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 the flower 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 or third 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.
Animo Friulano
D.O.C. - Friuli
- Friulano
- 12° C
- late August, early September
Vinification
The whole grapes, from 4 different plots, are directly pressed in nitrogen; the obtained must ferments in steel at a temperature of 18/20°C. The wine remains on the lees in steel for 6 months without racking and is assembled and bottleds in March.
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 48 hours 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 6 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.
Chradonnay
D.O.C. | Friuli Colli Orientali
- Chardonnay
- 12° C
- Beginning of September
Vinification
The grapes, after careful selection on the sorting bench, are destemmed and pressed. The flower must is then separated from the stalks and is then left to rest for one night in stainless steel tanks, at a controlled temperature of about 5 ° C, for a cold clarification. The following day the racking is carried out and the alcoholic fermentation begins, for a duration of about 16 days at a temperature of 18 ° C. After that, comes refinement on the fine lees for about 6 months with weekly batonnage. At the end of the refinement, the wine is then prepared for final bottling
Zamò Bianco
D.O.C. | Friuli
- Friulano, Ribolla Gialla, Pinot Grigio, Sauvignon, Riesling
- 12° C
- Mid-September
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
- 100% Pinot Grigio
- 12° C
- Beginning of September
Vinification
After harvesting, the grapes are destemmed and pressed and the must obtained spends a day undergoing 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.
Orange Zamò Malvasia
IGT Malvasia
- Malvasia
- 16°C
- early September
Vinification
After a careful selection the grapes of Malvasia are destemmed and macerated in amphora for about 6 months. No additions and no temperature checks are made during the entire period of maceration. Spontaneous fermentation usually starts after one day, two follature are made in the first days and only one at the end. Once alcoholic fermentation is completed, the amphora is closed with grape marc inside and racking will be done later in February. After the racking and the pressing, the wine obtained is going back to the amphora for a spontaneous process of clarification until the bottling day.
