TASTING NOTES: Deep ruby red in color, this wine is elegant and complete. The bouquet recalls of red berries and cherries aromas. High-bodied, it has enveloping spicy aromas and an elegant hint of vanilla due to a short aging in Allier oak.
SERVICE: To be served at 16-18°C in mature red wine glasses.
FOOD MATCHING: Round wine with excellent structure, it pairs beautifully with first and second game dishes, stews, roasts of red meat and hard cheeses with long maturation. Perfect with spicy foods and dishes of the traditional Venetian cuisine.
STORAGE: To store in the dark at 14/16 °C and 60/70% RH.
HARVEST DATE: Sept. 17th (Merlot and Refosco), Oct. 28th (Carménère).
WINEMAKING: The varietal grapes ware harvested and vinified separately in stainless steel tanks. In the coldest time of the year, the wines were blended in the appropriate quantity and transferred to barrels for the start of refinement.
EVOLUTION: About 6 months in stainless steel tank and 6 months in Allier oak barrel.
STABILIZATION: Clarification and cold stabilization in steel tank at -2 °C.
BOTTLING: March 2017 by sterile microfiltration.
AGING: 12 months in bottle before release.
BOTTLE: High shoulder Bordeaux bottle (cl 75)
CORK: Technical stopper made of purified and micronized cork (Diamant Process).
COLOR: Dark turquoise/Black
PACKAGE: 6-bottle carton box [weight kg 7.8; dimensions cm 23.5x15.5x33.0]
TASTING NOTES: Its color is deep ruby red with elegant violet
hues. On the nose it seems fruity with hints of violet, blackberry and blueberry; it’s typical in the musky scent with hints of leather. On the palate it is full-bodied, velvety and soft in its dense texture of tannins, with clear memories of ripe red fruits.
SERVICE: To be served at 16-18 °C in glasses for mature red wines.
FOOD MATCHING: It’s the ideal companion of the traditional Venetian-Friulian cuisine. It pairs beautifully with first dishes, succulent meats, roasts, game and medium-aged cheeses.
STORAGE: To store in the dark and in stable condition at 14/16 °C and 60/70% RH.
HARVEST DATE: September, the 19th 2016
YIELD PER HECTARE: 10,0 tons equal to 70 hl/ha
WINEMAKING: 11 days of maceration and punching down 6 per day.
EVOLUTION: Exclusively stainless steel tank.
STABILIZATION: Clarification and cold stabilization in steel tank at -2 °C.
BOTTLING: January 2018 by sterile microfiltration
AGING: 12 months in bottle before release
BOTTLE: High shoulder Bordeaux bottle (cl 75)
CORK: Technical stopper made of purified cork (Diamant)
COLOR: Green and orange
PACKAGE: Six-bottle carton boxes [weight kg 7.8 approx; dimensions cm 23.5x15.5x33.0].
TASTING NOTES: It has a characteristic red ruby color with violet reflections. The bouquet is characterized by strong and very elegant herbaceous notes. It has a dry taste, and a strong but elegant and refined structure.
SERVICE: To be served at 16-18°C in glasses for young or even mature red wines.
FOOD MATCHING: At best with roasts, games and grilled red meat.
STORAGE: To store in the dark at 14/16 °C and 60/70% RH.
HARVEST DATE: September 18th.
YIELD PER HECTARE: 11,0 tons equal to 77 hl/ha
WINEMAKING: 7 days of maceration on the skins to extract color and tannins, then fermentation in stainless steel tanks at controlled temperature (22 to 28 ºC) with 3 punching down per day. The malolactic fermentation was spontaneous.
EVOLUTION: In stainless steel tank exclusively.
STABILIZATION: Clarification and cold stabilization in steel tank at -2 °C.
BOTTLING: November 2018 by sterile microfiltration.
AGING: 9 months in bottle before release.
BOTTLE: High shoulder Bordeaux bottle (cl 75)
CORK: Technical stopper made of purified and micronized cork (Diamant Process)
COLOR: Red
PACKAGE: 6-bottle carton box [weight kg 7.8; dimensions cm 23.5x15.5x33.0]
TASTING NOTES: It has a characteristic deep ruby red color, with intense magenta reflections. Abundant bouquet with delicate scents recalling berries and blackberry jam. The taste is soft and persistent with moderate and elegant herbaceous notes.
SERVICE: To be served at 16-18°C in glasses for young or even mature red wines.
FOOD MATCHING: Its harmonic balance makes it an irreplaceable wine. It can be matched with salami, stewed meats, white or red roast meats, particularly rabbit and poultry.
STORAGE: To store in the dark at 14/16 °C and 60/70% RH.
HARVEST DATE: September 18th.
YIELD PER HECTARE: 11,0 tons equal to 75 hl/ha
WINEMAKING: 11 days of maceration with 6 punching down per day. Fermentation in conditioned stainless steel tanks (22 to 28 ºC). The malolactic fermentation was spontaneous.
EVOLUTION: In stainless steel tank exclusively.
STABILIZATION: Clarification and cold stabilization in steel tank at -2 °C.
BOTTLING: January 2017 by sterile microfiltration
AGING: 9 months in bottle before release
BOTTLE: High shoulder Bordeaux bottle (cl 75)
CORK: Technical stopper made of purified and micronized cork (Diamant Process)
COLOR: Violet
PACKAGE: 6-bottle carton box [weight kg 7.8; dimensions cm 23.5x15.5x33.0]
TASTING NOTES: Pale straw-yellow color, a fine and persistent perlage, delicate fruity, floral bouquet, well-structured and slightly sweet.
SERVICE: To be served cold at 6-8°C in "mezza-flüte" glass, in order to enhance the perlage and the concentration of delicate aromas.
FOOD MATCHING: Excellent at any time as aperitif, perfect with crumbly or soft cakes.
STORAGE: To store in the dark at 14/16 °C and 60/70% RH.
LIFETIME: 18 months from bottling.
HARVEST DATE: Anticipated harvest in order to preserve and maximize the grapes freshness, acidity and aromas.
WINEMAKING: Soft pressing and white vinification with alcoholic fermentation at a stable temparature of 18°-20°C for 8 days.
EVOLUTION: Exclusively in stainless steel tanks at controlled temperature in order to preserve flavors and fragrance.
SPARKLING: In stainless steel pressure-tight tanks, so that carbo dioxide incorporates itself into the wine, generating the typical fine and persistent perlage.
BOTTLING: January 2020
AGING: Ready to drink.
BOTTLE: Collio NL (75 cl)
CORK: Cork mushroom stopper with cage
COLOR: Orange/Gold
PACKAGE: 6-bottle carton box [weight kg 9.3; dimensions cm 28.5x19.5x32.5]
TASTING NOTES: Its color tones show almost imperceptible copper reflections typical of the skin. The bouquet is broad, complex and strong, with hints of peach and walnut. The flavor surprises. The perfect balance between sweet and sour components makes it soft and structured, but the pleasant freshness is not compromised.
SERVICE: To be served at 10-12°C in long-stemmed glasses for young and fresh white wines.
FOOD MATCHING: Very good with fish dishes; it well pairs with vegetable soups, wild herbs risottos, omelettes and medium maturation cheese.
STORAGE: To store in the dark at 14/16 °C and 60/70% RH.
HARVEST DATE: August 26th.
YIELD PER HECTARE: 9,0 tons equal to 63 hl/ha.
WINEMAKING: Soft pressing of the grapes and must fermentation in cement tanks at a temperature of 16-18ºC. The malolactic fermentation was inhibited to preserve wine freshness.
EVOLUTION: In stainless steel tanks at controlled temperatures.
STABILIZATION: Clarification and cold stabilization in steel tank at -4°C.
BOTTLING: July 2018 by sterile microfiltration.
AGING: 6 months in bottle before release.
BOTTLE: High shoulder Bordeaux bottle (cl 75)
CORK: Technical stopper made of purified and micronized cork (Diamant Process)
COLOR: Yellow
PACKAGE: 6-bottle carton box [weight kg 7.8; dimensions cm 23.5x15.5x33.0]
TASTING NOTES: It has the characteristic bright straw yellow color. Aromas are intense, persistent and extremely elegant, remembering the fragrance of the golden apple and floral notes of the privet’s white flowers. The palate is fascinating and fresh. The excellent structure makes it important, original and extraordinarily persistent.
SERVICE: To be served at 10-12°C in long-stemmed glasses for young and fresh white wines.
FOOD MATCHING: Ideal with fish traditional dishes, white meats and short maturation cheese.
STORAGE: To store in the dark at 14/16 °C and 60/70% RH.
HARVEST DATE: August 30th.
YIELD PER HECTARE: 9,0 tons equal to 63 hl/ha.
WINEMAKING: Soft pressing of the grapes and must fermentation in cement tanks at a temperature of 16-18ºC. The malolactic fermentation was inhibited to preserve the freshness of the wine.
EVOLUTION: In stainless steel tanks at controlled temperatures.
STABILIZATION: Clarification and cold stabilization in steel tank at -4°C.
BOTTLING: July 2018 by sterile microfiltration.
AGING: 6 months in bottle before release.
BOTTLE: High shoulder Bordeaux bottle (cl 75)
CORK: Technical stopper made of purified and micronized cork (Diamant Process)
COLOR: Light green
PACKAGE: 6-bottle carton box [weight kg 7.8; dimensions cm 23.5x15.5x33.0]
