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.
Whites
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.
Reds
Variety: Merlot, Cabernet Sauvignon
Vinification: the grapes are harvested exclusively by hand, de-stemmed and fermented for about 15 days at a temperature of 25 ° c. Then, the Merlot wine is aged in barrique while the Cabernet Sauvignon wine in new and used tonneau (max 3 years) for about 18 months. Then the two varieties are assembled. The percentages of the two wines are not always 60/40, but vary according to the vintage and our taste. After aging in wood, the wine is left for some time in a steel tank and then prepared for bottling.
Organoleptic characteristics: intense ruby red color, with hints of ripe red fruit, undergrowth jam and spices. On the palate it is warm, soft and full-bodied with an enveloping tannins.
Food accompaniment: Generally it goes very well with all meat dishes, even feathered game. Excellent with aged cheeses.
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.
Sparkling
Grape variety: 100% Pinot Grigio
Soil type: red and gravelly earth, rich in minerals and trace elements
Organoleptic characteristics: Pale pink color obtained by cold maceration with the skins. Intense, persistent and light bouquet with a slight hint of berries. The taste is dry and balanced.
Pairings: excellent as an aperitif, it goes very well with raw fish dishes.
Variety: 100% Ribolla Gialla
Vinication: after static decantation of the must, secondary fermentation takes place at low temperatures in autoclaves according to the Charmat method.
Tasting notes: bright, yellow colour, a distinctively light but refined aroma, and a sensation of freshness on both the nose and the palate. An impeccably evanescent foam, with an extremely fine and persistent perlage that teases the palate. A bouquet of fresh fruit, such as white peach, with a light citrus note.
Food accompaniment: excellent as an aperitif or throughout a meal with fish. Its very pleasant freshness makes it the ideal accompaniment for fatty and greasy foods, such as fried vegetables.
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