Friulano Vigne Cinquant'anni

D.O.C. - Friuli colli Orientali

  • Icon Friulano
  • Icon 14° C
  • Icon Mid-September
Wine
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.

No Name Friulano

D.O.C. - Friuli

  • Icon Friulano
  • Icon 12° C
  • Icon Mid-September
Wine
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.

Sauvignon

D.O.C. | Friuli Colli Orientali

  • Icon Sauvignon
  • Icon 12° C
  • Icon Late August
Wine
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.

Pinot Grigio Ramato

D.O.C. | Friuli Colli Orientali

  • Icon 100% Pinot Grigio
  • Icon 12°C
  • Icon Early September
Wine
Vinification

The destemmed fruit is cold-macerated for one night before pressing and alcoholic fermentation, in stainless steel tanks. After about 8 months of lees contact, the wine goes into the bottle.

Ribolla Gialla

D.O.C. | Friuli Colli Orientali

  • Icon Ribolla Gialla
  • Icon 12° C
  • Icon Late September
Wine
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.

Zamò Bianco

I.G.T. | Venezia Giulia

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

  • Icon Pinot Grigio
  • Icon 12° C
  • Icon Beginning of September
Wine
Vinification

The grapes are harvested when they are fully ripe and are removed from the stalks upon arrival in the cellar. 50% undergoes cold maceration and then temperature-controlled fermentation in stainless steel. The other 50% macerates on skins for four days then, once pressed, completes fermentation in 5-hl oak barrels. The two batches of wine remain separate during the whole ageing period. The only operations carried out are the control of malo-lactic fermentation on the wine in wood, and once-weekly batonnage on both. The wine is blended and bottled after about six months.

 

Traminer Aromatico

I.G.T. Tre Venezie

  • Icon Traminer Aromatico
  • Icon 12° C
  • Icon Beginning of September
Wine
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.