On the right bank of Isonzo River, Pinot Grigio has found ideal conditions to express its qualities at a high level. The warmth of its structure and the freshness of its sapidity are perfectly integrated so that the wine gains personality and can be better appreciated. Grape Variety 100% Pinot Grigio broad alluvial shelf 60 metres above sea level 15 years Guyot 5.200-5.600 vines/ha 50-55 hl/ha Fermentation takes place in stainless steel tanks at a temperature of 20-22 C. Maturation on the fine lees in the same fermentation containers continues for 8 months with frequent bâtonnage. After bottling the wine is cellared for a brief period before release. 10 years 70.000 (average)
It s a grape variety capable to adapt to very different environments, always keeping a quality profile that fits the producer s intentions. Fermentation in stainless steel tanks enhance the purity of the variety and the following malolactic fermentation, gives to the wine more creaminess.. Grape variety 100% Chardonnay broad alluvial shelf 60 metres above sea level 15 years Guyot 5.200-5.600 vines/ha 50-55 hl/ha Fermentation takes place in stainless steel tanks at a temperature of 20-22 C. Maturation on the fine lees in the same fermentation containers continues for 8 months with frequent bâtonnage. After bottling the wine is cellared for a brief period before release. 10 years 30.000 (average)
At the basis of the international success of this grape variety lies its unquestioned varietal recognizability. Aromas are floral if early harvested, while fruity if late harvested, and testify a unique personality. Given all that the area of production is the key to push forward the quality of this wine. s plateau is a very special place. Grape variety 100% Sauvignon Blanc broad alluvial shelf 60 metres above sea level 15 years Guyot 5.200-5.600 vines/ha 50-55 hl/ha Fermentation takes place in stainless steel tanks at a temperature of 20-22 C. Maturation on the fine lees in the same fermentation containers continues for 8 months with frequent bâtonnage. After bottling the wine is cellared for a brief period before release. 10 years 45.000 (average)
What was not possible in the past, now it is! Even if only very few kilometres divide Slovenian Collio (Brda) from Italian Isonzo Valley, till not many years ago they were two far different worlds. But things have changed, letting new opportunities arise and a new experience have birth. Barbana, Biljana, Kozana: three small villages situated in the famous area known as Brda. A particularly vocated terroir. Ponca (schisty marl/stony clay soils) and Rebula (Ribolla Gialla) have been living here together since centuries. Grape variety Rebula 100% s Barbana, Biljana, Kozana (Brda, Slovenia) schisty marl/stony clay soils 165 mt slm More than 20 years Guyot/double-arched cane 5.200-3.700 viti/ha Fermentation takes place in stainless steel tanks at a temperature of 20-22 C. Maturation on the fine lees in the same fermentation containers continues for 8 months with frequent bâtonnage. After bottling the wine is cellared for a brief period before release. 12 50-55 hl/ha 13.000
The history and chronicles of the war of Tocai, a bloodless yet high pitched war between Friuli and Hungary, is now enduring since 15 years. At the end Hungary won and the Tocai from Friuli is now labelled Friulano. For what it concerns us, since the beginning we decided to call our Friulano Fiore di Campo. A personalized choice, just like its label and the initial target of producing a wine based on Friulano and backed by grapes helping to create a wider complexity and aromatic depth, without being part of what the traditional schemes are. The result is Fiore di Campo (Friulano, Sauvignon Blanc, Riesling). Grape varieties 85% Friulano 10% Sauvignon Blanc 5% Riesling broad alluvial shelf 60 metres above sea level 15 years Guyot 5.200-5.600 vines/ha 50-55 hl/ha Fermentation takes place in stainless steel tanks at a temperature of 20-22 C. Maturation on the fine lees in the same fermentation containers continues for 8 months with frequent bâtonnage. After bottling the wine is cellared for a brief period before release. 10 years 30.000 (average)
A grape variety that doesn t need any introductions which is wide-spread also in Friuli. Low yields and extreme leaf thinning help a southern style maturation. Maceration doesn t last too long, a period during which we pay a lot of attention at keeping grape seeds aside. The result is a wine characterized by intense color, warm perfume and round taste, where tannins express, above all, with elegance. Grape variety 100% Cabernet Sauvignon s - Corona - Romans broad alluvial shelf 60/25 metres above sea level 15 years Guyot 5.200-5.600 vines/ha 50-55 hl/ha Soaking takes place in stainless steel tanks for 8/10 days at a temperature of 24/26 C, with frequent délestage. The wine is then aged in 225-litre French oak barrels for 6 months and cellared for a brief period after bottling. 13% 10 years 16 C 110.000 (average)
Gris, 100% Pinot Grigio grapes coming from a selected vineyard where all vines have reached their maturity in production. After starting the fermentation in stainless-steel, it is then left to proceed in 500-litre French oak barrels; maturation will last for 11 months on the fine lees, in the same barrels where fermentation was completed. During this period the wine gains a greater aromatic width, without modifying the original characteristics of the grape. Grape variety 100% Pinot Grigio broad alluvial shelf 60 metres above sea level Gris More than 25 years Guyot - 5.200 vines/ha Fermentation takes place in 500-litre French oak barrels at 22-24 C, followed by maturation on the fine lees in the same barrels for 11 months, with frequent bâtonnage. The wine is cellared for at least 12 months after bottling. 20 years 50 hl/ha 45.000 (average)
It might sound strange, but until the end of the Seventies a grape so common around the world as Chardonnay was, here in Friuli, confused with Pinot Bianco. Although in the Oriental part of this region such grape variety has a great potential, it has not yet found a place into producers hearts. It is anyway possible to find examples proving that they can compete in quality with great Chardonnays from other areas of the world: Jurosa is one of them. Its warmth, combined with its Nordic appeal, delineates its evolution together with its ability to improve and develop through years. Grape variety 100% Chardonnay broad alluvial shelf 60 meters above sea level Jurosa - Gris More than 25 years Guyot - 5.200 vines/ha Fermentation takes place in 500- litre French oak barrels at 22/24 C, followed by maturation on the fine lees in the same barrels for 11 months, with frequent bâtonnage. The wine is cellared for at least 12 months after bottling. 20 years 50 hl/ha 25.000 (average)
Sauvignon Blanc is an international grape planted in many areas of the world. The two leading schools (areas) are French. The Loire valley produces a style of wine which is highly aromatic, salty and mineral, while in Bordeaux, where this grape is often combined with Semillion, is characterized by a good structure and body. In both cases only the best examples will be elegant and refined. The right bank of Isonzo river has gravelly and warm soils, which are crucial to gain greater structure. As for climate, it is characterized by wide changes of temperature due to winds coming from the Balkans and by Mediterranean influxes from the nearby sea. These aspects put together create in this area the right conditions for a Friulian style of Sauvignon Blanc. Grape variety 100% Sauvignon Blanc broad alluvial shelf 60 metres above sea level Picol Jurosa - Gris More than 25 years Guyot - 5.200 vines/ha 50 hl/ha Fermentation takes place in stainless steel tanks at a temperature of 20/22 C, followed by a maturation on the fine lees in stainless steel vats and 500-litre French oak barrels for 11 months, with frequent bâtonnage. The wine is cellared for at least 12 months after bottling. 20 years 40.000 (average)
We started from an idea of pureness, 100% Friulano, but we will continue calling it with its old name. Our purpose is to concentrate only on two elements: environment and grape variety. We focussed on the pureness of the fruit, letting aside all the techniques which make wines develop in a forced way. His name recalls the typical Friulian habit to describe with one word only even customs and traditions. La Vila was the space where in old country villages the institutional, public and amusement activities used to coexist. Grape variety 100% Friulano Romans broad alluvial shelf 25 metres above sea level Feudi More than 20 years Guyot 4.800 vines/ha Produzction 50 hl/ha Fermentation takes place in stainless steel tanks at a temperature of 20/22 C, followed by a maturation on the fine lees in stainless steel vats and 500-litre French oak barrels for 11 months, with frequent bâtonnage. The wine is cellared for at least 12 months after bottling. 13% Aging potential 20 years 13.000
There are no fixed percentages for this blend; every vintage has a different balance point, and every balance has different premises. With our winery s history most representative white wines Pinot Grigio, Chardonnay and Sauvignon Blanc, fermented and matured in tonneau, the purpose is that of consolidating the winery s style through a top wine, able to sum up the productive philosophy and to express the balance between vines and area of production, true quality of a wine. Grape varieties 40% Pinot Grigio 30% Chardonnay 30% Sauvignon Blanc broad alluvial shelf 60 metres above sea level Gris - Jurosa More than 25 years Guyot - 5.200 vines/ha Fermentation takes place in 500- litre French oak barrels at 22/24 C, followed by maturation on the fine lees in the same barrels for 11 months, with frequent bâtonnage. The wine is cellared for at least 12 months after bottling. 20 years 50 hl/ha 25.000 (average)
Pinot Grigio is this wine s skeleton, as it brings structure, depth, softness and heat. Traminer is important for what concerns aromatic qualities and nose sensations, while Riesling makes it reach a balance with acidity in order to exalt its complexity. The first two grape varieties are late harvested and are fermented and matured in oak barrels. Three very different grapes are used to produce a unique wine, made by the combination of Mediterranean surmaturation notes on a liqueur-sweet register of Nordic characteristics. Grape varieties 40% Gewürztraminer 40% Pinot Grigio 20% Riesling s - Corona broad alluvial shelf 60/45 metres above sea level Gris More than 25 years Guyot - 5.200 viti/ha Fermentation takes place in 500- litre French oak barrels at 20/22 C, followed by maturation on the fine lees in the same barrels for 11 months, with frequent bâtonnage. The wine is cellared for at least 12 months after bottling. 15% 20 years 45 hl/ha 10.000 (average)
The production system has not changed in all these years: made with nearly 100% Verduzzo grapes which are placed on mats to dry for 120/130 days in an air conditioned room. It is virtually in this gradual and slow process that we find the real secret of this wine. Fermentation and maturation take always place in new barriques. Unfiltered. It has a very full mouth but is never too sweet: a great balance among sweetness, saltiness and minerality with a long, persistent and fascinating aftertaste. Grape Varieties 95% Verduzzo 5% Riesling broad alluvial shelf 60 metres above sea level Gris More than 20 years Guyot - 5.200 vines/ha 10 hl/ha After the harvest the grapes are put to dry for 120/130 days in an air conditioned area. Long fermentation takes place in new 225-litre French oak barrels. After bottling the wine is cellared for at least 12 months prior to release. 10/11% Residual sugar 250 g/l 20 years 10 C 2.600 (0,375 litre bottles)
Lis Neris is the main red wine from the estate. It distinguishes itself for its Bordeaux-like profile (Merlot and Cabernet Sauvignon) and for its full-blooded Friulian character. A warm and rich wine, with refined tannins and a very long aftertaste. The first vintage of production was 1989, when Cabernet had the main role, but through the years Merlot got more and more dominant, bringing in its warmth and smoothness. Grape varieties 90-95% Merlot 5-10% Cabernet Sauvignon s - Corona broad alluvial shelf 60/45 metres above sea level Neris More than 20 years Soaking in stainless steel tanks lasts 10/15 days at 26/28 C, with regular délestage. Twenty months maturation in 225-litre French oak barrels is followed by at least 12 months bottle ageing at the cellars. 20 years 16 C Guyot - 5.600 vines/ha 50 hl/ha 6.000 (average)
A new experience started in Summer 2008 to prove that Isonzo valley, land well known for white wines, can stand out on a different path, where tradition and research live side by side, together with the desire to improve, qualities that have always been part of a good producer s attitude. Grape 100% Chardonnay broad alluvial shelf 60 meters above sea level Jurosa More than 25 years Guyot - 5.200 vines/ha 50 hl/ha Fermentation takes place in 500-litre French oak barrels at 20/22 C, followed by maturation on the fine lees in the same barrels for 8 months with frequent bâtonnage. Only free-run must, obtained with soft pressing, is used. Tirage June 2012 Disgorgement Febraury 2017 12.5% 6-8 C 3.000 (bottiglie) 240 (magnum) Grape harvest August 2011
A new experience started in Summer 2008 to prove that Isonzo valley, land well known for white wines, can stand out on a different path, where tradition and research live side by side, together with the desire to improve, qualities that have always been part of a good producer s attitude. Grape 100% Chardonnay broad alluvial shelf 60 meters above sea level Jurosa More than 25 years Guyot - 5.200 vines/ha 50 hl/ha Fermentation takes place in 500-litre French oak barrels at 20/22 C, followed by maturation on the fine lees in the same barrels for 8 months with frequent bâtonnage. Only freerun must, obtained with soft pressing, is used. Tirage June 2012 Disgorgement February 2017 12.5% 6-8 C 3.400 (bottiglie) Grape harvest August 2011