Pinot Nero
The elegant red
IGT VENEZIA GIULIA
Grape variety:
100% Pinot Nero
Food matches:
Goes well with first courses with meat sauces, red meat and seasoned cheese.
Serving temperature:
16-18°C
Tasting notes:
On the nose, aromas of red fruits such as cherry and raspberry emerge, accompanied by a hint of spice. On the palate, the wine is fresh and lively, with soft, elegant tannins.
Vineyards:
Located in Friuli Venezia Giulia in the Isonzo area characterized by alluvial soils with the presence of pebbles.
Harvest period:
Middle September.
Vinification and ageing:
The grapes are destemmed, and the wine stays in contact with the skins for 10–15 days, depending on the vintage. The liquid is then separated from the solids, and the must is transferred to temperature-controlled stainless-steel tanks to complete fermentation. The wine then ages in the same tanks for another six months before being released.
Wine ageing potential:
3 years
Download the complete technical data sheet.
Pinot Grigio
The friendly white
DOC FRIULI
Grape variety:
100% Pinot Grigio
Food matches:
Goes well with fish, risottos, pizza, pasta and baked vegetables.
Serving temperature:
10-12°C
Tasting notes:
The nose opens with delicate floral aromas that evolve into notes of apple and pear. On the palate, it is fresh and ample, beautifully balanced, with a long finish reminiscent of acacia honey.
Vineyards:
Located in Friuli Venezia Giulia in the Isonzo area characterized by alluvial soils with the presence of pebbles.
Harvest period:
First decade of September.
Vinification and ageing:
The grapes are harvested and gently pressed. After a short maceration, the must is allowed to rest and ferment slowly at a controlled temperature. Once fermentation is complete, the wine ages on the lees in stainless-steel tanks for approximately five months.
Wine ageing potential:
3 years
Download the complete technical data sheet.
Ribolla Gialla
The happy hour white
IGT VENEZIA GIULIA
Grape variety:
100% Ribolla Gialla
Food matches:
Ideal as aperitive, goes well also with first courses with fish and vegetarian dishes.
Serving temperature:
10-12°C
Tasting notes:
On the nose, delicate notes of white rose emerge, giving way to hints of rennet apple, pear, and a touch of citrus. On the palate, it is immediately appealing and fresh, with subtle mineral nuances.
Vineyards:
Located in Friuli Venezia Giulia in the Isonzo area characterized by alluvial soils with the presence of pebbles.
Harvest period:
Second half of September.
Vinification and ageing:
The grapes are harvested and gently pressed. After a short maceration, the must is allowed to rest and ferment slowly at a controlled temperature. Once fermentation is complete, the wine ages on the lees in stainless-steel tanks for approximately five months.
Wine ageing potential:
2 years
Download the complete technical data sheet.
Sauvignon
The charming white
DOC FRIULI
Grape variety:
100% Sauvignon Blanc
Food matches:
Goes well with first courses with fish, white meat and vegetarian dishes.
Serving temperature:
10-12°C
Tasting notes:
On the nose, notes of tomato leaf and green pepper come through, accompanied by a delicate touch of elderflower. On the palate, it is fresh, pleasantly savory, and marked by a persistent finish.
Vineyards:
Located in Friuli Venezia Giulia in the Isonzo area characterized by alluvial soils with the presence of pebbles.
Harvest period:
First decade of September.
Vinification and ageing:
The grapes are harvested and gently pressed. After a short maceration, the must is allowed to rest and ferment slowly at a controlled temperature. Once fermentation is complete, the wine ages on the lees in stainless-steel tanks for approximately five months.
Wine ageing potential:
3 years
Download the complete technical data sheet.
Chardonnay
The international white
DOC FRIULI
Food matches:
100% Chardonnay
Food matches:
Goes well with first courses with fish, white meat and vegetarian dishes.
Serving temperature:
10-12°C
Tasting notes:
On the nose, notes of exotic fruit and white peach emerge. On the palate, it is fresh, full-bodied, and smooth, with subtle hints of vanilla.
Vineyards:
Located in Friuli Venezia Giulia in the Isonzo area characterized by alluvial soils with the presence of pebbles.
Harvest period:
Middle September.
Vinification and ageing:
The grapes are harvested and gently pressed. After a short maceration, the must is allowed to rest and ferment slowly at a controlled temperature. Once fermentation is complete, the wine ages on the lees in stainless-steel tanks for approximately five months.
Wine ageing potential:
3 years
Download the complete technical data sheet.
Merlot
The fascinating red
IGT VENEZIA GIULIA
Grape variety:
100% Merlot
Food matches:
Goes well with first courses with meat sauces, red meat and seasoned cheese.
Serving temperature:
16-18°C
Tasting notes:
On the nose, notes of morello and black cherries dominate, accented by a subtle touch of spice. On the palate, it is fresh and fruity, with soft tannins and good persistence.
Vineyards:
Located in Friuli Venezia Giulia in the Isonzo area characterized by alluvial soils with the presence of pebbles.
Harvest period:
End of September.
Vinification and ageing:
The grapes are destemmed, and the wine stays in contact with the skins for 10–15 days, depending on the vintage. The liquid is then separated from the solids, and the must is transferred to temperature-controlled stainless-steel tanks to complete fermentation. The wine then ages in the same tanks for another six months before being released.
Wine ageing potential:
3 years
Download the complete technical data sheet.
Pinot Nero
The elegant red
IGT VENEZIA GIULIA
Grape variety
100% Pinot Nero
Food matches
Goes well with first courses with meat sauces, red meat and seasoned cheese.
Serving temperature
16-18°C
Tasting notes
On the nose, aromas of red fruits such as cherry and raspberry emerge, accompanied by a hint of spice. On the palate, the wine is fresh and lively, with soft, elegant tannins.
Vineyards
Located in Friuli Venezia Giulia in the Isonzo area characterized by alluvial soils with the presence of pebbles.
Harvest period
Middle September.
Vinification and ageing
The grapes are destemmed, and the wine stays in contact with the skins for 10–15 days, depending on the vintage. The liquid is then separated from the solids, and the must is transferred to temperature-controlled stainless-steel tanks to complete fermentation. The wine then ages in the same tanks for another six months before being released.
Wine ageing potential
3 years
Download the complete
technical data sheet