Castello Grassy droplets of dew and where healthy roots give life to lush vines. A silent world as rugged and hot as the karstic paths crisscross a valley at the entrance to the woods where light reflects in the rocks and the red earth, where the scenery evokes memories of far away times, serene thoughts. The Caneva vines grow on the soft rolling hills near the Consiglio woods, embraced by a natural amphitheatre, protected by the mountains and caressed by soft winds. PROSECCO EXTRA DRY SUGAR RESIDUE SPARKLING PROCESS Glera (ex prosecco) 100%. DOC Prosecco. 11.5%. Extra dry 15 g/l Caneva (PN) vineyard Terra Rossa, altitude 100 a.s.l. 0,63 hectares. 4.800 vines per hectare. 16 tons. Clay, situated on a karst sinkhole. temperate with cold winters and hot summers with good temperature range. Manually when the grape has reached the correct level of maturity. Modern stainless steel vats. Steeped cold with the peel with soft pressing Natural fermentation at controlled temperature with fine yeast. Aging of 5 months on the yeast with charmat method in pressure tanks for 30 days. Light straw yellow with fine perlage. Bouquet of acacias and white flowers, hints of fruit. Fresh and persistent with balanced acidity and minerals. Aperitifs, vegetable and delicate fish hors d oeuvres Pleasant, warm, rounded, sweet but not cloying. 7-8 C
Castello Since beginning of the last century, collected awards in wine competitions. A small and cosy valley, protected from ancient times, the hills of Caneva have produced fine wines that, even at the the cold northern winds of the Cansiglio plateau. Limestone rock that rises from the ground, thin soil and little earth. Potentially difficult conditions. Definitely suitable terms for quality oenology. Here is where Giallo di Roccia, a sparkling wine produced by the classic method, comes from. The starting grapes, Chardonnay, Pinot Blanc and Pinot Noir, the soil, thin and rocky, the particular microclimate of the valley, the focus on winemaking and, finally, the time, have generated the Giallo di Roccia. SUGAR RESIDUE SPARKLING PROCESS GIALLO DI ROCCIA BRUT Classic Method Chardonnay, Pinot Blanc, Pinot Noir. Spumante Brut Metodo Classico. 12.5%. Brut 5 g/l. Caneva (PN) - Castello vineyard, altitude 160 m above sea level. 1 hectare. 5,200 vines per hectare. 5 Tons. Clayey and rocky, placed on a karst sinkhole, rich in mineral salts. moderate with mild winters and cool summers with high thermal excursion. Manual upon reaching the correct maturation of the grapes. Use of modern stainless steel vats. Soft pressing with pneumatic press and subsequent static decanting of the must. Fermentation at controlled temperature with selected yeasts. Ageing and resting on yeasts for 7 months. With classic method in bottle for 18 months. Straw yellow with fine and persistent perlage. Pleasantly fruity bouquet, round, balanced and ample, with fragrant notes of yeasts and exotic fruit. Fresh and creamy with a full-bodied and satisfying sip. For any food but is particularly enhanced when it accompanies fish and/or vegetable dishes, even complex ones. 7-8 C
PINOT GRIGIO 100% Pinot Grigio. DOC Friuli-Annia. 13%. 1,12 hectares. 8.000 kilograms. Clayey, rich in mineral salts. Well ventilated with cool night temperatures and moderate rainfall. Manually when the grape has reached the correct level of maturity. Modern stainless steel vats. Steeped cold with the skins The must remains in contact with the skins for 3 days Six months in steel. Two months in the bottle. Intense and elegant rose with coppery hints. Cherry, acacia flowers, sweet notes of hazelnut and ginger. Pleasant and persistent with a structured body and balanced acidity and minerals. Pasta dishes, grilled fish dishes, shellfish and cheeses, delicious sea appetizers, curry chicken, white meats. 10-12 C
MALVASIA ISTRIANA 100% Malvasia Istriana. DOC Friuli-Annia. 13,5%. 0,85 hectares. Use of gems deriving from the old vineyards of 1967. 8.000 kilograms. Clayey, rich in mineral salts. Well ventilated with cool night temperatures and moderate rainfall. Hand picked when the grape reaches full maturity. Modern stainless steel vats. Steeped cold with the skins. Six months in steel. Two months in the bottle. Intense straw yellow. Intense tones of apricot, peaches and plums; slight hints of quince and sage. Pleasant and persistent; structured body with balanced acidity and minerals. Seafood pasta dishes, fish courses and fresh cheese. 10-12 C
TRAMINER AROMATICO 100% Traminer Aromatico. DOC Friuli-Annia. 13%. 0,5 hectares. 800 kilograms. Clayey. Well ventilated with cool night temperatures and moderate rainfall. Manually when the grape has reached the correct level of maturity. Modern stainless steel aging vats. Steeped cold with the skins. Six months in steel. Two months in the bottle. Intense straw yellow with golden tinges. Intense tones of roses, cyclamens and jasmine mixed with exotic yellow fruit; hints of aromatic Mediterranean plants. Pleasant and persistent; well structured body with balanced acidity and minerals. Chanterelle mushroom risotto, oven baked or grilled saltwater fish, shellfish. 10-12 C
SAUVIGNON BLANC Sauvignon blanc 100%. DOC Friuli-Annia. 13%. Carlino (UD), Bosco Bando vineyard. 1,1 hectares. 8.000 kilograms. Clayey. Well ventilated with cool night temperatures and moderate rainfall. Manually when the grapes have reached the correct level of ripeness. Modern stainless steel aging vats. Steeped cold with the skins. Six months in steel. Three months in the bottle. Intense straw yellow with green glints. Tomato leaf, pepper, salvia, pineapple, hints of apple and minerals. Pleasant, fresh and mineral. Herbs pie, asparagus, bass carpaccio, Goat s cheese, risotto with asparagus. 10-11 C
FRIULANO Friulano 100%. DOC Friuli-Annia. 13,5%. Carlino (UD), Bosco Bando vineyard. 2,01 hectares. A gem of vines of 1967 has been inserted on new rootstock 8.000 kilograms. Clayey rich in mineral salts Well ventilated with cool night temperatures and moderate rainfall. Manually when the grapes have reached the correct level of ripeness. The sulfites are not added in grape before tamping. Use of modern stainless steel aging vats. Steeped cold with the skins Six months in steel. Two months in the bottle. Intense straw yellow with greenish reflections. Intense tones of wildflowers and yellow apple. Pleasant notes of bitter almond Pleasant and persistent. Structured body with delicate acidity. Minerals, flawless conclusion with keen tones of almond Risottos with herbs, fish starters, San Daniele ham, white meats 10-12 C
CABERNET FRANC Red. 100% Cabernet Franc. DOC Friuli Annia. 13%. 1,48 hectares. 8.000 kilograms. Clayey, rich in mineral salts. Well ventilated with cool night temperatures and moderate rainfall. Manually when the grape has reached the correct level of maturity. Use of modern stainless steel aging vats. Steeps for 21 days with wine pressing and delestage. Fermentation occurs for 12 days with selected yeasts. Followed by pressing, decantation and malolactic fermentation. Nine months in stainless steel vats letting the wine to be structured and completed in the perfumes. Minimum four months in the bottle. Intense purple red. Pleasant rocket, nettle and pepper sensations; hints of pepper and raspberry. Perfumes in evolution. Warm with a well balanced body and the right mount of tannins; typical hints of fresh plants and pleasant red fruit sensations. Pasta with meat sauce dishes, red meats and slightly seasoned cheese. 16-18 C
CABERNET SAUVIGNON Red. 100% Cabernet Sauvignon. DOC Friuli Annia. 13,5%. 1,23 hectares. 8.000 kilograms. Clayey. Well ventilated with cool night temperatures and moderate rainfall. Manually when the grapes have reached the correct level of ripeness. Use of modern stainless steel aging vats. Steeps for 20 days with wine pressing and delestage. Followed by pressing, decantation and filtering of impurities, then malolactic fermentation. In stainless steel vats Minimum six months in the bottle. Vivid intense ruby red with tendency to the purple. Red fruits, currents, violet plum and pepper. Balanced with pleasant red fruit sensations, with the right well structured tannins. Feathered game, grilled meat, slightly seasoned cheese. 16-18 C
MERLOT Red. 100%Merlot. DOC Friuli Annia. 13%. 1 hectare. Use of gems deriving from the old vineyards of 1967. 8.000 kilograms. Clayey, rich in mineral salts. Well ventilated with cool night temperatures and moderate rainfall Manually when the grape has reached the correct level of maturity. Use of modern stainless steel aging vats. Steeps for 21 days with wine pressing and delestage. Fermentation occurs for 12 days with selected yeasts. Followed by pressing, decantation and malolactic fermentation. Nine months in stainless steel vats letting the wine to be structured and completed in the perfumes. Minimum four months in the bottle. Vivid ruby red. Intense and complex aroma, beginning from red fruit, strawberry jam hints completed with pleasant floral scents. Perfumes evolution. Warm and with the right amount of tannins it has a structured and balanced body with pleasant red fruit sensations. Red meats, full flavoured pasta dishes, pork roasts and slightly seasoned cheese. 16-18 C
REFOSCO DAL PEDUNCOLO ROSSO Red. 100% Refosco dal Peduncolo Rosso. DOC Friuli Annia. 13,5%. Carlino (UD) Lis Faulis vineyard. 1,4 hectares. 800 kilograms. Clayey. Well ventilated with cool night temperatures and moderate rainfall. Manually when the grape has reached the correct level of maturity. Use of modern stainless steel aging vats. Steeps for 21 days with wine pressing and delestage. Fermentation occurs for 12 days with selected yeasts. Followed by pressing, decantation and malolactic fermentation. Nine months in stainless steel vats letting the wine to be structured and completed in the perfumes. Minimum four months in the bottle. Intense purple red. Violets and mature plum aromas, vanilla and pepper; in the glass blueberry and toasty aromas are released. Warm and full bodied with pleasant red fruit sensations. The structure is typical of this great vine. Feathered game, stews and strong flavoured meats. 16-18 C
CRÈTIS BOTTLING Chardonnay. DOC Friuli-Annia. 13%. 0,6 hectares. 6.000 kilograms, with thinning in veraison phase. Clayey, rich in mineral salts. Well ventilated with cool night temperatures and moderate rainfall. Manually when the grape has reached the correct level of ripeness. Before crushing, the grape is not sulphited. Modern stainless steel aging vats. Steeped cold with the skins. Permanence on fine yeasts for ten months in tonneaus from 5 hl. of second passage, with malolactic fermentation. Permanence on fine yeasts for ten months in tonneaus of 5 hl. of second passage, with malolactic fermentation. 2342 bottles have been produced in 2008 without sterile infiltration to allow the wine to survive and develop in a natural way. one year in the bottle.. Golden yellow. Intense and complex, hints of vanilla and yellow apples. Touches of coconut, dates and almonds; once in the glass there are toasty hints, honey and pepper. Warm, pleasant and persistent, well structured and savoury. Creamed salt cod, white meats (also grilled), flavoured pasta dishes and medium aged cheeses. 14-16 C
STORIIS BOTTLING Red. 100% Refosco dal Peduncolo Rosso. DOC Friuli-Annia. 13%. 1,4 hectares. 6.000 kilograms, with thinning in veraison phase. Clayey, rich in mineral salts. Well ventilated with cool night temperatures and moderate rainfall. Manually when the grape has reached the correct level of ripeness. Use of modern stainless steel aging vats. Steeps for 21 days with wine pressing and delestage. Fermentation occurs for 12 days with selected yeasts. Followed by pressing, decantation and malolactic fermentation. Permanence on fine yeasts for ten months in tonneau from 5 hl. of second passage with malolactic fermentation. Permanence on fine yeasts for ten months in tonneaus of 5 hl. with malolactic fermentation. Blended in part with steel aged Refosco. 1.612 bottles have been produced in 2009 without sterile infiltration to allow the wine to survive and develop in a natural way. Minimum one year in the bottle. Intense purple red. Violets and mature plum aromas, vanilla and pepper; in the glass blueberry, marasca cherry and toasty aromas are released. Warm and full bodied with pleasant red fruit sensations. The structure is typical of this great vine. Feathered game, stews and strong flavoured meats. 16-18 C
NOGLÂR BOTTLING Red. 100% merlot. DOC Friuli-Annia. 13%. 0,7 hectares. Use of gems deriving from the old vineyards of 1967. 6.000 kilograms, with thinning in veraison phase. Clayey, rich in mineral salts. Well ventilated with cool night temperatures and moderate rainfall. Manually when the grape has reached the correct level of maturity. Use of modern stainless steel aging vats. Steeps for 21 days with wine pressing and delestage. Fermentation occurs for 12 days with selected yeasts. Followed by pressing, decantation and malolactic fermentation. Permanence on fine yeasts for 10 months in tonneau from 5 Hl. with malolactic fermentation. 2.567 bottles have been produced in 2008 without sterile infiltration to allow the wine to survive and develop in a natural way. Minimum one year in the bottle. Vivid ruby red. Intense and complex aroma of strawberry jam and floral scents; once in the glass it offers hints of cherries, raspberries and blackberries with spicy peppery tones. Warm and with the right amount of tannins, it has a structured and balanced body with pleasant red fruit sensations. Red meats, full flavoured pasta dishes, pork roasts and slightly seasoned cheeses. 16-18 C
The Verduzzo Friulano is an ancient local vine, white grape variety with vineyards located in the municipality of Caneva. For the production of this wine, ripening on the plant is done that varies according to the year, which then proceeds with a manual harvest that takes place in the first ten days of October, with a maximum production of 5.5 kg of grapes per plant. The grapes are arranged in plastic boxes and placed in the larder for drying that varies until 50% of the initial weight is obtained. MAGIA VERDUZZO FRIULANO Typical Geographical Indication (I GT) VENEZIA GIULIA VINTAGE 2011. Verduzzo Friulano Giallo 100%. IGT Venezia Giulia. 15%. Caneva (PN). 0.3 hectares. Sylvoz. 3,600 vines per hectare. 6 tons, 1.8 tons after drying. Clayey rich in mineral salts. Typical of the foothills with cool night temperatures and moderate rainfall. Manual with a slight over-ripening of the grapes until early October, then drying on trellises for 2-3 months. The grapes are manually separated and pressed. 8 months in steel. 6 months in the bottle. Intense golden yellow with amber reflections. Fruity almond tones, candied fruits, which blend with sweet scents of orange blossom honey. Pleasant, warm, enveloping, sweet and not sickly. Dry confectionery and apple strudel; sipping wine. 12-15 C