Friulano Vigne Cinquant'anni

D.O.C. - Friuli colli Orientali

• Friulano
• 14° C
• Mid-September

Vinification

The grapes are rushed straight away, the must ferment in stainless steel at temperature of 18/20°C. The wine stays in contact with the lees for then months without racking and in June bottling takes place. One year ageing in glass before release.

Tullio Zamò

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

• Pinot Bianco
• 15° C
• mid-September

Vinification

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

• Chardonnay
• 14° C
• from late August to mid September

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.

No Name Friulano

D.O.C. - Friuli

• Friulano
• 12° C
• Mid-September

Vinification

After an accurate selection of the bunches, the grapes are destemmed and crushed in a noble gas atmosphere keeping separate the fruits of the different vineyards. The must makes a natural clarification in stain steel tank for one night at a controlled temperature of 8°-10° C. The ageing last for 6 months on the lees with weekly batonages. After a careful tasting we bland the wines, we can prepare the wine for final bottling.

Pinot Grigio Ramato

D.O.C | Friuli Colli Orientali

• 100% Pinot Grigio
• 12° C
• End of August

Vinification

The grapes are de-stemmed and left to macerate cold overnight. After that, the pressing and alcoholic fermentation are carried out in stainless steel tanks at controlled temperature. After 8 months of aging sur-lies, the wine is bottled and marketed.

Sauvignon

D.O.C. | Friuli Colli Orientali

• Sauvignon
• 12° C
• Late August

Vinification

The grapes are destemmed and then macerated for one night in temperature-controlled stainless steel tanks. This is followed by crushing under nitrogen and temperature-controlled alcoholic fermentation. The wine remains on the lees for 8 months before bottling.

Ribolla Gialla

D.O.C. | Friuli Colli Orientali

• Ribolla Gialla
• 12° C
• Late September

Vinification

All the fruit is destemmed and pressed immediately, the most ferment in temperature controlled stainless steel tanks at 16-18°C. The wine stays on the lees for eight months before going into bottle.

Traminer Aromatico

• Traminer Aromatico
• 12° C
• Beginning of September

Vinification

The grapes are removed from the stalks and pressed immediately. The must obtained undergoes spontaneous fining overnight in heat-conditioned steel tanks. It is racked the day after, and temperature-controlled fermentation begins, lasting 15 days. This is followed by ageing on fine lees for about six months, before bottling.

Zamò Bianco

I.G.T. | Venezia Giulia

• Different varieties of white grapes grown in the area
• 12° C
• Mid-September

Vinification

Each variety is crushed and vinified separately in stainless steel tanks at controlled temperatures of 16-18°C. Without malolactic fermentation and 6 months of lees contact and after blended, the wine will bottled.

Pinot Grigio

D.O.C. | Friuli

• 100% Pinot Grigio
• 12° C
• Beginning of September

Vinification

The grapes are harvested at the maximum stage of ripeness, and de-stemmed when delivered to the cellar. 50% of the quantity undergoes cold maceration and ferments at controlled temperature in stainless steel. The other 50% is macerated in red for 4 days; then, once pressed, the fermentation is ended in 5 hl oak barrels. During the whole aging period the two batches of wine remain separate. The only operations that take place are the control of malolactic fermentation on the wine in wood, and, on both cuvées, the battonage once a week. After about 6 months, the final cutting and bottling is carried out.