Merlot Vigne Cinquant'anni
Friuli Colli Orientali | D.O.C.
-
Merlot -
18° C -
mid September
Vinification
After meticulous selection in our old vineyards the Merlot grapes make maceration in open-top truncated cone wood vats for 20 days, where manual punch-downs, rack and returns pump.over are alternated. This is followed by devatting, and racking into barriques. After 18 months the wine goes into the bottle and aged in glass for further 2 years.
Ronco dei Roseti
Colli Orientali del Friuli | D.O.C.
- 85% Merlot, 15% Cabernet sauvignon
- 18° C
- from mid to late September
Vinification
Each variety is vinified separately. Maceration takes place in open-top truncated cone wooden vats for 15 days with alternating manual punch-downs, rack and returns and pump-overs. This is followed by devatting. The wine is then racked into new and second-passage barriques. Malolactic fermentation and a series of rackings mature the wines for 18 months until final blending. After bottling the wine refines into bottle for 12 months before release.
Refosco dal Peduncolo Rosso
Friuli Colli Orientali | D.O.C.
-
Refosco dal Peduncolo Rosso -
18° C -
mid september
Vinification
The destemmed and crushed fruit is transferred to stainless steel maceration vats for 10-12 days. During fermentation, cap punch-downs, rack and returns and pump over are alternated. At devatting, the wine is racked into stainless steel tanks and the pomace is pressed. Malolatic fermentation is completed in steel to be followed by racking into 25-hl oak barrels. 12 months later, the wine is blended and after bottled.
Merlot
Friuli Colli Orientali | D.O.C.
- Merlot
- 16-18° C
- end of September
Vinification
The destemmed and crushed fruit is transferred to stainless steel maceration vats for 10-12 days. During fermentation, cap punch-downs, rack and returns and pump over are alternated. At devatting, the wine is racked into stainless steel tanks and the pomace is pressed. Malolatic fermentation is completed in steel to be followed by racking into 25-hl oak barrels. 12 months later, the wine is blended and after bottled.
Schioppettino
Friuli Colli Orientali | D.O.C.
- Schioppettino
- 18° C
- end of september
Vinificazione
The destemmed and crushed fruit is transferred to stainless steel maceration vats for 10-12 days. During fermentation, cap punch-downs, rack and returns and pump over are alternated. At devatting, the wine is racked into stainless steel tanks and the pomace is pressed. Malolatic fermentation is completed in steel to be followed by racking into 25-hl oak barrels. 12 months later, the wine is blended and after bottled.
Zamò Rosso
Friuli | D.O.C.
- Cabernet sauvignon, Merlot, Refosco dal peduncolo rosso
- 14-16° C
- late September
Vinification
The destemmed and crushed fruit is transferred separately to stainless steel maceration vats to ferment. During fermentation, cap punch-downs, rack and returns and pump-overs are alternated for 10-12 days. At devatting, the wine is racked into stainless steel tanks. The pomace is then pressed. Malolactic fermentation is completed in steel, to be followed by racking into lar ge 25-hectolitre oak barrels. Six months later, the wine is blended and it goes into bottle the following month.
Animo
Friuli Colli Orientali | D.O.C.
- Schioppettino, Refosco dal Peduncolo Rosso and Pignolo
- Hand harvest, middle September
- 18°
Vinification
The Schioppettino, Refosco dal Peduncolo Rosso and Pignolo grapes are vinified separately in steel tanks and in truncated conical vats.This is followed by racking and pressing of the pomace, again separately, and then racking into barriques for refosco and pignolo and into large 25 hl barrels for Schioppettino. Malolactic fermentation takes place in wood where the three different varieties age for 18 months. After a 6-month bottle aging period, ANIMO is released into the market
