TECHNICAL SH E E T S

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Alannah Atkinson
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1 TECHNICAL SH E E T S

2 W H I T E WINES

MALVASIA ISTRIANA [I.G.T. delle Venezie] A straw yellow coloured wine with greenish tinges. It has a dry note, with lively hints of exotic fruits and spice, and is reminiscent of apricot and peach.

3 MALVASIA ISTRIANA [I.G.T. delle Venezie] A straw yellow coloured wine with greenish tinges. It has a dry note, with lively hints of exotic fruits and spice, and is reminiscent of apricot and peach. Fresh and lively on the palate, it is ideal served as an aperitif but is also sublime with soups, in lagoon broths and with rich platters of grilled fish. It is magnificently matched to crustaceans. Terrain type: flat land, clayey Cultivation system: modified Sylvoz Density: 3000 plants per hectare Bottle type: 0,75 cl. Vinification: cold maceration of the destemmed grapes, soft pressing, static decantation, fermentation in stainless steel, batonnage, ageing on the lees for six months.

4 SAUVIGNON [IGT Venezia Giulia] Intense aromas with notes of grapenfruit, lime sage and green pepper, and a pleasant degree of acidity. Suitable with shell fish, mixed fried fish, omelettes and herb based risottos. Serve chilled. Species of grape: Sauvignon Denomination area: IGT Venezia Giulia Terrain type: ganerally flat with gravelly substratum covered by a layer of soil; Cultivation system: Guyot Density: 4500 plants to hactare Bottle type: 750 ml. Vinification: cold maceration of stripped grapes, light pressing, static decanting, sur lies aging for 6 months.

VERDUZZO [I.G.T. Venezia Giulia] Made from another of Friuli's famed varieties, intense yellow in colour with, at times, hints of gold. Nose defined by aromas of friut and wisteria flowers.

5 VERDUZZO [I.G.T. Venezia Giulia] Made from another of Friuli's famed varieties, intense yellow in colour with, at times, hints of gold. Nose defined by aromas of friut and wisteria flowers. Full-bodied and slightly tannic. Just enough of a slight, sweetish element to complement dessert and cheeses perfectly. Species of grape: Verduzzo Denomination area: IGT Venezia Giulia Terrain type: ganerally flat with gravelly substratum covered by a layer of soil; Cultivation system: Guyot Density: 4500 plants to hactare Bottle type: 750 ml. Vinification: cold maceration of stripped grapes, light pressing, static decanting, fermentation in stainless steel.

6 CHARDONNAY [IGT Venezia Giulia] An elegant wine, with notes offlowers and fruit on the nose. properly laid down, the wine develops a more full-bodied character, acquiring distinct tones of honey, ripe fruit and a hint of dried fruit. Served chilled it is an excellent aperitif or accompaniment for fish. Species of grape: Chardonnay; Denomination area: IGT Venezia Giulia; Terrain type: generally flat with gravelly substratum covered by a layer of soil; Cultivation system: Guyot; Density: 4500 plants to hectare; ; Bottle type: 750 ml.; Vinification: light pressing, static decanting, fermentation in stainless steel, batonnage, sur lies aging for 6 months.

7 FRIULANO [D.O.C. Friuli Grave] Made using the friut of one the Friuli region's best known varieties, straw yellow in colour with subtle lemon green hints. Has a well defined aroma with dry, ample flavour and almond aftertaste. Ideal as an aperitif, served with Parma ham and light first courses. Species of grape: Tocai Friulano Denomination area: Tocai Friulano D.O.C. Friuli Grave V.Q.P.R.D. Terrain type: ganerally flat with gravelly substratum covered by a layer of soil; Cultivation system: Guyot Density: 4500 plants to hactare Bottle type: 750 ml. Vinification: cold macerationof stripped grapes, light pressing, static decanting, sur lies aging for 6 months.

Perfect with oyster. Species of grape: Traminer Denomination area: IGT delle Venezie.

8 TRAMINER AROMATICO [IGT delle Venezie] It has a straw yellow colour and complex aroma of rose, cloves and lychees. Full on the palate with a typical bitter finish. It is ideal paired with liver pàté or with crustaceans, seafood and elaborate first course dishes. Perfect with oyster. Species of grape: Traminer Denomination area: IGT delle Venezie. Terrain type: ganerally flat with gravelly substratum covered by a layer of soil; Cultivation system: Guyot Density: 4500 plants to hactare Bottle type: 750 ml. Vinification: cold maceration of stripped grapes, light pressing, static decanting, sur lies aging for 6 months.

[IGT Venezia Giulia] PINOT GRIGIO Straw yellow in colour with hints of amber. Fresch nose and smooth, generous lavour, at time followed by a typically bitterish aftertaste.

9 [IGT Venezia Giulia] PINOT GRIGIO Straw yellow in colour with hints of amber. Fresch nose and smooth, generous lavour, at time followed by a typically bitterish aftertaste. Serve chilled with hors d'oeuvres, fish based first and main course, light vegetable soups and white meats. Species of grape: Pinot Grigio Denomination area: IGT Venezia Giulia Terrain type: generally flat with gravelly substratum covered by a layer of soil Cultivation system: double french guyot Density: 4500 plants to hectare Bottle type: 750 ml. Vinification: ligh pressing, static decanting, fermentation in stainless steel, batonnage, sur lies aging for 6 months.

On the palate, it is tasty, and finishes softly dry.

10 RIBOLLAGIALLA It is one of white friuli grape varieties with late season ripening, around the end of September. The wine is straw yellow in colour with fruity and floral notes which recall acacia blossoms and wild flowers. On the palate, it is tasty, and finishes softly dry. Denomination: IGT delle Venezie Soil: flat land with clayey soil Training system: modified Guyot Density: 4500 vines per hectare Harvest: manuale Bottle capacity: 0,75 cl. Winemaking process: short cold soak, soft pressing, static decanting, first fermentation at 16 degree centigrades and ageing on the lees for 6 months.

11 R E D WINES

12 MERLOT [IGT Venezia Giulia] Ruby red in colour with elements of raspberry and blacberry defining its generous, dry flavour. Served at room temperature, this is excellent with meat based dishes and unripened cheeses. Species of grape: Merlot Denomination area: IGT Venezia Giulia Terrain type: ganerally flat with gravelly substratum covered by a layer of soil; Cultivation system: double guyot, modified sylvoz Density: 4000 plants to hactare Bottle type: 750 ml. Vinification: maceration, saigneè, remontage, fining in stainless steel.

13 ROSATO Vinified from merlot grapes, vivid pink in colour with a characteristic aroma and a full, dry flavour. Serve chilled with cold cust, light firts and main courses and unripened cheeses. Species of grape: Merlot Terrain type: ganerally flat with gravelly substratum covered by a layer of soil Cultivation system: double guyot, modified sylvoz Density: 4000 plants to hactare Bottle type: 750 ml. Vinification: cold grape, maceration, decanting, followed by alcoholic and malolactic fermentation, fining in stainless steel.

14 REFOSCO DAL PEDUNCOLO ROSSO [IGT Venezia Giulia] Its Italian name refers to the colour of the stalk at the base of the grape bunch. Violet red in colour, with a nose of wild blackberry and woodland foliage. Dry, smooth and full-bodied in taste, with a slight bitterish element. Serve at room temperature as an ideal accompaniment to roasts and red meat. Species of grape: Refosco dal Peduncolo Rosso Denomination area: IGT Venezia Giulia Terrain type: ganerally flat with gravelly substratum covered by a layer of soil; Cultivation system: double guyot, modified sylvoz Density: 4000 plants to hactare Bottle type: 750 ml. Vinification: maceration, saigneè, remontage, fining in stainless steel with second racking into barrique and third racking into.

CABERNET FRANC [IGT Venezia Giulia] Characteristic grassy flavour when young, which, if properly laid down, will develop spiced, aristocratic notes,

Species of grape: Cabernet Franc; Denomination area: IGT Venezia Giulia; Terrain type: generally flat with gravelly substratum covered by a layer of soil;

15 CABERNET FRANC [IGT Venezia Giulia] Characteristic grassy flavour when young, which, if properly laid down, will develop spiced, aristocratic notes, permitting some degree of bottle agin. Serve at room temperature with red meats and game. Species of grape: Cabernet Franc; Denomination area: IGT Venezia Giulia; Terrain type: generally flat with gravelly substratum covered by a layer of soil; Cultivation system: modified sylvoz, guyot; Density: 4000 plants to hectare; ; Bottle type: 750 ml.; Vinification: maceration, remontage, fermentation in stainless steel, fining in wood and stainless steel barrels, assemblage.

CABERNET SAUVIGNON [IGT Venezia Giulia] Characteristic grassy flavour when young, which, if properly laid down, will develop spiced, aristocratic notes, permitting some degree of bottle agin.

16 CABERNET SAUVIGNON [IGT Venezia Giulia] Characteristic grassy flavour when young, which, if properly laid down, will develop spiced, aristocratic notes, permitting some degree of bottle agin. Serve at room temperature with red meats and game. Species of grape: Cabernet Sauvignon; Denomination area: IGT Venezia Giulia; Terrain type: generally flat with gravelly substratum covered by a layer of soil; Cultivation system: modified sylvoz, guyot; Density: 4000 plants to hectare; ; Bottle type: 750 ml.; Vinification: maceration, remontage, fermentation in stainless steel, fining in wood and stainless steel barrels, assemblage.

17 PINOT NERO It is an international grape variety difficult to grow which in friuli has found a region where to perform outstandingly. It is ruby red in colour and,on the nose, it shows a sensation of raspberry, berries, and in some vintages, violet. On the palate, it tastes fresh, dry with a softly bitter finish. It matches well with short maturing cheese, delicate meat, stewed fish, such as eel. Denomination: IGT Venezia Giulia Soil: flat land with clayey soil Training system: modified Guyot Density: 4000 vines per hectare Harvest: manual Bottle capacity: 750 ml. Winemaking process: maceration at controlled temperature, delestage (rack and return) and remontage (pumping over), stainless steel ageing.

18 S PA R K L I N G WINES

19 VENTILUSTRI "Dedicated to the Stocco family s centenary in Bicinicco" VentiLustri is a sparkling wine with natural fermentation, using the Charmat process and long yeast ageing. Obtained from the best Pinot Bianco (Pinot Blanc) grapes of vineyards located in Cervignano del Friuli municipal district. The harvest method is strictly manual. Its colour is a deep, straw-yellow and the fizziness is soft and creamy. Taste with marked tanginess and acidity, as well as a full-bodied palate. Excellent as an aperitif, it also goes well with pasta-based first course dishes, rice, white meats, salt-water fishes, semi-soft and ripe cheeses. Try it with San Daniele raw ham (prosciutto) or some Sauris smoked ham (speck)! Terrain type: clayey flat land Cultivation system: modified Sylvoz Vinification: soft pressing of grapes in order to exclusively obtain first-pressing must, static decantation, fermentation in stainless steel, batonnage (lees stirring), yeast ageing for 8 months, second fermentation in autoclave with long yeast maturation.

ROSAMOSSA Extradry Sparkling wine with natural fermentation using the Charmat process. Of a brilliant pink colour, with a full and elegant aroma which is both floral and fruity.

20 ROSAMOSSA Extradry Sparkling wine with natural fermentation using the Charmat process. Of a brilliant pink colour, with a full and elegant aroma which is both floral and fruity. The finish is persistent and dry. Ideal as an aperitif, it is also a perfect accompaniment to ripe cheeses and fish-based dishes well as well as first course dishes and white meats. Best served at a temperature of 6-7 C. Grapes: Cabernet Sauvignon Terrain type: flat land with gravelly substrata covered in earthy material Cultivation system: modified Sylvoz Density: 3000 plants per hectare Bottle type: 0,75 cl.

21 PROSECCO Refined and elegant bouquet. Taste with a marked consistency with the easy drinkability of Prosecco and a striking hint of glycerin. An excellent aperitif although it is also ideal throughout the meal, being highly digestible, excellent with all fish-based dishes. Grapes: Prosecco Terrain type: flat land with gravelly substrata covered in earthy material Cultivation system: modified Sylvoz Density: 3000 plants per hectare Bottle type: 0,75 cl. Vinification: soft pressing, static decantation, fermentation in stainless steel, second fermentation using the Charmat process in autoclave with selected yeasts at a controlled temperature for 2 months.

PROSECCO EXTRADRY A sparkling wine with straw-yellow colour, elegant and lively perlage (beading), well-balanced aroma, as well as generous floral and fruity notes.

22 PROSECCO EXTRADRY A sparkling wine with straw-yellow colour, elegant and lively perlage (beading), well-balanced aroma, as well as generous floral and fruity notes. Its taste is soft, full and balanced, with marked fruit-rich notes. Ideal as an aperitif and on merry convivial occasions. It goes perfectly with light food, delicate meats and fish-based dishes. Grapes: 100% Prosecco Wine-producing area: Friuli Terrain type: flat land with gravely substrata covered in earthy material Cultivation system: modified Sylvoz, double-arched cane system Density: 3500 plants per hectare Bottle type: 0.75 cl. Vinification: soft pressing, static decantation, fermentation in stainless steel, second fermentation using the Charmat process in autoclave with selected yeasts at a controlled temperature for about 3 months.

23 RIBOLLAGIALLA BRUT Obtained from grapes from the friulian vine Ribolla Gialla, is a brut sparkling wine with natural fermentation, Charmat method. The color is citrine yellow, the nose is delicately floral. Fine and persistent perlage, fresh with the right structure, providing a long and complex finish. Excellent as an aperitif and for all social occasions, it is perfect match with fish, pasta dishes, white meats and cheeses. Terrain: clayey and sandy flat land Training system: Guyot modified Harvest method: Manual Vinification: Short maceration, pressing, static decanting, alcoholic fermetation at 16 degrees and east aging for 2 months, the secondary fermentation in autoclave and subsequent yeast aging for 2 months and in bottle for about 1 month.

24 S P E C I A L WINES

25 [I.G.T. Venezia Giulia] ROOS DAI LENS We use merlot grapes from our own vineyards to create this wine, which spend 13 months maturing in French oak barriques. The variety's principal characteristic, such as an aroma of red barries, blend with notes of spice and balsam wood. A wine with a good, elegant tannic structure. Serve at room temperature as an excellent accompaniment for strong flavoured, spicy dishes. Species of grape: 100% Merlot Denomination area: Merlot IGT Venezia Giulia Terrain type: ganerally flat with gravelly substratum covered by a layer of soil; Cultivation system: double guyot, spurred cordon Density: 4000 plants to hactare Bottle type: 750 ml. Vinification: long maceration period, saigneè, remontage fining in French or American and barrique, bottling 6 months bottle maturing in bottles.

LUSINT Its Friulian dialect name means "bright" or "luminous". Made from selectd Picolit grapes which are partially dried before vinification, this is a wine of abundant character.

26 LUSINT Its Friulian dialect name means "bright" or "luminous". Made from selectd Picolit grapes which are partially dried before vinification, this is a wine of abundant character. Its nose carries hints of a multitude of aromas, including honey, caramel, dried fruit and candied fruit. A wine to be relished on its own, or as a great accompaniment for dry patisserie, blue cheeses or "pàtè de foie gras". Species of grape: Picolit; Denomination area: white wine from, table; Terrain type: generally flat with gravelly substratum covered by a layer of soil; Cultivation system: modified sylvoz; Density: 3000 plants to hectare; ; Bottle type: 750 ml.; Vinification: grape sorting, semi-drying in wood crates, Manual pressing, static decanting, fermentation in barrique and stainless steel barrels, batonnage and long fining period in stainless steel.

SERICUS The word sericus comes from the latin word silky or made of silk, and talks about the wine cradle, that is the heart of friuli where once upon a time the silkworms were raised.

It is rich and tasty and marries well with truffle first courses, vegetables, and pairs perfectly with fish and delicate white meat.

27 SERICUS The word sericus comes from the latin word silky or made of silk, and talks about the wine cradle, that is the heart of friuli where once upon a time the silkworms were raised. This wine is a harmonious blend of grapes varieties: friulano, malvasia and Sauvignon. It is endowed with complex notes of apricot and almond, laced with balsamic notes and spicies. It is rich and tasty and marries well with truffle first courses, vegetables, and pairs perfectly with fish and delicate white meat. Grape variety: friulano, Sauvignon, malvasia istriana Denomination: IGT Venezia Giulia Soil: generally flat with gravelly substratum covered by a layer of soil Training system: double french Guyot and modified Sylvoz Density: 4500 vines per hectare Harvest: manual Bottle capacity: 750 ml. Winemaking process: cold maceration of destemmed grapes, soft pressing, static decanting. The friulano and Sauvignon grapes ferment in stainless steel tanks and age on the lees; the malvasia grapes ages in barrique. after 10 months, they are blended, and then aged in bottles for 8 months.

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,