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.

Tullio Zamò

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

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

  • 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.

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.

Pinot Grigio Ramato

D.O.C | Friuli Colli Orientali

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

  • 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.

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.

Traminer Aromatico

  • 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.

Zamò Bianco

D.O.C. | Friuli

  • Icon Friulano, Ribolla Gialla, Pinot Grigio, Sauvignon, Riesling
  • Icon 12° C
  • Icon Mid-September
Wine
Vinification

Seventy per cent of the fruit is crushed straight away. The must obtained is allowed to settle and then ferments in temperature-controlled stainless steel tanks. The remaining 30% (Riesling and Sauvignon) is cold-macerated for 48 hours before crushing and subsequent alcoholic fermentation in stainless steel at controlled temperatures of 18-20 °C. Partial (50%) malolactic fermentation and six months of lees contact prepare the wine for bottling.

Pinot Grigio

D.O.C. | Friuli

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

After harvesting, the grapes are destemmed and pressed and the must obtained spends a day undergoing spontaneous static decanting. Fermentation begins the following day in temperaturecontrolled stainless-steel tanks at a temperature of 18°C, after racking to eliminate coarse deposits, with the inoculation of selected yeast. Alcoholic fermentation lasts about 15 days and is followed by racking and ageing on fine lees for six months, with weekly batonage. The wine does not under go malo-lactic fermentation. At the end of the ageing process, the wine is bottled and
released for sale two months later.