 50% malo-lactic fermentation prepare the wine for the final blend and subsequent bottling.

Re- Fosco

D.O.C. Colli Orientali del Friuli

  • Icon Refosco dal peduncolo rosso
  • Icon 18° C
  • Icon late September
Wine
Vinification

The grapes are brought into the cellar when fully ripe, macerating in truncated cone-shaped wooden vats and open tonneaux for 20 days. This is followed by drawing off and the traditional pressing of the marc, then the wine spends a day in the vat, allowing the largest particles to settle, and is racked into new barriques. After malo-lactic fermentation in barriques, the wine spends 16 months ageing before being blended, followed by another two months in the big vat. 12 months after bottling, the wine is released onto the market.

Rosazzo Ronco dei Roseti

D.O.C. Colli Orientali del Friuli Rosazzo

  • Icon Merlot, Cabernet Sauvignon, Cabernet Franc
  • Icon 18°C
  • Icon mid to late September
Wine
Vinification

All the varieties are vinified separately. Maceration takes place in truncated cone-shaped wooden vats for a period of 15 days, during which manual plunging of the cap, delestage and pumping over are alternated. This is followed by drawing off and the traditional pressing of the marc, then the wine spends a night in steel, allowing the largest particles to settle, and is racked into new barriques. Malo-lactic fermentation and repeated racking accompany the wine for 16-18 months, until it is time to create the final blend. After five months’ relaxation in large barrels, it is bottled. The wine spends another two years in the bottle before being released onto the market.

Pinot Nero

D.O.C. colli Orientali

  • Icon Pinot Nero
  • Icon 18°C
  • Icon from late August to early September
Wine
Vinification

Maceration takes place in French oak truncated cone-shaped vats and lasts 12 days, during which manual plunging of the cap is alternated with pumping over during the first three days. This is followed by drawing off and the traditional pressing of the marc, then the wine spends a day in the vat, allowing the largest particles to settle, and is racked into new barriques. Malo-lactic fermentation takes place in barriques, where the wine spends a total of 18 months ageing before being blended and then bottled immediately. It ages in the bottle for 16 months before being released onto the market.

Rosazzo Pignolo

D.O.C. Colli Orientali del Friuli Rosazzo

  • Icon 100% Pignolo
  • Icon 18°C
  • Icon beginning of September
Wine
Vinification

The grapes are brought into the cellar when they are fully ripe. Maceration takes place in truncated cone-shaped wooden vats and lasts 15-20 days, during which manual plunging of the cap is alternated with delestage and pumping over during the first two days. This is followed by drawing off and the traditional pressing of the marc, then the wine is racked into barriques, where malo-lactic fermentation takes place. After ageing for 24 months, it is blended and left for another two months in a large tank. The wine spends another two years in the bottle before being released onto the market.