Ronco delle Acacie

D.O.C. - Friuli colli Orientali

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

The Chardonnay begins fermenting in steel, and continues for five months in 5-hl tonneaux, half of which are new, with weekly batonnage upon completion of fermentation; malo-lactic fermentation is blocked. The Friulano, on the other hand, undergoes cold maceration in temperature-controlled steel, and is racked just once when malo-lactic fermentation is over.

The wines are blended in June. Then bottling takes place and the wine ages in the bottle for eight months before being released for sale

Rosazzo

Bianco Rosazzo - D.O.C.G.

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

L’uva viene diraspata e pressata in azoto direttamente. Il giorno successivo inizia la fermentazione alcolica in vasche di acciaio inox termocondizionate (18°-20°C).Dopo alcuni giorni solo lo Chardonnay viene travasato in tonneaux da 5 hl per completare la fermentazione in legno e il successivo affinamento. A luglio si assemblano le “cuveè” e si ottiene il BIANCO ROSAZZO DOCG, che poi viene imbottigliato e posto in cestoni di affinamento per 1 anno prima di essere commercializzato.

Tullio Zamò

D.O.C. - Friuli Colli Orientali

  • Icon Pinot Bianco
  • Icon 15° C
  • Icon metà settembre
Wine
Vinificazione

Solo il mosto fiore ottenuto dalla spremitura diretta delle uve di Pinot Bianco diventa Tullio Zamò. La fermentazione inizia in acciaio e si conclude in barriques di primo e secondo passaggio. Dopo 10 mesi di affinamento con batonage settimanali, il vino viene imbottigliato e a 3 anni dalla vendemmia commercializzato.

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

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  • Icon
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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.