Pinot Bianco D.O.C.

Details

  • Grape variety: Pinot Bianco 100%.
  • Denomination: Doc Friuli Grave.
  • Soil: Argillaceous, calcareous, rich in micro-elements.
  • Yield per Hectare: 80 q.li.
  • Training System: Guyot, with a density of 3500 plants/ha.
  • Vineyard age: 30 years.
  • Harvest: Late September.
  • Vinification: 24 hours pre-fermentation cold maceration, soft pressing of the grapes, alcoholic fermentation at a controlled temperature and later maturation in its own dregs for several months.
  • Cellaring Potential: 3-4 years from production.
  • Colour: Straw yellow laden with bright golden tints.
  • Bouquet: Aroma of exotic fruit, white peach, notes of sweet spices.
  • Alcohol: 13%
  • Serving temperature: Approx. 8-10°C.
  • Packaging: 0,75 l bottle, 6 in a case.

Nose & Taste

Smooth and warm in the mouth while also enveloping, balanced and rich in aromas.

Pairings

Excellent with fish starters , its body also allows interesting contrasts when matched with white meat and baked fish.

Pinot Grigio D.O.C.

Details

  • Grape variety: Pinot Grigio 100%.
  • Denomination: Doc Friuli Grave.
  • Soil: Argillaceous, calcareous, rich in micro-elements.
  • Yield per Hectare: 90 q.li.
  • Training System: Guyot, with a density of 4000 plants/ha.
  • Vineyard age: 25 years.
  • Harvest: Mid September.
  • Vinification: 72 hours pre-fermentation cold maceration, soft pressing of the grapes, alcoholic fermentation at a controlled temperature and later maturation in steel basins for several months.
  • Cellaring Potential: 3-4 years from production.
  • Colour: Amber yellow, with light copper tints.
  • Bouquet: Fine and elegant with sharp bouquet and persistent floral notes.
  • Alcohol: 13%
  • Serving temperature: Approx. 8-10°C.
  • Packaging: 0,75 l bottle, 6 in a case.

Nose & Taste

Evident sensations of white fruit on the palate giving distinct freshness and sapidity.

Pairings

Matches well with appetisers and fish dishes.

Chardonnay D.O.C.

Details

  • Grape variety: Chardonnay 100%.
  • Denomination: Doc Friuli Grave.
  • Soil: Argillaceous, calcareous, rich in micro-elements.
  • Yield per Hectare: 90 q.li.
  • Training System: Guyot, with a density of 4000 plants/ha.
  • Vineyard age: 25 years.
  • Harvest: Early September.
  • Vinification: After a brief decantation, the must is transferred and fermented at a controlled temperature. Once fermentation is completed it remains in contact with fine dregs until March.
  • Cellaring Potential: 3-4 years from production.
  • Colour: Bright straw yellow.
  • Bouquet: Distinctive and elegant with fruity notes of apple, banana, vanilla and a fragrant aroma of white flowers.
  • Alcohol: 13%
  • Serving temperature: Approx. 8-10°C.
  • Packaging: 0,75 l bottle, 6 in a case.

Nose & Taste

Fresh, lively and highly pleasurable with optimal persistence.

Pairings

Excellent as aperitif, goes well with soups, risotto, white meat and fish courses.

Friulano D.O.C.

Details

  • Grape variety: Friulano 100%.
  • Denomination: Doc Friuli Grave.
  • Soil: Argillaceous, calcareous, rich in micro-elements.
  • Yield per Hectare: 80 q.li.
  • Training System: Guyot, with a density of 4000 plants/ha.
  • Vineyard age: 34 years.
  • Harvest: Early September.
  • Vinification: 48 hours pre-fermentation cold maceration, soft pressing of the grapes, alcoholic fermentation at a controlled temperature followed by maturation in steel basins for several months.
  • Cellaring Potential: 3-4 years from production.
  • Colour: Straw yellow, tending towards green.
  • Bouquet: Fine, delicately intense, characterised by notes of fruit and flowers.
  • Alcohol: 13%
  • Serving temperature: Approx. 8-10°C.
  • Packaging: 0,75 l bottle, 6 in a case.

Nose & Taste

Fresh, dry, soft, smooth to the palate with distinct flavour.

Pairings

Ideal as aperitif, great with soups, cold cuts and savoury fish dishes. A very interesting match with eastern cuisine.

Sauvignon D.O.C.

Details

  • Grape variety: Sauvignon 100%.
  • Denomination: Doc Friuli Grave.
  • Soil: Argillaceous, calcareous, rich in micro-elements.
  • Yield per Hectare: 80 q.li.
  • Training System: Guyot, with a density of 4000 plants/ha.
  • Vineyard age: 32 years.
  • Harvest: Mid September.
  • Vinification: After a careful selection of grapes from our most prized lot, pre-fermentation alcoholic maceration at a controlled temperature, followed by maturation in its own dregs.
  • Cellaring Potential: 3-4 years from production.
  • Colour: Straw yellow with golden tints.
  • Bouquet: Classic aromas of sauvignon, peppers, tomato leaf with varied sweet, enveloping, persistent characteristics.
  • Alcohol: 13%
  • Serving temperature: Approx. 8-10°C.
  • Packaging: 0,75 l bottle, 6 in a case.

Nose & Taste

Fresh, lively highly pleasurable with optimal persistence.

Pairings

Ideal as aperitif, great with soups, cold cuts and savoury fish dishes. A very interesting match with eastern cuisine.

Ribolla Gialla I.G.T.

Details

  • Grape variety: Ribolla Gialla 100%.
  • Denomination: Igt delle Venezie.
  • Soil: Argillaceous, calcareous, rich in micro-elements.
  • Yield per Hectare: 80 q.li.
  • Training System: Guyot, with a density of 5000 plants/ha.
  • Vineyard age: 20 years.
  • Harvest: End of August.
  • Vinification: 16 hours pre-fermentative cold maceration, soft pressing of the grapes, fermentation at a controlled temperature and maturation in steel vats for a few months.
  • Cellaring Potential: 2-3 years from production.
  • Colour: Bright straw yellow.
  • Bouquet: Characterful, intense and marked with floral nuances and a hint of grass.
  • Alcohol: 12,5%
  • Serving temperature: Approx. 8-10°C.
  • Packaging: 0,75 l bottle, 6 in a case.

Nose & Taste

Fresh and elegant on the palate with balanced acidity and sapidity, mineral aftertaste with good persistence.

Pairings

Excellent as aperitif , goes well with soups and white meat.

Cabernet Franc D.O.C.

Details

  • Grape variety: Cabernet Franc 100%.
  • Denomination: Doc Friuli Grave.
  • Soil: Argillaceous, calcareous, rich in micro-elements, with zones enjoying particular microclimatic conditions.
  • Yield per Hectare: 80 q.li.
  • Training System: Guyot, with a density of 4000 plants/ha.
  • Vineyard age: 34 years.
  • Harvest: Early October.
  • Vinification: Careful grape selection and thorough inspection during the pressing phase, followed by slow fermentation at a controlled temperature with daily plunging for 15-20 days.
  • Cellaring Potential: 3-4 years from production.
  • Colour: Intense ruby red with garnet tints.
  • Bouquet: Rich, persistent bouquet with intense hint of jam, good intensity, balanced.
  • Alcohol: 13%
  • Serving temperature: Approx. 16-18°C.
  • Packaging: 0,75 l bottle, 6 in a case.

Nose & Taste

Elegant, aromatic and highly persistent.

Pairings

Perfect with red meats, chicken and game.

Cabernet Sauvignon D.O.C.

Details

  • Grape variety: Cabernet Sauvignon 100%.
  • Denomination: Doc Friuli Grave.
  • Soil: Argillaceous, calcareous, rich in micro-elements, with zones enjoying particular microclimatic conditions.
  • Yield per Hectare: 90 q.li.
  • Training System: Guyot, with a density of 5000 plants/ha.
  • Vineyard age: 20 years.
  • Harvest: Late September.
  • Vinification: Medium duration maceration extending for 12-15 days with daily plunging at a controlled temperature. Maturation in steel by bottle ageing for 4/6 months.
  • Cellaring Potential: 3-4 years from production.
  • Colour: Intense ruby red with purple shades.
  • Bouquet: Full and interesting balance between fruity and spicy notes.
  • Alcohol: 13%
  • Serving temperature: Approx. 16-18°C.
  • Packaging: 0,75 l bottle, 6 in a case.

Nose & Taste

Pleasurably austere, maintains pleasing fruitiness sustained by a solid, smooth body.

Pairings

Ideal for red roasts meat, braised beef and game.

Refosco D.O.C.

Details

  • Grape variety: Refosco Dal Peduncolo Rosso 100%.
  • Denomination: Doc Friuli Grave.
  • Soil: Argillaceous, calcareous, rich in micro-elements.
  • Yield per Hectare: 80 q.li.
  • Training System: Guyot, with a density of 5000 plants/ha.
  • Vineyard age: 36 years.
  • Harvest: Late September.
  • Vinification: Selected grapes are vinified with maceration varying for 12-15 days with daily plunging at a controlled temperature. Completion of malolactic fermentation in steel. Followed by bottle ageing for 5-6 months.
  • Cellaring Potential: 3-4 years from production.
  • Colour: Strong ruby red with violet tints.
  • Bouquet: Enveloping, elegant musk fragrances with hints of wild berries.
  • Alcohol: 13%
  • Serving temperature: Approx. 16-18°C.
  • Packaging: 0,75 l bottle, 6 in a case.

Nose & Taste

Aristocratic and very elegant.

Pairings

Pairs well with red meat and game.

Merlot D.O.C.

Details

  • Grape variety: Merlot 100%.
  • Denomination: Doc Friuli Grave.
  • Soil: Argillaceous, calcareous, rich in micro-elements with zones enjoying particular microclimatic conditions.
  • Yield per Hectare: 90 q.li.
  • Training System: Guyot, with a density of 5000 plants/ha.
  • Vineyard age: 20 years.
  • Harvest: Late August.
  • Vinification: Short duration maceration extending for 2/3 days with daily plunging at controlled temperature for 15/20 days. Maturation in steel for 5/6 months, followed by bottle ageing for 5/6 months.
  • Cellaring Potential: 3-4 years from production.
  • Colour: Intense ruby red.
  • Bouquet: Full and interesting balance between fruity and spicy notes.
  • Alcohol: 13%
  • Serving temperature: Approx. 16-18°C.
  • Packaging: 0,75 l bottle, 6 in a case.

Nose & Taste

Pleasurably fresh, maintaining a pleasing fruitiness sustained by an elegant balance.

Pairings

Ideal with red roast meats and cold cuts.

Inaco Riserva D.O.C.

Details

  • Grape variety: Refosco dal Peduncolo Rosso 100%.
  • Denomination: Doc Friuli Grave.
  • Soil: Argillaceous, clayey with tendentially dolomitic limestone subsoil, rich with micro-elements.
  • Yield per Hectare: 70 q.li.
  • Training System: Guyot, with a density of 5000 plants/ha.
  • Vineyard age: 36 years.
  • Harvest: Grapes grown on the plateau are harvested early September, others in the first ten days of October when the grapes are over-mature.
  • Vinification: Two wine-making processes are used; first cold maceration and temperature controlled fermentation. Then the wines are blended and aged in oak barrels for at least 24 months, before being left to age in the bottle for a further 10-12 months.
  • Cellaring Potential: 8-10 years from production.
  • Colour: Ruby red with violet reflections.
  • Bouquet: Intense and persistent, with a rich setting of currants and blackberries upfront, musk, pepper, cinnamon, tobacco and walnut.
  • Alcohol: 14%
  • Serving temperature: Approx. 16-18°C.
  • Packaging: 0,75 l bottle, 6 in a case.

Nose & Taste

Warm, soft and palate enveloping with a good sapidity. Complex, stylish and poised structure with a rounded aftertaste.

Pairings

Goes well with red meat roasts and game.

Pratum Riserva I.G.T.

Details

  • Grape variety: Sauvignon, Chardonnay, Pinot Bianco.
  • Denomination: Igt delle Venezie.
  • Soil: Argillaceous, calcareous, rich in micro-elements.
  • Yield per Hectare: 70 q.li.
  • Training System: Guyot, with a density of 4000 plants/ha.
  • Vineyard age: 30 years.
  • Harvest: Early September.
  • Vinification: The bunches are carefully destemmed and left to macerate for a short period. The Sauvignon is fermented at a controlled temperature in stainless steel tanks and left to mature for 12 months. Chardonnay and Pinot Bianco are fermented and aged in small casks of French oak.
  • Cellaring Potential: 6-8 years from production.
  • Colour: Straw yellow with golden notes.
  • Bouquet: Elegant and delicate nose, with ripe fruit flavours followed by sweet notes of custard. Smooth on the palate, yet warm and full-bodied, balanced by notes of quince and other fruits.
  • Alcohol: 14%
  • Serving temperature: Approx. 8-10°C.
  • Packaging: 0,75 l bottle, 6 in a case.

Nose & Taste

Fresh and intense with good minerality.

Pairings

Excellent with first courses in general and with fish and white meats. Its body makes an interesting combination with lobster spaghetti.

Prosecco D.O.C.

Details

  • Grape variety: Prosecco 100%.
  • Soil: Silt-clay, limestone soil rich with micro-elements.
  • Yield per Hectare: 180 q.li.
  • Training System: Guyot, with a density of 3500 plants/ha.
  • Vineyard age: 10 years.
  • Harvest: Late August.
  • Vinification: Soft pressing of the grapes in a reducing environment. Fermentation at controlled temperature of 15°c to obtain a clean base wine. Second fermentation using the charmat method for 60 days at a controlled temperature of approximately 14°C. The wine then remains on the lees for almost 60 days.
  • Cellaring Potential: 1-2 years from production.
  • Colour: Straw yellow with greenish reflections.
  • Bouquet: Winey, fruity, hints of apple, floral, wisteria and crusty bread.
  • Alcohol: 11,5%
  • Serving temperature: Approx. 6-7°C.
  • Packaging: 0,75 l bottle, 6 in a case.

Nose & Taste

Vibrant, pleasantly balanced taste, between acidity and sugars and fruity aftertaste.

Pairings

Excellent as an aperitif , goes well with fish dishes and shellfish.

Pinot Nero Rosé Sparkling

Details

  • Grape variety: Pinot Noir 100%.
  • Soil: Silt-clay, limestone soil rich with micro-elements.
  • Yield per Hectare: 80 q.li.
  • Training System: Guyot, with a density of 4000 plants/ha.
  • Vineyard age: 39 years.
  • Harvest: Late August.
  • Vinification: Soft pressing of the grapes in a reducing environment. Fermentation at a controlled temperature of 17°C to obtain a clean base wine. Second fermentation using the charmat method for 20 days at a controlled temperature of around 16°C. The wine then remains on the lees for almost 60 days.
  • Cellaring Potential: 2-3 years from production.
  • Colour: Bright pink.
  • Bouquet: Fine bouquet, elegant, with flavours of red wild fruits, currant, raspberry and hints of rose petals.
  • Alcohol: 11,5%
  • Serving temperature: Approx. 6-7°C.
  • Packaging: 0,75 l bottle, 6 in a case.

Nose & Taste

Vibrant, pleasantly balanced taste, between acidity and sugars and fruity aftertaste.

Pairings

Ideal as an aperitif, with seafood starters and cold cuts.

Ribolla Gialla Sparkling

Details

  • Grape variety: Ribolla Gialla 100%.
  • Soil: Silt-clay, limestone soil rich with micro-elements.
  • Yield per Hectare: 100 q.li.
  • Training System: Guyot, with a density of 4000 plants/ha.
  • Vineyard age: 20 years.
  • Harvest: Late August.
  • Vinification: Soft pressing of the grapes in a reducing environment. Fermentation at a controlled temperature of 17°C to obtain a clean base wine. Second fermentation using the charmat method for 20 days at a controlled temperature of around 16°C. The wine then remains on the lees for almost 90 days.
  • Cellaring Potential: 2-3 years from production.
  • Colour: Bright straw yellow.
  • Bouquet: FCharacteristically intense and marked with floral nuances and a hint of grass.
  • Alcohol: 11,5%
  • Serving temperature: Approx. 6-7°C.
  • Packaging: 0,75 l bottle, 6 in a case.

Nose & Taste

Fresh and elegant on the palate with balanced acidity and sapidity, mineral aftertaste with good persistence.

Pairings

IExcellent as an aperitif , goes well with fish dishes and shellfish.