Wine is my life. Even if you ask me about my hobby I would choose wine again. When I see wine I have a feeling that I hold in my hands something that

Size: px

Start display at page:

Download "Wine is my life. Even if you ask me about my hobby I would choose wine again. When I see wine I have a feeling that I hold in my hands something that"

Agatha Potter
6 years ago
Views:

2 Wine is my life. Even if you ask me about my hobby I would choose wine again. When I see wine I have a feeling that I hold in my hands something that belongs to my soul. There are no substitutes for things like that. -Aleš Kristančič

3 Perhaps it's something in the air, or in the wine, but few places on earth have such a concentration of determined, individualistic winemakers as Friuli- Venezia Giulia, particularly in the low rolling hills that stretch across the border with Slovenia. To their fans they make deeply personal, almost artistic wines. -Eric Asimov

4 Collio The fourth largest DOC in terms of area planted and volume of production (after Grave del Friuli, Isonzo, and Colli Orientali del Friuli) Collio Wines have created an image of quality for Friuli throughout the world History Derived from the Italian word for hills Reunified with Italy only after the First World War A major front during both World Wars An earthquake leveled many towns in In the 1990's wars in the Balkans threatened to spill over into Slovenia by the vineyards that stretch across the border regardless of political lines. Geography Located in the province of Gorizia (hence Colli Goriziano) Extends across the hills from the Judrio river in the west the former boundary between Austria and Italy and now Collio's boundary with the Colli Orientali to the Slovenian border in the east. Viticulture DOC since hectares within the DOC Max permitted yields 77 hl/ha Vines are planted on a calcareous marl alternating with layers of sandstone called 'flysch of Cormons or flysch of Collio or ponca Colors of soil range from orange, grey, green Chalky, sea shell, marine top soils lend to acidity Sub-soils are clay, limestone, and volcanic rock ideal for stressing vines Since the mid 1990s, Pinot Grigio and Sauvignon Blanc have overtaken Friulano as the dominant varieties of the DOC

Movia Year Founded: 1820 Name Of Proprietor: Kristancic family Name Of Winemaker: Aleš Kristancic Cultivated Area: 22 hectares divided among 18 vineyards Soil Type:

6 Movia Year Founded: 1820 Name Of Proprietor: Kristancic family Name Of Winemaker: Aleš Kristancic Cultivated Area: 22 hectares divided among 18 vineyards Soil Type: poor marl Annual Production: 150,000 bottles Varieties Cultivated: Chardonnay, Ribolla Gialla, Pinot Grigio, Sauvignon Blanc, Pinot Nero, Cabernet Sauvignon, Merlot

7 Movia Wine has been produced in present-day Slovenia since the presence of Illyric and Celtic populations during the 6th century BC. In the mid 1800s Slovenian wines were featured at the Viennese Imperial Court and Papal Court in Rome The Movia estate has existed since 1700 since 1820 has been in the hands of the Kristančič family following a wedding of a Movia bride to a Kristančič groom and grapevines have been cultivated After World War II the vineyards remained in the family's hands, allowing the continuation of this tradition in the Brda - during the communist era the Kristančič family served as the exclusive suppliers of wine for the state Due to the shape of the political border between Italy and Slovenia, the Movia estate is West of both Gravner & La Castellada - Movia s 22 hectares of vineyards span both sides of the border After studying at the University of Padua, Aleš worked in Bordeaux and in Burgundy and returned home with the idea of a completely different concept of wine production, enriched with new knowledge of modern winemaking and marketing concepts coupled with his passion for the ancient biodynamic principals that had been in applied for generations at Movia

Sauvignon Variety: Sauvignon Blanc100% Vine training: Single Guyot Average vine age: 30 years Vinification: Late harvest, hand picked, short vine-to fermentation times (max. 2h).

13 Sauvignon Variety: Sauvignon Blanc100% Vine training: Single Guyot Average vine age: 30 years Vinification: Late harvest, hand picked, short vine-to fermentation times (max. 2h). Primary fermentation in large tanks on natural yeasts obtained from the same pre-harvested grapes (5%). Secondary fermentation completed in barrique barrels on the lees, no racking. Matured 18 months in 220 liter French oak barrels without racking followed by 5 months bottle aging. No sulfur or any other preservatives used before bottling. Alcohol: 13% (SO2) total: Less than 55 mg

14 Rebula Variety: Ribolla100% Vine training: Single Guyot Average vine age: 66 years Vinification: Late harvest, hand picked, short vine-to fermentation times (max. 2h). Primary fermentation in large tanks on natural yeasts obtained from the same pre-harvested grapes (5%). Secondary fermentation completed in barrique barrels on the lees, no racking. Matured 18 months in 220 liter French oak barrels without racking followed by 4 months bottle aging. No sulfur or any other preservatives used before bottling. Alcohol: % (SO2) total: Less than 50 mg

15 Sivi Pinot Grigio Variety: Pinot Gris 100% Vine training: Single Guyot Average vine age: 35 years Vinification: Late harvest, hand picked, short vine-to fermentation times (max. 2h). Primary fermentation in large tanks on natural yeasts obtained from the same pre-harvested grapes (5%). Secondary fermentation completed in barrique barrels on the lees, no racking. Matured 18 months in 220 liter French oak barrels without racking followed by months bottle aging. No sulfur or any other preservatives used before bottling. Alcohol: % (SO2) total: Less than 50 mg

16 Pinot Grigio Ambra Variety: Pinot Gris 100% Vine training: Single Guyot Average vine age: 35 years Vinification: Late harvest, hand picked, short vine-to fermentation times (max. 2h). Primary fermentation in large tanks on natural yeasts obtained from the same pre-harvested grapes (5%). Ten day maceration in contact with the skin Secondary fermentation completed in barrique barrels on the lees, no racking. Matured 18 months in 220 liter French oak barrels without racking followed by 4 months bottle aging. No sulfur or any other preservatives used before bottling. Alcohol: % (SO2) total: Less than 40 mg

Veliko Bianco Variety: Ribolla 70%, Sauvignon 20%, Pinot Gris 10% Vine training: Single Guyot Average vine age: 41 years Vinification: Late harvest, hand picked, short vine-to fermentation times (max.

17 Veliko Bianco Variety: Ribolla 70%, Sauvignon 20%, Pinot Gris 10% Vine training: Single Guyot Average vine age: 41 years Vinification: Late harvest, hand picked, short vine-to fermentation times (max. 2h). Primary fermentation in large tanks on natural yeasts obtained from the same pre-harvested grapes (5%). Secondary fermentation completed in barrique barrels on the lees, no racking. Matured 3.5 years in 220 liter French oak barrels without racking followed by 12 months bottle aging. No sulfur or any other preservatives used before bottling. Alcohol: % (SO2) total: Less than 20 mg

Modri Pinot Noir Variety: 100% Pinot Noir Vine training: Single Guyot Average vine age: 30 years Vinification: Late harvest, hand picked, short vine-to-fermentation times (max. 2h).

18 Modri Pinot Noir Variety: 100% Pinot Noir Vine training: Single Guyot Average vine age: 30 years Vinification: Late harvest, hand picked, short vine-to-fermentation times (max. 2h). Primary fermentation in large tanks on natural yeasts obtained from the same pre-harvested grapes (5%). Macerated 3 to 4 weeks until the end of fermentation when the pomace cap settles and naturally clears the wine. The wine is thus ready for a long and fulfilling active life in barrique casks, naturally without racking. Secondary fermentation completed in barrique barrels on the lees, no racking. Matured 4 years in 220 liter French oak without racking followed by 6 months bottle aging. No sulfur or any other preservatives used before bottling.. Alcohol: 12%

19 Cabernet Sauvignon Variety: 100% Cabernet Sauvignon Vine training: Single Guyot Average vine age: 30 years Vinification: Late harvest, hand picked, short vine-to-fermentation times (max. 2h). Primary fermentation in large tanks on natural yeasts obtained from the same pre-harvested grapes (5%). Macerated 3 to 4 weeks until the end of fermentation when the pomace cap settles and naturally clears the wine. The wine is thus ready for a long and fulfilling active life in barrique casks, naturally without racking. Secondary fermentation completed in barrique barrels on the lees, no racking. Matured 4 years in 220 liter French oak barrels without racking followed by 6 months bottle aging. No sulfur or any other preservatives used before bottling. Alcohol: 12% (SO2) total: Less than 30 mg

Veliko Rosso Variety: Merlot 70%, Pinot Noir 20%, Cabernet Sauvignon 10% Vine training: Single Guyot Average vine age: 35 years Vinification: Late harvest, hand picked, short vine-to-fermentation

20 Veliko Rosso Variety: Merlot 70%, Pinot Noir 20%, Cabernet Sauvignon 10% Vine training: Single Guyot Average vine age: 35 years Vinification: Late harvest, hand picked, short vine-to-fermentation times (max. 2h). Primary fermentation in large tanks on natural yeasts obtained from the same pre-harvested grapes (5%). Macerated 3 to 4 weeks until the end of fermentation when the pomace cap settles and naturally clears the wine. The wine is thus ready for a long and fulfilling active life in barrique casks, naturally without racking. Secondary fermentation completed in barrique barrels on the lees, no racking. Matured 6 years in 220 liter French oak barrels without racking followed by 6 months bottle aging. No sulfur or any other preservatives used before bottling. Alcohol: 13%

21 Lunar No. 8 Variety: 100% Ribolla Vine training: Single Guyot Average vine age: 29 years Vinification: For Lunar, nature, with a helping hand from the moon, does most of what is usually done by man and without added sulfur. The grapes are destemmed by hand and placed in new oak barrels with custom caps. Fermentation begins in the berries themselves, which gradually release the wine. After 8 months of maturing, at full moon, the wine is gravity racked into bottles, no added sulfur, no filtration, no pressing. This is as close as it gets to the wine ancient man found in nature. Matured 8 months in customized 220 liter French oak barrels and 6 months in bottle. Alcohol: 13% (SO2) total: Less than 11 mg

22 Lunar No. 9 Variety: 100% Chardonnay Vine training: Single Guyot Average vine age: 29 years Vinification: For Lunar, nature, with a helping hand from the moon, does most of what is usually done by man and without added sulfur. The grapes are destemmed by hand and placed in new oak barrels with custom caps. Fermentation begins in the berries themselves, which gradually release the wine. After 9 months of maturing, at full moon, the wine is gravity racked into bottles, no added sulfur, no filtration, no pressing. This is as close as it gets to the wine ancient man found in nature. Matured 9 months in customized 220 liter French oak barrels and 6 months in bottle. Alcohol: 14% (SO2) total: Less than 11 mg

23 Puro Puro is Lunar's counterpart on the bubbly side of life. Puro starts off where other champagnes end their lives and move on to the ageing process. A Puro turned upside-down can live forever, as its permanently present yeasts are capable of keeping it alive for years. There is only as much sulfur as the yeasts themselves produce. Puro is a very special sparkling wine as it is not disgorged at the winery: this is left to you, when you open the bottle. The wine thus continues its life with its own natural yeasts in the bottle until it is served and it contains no preservatives. The advantage is that the wine has an endless life. Some may find this procedure of opening the wine unpractical. But at Movia, the belief is that practicality is a factor taken into consideration only with regard to the outside world, never with regard to the inner-self or life in general.

24 Puro Rose Variety: 100% Pinot Noir Vine training: Single Guyot Average vine age: 32 years Vinification: Late harvest, hand picked, short vine-to-fermentation times (max. 2h). Primary fermentation in large tanks on natural yeasts obtained from the same pre-harvested grapes (5%). Macerated 1 day, hence the sensitive rosé hue. Followed by gentle pressing at low pressure levels. Secondary fermentation completed in barrique barrels on the lees, no racking. No sulfur or any other preservatives used before bottling. Following four years of maturing in barrique barrels the wine, no sugar was used nor were any yeasts added for fermentation in the bottle. Only must with all its substances and its world of microorganisms was added. The matured wine then ferments in the bottle creating the Puro. Alcohol: 12.5% (SO2) total: Less than 5 mg

25 Video Links GUIDED TOUR OF MOVIA PURO OPENING LUNAR WINEMAKING LUNAR DECANTING

PINOT BIANCO Collio D.O.C.

PINOT BIANCO Collio D.O.C. VINEYARD LOCATION - Plessiva and Novali, in Cormons. ALCOHOL - 13,5% vol. TASTING NOTES - Straw yellow colour, with light golden shade. The bouquet is intense and persistent,