Our Wines

From the rootling to the bottle: we closely follow all the stages of winemaking, having fully in mind the notion of creating genuine wines that express the terroir of the DOC Collio and Isonzo zones.

The winery looks out on to tidily arranged vineyards. Inside, it is equipped with stainless steel tanks and a variety of different wooden barrels where our important red wines and aroma-rich white wines are crafted and age to perfection.

DOC delle Venezie

Pinot Grigio

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Scarica

IGT Venezia Giulia

Sauvignon

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Scarica

DOC Collio

Friulano

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Scarica

IGT Venezia Giulia

Chardonnay

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Scarica

DOC Collio

Gemina

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Scarica

IGT Venezia Giulia

Malvasia

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Scarica

IGT Venezia Giulia

Ribolla Gialla

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Scarica

IGT Trevenezie

Traminer

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Scarica

Whites

Pinot Grigio

Sauvignon

Friulano

Chardonnay

Gemina

Malvasia

Ribolla Gialla

Traminer

Variety: 100% Pinot Grigio

Vinification: Grapes are harvested exclusively by hand , and soft-pressed whole. After having been colddecanted, the must is fermented at a controlled temperature of approx. 17° Celsius (62.6° Fahrenheit), in stainless steel tanks. The wine then sojourns sur lie until March.

Tasting notes: Straw yellow color, crystal-clear. The nose is intense and persistent, recalling fresh fruit and spring flowers. Mellow and fresh at the same time, structured, showing balance, body and persistence.

Food accompaniment: Fish-based first courses – also raw fish; risottos; wonderful aperitif.

Variety: 100% Sauvignon

Vinification: Grapes are harvested exclusively by hand , and undergo cryomaceration at 8° Celsius (46.4° Fahrenheit) for about 24 to 36 hours, so as to enhance varietal characteristics. Subsequently, they are soft-pressed. The resulting must is cold-decanted and fermented at a controlled temperature of approx. 17° Celsius (62.6° Fahrenheit), in stainless steel tanks.

Tasting notes: Light straw yellow with verdant hues.

Food accompaniment: Flavorful first courses such as risotto with asparagus and aromatic herbs, excellent with spicy oriental cuisine.

Variety: 100% Tocai Friulano

Vinification: Grapes are harvested exclusively by hand , and soft-pressed whole. After having been colddecanted, the must is fermented at a controlled temperature of approx. 17° Celsius (62.6° Fahrenheit), in stainless steel tanks. The wine then sojourns sur lie until March.

Tasting notes: Straw yellow coloured wine with reflections of green. A gentle bouquet of bitter almond with hints of exotic fruits and citrus fruits. Warm, dry and full-bodied on the palate, it leaves a pleasantly bittersweet aftertaste.

Food accompaniment: Flavorful first courses such as risotto with asparagus and aromatic herbs; fish-based second courses (especially “fat” fish like roast turbot or rock fish). Excellent with spicy oriental cuisine.

Variety: 100% Chardonnay

Vinification: Grapes are harvested exclusively by hand , and soft-pressed whole; a portion of the fruit is fermented at a controlled temperature of approx. 17° Celsius (62.6° Fahrenheit), in stainless steel tanks, another part in new barriques and tonneaux of Allier oak, medium-toasted.

Tasting notes: Deep straw yellow in color; intense, persistent bouquet reminiscent of ripe fruit, with a very pleasing – never excessive – vein of toasted oak.

Food accompaniment: Structured, rich, flavorful first courses, fish soup, mushroom risotto.

Variety: Tocai friulano, Chardonnay, Pinot Grigio

Vinification: Grapes are harvested exclusively by hand . A portion of the fruit undergoes removal of grape stalks, after which it is cold-macerated for about 12 hours and fermented in barrique. Another portion is pressed whole and fermented at a controlled temperature of approx. 17° Celsius (62.6° Fahrenheit), in stainless steel tanks. After six months from the end of fermentation, the wine is blended and subsequently bottled.

Tasting notes: The color is intriguingly close to light golden yellow, crystal clear.

Food accompaniment: Fish-based second courses (especially “fat” fish like roast turbot or rock fish). Also excellent with white meat or on its own, for sipping “da meditazione”.

Variety: 100% Malvasia

Vinification: Grapes are harvested exclusively by hand , and soft-pressed whole. After having been colddecanted, the must is fermented at a controlled temperature of approx. 17° Celsius (62.6° Fahrenheit), in stainless steel tanks.

Tasting notes: Golden straw yellow color, with amber reflections. The nose is intense and persistent, with nuances of ripe fruit and jasmine. Complete and fascinating wine of elegant freshness, with a good acidity and spicy notes.

Food accompaniment: First courses like pasta or risotto, fish-based second courses and ham.

Variety: 100% Ribolla

Vinification: Grapes are harvested exclusively by hand , and soft-pressed whole after cryomaceration. After having been cold-decanted, the must is fermented at a controlled temperature of approx. 17° Celsius (62.6° Fahrenheit), in stainless steel tanks.

Tasting notes: Straw yellow color, it has a pleasant and delicate bouquet recalling fresh fruit and spring flowers, with a characteristically dry, slightly citrus flavor.

Food accompaniment: Aperitif wine, enjoyed with delicate fish, oysters and shellfish.

Variety: 100% Traminer

Vinification: Grapes are harvested exclusively by hand , and soft-pressed whole. After having been colddecanted, the must is fermented at a controlled temperature of approx. 17° Celsius (62.6° Fahrenheit), in stainless steel tanks.

Tasting notes: Straw yellow color. The nose is intense and persistent, with hints of ripe fruit and the typical aroma of rose petal. Very intense in tasting, aromatic and persistant.

Food accompaniment: Wonderful with fish-based first courses, shellfish and spicy oriental cuisine.

IGT Venezia Giulia

Merlot

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Scarica

IGT Venezia Giulia

Cabernet Franc

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Scarica

IGT Venezia Giulia

Cabernet Sauvignon

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Scarica

Reds

Merlot

Cabernet Franc

Cabernet Sauvignon

Variety: 100% Merlot

Vinification: Grapes are harvested exclusively by hand , stalks are removed and the fruit undergoes approx. 15 days’ fermentation at a temperature of 25° Celsius (77° Fahrenheit). Subsequently, the red wine is aged in barriques and tonneaux, both new and used (maximum 3 year) for about 12-14 months, then blended and left to rest in stainless steel tanks for about a month previous to bottling.

Tasting notes: Intense ruby red in color, the bouquet recalls ripe fruit, notably marasca cherry. The palate is flavorful, intense and appealing, with smooth, elegant tannins, well integrated acidity, distinct balance.

Food accompaniment: Medium-seasoned cheese, barbecued red meat; excellent with meat-based first courses such as fresh tagliatelle pasta with game ragout, or lasagna.

Variety: 100% Cabernet Franc

Vinication: Grapes are harvested exclusively by hand , stalks are removed and the fruit undergoes approx. 15 days’ fermentation at a temperature of 25° Celsius (77° Fahrenheit). Subsequently, the red wine is aged in stainless steel tanks for about a year previous to bottling.

Tasting notes: The colour of this wine is ruby red. It has an intense, herbaceous bouquet. Delicate on the palate, with sweet tannins.

Food accompaniment: Good with pork and meat rosts, excellent also with medium-seasoned cheese.

Variety: 100% Cabernet Sauvignon

Vinification: Grapes are harvested exclusively by hand , stalks are removed and the fruit undergoes approx. 15 days’ fermentation at a temperature of 25° Celsius (77° Fahrenheit). Subsequently, the red wine is aged in barriques and tonneaux, both new and used (maximum 3 year) for about 12-14 months, then blended and left to rest in stainless steel tanks for about a month previous to bottling.

Tasting notes: The colour of this wine is as bright as a beautiful ruby ring. It has an intense, herbaceous and spicy bouquet – with woody scents – fruity with hints of the underwood. Delicate on the palate, velvety and pleasantly dry.

Food accompaniment: Equine steaks and roast red meats, good with game. Excellent also with seasoned cheese.

Brut Ribolla Gialla

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Scarica

Sparkling

Brut Ribolla Gialla

Variety: 100% Ribolla Gialla

Vinication: White vinification. First fermentation occurs at controlled temperature, after selected yeasts are added. The wine becomes bubbly inside low-temperature pressure tanks.

Tasting notes: Bright yellow, rightly evanescent bubbles, with a ne and persistent perlage. Parfume of ripe fruit, it is suggestive of bred crust.

Food accompaniment: Excellent as an aperitif or with sh meals.

BORTOLUZZI

© 2016 Bortoluzzi. All right reserved.

Società Agricola Borgo Tintor
Via Roma, 43
34072 Gradisca D'isonzo (GO)

Telefono: +39 0481 92250
E-mail: info@bortoluzziwines.com
P.iva 00376160313

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