Friulano

FRIULI COLLI ORIENTALI DENOMINAZIONE DI ORIGINE CONTROLLATA
This ancient vine finds its home in our vineyards of Manzano. White wine obtained from Tocai Friulano grapes whose vine is indigenous to Friuli. Intense scent of field flowers, dry flavour with a bitter almond aftertaste. Best-tasting young; very pleasant away from meals at 8°C; best served with roast fish, raw ham, cheeses, egg dishes and soups at 10°-12°C.
Vinification: using the classic white wine making method with soft pressing, refrigeration followed by the settling and racking of the cleaned must, then fermentation at a controlled temperature (below 20°C) and the addition of selected yeasts to enable greater control of the fermentation process. Tocai grapes, if in perfect conditions,are particularly suited to vinification that uses low-temperature skin maceration, which is carried out before pressing by allowing skin contact with the must at a controlled temperature (10-12°C) for a period of about 12 hours. This practice allows for the extraction of aromatic flavour precursors which are typical of Tocai, this process is carried out sometime on a part of the harvested grapes.

Ribolla Gialla

FRIULI COLLI ORIENTALI DENOMINAZIONE DI ORIGINE CONTROLLATA
This wine originates from the Ribolla Gialla vines, already known at the time of the Renaissance and considered by connoisseurs of the time to be very precious and noble. Of great charm, it should be drunk perfectly dry, although it is sometime consumed almost sweet in November with chestnut; it is characterized by an intense freshness also given by a marked acidity. The light yellow color tends towards greenish. Ideal wine for aperitifs, it goes well with sushi, row fish, delicate appetizers, white meats and should be served at 8-10°C.
Vinification: soft pressing, refrigeration followed by the settling and racking of the cleaned must, after which is fermented in stainless steel tanks at a controlled temperature (around 17°C) with the addition of selected yeasts to favour the development of the characteristic fragrances and aromas. The wine is release in spring-summer timeframe

Nojar

ROSAZZO DENOMINAZIONE DI ORIGINE CONTROLLATA E GARANTITA
The name Nojâr in Friulian (our language) means the “walnut three” and it was the name of one of our old property. It is a white wine obtained from a harmonious blend of Tocai Friulano grapes full bodied,Chardonnay with shoulder, aromatic Sauvignon and sensibly acidic Ribolla Gialla, selected and harvested exclusively in our vineyards located in the D.O.C.G. ROSAZZO. Straw yellow colour. Elegant aroma of apple and fruit, very delicate. Dry, round, apricot and apple flavour, pleasantly vanilla.
Vinification: each of the separate grapes undergo soft pressing, refrigeration, followed by the settling and racking of the cleaned must, then fermentation at a controlled temperature and the addition of selected yeasts which favour the development of the characteristic fragrances.
Aperitif, oven-baked fish, shellfish, creamy risottos and vegetable based dishes. This wine is best served at a temperature of 10-12 °C.

Pinot Grigio – Skin Contact

FRULI COLLI ORIENTALI CONTROLLED DESIGNATION OF ORIGIN
This grape variety evolves genetically from Pinot Noir and has reached its maximum expression in our Friulian hills. Of a light “copper” color, it is delicious as aperitif, fried fish, pastas and pizzas. Better to serve chilled at a temperature of 8-10°C. Contains sulfites.

Prosecco D.O.C.

DENOMINAZIONE DI ORIGINE CONTROLLATA
This wine is obtained from the vinification of glera grapes, selected and harvested in the vineyards located in Buttrio, a land suited for the production of this variety. Light yellow colour. Fine and persistent perlage. Elegant bouquet, floral, yeast and crusty bread. Delicate, aromatic, round flavour. Contains sulfites.
Soil composition: the soil is of Eocene origin and is rich in clay which give the wine its typical characteristics of fragrance and aroma. The presence of micro-elements in the soil such as boron, magnesium, etc., together with the typical microclimate of the area, favour the grapes with an excellent natural level of alcohol.
Vinification: early harvest so as to achieve the spumante base with a good acidity and level of alcohol that is not too high (around 10,5 % volume), soft pressing and refrigeration are followed by the settling and racking of the cleaned must, then fermentation at a controlled temperature (around 17°C) and the addition of selected yeasts which favour the development of the wine’s characteristic fragrances and aromas.This will be the perfect base for the “second fermentation” in tank during the year to create a pleasant sparkling Prosecco Doc that served at 6-8°C is perfect as aperitif, fish, pizza and pasta.

NoRefosco dal Peduncolo Rossoar

FRIULI COLLI ORIENTALI DENOMINAZIONE DI ORIGINE CONTROLLATA
Ancient Friulian vine. The typical red color of the “Peduncolo” (steam) distinguishes it from the homonymous vines of different origins. Intense purplish red color with deep violet reflections. It goes well with strong dishes, tasty meats, game and aged cheeses. Best served at 16-18°C. Contains sulfites.
Vinification: the harvested grapes are selected, de-stemmed, crushed and left to ferment at a controlled temperature (of around 28°C) with the addition of selected yeasts. In order to extract colour from the grapes. After around 10-15 days, according to the level of extraction obtained, the grapes are soft-pressed. The resulting wine is then left to refine for minimum 12 months so as to increase the wine’s roundness.

Pignolo

FRIULI COLLI ORIENTALI DENOMINAZIONE DI ORIGINE CONTROLLATA
In the ancient vineyards of the Colli Orientali, the vines of this ancient and by now rare Friulian variety find their home. It produces a red wine of great structure with an intense ruby ​​red color, a complex aroma that is enriched with aging. It goes well with all meats, aged cheeses, spicy cured meats, games. Best served at 20°C. It is advisable to open the bottle at least one hour before serving. Contains sulfites.
Vinification: the harvested grapes are selected, de-stemmed, crushed and left to ferment at a controlled temperature (of around 28°C) with the addition of selected yeasts which improve the wine’s fragrance and taste expression. Depending by the quantity, the fermentation process could be done in wooden open tine. After around 10-15 days, according to the level of extraction obtained, the grapes are soft-pressed. The wine remain in the cellar for minimum 3/4 year before bottling and to be release. It’ really a big big red from Friuli that can be aged for many many years!