PINOT BIANCO Collio D.O.C.

Transcription

1 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, fruity and scented with crust of bread. Dry, soft and balanced taste. Good combination with seafood soups. HARVEST - In the second half of September. Harvest hand made. VINIFICATION - White winemaking method, with soft pressing at a controlled temperature. AGEING - In steel tanks. NOTES - Vineyards date about 20 years back. The vine-growing system is modified Guyot. Density: vines each hectare. TO BE SERVED AT - 12 / 14 C

2 PINOT GRIGIO Collio D.O.C. VINEYARD LOCATION - Plessiva, Cormons. TYPE OF SOIL - Marl, sandstone. ALCOHOL - 13% vol. TASTING NOTES - As this Pinot Grigio undergoes white winemaking method, its bouquet is extraordinarily fruity, bringing out apple and pear fragrances in particular. It tastes rich and velvety, with acidity and body in perfect harmony. Good combination with hors d'oeuvres, fish soups and white meat dishes. HARVEST - In early September. Harvest hand made. VINIFICATION - White winemaking method, including soft pressing and fermentation at a controlled temperature. AGEING - In steel tanks. NOTES - The vineyards date from 5 to 25 years back. The vinegrowing system is Guyot, providing a density of vines per hectare in the older zone of the vineyard, whereas the younger one gives vines/ha. TO BE SERVED AT - 12 / 14 C

3 SAUVIGNON Collio D.O.C. VINEYARD LOCATION - Plessiva, Cormons. ALCOHOL - 13,5% vol. TASTING NOTES - Straw yellow colour. Its aromatic bouquet recalls scents of green pepper, sage and tomato leaves. Dry and fine taste. If tasted new, that intensifies the subtlety of flavours. HARVEST - In early September. Harvest hand made. VINIFICATION - Maceration process, about 12 hours long, soft pressing and fermentation at a controlled temperature. AGEING - In steel tanks. NOTES - Vineyards date about 15 years back. The vine-growing system is modified Guyot, providing a density of vines each hectare. TO BE SERVED AT - 12 / 14 C

4 FRIULANO Collio D.O.C. VINEYARD LOCATION - PIessva and Novali, in Cormons. ALCOHOL - 13,5% vol. TASTING NOTES - Tocai is a dry wine with a strong and rich bouquet. The colour is straw yellow. It tastes subtle and fine, with a good acidity standard and a full body. To be favourably tasted with hors d'oeuvres (ham in particular), light soups, fish and white meat dishes. HARVEST - In the second half of September. Harvest hand made. VINIFICATION hours maceration process at a low temperature, soft pressing and fermentation at a controlled temperature. AGEING - 80% in steel tanks and 20% in oak barrels. NOTES - The vineyards date from 20 to 30 years back. The vine-growing systems are double-inverted type, providing a density of vines each hectare, and Guyot (8.000 vines per ha.). TO BE SERVE AT - 12 / 14 C

5 CHARDONNAY Collio D.O.C. VINEYARD LOCATION - Plessiva in Cormons and Ruttars in Dolegna dei Collio. ALCOHOL - 13,5 % vol. TASTING NOTES - Chardonnay is a wine of quite high alcoholic content and fixed acidity. Its refined bouquet recalls the fragrances of ripe Golden-type apple and crust of fresh bread. Appetizing, subtle and very fine taste. Good combination with the whole range of low-fat hors d oeuvres, and peach base soups or dishes as well. HARVEST - In the second half of September. Harvest hand made. VINIFICATION - White winemaking method, including a 12-hours maceration process, soft pressing and fermentation at a controlled temperature. AGEING - Both in oak barrels and steel tanks. NOTES - The vineyards date from 10 to 25 years back. The vine-growing systems are Guyot and double-inverted type. Density: / vines each hectare. TO BE SERVED AT - 12 / 14 C

6 RIBOLLA GIALLA Collio D.O.C. VINEYARD LOCATION - Plessiva in Cormons and Ruttars in Dolegna del Collio. ALCOHOL - 13,5% vol. TASTING NOTES - Straw yellow colour. Subtle, refined and soft bouquet. Good combination seafood hors d oeuvres, and first courses with fried fish as well. Particularly palatable in the summer for its excellent good-to-drink features. HARVEST - In the second half of September. Harvest hand made. VINIFICATION - White winemaking method, including soft pressing and fermentation at a controlled temperature. AGEING - A small part in oak barrels, the rest in steel tanks. NOTES - Plessiva vineyard dates about 25 years back. Here the vine-growing system is double-inverted type, arranged by a density of vines each hectare, whereas in Ruttars vineyard Guyot system provides a density of vines each hectare. TO BE SERVED AT - 12 / 14 C

7 FISC Friulano VARIETY - 100% Friulano. VINEYARD LOCATION - Cormons, in a zone called just Fisc. EXPOSURE - South. ALCOHOL - 15% vol. TASTING NOTES - It is a valuable wine, very dense and full-bodied, as obtained from a little yield by each vine. Straw yellow colour with golden tints. The bouquet is fine, subtle and full with apple, pear and wild flowers fragrances. It tastes warm, rich and fascinating but balanced by a good acidity which provides the right level of freshness. The almond flavour of the aftertaste is typical for Tocai vine species. HARVEST - At the end of September. Harvest hand made. VINIFICATION - It undergoes 24-hours maceration at a controlled temperature before soft pressing process. The must is fermented in Slavonia oak barrels. Maturation is completed in the same barrels for 6 months. Refining method: in bottles, 6 / 8 months long. NOTES - These vineyards are young, providing a density of vines per ha. The vine-growing system is Guyot. The vine shoots being used in here are the result of spreading the vegetative material of Tocai vines which are about 100 years old. Two of these are still growing in this vineyard. The type of soil, exposure and location are definitely favourable for winegrowing, which is a well-known fact since the 18 th century. TO BE SERVED AT: 12 / 14 C

8 PICOLIT Collio D.O.C. VINEYARD LOCATION - Ruttars, Dolegna del Collio. ALCOHOL - 14,5% vol. TASTING NOTES - Picolit wine is straw yellow colour with light golden tints. Its bouquet is scented with candied fruit, dried fruit and wild flowers. It tastes sweet, rich and fine, as flavoured by candied fruit, figs and honey. Long and persistent aftertaste. HARVEST - Halfway through October. Harvest hand made. VINIFICATION - Natural grape withering on wood, 48-hours fermentation in touch with the skins, soft pressing, fermentation in oak barrels. AGEING - 8 months in oak barrels, four months in bottles. NOTES - The vineyards date 8 years back. The vine-growing system is Guyot, providing a density of vines each hectare. TO BE SERVED AT - 12 / 14 C

9 MERLOT Collio D.O.C. VINEYARD LOCATION - Plessiva, Cormons. TYPE OF SOIL - Marl. ALCOHOL - 13,5% vol. TASTING NOTES - Deep ruby red colour. When new, it gets light violet tints, which turn to dark red during ageing process. Intense bouquet of black cherry jam, red pulp fruits in grass scents as well. Mellow and full-bodied taste, showing a balanced acidity, soft presence of tannins and a long persistence. HARVEST - In early October. Harvest hand made. VINIFICATION - Red winemaking method, including a days maceration process. AGEING - 8 months in oak barrels. NOTES - Vineyards date about 15 years back. The vine-growing system is Guyot, providing a density of vines each hectare. TO BE SERVED AT - 16 / 18 C

10 CABERNET FRANC Collio D.O.C. VINEYARD LOCATION - Novali, in Cormons. ALCOHOL - 13% vol. TASTING NOTES - Cabernet Franc is deep ruby red with purple tints. The bouquet is intense with red berries fruit and typically herbaceous aromas. It tastes strong, dense and full-bodied, as well as definitely fruity. Good combination with roast red meat, game and wild fowl. HARVEST - In early October. Harvest hand made. VINIFICATION - Red winemaking method including 10 days maceration process. AGEING - In steel tanks. NOTES - The vineyards date about 8 years back. The vine-growing system is Guyot, providing a density of about vines each hectare. TO BE SERVED AT - 16 / 18 C

11 CABERNET SAUVIGNON Friuli Isonzo D.O.C. VINEYARD LOCATION - Mossa. TYPE OF SOIL - Pebbly. ALCOHOL - 13,5% vol. TASTING NOTES - Deep ruby red colour. Full and intense bouquet, providing a perfect balance between undergrowth berries and wood fragrances. The taste is consistent with that, presenting subtle flavours of ripe red fruits and berries. Full body and long aftertaste. HARVEST - In late October. Harvest hand made. VINIFICATION - Red winemaking method, including a days maceration process. AGEING - 8 months in oak barrels. NOTES - Vineyards date about 15 years back. The vine-growing system is modified Guyot, providing a density of vines each hectare. TO BE SERVED AT - 16 / 18 C

12 PINOT NERO Collio D.O.C. VINEYARD LOCATION - Plessiva, Cormons. TYPE OF SOIL - Marl, sandstone. ALCOHOL - 13,5% vol. TASTING NOTES - Ruby red colour with dark red tints. Intense bouquet, with soft scent of red pulp fruits, morello cherry and sweet spices. It tastes fine, full-bodied and long in the mouth. HARVEST - In the second half of September. Harvest hand made. VINIFICATION - Red winemaking method, including a 8-10 days maceration process. AGEING - 8 months in oak barrels. NOTES - Vineyards date about 20 years back. The vine-growing system is Guyot, providing a density of vines each hectare. TO BE SERVED AT - 18 / 20 C

13 OBLIN BLANC Venezia Giulia I.G.T. VARIETY - Chardonnay, Ribolla Gialla, Sauvignon. VINEYARD LOCATION - Castelletto, Cormons. TYPE OF SOIL - Marl and clay. ALCOHOL % vol. TASTING NOTES - Straw yellow colour. Intense, fine and long bouquet, recalling a nice smell of creamed coffee, cream and white chocolate. Such bouquet makes this wine mellow and full-bodied when tasted. The long aftertaste is palatable, showing some fresh acidity of Ribolla Gialla. HARVEST - In the second half of September. Hand made. VINIFICATION - After stalk removal, 12-hours cold maceration, soft pressing and fermentation in oak barrels. AGEING - 8 months in oak barrels, one year in bottles. NOTES - the vineyards date about 15 years back. The vine-growing system is Guyot, providing a density of vines each hectare. The different grapevines are harvested at the same time. TO BE SERVED AT - 12 / 14 C

14 OBLIN ROS Venezia Giulia I.G.T. VARIETY - Cabernet Sauvignon and Merlot. VINEYARD LOCATION - Castelletto, Cormons and Mossa. TYPE OF SOIL - Pebble as for Cabernet Sauvignon, marl-clay as for Merlot. ALCOHOL % vol. TASTING NOTES - Deep ruby red colour, with light dark red tints. The bouquet is intense, fruity and spiced with blackcurrant, cherry, leather and liquorice fragrances. It tastes full-bodied, mellow, with soft flavours of wood and liquorice in the long aftertaste. HARVEST - Halfway through October. Harvest hand made. VINIFICATION - Red winemaking method including maceration, about 20 days long. AGEING - In barriques and oak barrels for about 24 months; then, one year long refinement in bottles is required. NOTES - This wine is made only with the best grapes of the best years. TO BE SERVED AT - 16 / 18 C