Winery Vigne del Bosco Olmè

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1 Winery Vigne del Bosco Olmè Ceggia - Venice In the sunny and wide Piave valley, for an expanse of about 27 hectares, it stretches the millenary Olmè wood, whose soils are well known to be rich and generous. The glades, in the lee of the wood, rich of calcareous clay and calcium carbonate, are perfectly suitable for viticulture. Our vineyards, cultivated with fervour and love for three generations, stretch along this peculiar environment. The winery works in a symbiotic relationship with the local surrounding, having set up for many years an important managed control to encourage a lower use of phytosanitary products. Pesticides are not in use and processing is only mechanical. Harvest is strictly by hand, the grapes are stored in the new winery where, tradition, innovation and experience combine in order to enhance and regain the typical scent and tastes of our local area. Our winery philosophy, preserving quality rather than quantity, guarantees a limited and controlled wine production, which is a proof of the great care the winery takes in order to best satisfy the consumers. At the point of sale it is possible to buy our products, as well as have guided tasting and tours in the winery with full descriptions of the wine-making process. Furthermore, the near Olmè wood, offers interesting excursions with observations of the prosperous local flora and fauna in this S.I.C. (Site of Community Importance), last example of the ancient Silva Magna, perilagunare forest sacred to the Romans.

2 Selva Nerea (Cabernet Doc Piave) CONTROLLED ORIGIN DENOMINATION Clayey, muddy with a calcareous ground of caranto. Vine: Cabernet frank 60% Carmenere 40% Plant: vineyard grown at Sylvoz, 2,700 vines per hectare, with two small arches of 6/8 gems each, planted year Production:90/100 quintal per hectare. The pruning is done during the onset of ripening. Grape harvest: strictly by hand, perfectly ripe, normally by the third ten days of September. Wine-making: the grape- stalks are pulled out from the harvest grapes and put into wine-makers to steep for at least 8 days; after a soft pressure, the temperature highs up to 22/24 to enable the graft of malolactic and then the wine is decanted into barrique of 225 lt, where it is kept for 24 months. Colour: ruby-red verging on purplish. Olfaction: cherry - fruity and aromatic notes, cacao and cinchona at the end. Taste: strong nature, cacao and cherry with tannins mixed with smooth and full-bodied notes. Alcool (% vol.): Service temperature:18/20 C. Best served with beef chops, Piave and Montasio mature cheese. Selva Dorea (Verduzzo Passito - Raisin Wine) Selva Dorea is a raisin wine of a late harvest Verduzzo Friulano, dried on rush mattings till late winter. After a long controlled fermentation in tonneaux, the wine improves for 8/12 months in French barrique. As a result it is an intense coppery-yellow wine, with notes of fruity aromas of pears, apricots and candied oranges. The tasting reveals a pleasant sensation of gently spiced honey and pear. Perfect end to a meal, good match with biscuits or various maturing cheese. Best served not too cold at 14/16 to enhance aromas and flavours.

3 Merlot Doc Piave (Vintage Red Wine) CONTROLLED ORIGIN DENOMINATION Shining ruby-red, intense scent, slightly herbaceous, with soft fruit, rather currant and sour black cherry-like hints, it is palatable, with well balanced, delicate tannins. It s smooth and wrap-over, of pleasant freshness. This wine goes well with white or red meat, fried food and stew. Best served at 16/18 C. Refosco (From the red apicel). Well structured wine, its scent is reminiscent of the ruby red, verging on violet, blackberry. Tannic and rather sourish when new, it gives a nice taste, cherry jam-like. It is required a 12/18- months settling in oaken barrique, to give smoothness and blend to this typical, old wine of our area. It goes well with red meat or stewed game. Best served at 18 C.

4 Sauvignon (Calm) Clayey, muddy with a calcareous ground of caranto. Vine: Sauvignon 100 % Plant: vineyard grown at Sylvoz, 2,700 vines per hectare, with two small arches of 6/8 gems each, planted year Production:100 quintal per hectare. Grape harvest: strictly by hand, not too ripe, normally by the first week of September. Wine-making: the grape- stalks are pulled out from the harvest grapes which are immediately cooled down to avoid the flavour oxidation, then a quick, soft grapes pressing and immediately after a static settling at very low temperatures. After the first rough out a long 16 C thermo-controlled fermentation begins. A long rest period in the lees comes after. Colour: dull pale-yellow, with greenish glints. Olfaction: remarkable olfactory impact, strong sense of vegetable smell of sage and peppers, fruity and sweet of green melon. Taste: elegant, rich and classic. Alcohol (% strength): Serving temperature:10/12 Suggested with vegetable soup, seafood. Pinot grigio Doc Piave (Calm) CONTROLLED ORIGIN DENOMINATION Golden yellow with more or less intense copper-coloured glints, according to the different season. Winy and fruity scented of William pears and ripe apples, sweet and balanced tannins make this wine rather significant. Its aftertaste discloses a palatable sensation of sweet almonds. Perfect with roast fish,it goes well with omelettes, eggs and asparagus, and white meat. Best served at 12 C.

5 Rosablu (Cabernet Rosato) SPARKLING As for its perfect combination pf acidity, amiability and liveliness it is particularly summery and agreeable. The harvest comes early to better reveal its freshness. Four parts have white vintage and one part carbonic steeping. Best served during the day, as aperitif or with starters, as fish risotto. Serve at 8/10 C:

6 Cabernet Fine ruby-red strength, bright with a tiny bit of crimson Intense and elegant olfactory effect, with opening fruity notes, as currant and sour black cherry, flowery as viola and vegetable as peppers. Its taste discloses a pleasant alcoholic structure, with elegant tannins over a nice freshness which indicates a perfect balance and an enjoyable drinking which leads to a long, strong ending taste. After a perfect ripening harvest, the grapes are steeped for six days at a checked temperature, then the wine ages in barrels for about six months. Pinot Bianco (Calm) Pale-yellow, more or less intense. It s a fresh wine, Golden apple fruity scented, verging on a crust of bread. Fullbodied and sourish, mellow and well-balanced. It s a fish wine and it is perfect from the starter to the grilled or roasted fish. Best served at 10/12 C.

7 Prà Dium (VERDUZZO) SPARKLING Clayey,muddy with a calcareous ground of caranto. Plant: vineyard grown at sylvoz, 2,700 vines per hectare, with two small arches of 6/8 gems each, planted year Production:100/130 quintal per hectare, according to the harvest; when necessary the pruning during the dark period is made. Grape harvest: strictly by hand, perfectly ripe, normally by the third ten days of September, as it is a rather late variety. Wine-making: the grape- stalks are pulled out from the harvest grapes which are immediately cooled down to avoid the flavour oxidation, then a quick, soft grapes pressing and immediately after a static settling at very low temperatures. After the first rough out a long 16 C thermo-controlled fermentation begins. During the bottling the wine is refermented in autoclave until it reaches a two atmosphere pressure. Colour: pale-yellow with greenish glints. Olfaction: fresh fruity, exotic fruit, pineapples and bananas. Taste: fresh, full-bodied and mineral, rather smooth. Serving temperature: 10 C. Alcohol (% strength ): 12. Best suggested with aperitif, battered vegetables, fish-fry. Chardonnay SPARKLING Pale-yellow, its scent is persisting and golden apple fruity, almond tree flowery. Sourish taste, fruity, smooth and balanced, refined and elegant, it is reminiscent of apples and acacia flowers.

8 Verduzzo dorato (Sparkling) Low harvest per hectare give an excellent quality of grapes with a high sugary level. After a strictly hand harvest, the grapes are pressed and steeped at least for three days, at low temperature, to let the must to absorb a good quantity of tannins, colour and flavour from the peel. It is a copper-yellow coloured wine, with a peach- fruity and roasted almonds scent. Its winy,dry flavour has an aftertaste which brings back the almond, rightly tannic, sweet and well balanced. Served cold at 8 C. it meets with great success as an aperitif, or at 10/12 C. together with cheese or biscuits, at the end of the meal. Prosecco SPARKLING CONTROLLED ORIGIN DENOMINATION Dull pale-yellow, exotic fruit and acacia flowery scented. It is a light fresh wine, easily drinkable. Pre-eminently served as aperitif, but perfect and friendly at any time, served with snacks and low-fat fish starters. Best served at 8 C.

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