Free shipping. Minimum order 6 bottles (excluding boxes and magnums). For shipping outside Italy, click here.
FRIULANO
13,5%
ALCOHOL
750 ml
FORMAT
2022
YEAR
FRIULI COLLI ORIENTALI - DOC
NAME
100% STEEL
AGING
FRIULANO
2020
YEAR
13.5%
ALCOHOL
FRIULI COLLI ORIENTALI - DOC
NAME
1,500ml
FORMAT
100% STEEL
AGING
PINOT WHITE
2021
YEAR
13.5%
ALCOHOL
FRIULI COLLI ORIENTALI - DOC
NAME
1,500 ml
FORMAT
100% STEEL
AGING
OUR WHITES
OUR REDS
AUTOCONS
FRIENDS OF THE HILLS EASTERN FRIULI
MALVASIA
14,5%
ALCOHOL
750 ml
FORMAT
2022
YEAR
FRIULI COLLI ORIENTALI - DOC
NAME
100% STEEL
AGING
RIBOLLA GIALLA
13,5%
ALCOHOL
750 ml
FORMAT
2022
YEAR
FRIULI COLLI ORIENTALI - DOC
NAME
100% STEEL
AGING
PINOT WHITE
13,5%
ALCOHOL
750 ml
FORMAT
2022
YEAR
FRIULI COLLI ORIENTALI - DOC
NAME
100% STEEL
AGING
PINOT GREY
13,5%
ALCOHOL
750 ml
FORMAT
2022
YEAR
FRIULI COLLI ORIENTALI - DOC
NAME
100% STEEL
AGING
SAUVIGNON
13,5%
ALCOHOL
750 ml
FORMAT
2022
YEAR
FRIULI COLLI ORIENTALI - DOC
NAME
100% STEEL
AGING
YELLOW BRUT
12%
ALCOHOL
750 ml
FORMAT
SA
YEAR
BRUT SPARKLING WINE
NAME
100% STEEL
AGING
PICOLIT
12,5%
ALCOHOL
500 ml
FORMAT
2018
YEAR
FRIULI COLLI ORIENTALI - DOCG
NAME
100% BARRIQUE FROM FRENCH OAK
AGING
REFOSCO DAL PEDUNCOLO ROSSO
13,5%
ALCOHOL
750 ml
FORMAT
2021
YEAR
FRIULI COLLI ORIENTALI - DOC
NAME
100% STEEL
AGING
SCHIOPPETTINO
13,5%
ALCOHOL
750 ml
FORMAT
2021
YEAR
FRIULI COLLI ORIENTALI - DOC
NAME
15% FRENCH OAK BARRIQUES 85% STEEL
AGING
CABERNET SAUVIGNON
13,5%
ALCOHOL
750 ml
FORMAT
2021
YEAR
FRIULI COLLI ORIENTALI - DOC
NAME
100% STEEL
AGING
MERLOT
13,5%
ALCOHOL
750 ml
FORMAT
2021
YEAR
FRIULI COLLI ORIENTALI - DOC
NAME
100% STEEL
AGING
RIÛL
14,5%
ALCOHOL
750 ml
FORMAT
2019
YEAR
FRIULI COLLI ORIENTALI - DOC
NAME
100% FRENCH OAK BARRIQUE
AGING
PIGNOLO
15%
ALCOHOL
750 ml
FORMAT
2017
YEAR
FRIULI COLLI ORIENTALI - DOC
NAME
100% FRENCH OAK BARRIQUE
AGING
FRIULANO
€ 13,00
FRIULANO
€ 13,00
PINOT WHITE
€ 13,00
OUR WHITE
€ 13,00
OUR RED
€ 13,00
THE AUTOCONS
€ 13,00
FRIENDS OF THE EASTERN HILLS
DEL FRIULI
€ 13,00
MALVASIA
€ 13,00
YELLOW REBELL
€ 13,00
PINOT WHITE
€ 13,00
PINOT GREY
€ 13,00
SAUVIGNON
€ 13,00
LA GIALLA BRUT
€ 13,00
PICOLIT
€ 13,00
REFOSCO DAL PEDUNCOLO RED
€ 13,00
SCHIOPPETTINO
€ 13,00
CABERNET SAUVIGNON
€ 13,00
MERLOT
€ 13,00
RIÛL
€ 13,00
PIGNOLO
€ 13,00
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Free shipping. Minimum order 6 bottles (excluding boxes and magnums). For shipping outside Italy, click here
The historic wine white from Friuli
Wine for everyone, the starting point for getting to know our region and its wine cellars. It is the pizza margherita of Friulian oenology. Cultivated in Friuli for almost a century, it comes from France and in the Colli Orientali it finds a terroir that makes it a great white wine. Robust and with good aromatic intensity, it stands out for its versatility.
An invitation to dinner? The Friulano will be at ease with every dish and will bring everyone together.
The historic wine white from Friuli
Wine for everyone, the starting point for getting to know our region and its wine cellars. It is the pizza margherita of Friulian oenology. Cultivated in Friuli for almost a century, it comes from France and in the Colli Orientali it finds a terroir that makes it a great white wine. Robust and with good aromatic intensity, it stands out for its versatility.
An invitation to dinner? The Friulano will be at ease with every dish and will bring everyone together.
The white wine that tastes of summer
Malvasia is the perfect wine to evoke the scents and tastes of the sunniest season at any time of year. Introduced to Friuli from southern Greece and Dalmatia at the time of the Serenissima Republic, Malvasia white wine is a kaleidoscope of mineral and saline that only the first motorbike ride of the year to the sea can convey.
It promises to make you travel through time, awaken memories and rekindle smiles.
The wine of those who live life with a smile
You know the doubt: "Shall we start with a still wine or a bubble?" Here, the answer is already in the question: "Ribolla!" Fresh, with character and excellent acidity, Ribolla Gialla is a white wine for an aperitif, for opening a dinner or for a glass to break up the day.Present on the Friulian hills for at least seven hundred years, it played a role of great prestige in medieval times.
It promises to be an excellent witness to moments of friendship and conviviality.
Elegance made wine
If Pinot Bianco were an actress it would be Audrey Hepburn, but in Roman Holiday, not Breakfast at Tiffany's. A white wine of understated elegance, it was introduced to Friuli from Burgundy around 1870. Ipplis and Montsclapade, thanks to their ideal climatic conditions, can be considered among the most suitable areas in Italy for the quality of wines made from Pinot Bianco grapes.
It is likely to captivate you with its class and refinement suited to every moment.
Elegance made wine
If Pinot Bianco were an actress it would be Audrey Hepburn, but in Roman Holiday, not Breakfast at Tiffany's. A white wine of understated elegance, it was introduced to Friuli from Burgundy around 1870. Ipplis and Montsclapade, thanks to their ideal climatic conditions, can be considered among the most suitable areas in Italy for the quality of wines made from Pinot Bianco grapes.
It is likely to captivate you with its class and refinement suited to every moment.
Refinement and discovery
Elegant, lively and clean white wines with scents reminiscent of the fruit from which they come. They are fermented and matured in stainless steel in order to maintain the peculiarities of the terroirs such as the hills of Ipplis and Montsclapade.
Tasting a selection of white wines also means having fun recognising their organoleptic nuances and discovering the most suitable food pairings.
Time and purity
The perfect vine, as Cabernet Sauvignon was defined in the 18th century, together with the wines that have adapted best to the Colli Orientali del Friuli over time: Schioppettino, Refosco, Merlot and a mighty Pignolo that has been rooted in our lands since 1398.
Vinified in purity from individual plots, they preserve in each bottle the close link with the production area. The outsider of the selection is Rîul, the only precious blend from the Ermacora winery.
Age-old viticulture
There are grape varieties that have inhabited the Colli Orientali del Friuli for a long time and have resisted the climatic and historical impacts and the calls of fashions and markets. Pignolo, Refosco dal Peduncolo Rosso, Schioppettino, Ribolla, Malvasia and Friulano - the latest arrival, but they were first introduced in the nineteenth century - represent the continuity of a thousand-year-old viticulture. They feed on soil that emerged from the sea sixty million years ago.
To drink it means to immerse oneself in history and to honour the efforts of generations of winegrowers, who are firm custodians of traditions.
Feeling part of Friuli
We have put these three wines together to welcome you with open arms to Friuli and invite you to get to know it through its red wines. Friulano is the wine of everyday encounters, the sip of friendship, a greeting that is always goodbye. Pignolo demands more time: it loves the warmth of the kitchen and goes down slowly to corroborate the discussions around the table.
Picolit nobly seals moments of shared joy, those destined never to leave the precious treasure chest of emotions.
In an elegant wooden box you will find:
2022
Friulano
12,50€
11,25€
2022
Malvasia
2022
Ribolla Gialla
12,50€
11,25€
2022
Pinot Blanc
2022
Pinot Grigio
2022
Sauvignon
12,50€
10,00€
In an elegant wooden box you will find:
2021
Refosco dal Peduncolo Rosso
12,50€
11,25€
2021
Schioppettino
2021
Cabernet Sauvignon
12,50€
11,25€
2021
Merlot
2019
Rîul
2017
Fussy
12,50€
10,00€
In an elegant wooden box you will find:
2022
Friulano
12,50€
11,25€
2022
Malvasia
2022
Ribolla Gialla
12,50€
11,25€
2021
Refosco dal Peduncolo Rosso
12,50€
10,00€
2021
Schioppettino
2017
Fussy
27,00€
25,65€
In an elegant wooden box you will find:
2022
Friulano
12,50€
11,25€
2019
Picolit
32,00€
30,40€
2017
Fussy
27,00€
25,65€
Pop wine
Pinot Grigio is a white wine for those who love pop music, the Beatles, though! Floral and fruity, it offers immediate aromas and flavours that will enchant even the least experienced wine lovers. It arrived in Friuli in the 1600s and found in the Colli Orientali an ideal climate and soil capable of infusing it with so much character that it is almost considered an autochthonous vine.
You are dealing with an extroverted wine, perfect to accompany the best parties.
Protagonist of the scene
A white wine with a great identity, unmistakable. After tasting it, you won't be able to forget it. A noble grape variety from the Loire Valley in France, it is a globetrotter that in Friuli has found its ideal environment in the Colli Orientali and Collio. The Friulian Sauvignon is recognisable for itselegance on the palate and its unmistakable aromas.
It makes people talk and is capable of adding an unexpected nuance to any situation. For those who love the world of perfumes.
The celebration of everyday life
La Gialla is dedicated to those who love to celebrate the beauty of friendship and moments of joy. A dry, savoury and tasty bubble, it is a white wine obtained from the sparkling process of Ribolla Gialla and is not afraid to be drunk as an aperitif or toast. Tasting it means immersing oneself in the history of Friuli, since the presence of Ribolla Gialla has been documented on our hills for at least seven hundred years.
A wine to open the dances with the right grit and character. And as a reminder that even the smallest achievements or lessons learned should be celebrated.
The legendary passito
For those who want to treat themselves to a pampering, indulge in a treat or simply free their thoughts in company or in front of a heartfelt book. Picolit is a rare and legendary raisin wine, with a noble humility that envelops you in a warm and sweet embrace. One of the greatest expressions of Friulian wine-making craftsmanship, its origins are still shrouded in mystery and it is only since 1750 that precise documentation has been available.
Capable of bringing prestige to the most important tables, it sets the seal on friendships and valuable occasions.
The charm of edges
Refosco dal Peduncolo Rosso is recommended for those who know what they want and appreciate the liveliness of the acid edges on a still red wine. An authoritative representative of the indigenous Friulian grape varieties, it owes its name to the scarlet colour of the pedicel, the vegetable portion that holds the berry to the stalk. Its presence in the region dates back to 1452 when there was evidence of a wine called Refosco being consumed there.
It balances, counterbalances, rebalances; it will be your best ally in the most daring combinations.
The red wine with a funk soul
Do you prefer white wines? Schioppettino is the red wine you'll love. With its unmistakable hint of pepper, just like the pepper that can be added to any dish, it naturally accompanies any dish. An autochthonous Friuli vine with a centuries-long history and alternating fortunes, it was only in 1978 that it began to rise to the top of the list of quality red wines.
A friendly character who ends up being liked and who over time has proven to be an eternal Peter Pan. He promises to put you at ease.
The north star of oenology
Dedicated to the cosmopolitan taster, Cabernet Sauvignon can be found in all the wine-growing areas of the planet thanks to its ability to adapt to the most varied terroirs. A red wine of great longevity and moderately herbaceous, it sincerely expresses the style of the area from which it comes. It arrived in Friuli in the mid-1800s and is the most widely grown red wine in the Mediterranean basin.
It is the point of reference when discovering the wines of the world. Knowing where the North is also helps you find your way when you want to go south.
A polite gentleman in character
With Merlot, you will feel as if you are diving into the most genuine of jams or into the memory of that grandmother's tart you liked so much. The black berry grape of the Merlot cultivar arrived in Friuli in 1880, from the French area of Bordeaux. It is the most widely produced red wine in Friuli and for our grandparents it was the only possible response to the request "Dami un taj di neri". It never makes a fuss and adapts to the variability of climatic conditions without losing its identity.
It is the red wine for sharing with friends, the aperitif, the wine that is easy to match at the table. You will never find it out of place.
The only blend
Produced only in the best vintages, it is a blend of our best barriques and tonnaux. It is our interpretation of the famous Bordeaux blend (Merlot and Cabernet), but with a Friulian twist (Refosco). A tribute to the masters from beyond the Alps, but with roots in the territory. It is the only blend produced by our company which, while pursuing the offer of pure wines, has found in Rîul the balance capable of giving life to a great, easy-to-pair red wine.
With the Rîul you bring to the table a deep red wine with character, but not demanding. It promises to impress.
Gentle roughness
Pignolo is somewhat reminiscent of the Friulian farmer's hand: calloused and full of experience, but soft in its gestures. It's the kind of product you wouldn't expect to find in a region famous for white wines. The fact that we can still find Pignolo grapes in the bottle today is due to the determination of a very few vine-dressers who have dedicated their attention to a wine that was initially surly, but which only thanks to time and care in the cellar has become a great international red wine.
For explorers in search of authentic stories and flavours. The wow effect is guaranteed, but beware: if you try it, you risk becoming a follower.
YEAR
2022
NAME
FRIULI COLLI ORIENTALI - DOC
AGING
100% STEEL
ALCOHOL
13,5%
FORMAT
750 ml
Friuli's historic white wine
Wine for everyone, the starting point for getting to know our region and its wine cellars. It is the pizza margherita of Friulian oenology. Cultivated in Friuli for almost a century, it comes from France and in the Colli Orientali it finds a terroir that makes it a great white wine. Robust and with good aromatic intensity, it stands out for its versatility.
An invitation to dinner? The Friulano will be at ease with every dish and will put everyone in agreement.
YEAR
2020
NAME
FRIULI COLLI ORIENTALI - DOC
AGING
100% STEEL
ALCOHOL
13,5%
FORMAT
1,500 ml
Friuli's historic white wine
Wine for everyone, the starting point for getting to know our region and its wine cellars. It is the pizza margherita of Friulian oenology. Cultivated in Friuli for almost a century, it comes from France and in the Colli Orientali it finds a terroir that makes it a great white wine. Robust and with good aromatic intensity, it stands out for its versatility.
An invitation to dinner? The Friulano will be at ease with every dish and will put everyone in agreement.
YEAR
2022
NAME
FRIULI COLLI ORIENTALI - DOC
AGING
100% STEEL
ALCOHOL
14,5%
FORMAT
750 ml
The white wine that tastes like summer
Malvasia is the perfect wine to evoke the scents and tastes of the sunniest season at any time of year. Introduced to Friuli from southern Greece and Dalmatia at the time of the Serenissima Republic, Malvasia white wine is a kaleidoscope of mineral and saline that only the first motorbike ride of the year to the sea can convey.
It promises to make you travel through time, awaken memories and rekindle smiles.
YEAR
2022
NAME
FRIULI COLLI ORIENTALI - DOC
AGING
100% STEEL
ALCOHOL
13,5%
FORMAT
750 ml
The wine of those who live life with a smile
You know the question: "Should we start with a still wine or a bubble?" The answer is already in the question: "Ribolla!"Fresh, with character and excellent acidity, Ribolla Gialla is a white wine for an aperitif, for opening a dinner or for a glass to break up the day.Present on the Friulian hills for at least seven hundred years, it played a role of great prestige in medieval times.
It promises to be an excellent witness to moments of friendship and conviviality.
YEAR
2022
NAME
FRIULI COLLI ORIENTALI - DOC
AGING
100% STEEL
ALCOHOL
13,5%
FORMAT
750 ml
Elegance made wine
If Pinot Bianco were an actress it would be Audrey Hepburn, but in Roman Holiday, not Breakfast at Tiffany's. A white wine of understated elegance, it was introduced to Friuli from Burgundy around 1870. Ipplis and Montsclapade, thanks to their ideal climatic conditions, can be considered among the most suitable areas in Italy for the quality of wines made from Pinot Bianco grapes.
It is likely to captivate you with its class and refinement suited to every moment.
YEAR
2021
NAME
FRIULI COLLI ORIENTALI - DOC
AGING
100% STEEL
ALCOHOL
13,5%
FORMAT
1,500 ml
Elegance made wine
If Pinot Bianco were an actress it would be Audrey Hepburn, but in Roman Holiday, not Breakfast at Tiffany's. A white wine of understated elegance, it was introduced to Friuli from Burgundy around 1870. Ipplis and Montsclapade, thanks to their ideal climatic conditions, can be considered among the most suitable areas in Italy for the quality of wines made from Pinot Bianco grapes.
It is likely to captivate you with its class and refinement suited to every moment.
Refinement and discovery
Elegant, lively and clean white wines with scents reminiscent of the fruit from which they come. They are fermented and matured in stainless steel in order to maintain the peculiarities of the terroirs such as the hills of Ipplis and Montsclapade.
Tasting a selection of white wines also means having fun recognising their organoleptic nuances and discovering the most suitable food pairings.
Time and purity
The perfect vine, as Cabernet Sauvignon was defined in the 18th century, together with the wines that have adapted best to the Colli Orientali del Friuli over time: Schioppettino, Refosco, Merlot and a mighty Pignolo that has been rooted in our lands since 1398.
Vinified in purity from individual plots, they preserve in each bottle the close link with the production area. The outsider of the selection is Rîul, the only precious blend from the Ermacora winery.
Age-old viticulture
There are grape varieties that have inhabited the Colli Orientali del Friuli for a long time and have resisted the climatic and historical impacts and the calls of fashions and markets. Pignolo, Refosco dal Peduncolo Rosso, Schioppettino, Ribolla, Malvasia and Friulano - the latest arrival, but they were first introduced in the nineteenth century - represent the continuity of a thousand-year-old viticulture. They feed on soil that emerged from the sea sixty million years ago.
To drink it means to immerse oneself in history and to honour the efforts of generations of winegrowers, who are firm custodians of traditions.
Feeling part of Friuli
We have put these three wines together to welcome you with open arms to Friuli and invite you to get to know it through its wines.
Friulano is the wine of daily encounters, the sip of friendship, a greeting that is always goodbye.
Pignolo asks for more time: it loves the warmth of the kitchen and goes down slowly to corroborate the discussions around the table.
Picolit nobly seals moments of shared joy, those destined never to leave the precious treasure chest of emotions.
YEAR
2022
NAME
FRIULI COLLI ORIENTALI - DOC
AGING
100% STEEL
ALCOHOL
13,5%
FORMAT
750 ml
Pop wine
Pinot Grigio is a white wine for those who love pop music, the Beatles, though! Floral and fruity, it offers immediate aromas and flavours that will enchant even the least experienced wine lovers. It arrived in Friuli in the 1600s and found in the Colli Orientali an ideal climate and soil capable of infusing it with so much character that it is almost considered an autochthonous vine.
You are dealing with an extroverted wine, perfect to accompany the best parties.
YEAR
2022
NAME
FRIULI COLLI ORIENTALI - DOC
AGING
100% STEEL
ALCOHOL
13,5%
FORMAT
750 ml
Protagonist of the scene
A white wine with a great identity, unmistakable. After tasting it, you won't be able to forget it. A noble grape variety from the Loire Valley in France, it is a globetrotter that in Friuli has found its ideal environment in the Colli Orientali and Collio. The Friulian Sauvignon is recognisable for itselegance on the palate and its unmistakable aromas.
It makes people talk and is capable of adding an unexpected nuance to any situation. For those who love the world of perfumes.
YEAR
SA
NAME
SPARKLING WINE BRUT
AGING
100% STEEL
ALCOHOL
12%
FORMAT
750 ml
The celebration of everyday life
La Gialla is dedicated to those who love to celebrate the beauty of friendship and moments of joy. A dry, savoury and tasty bubble, it is a white wine obtained from the sparkling process of Ribolla Gialla and is not afraid to be drunk as an aperitif or toast. Tasting it means immersing oneself in the history of Friuli, since the presence of Ribolla Gialla has been documented on our hills for at least seven hundred years.
A wine to open the dances with the right grit and character. And as a reminder that even the smallest achievements or lessons learned should be celebrated.
YEAR
2018
NAME
FRIULI COLLI ORIENTALI - DOCG
AGING
100% BARRIQUE FRENCH OAK
ALCOHOL
12,5%
FORMAT
500 ml
The legendary passito
For those who want to treat themselves to a pampering, indulge in a treat or simply free their thoughts in company or in front of a heartfelt book. Picolit is a rare and legendary raisin wine, with a noble humility that envelops you in a warm and sweet embrace. One of the greatest expressions of Friulian wine-making craftsmanship, its origins are still shrouded in mystery and it is only since 1750 that precise documentation has been available.
Capable of bringing prestige to the most important tables, it sets the seal on friendships and valuable occasions.
YEAR
2021
NAME
FRIULI COLLI ORIENTALI - DOC
AGING
100% STEEL
ALCOHOL
13,5%
FORMAT
750 ml
The charm of edges
Refosco dal Peduncolo Rosso is recommended for those who know what they want and appreciate the liveliness of the acid edges on a still red wine. An authoritative representative of the indigenous Friulian grape varieties, it owes its name to the scarlet colour of the pedicel, the vegetable portion that holds the berry to the stalk. Its presence in the region dates back to 1452 when there was evidence of a wine called Refosco being consumed there.
It balances, counterbalances, rebalances; it will be your best ally in the most daring combinations.
YEAR
2021
NAME
FRIULI COLLI ORIENTALI - DOC
AGING
15% BARRIQUE FRENCH OAK
85% STEEL
ALCOHOL
13,5%
FORMAT
750 ml
The red wine with a funk soul
Do you prefer white wines? Schioppettino is the red wine you'll love. With its unmistakable hint of pepper, just like the pepper that can be added to any dish, it naturally accompanies any dish. An autochthonous Friuli vine with a centuries-long history and alternating fortunes, it was only in 1978 that it began to rise to the top of the list of quality red wines.
A friendly character who ends up being liked and who over time has proven to be an eternal Peter Pan. He promises to put you at ease.
YEAR
2021
NAME
FRIULI COLLI ORIENTALI - DOC
AGING
100% STEEL
ALCOHOL
13,5%
FORMAT
750 ml
The north star of oenology
Dedicated to the cosmopolitan taster, Cabernet Sauvignon can be found in all the wine-growing areas of the planet thanks to its ability to adapt to the most varied terroirs. A red wine of great longevity and moderately herbaceous, it sincerely expresses the style of the area from which it comes. It arrived in Friuli in the mid-1800s and is the most widely grown red wine in the Mediterranean basin.
It is the point of reference when discovering the wines of the world. Knowing where the North is also helps you find your way when you want to go south.
YEAR
2021
NAME
FRIULI COLLI ORIENTALI - DOC
AGING
100% STEEL
ALCOHOL
13,5%
FORMAT
750 ml
A polite gentleman of character
With Merlot, you will feel as if you are diving into the most genuine of jams or into the memory of that grandmother's tart you liked so much. The black berry grape of the Merlot cultivar arrived in Friuli in 1880, from the French area of Bordeaux. It is the most widely produced red wine in Friuli and for our grandparents it was the only possible response to the request "Dami un taj di neri". It never makes a fuss and adapts to the variability of climatic conditions without losing its identity.
It is the red wine for sharing with friends, the aperitif, the wine that is easy to match at the table. You will never find it out of place.
YEAR
2019
NAME
FRIULI COLLI ORIENTALI - DOC
AGING
100% BARRIQUE FRENCH OAK
ALCOHOL
14,5%
FORMAT
750 ml
The only blend
Produced only in the best vintages, it is a blend of our best barriques and tonnaux. It is our interpretation of the famous Bordeaux blend (Merlot and Cabernet), but with a Friulian twist (Refosco). A tribute to the masters from beyond the Alps, but with roots in the territory. It is the only blend produced by our company which, while pursuing the offer of pure wines, has found in Rîul the balance capable of giving life to a great, easy-to-pair red wine.
With the Rîul you bring to the table a deep red wine with character, but not demanding. It promises to impress.
YEAR
2017
NAME
FRIULI COLLI ORIENTALI - DOC
AGING
100% BARRIQUE FRENCH OAK
ALCOHOL
15%
FORMAT
750 ml
Gentle roughness
Pignolo is somewhat reminiscent of the Friulian farmer's hand: calloused and full of experience, but soft in its gestures. It's the kind of product you wouldn't expect to find in a region famous for white wines. The fact that we can still find Pignolo grapes in the bottle today is due to the determination of a very few vine-dressers who have dedicated their attention to a wine that was initially surly, but which only thanks to time and care in the cellar has become a great international red wine.
For explorers in search of authentic stories and flavours. The wow effect is guaranteed, but beware: if you try it, you risk becoming a follower.
After destemming the grapes, we select a part of the crushed grapes for cryo-maceration, which lasts several days. We pass the remaining part to soft pressing and start the must for fermentation in stainless steel containers with temperature control, which varies between 17 and 18 degrees.
02
After racking the cold macerated part, we accompany the exhaustion of the alcoholic fermentation always in steel. Malolactic fermentation is avoided. For 6 months the wine remains on the yeasts with frequent batonnage. Finally, we bottle the wine and store the bottles lying down in conditioned rooms for a few weeks before release.
Vinification
01
After destemming the grapes, we select a part of the crushed grapes for cryo-maceration, which lasts several days. We pass the remaining part to soft pressing and start the must for fermentation in stainless steel containers with temperature control, which varies between 17 and 18 degrees.
02
After racking the cold macerated part, we accompany the exhaustion of the alcoholic fermentation always in steel. Malolactic fermentation is avoided. For 6 months the wine remains on the yeasts with frequent batonnage. Finally, we bottle the wine and store the bottles lying down in conditioned rooms for a few weeks before release.
Vinification
01
After destemming the grapes, we select a part of the crushed grapes for cryo-maceration, which lasts several days. We pass the remaining part to soft pressing and start the must for fermentation in stainless steel containers with temperature control, which varies between 17 and 18 degrees.
02
After racking the cold macerated part, we accompany the exhaustion of the alcoholic fermentation always in steel. Malolactic fermentation is avoided. For 6 months the wine remains on the yeasts with frequent batonnage. Finally, we bottle the wine and store the bottles lying down in conditioned rooms for a few weeks before release.
Vinification
01
The grapes are destemmed and gently pressed without maceration, then the must is prepared for fermentation in temperature-controlled stainless steel containers at 17-18 degrees.
02
We accompany the exhaustion of the alcoholic fermentation always in steel. We avoid malolactic fermentation. For 6 months the wine remains on the yeasts with frequent batonnage. Finally, we bottle and store the bottles lying down in conditioned rooms for a few weeks before release.
Vinification
01
The grapes are destemmed and gently pressed without maceration, then the must is prepared for fermentation in temperature-controlled stainless steel containers at 17-18 degrees.
02
We accompany the exhaustion of the alcoholic fermentation always in steel. We avoid malolactic fermentation. For 6 months the wine remains on the yeasts with frequent batonnage. Finally, we bottle and store the bottles lying down in conditioned rooms for a few weeks before release.
Vinification
01
The grapes are destemmed and gently pressed without maceration, then the must is prepared for fermentation in temperature-controlled stainless steel containers at 17-18 degrees.
02
We accompany the exhaustion of the alcoholic fermentation always in steel. We avoid malolactic fermentation. For 6 months the wine remains on the yeasts with frequent batonnage. Finally, we bottle and store the bottles lying down in conditioned rooms for a few weeks before release.
Vinification
01
The grapes are destemmed and gently pressed without maceration, then the must is prepared for fermentation in temperature-controlled stainless steel containers at 17-18 degrees.
02
We accompany the exhaustion of the alcoholic fermentation always in steel. We avoid malolactic fermentation. For 6 months the wine remains on the yeasts with frequent batonnage. Finally, we bottle and store the bottles lying down in conditioned rooms for a few weeks before release.
Vinification
01
After destemming the grapes, we select a part of the crushed grapes for cryo-maceration, which lasts several days. We pass the remaining part to soft pressing and start the must for fermentation in stainless steel containers with temperature control, which varies between 17 and 18 degrees.
02
After racking the cold macerated part, we accompany the exhaustion of the alcoholic fermentation always in steel. Malolactic fermentation is avoided. For 6 months the wine remains on the yeasts with frequent batonnage. Finally, we bottle the wine and store the bottles lying down in conditioned rooms for a few weeks before release.
Vinification
01
After destemming and crushing, we start the must for fermentation in stainless steel containers. At the end of fermentation, the second fermentation takes place in autoclaves using the long Martinotti (Charmat) method.
02
After the addition of sugar, we proceed with the second fermentation, which involves remaining on the yeasts for about five months, an ideal period for the enrichment of the organoleptic characteristics. We put the wine on the market one month after bottling.
Vinification
01
The grapes are harvested at the end of September on trays and prepared for natural drying in the open air for about two months. Once the drying is complete, the grapes are selected by hand and pressed. The must ferments in stainless steel tanks.
02
Fermentation comes to a spontaneous halt. Once completed, the Picolit is left to decant in the cold before entering the barrique where it rests for a minimum of thirty months. We bottle it and wait for further ageing in the glass before putting it on the market.
Vinification
01
After destemming we prepare the grapes for maceration in stainless steel tanks with pumping over and punching down for a period of 10 to 12 days. Through racking we separate it from the marc after alcoholic fermentation.
02
We conclude the alcoholic and malolactic fermentations in stainless steel containers, where the wine stays for at least twelve months for maturation. Finally, we bottle it and carry out a refinement in glass in conditioned rooms before marketing.
Vinification
01
After destemming we prepare the grapes for maceration in stainless steel tanks with pumping over and punching down for a period of 10 to 12 days. Through racking we separate it from the marc after alcoholic fermentation.
02
We conclude the alcoholic and malolactic fermentations in stainless steel containers, where the wine stays for at least twelve months for maturation. A part is transferred to small French oak barrels (barriques) for maturation. Finally, we bottle it and carry out a refinement in glass lying down in conditioned rooms before marketing.
Vinification
01
After destemming we prepare the grapes for maceration in stainless steel tanks with pumping over and punching down for a period of 10 to 12 days. Through racking we separate it from the marc after alcoholic fermentation.
02
We conclude the alcoholic and malolactic fermentations in stainless steel containers, where the wine stays for at least twelve months for maturation. Finally, we bottle it and carry out a refinement in glass in conditioned rooms before marketing.
Vinification
01
After destemming we prepare the grapes for maceration in stainless steel tanks with pumping over and punching down for a period of 10 to 12 days. Through racking we separate it from the marc after alcoholic fermentation.
02
We conclude the alcoholic and malolactic fermentations in stainless steel containers, where the wine stays for at least twelve months for maturation. Finally, we bottle it and carry out a refinement in glass in conditioned rooms before marketing.
Vinification
01
The three wines - Merlot, Cabernet and Refosco - that make up the blend are vinified separately until just before the Rîul is bottled. After destemming, we prepare the grapes for maceration in steel tanks with pumping over and punching down for a period varying between 10 and 12 days. The racking of the three red wines takes place in stainless steel containers where they complete, again separately, the alcoholic and malolactic fermentation and rest for a few months.
02
We then leave them to mature in small (barriques) and medium-sized (tonneaux) French oak barrels from the Allier forest for a minimum of 36 months. At the end, we choose the barrels that have shown the best evolution and we blend them. We bottle it and wait for a further refinement in glass lying down for a few months in conditioned rooms, then we put it on the market.
Vinification
01
After destemming we prepare the grapes for maceration in open vats with punching down for over 10 days. Racking is carried out in steel containers where the Pignolo will complete alcoholic and malolactic fermentation and rest for a few months.
02
It is then left to mature in small French oak barrels from the Allier forest for at least 48 months. At the end of this period we bottle it and wait for a further refinement in glass for 6 months in conditioned rooms, then we put it on the market.
Vinification
01
After destemming the grapes, we select a part of the crushed grapes for cryo-maceration, which lasts several days. We pass the remaining part to soft pressing and start the must for fermentation in stainless steel containers with temperature control, which varies between 17 and 18 degrees.
02
After racking the cold macerated part, we accompany the exhaustion of the alcoholic fermentation always in steel. Malolactic fermentation is avoided. For 6 months the wine remains on the yeasts with frequent batonnage. Finally, we bottle the wine and store the bottles lying down in conditioned rooms for a few weeks before release.
Vinification
After destemming the grapes, we select a part of the crushed grapes for cryo-maceration, which lasts several days. We pass the remaining part to soft pressing and we start the must to fermentation in stainless steel containers with temperature control, which oscillates between 17 and 18 degrees.
After racking the cold macerated part, we accompany the completion of the alcoholic fermentation in stainless steel. We avoid malolactic fermentation. For 6 months the wine remains on the yeasts with frequent batonnage. Finally, we bottle the wine and store the bottles lying down in conditioned rooms for a few weeks before release.
Vinification
01
After destemming the grapes, we select a part of the crushed grapes for cryo-maceration, which lasts several days. We pass the remaining part to soft pressing and start the must for fermentation in stainless steel containers with temperature control, which varies between 17 and 18 degrees.
02
After racking the cold macerated part, we accompany the exhaustion of the alcoholic fermentation always in steel. Malolactic fermentation is avoided. For 6 months the wine remains on the yeasts with frequent batonnage. Finally, we bottle the wine and store the bottles lying down in conditioned rooms for a few weeks before release.
Vinification
After destemming the grapes, we select a part of the crushed grapes for cryo-maceration, which lasts several days. We pass the remaining part to soft pressing and we start the must to fermentation in stainless steel containers with temperature control, which oscillates between 17 and 18 degrees.
After racking the cold macerated part, we accompany the completion of the alcoholic fermentation in stainless steel. We avoid malolactic fermentation. For 6 months the wine remains on the yeasts with frequent batonnage. Finally, we bottle the wine and store the bottles lying down in conditioned rooms for a few weeks before release.
Vinification
01
After destemming the grapes, we select a part of the crushed grapes for cryo-maceration, which lasts several days. We pass the remaining part to soft pressing and start the must for fermentation in stainless steel containers with temperature control, which varies between 17 and 18 degrees.
02
After racking the cold macerated part, we accompany the exhaustion of the alcoholic fermentation always in steel. Malolactic fermentation is avoided. For 6 months the wine remains on the yeasts with frequent batonnage. Finally, we bottle the wine and store the bottles lying down in conditioned rooms for a few weeks before release.
Vinification
After destemming the grapes, we select a part of the crushed grapes for cryo-maceration, which lasts several days. We pass the remaining part to soft pressing and we start the must to fermentation in stainless steel containers with temperature control, which oscillates between 17 and 18 degrees.
After racking the cold macerated part, we accompany the completion of the alcoholic fermentation in stainless steel. We avoid malolactic fermentation. For 6 months the wine remains on the yeasts with frequent batonnage. Finally, we bottle the wine and store the bottles lying down in conditioned rooms for a few weeks before release.
Vinification
01
The grapes are destemmed and gently pressed without maceration, then the must is prepared for fermentation in temperature-controlled stainless steel containers at 17-18 degrees.
02
We accompany the exhaustion of the alcoholic fermentation always in steel. We avoid malolactic fermentation. For 6 months the wine remains on the yeasts with frequent batonnage. Finally, we bottle and store the bottles lying down in conditioned rooms for a few weeks before release.
Vinification
After destemming the grapes, we select a part of the crushed grapes for cryo-maceration, which lasts several days. We pass the remaining part to soft pressing and we start the must to fermentation in stainless steel containers with temperature control, which oscillates between 17 and 18 degrees.
After racking the cold macerated part, we accompany the completion of the alcoholic fermentation in stainless steel. We avoid malolactic fermentation. For 6 months the wine remains on the yeasts with frequent batonnage. Finally, we bottle the wine and store the bottles lying down in conditioned rooms for a few weeks before release.
Vinification
01
The grapes are destemmed and gently pressed without maceration, then the must is prepared for fermentation in temperature-controlled stainless steel containers at 17-18 degrees.
02
We accompany the exhaustion of the alcoholic fermentation always in steel. We avoid malolactic fermentation. For 6 months the wine remains on the yeasts with frequent batonnage. Finally, we bottle and store the bottles lying down in conditioned rooms for a few weeks before release.
Vinification
After destemming the grapes, we select a part of the crushed grapes for cryo-maceration, which lasts several days. We pass the remaining part to soft pressing and we start the must to fermentation in stainless steel containers with temperature control, which oscillates between 17 and 18 degrees.
After racking the cold macerated part, we accompany the completion of the alcoholic fermentation in stainless steel. We avoid malolactic fermentation. For 6 months the wine remains on the yeasts with frequent batonnage. Finally, we bottle the wine and store the bottles lying down in conditioned rooms for a few weeks before release.
Vinification
01
The grapes are destemmed and gently pressed without maceration, then the must is prepared for fermentation in temperature-controlled stainless steel containers at 17-18 degrees.
02
We accompany the exhaustion of the alcoholic fermentation always in steel. We avoid malolactic fermentation. For 6 months the wine remains on the yeasts with frequent batonnage. Finally, we bottle and store the bottles lying down in conditioned rooms for a few weeks before release.
Vinification
After destemming the grapes, we select a part of the crushed grapes for cryo-maceration, which lasts several days. We pass the remaining part to soft pressing and we start the must to fermentation in stainless steel containers with temperature control, which oscillates between 17 and 18 degrees.
After racking the cold macerated part, we accompany the completion of the alcoholic fermentation in stainless steel. We avoid malolactic fermentation. For 6 months the wine remains on the yeasts with frequent batonnage. Finally, we bottle the wine and store the bottles lying down in conditioned rooms for a few weeks before release.
Vinification
01
The grapes are destemmed and gently pressed without maceration, then the must is prepared for fermentation in temperature-controlled stainless steel containers at 17-18 degrees.
02
We accompany the exhaustion of the alcoholic fermentation always in steel. We avoid malolactic fermentation. For 6 months the wine remains on the yeasts with frequent batonnage. Finally, we bottle and store the bottles lying down in conditioned rooms for a few weeks before release.
Vinification
After destemming the grapes, we select a part of the crushed grapes for cryo-maceration, which lasts several days. We pass the remaining part to soft pressing and we start the must to fermentation in stainless steel containers with temperature control, which oscillates between 17 and 18 degrees.
After racking the cold macerated part, we accompany the completion of the alcoholic fermentation in stainless steel. We avoid malolactic fermentation. For 6 months the wine remains on the yeasts with frequent batonnage. Finally, we bottle the wine and store the bottles lying down in conditioned rooms for a few weeks before release.
Vinification
01
After destemming the grapes, we select a part of the crushed grapes for cryo-maceration, which lasts several days. We pass the remaining part to soft pressing and start the must for fermentation in stainless steel containers with temperature control, which varies between 17 and 18 degrees.
02
After racking the cold macerated part, we accompany the exhaustion of the alcoholic fermentation always in steel. Malolactic fermentation is avoided. For 6 months the wine remains on the yeasts with frequent batonnage. Finally, we bottle the wine and store the bottles lying down in conditioned rooms for a few weeks before release.
Vinification
After destemming the grapes, we select a part of the crushed grapes for cryo-maceration, which lasts several days. We pass the remaining part to soft pressing and we start the must to fermentation in stainless steel containers with temperature control, which oscillates between 17 and 18 degrees.
After racking the cold macerated part, we accompany the completion of the alcoholic fermentation in stainless steel. We avoid malolactic fermentation. For 6 months the wine remains on the yeasts with frequent batonnage. Finally, we bottle the wine and store the bottles lying down in conditioned rooms for a few weeks before release.
Vinification
01
After destemming and crushing, we start the must for fermentation in stainless steel containers. At the end of fermentation, the second fermentation takes place in autoclaves using the long Martinotti (Charmat) method.
02
After the addition of sugar, we proceed with the second fermentation, which involves remaining on the yeasts for about five months, an ideal period for the enrichment of the organoleptic characteristics. We put the wine on the market one month after bottling.
Vinification
After destemming the grapes, we select a part of the crushed grapes for cryo-maceration, which lasts several days. We pass the remaining part to soft pressing and we start the must to fermentation in stainless steel containers with temperature control, which oscillates between 17 and 18 degrees.
After racking the cold macerated part, we accompany the completion of the alcoholic fermentation in stainless steel. We avoid malolactic fermentation. For 6 months the wine remains on the yeasts with frequent batonnage. Finally, we bottle the wine and store the bottles lying down in conditioned rooms for a few weeks before release.
Vinification
01
The grapes are harvested at the end of September on trays and prepared for natural drying in the open air for about two months. Once the drying is complete, the grapes are selected by hand and pressed. The must ferments in stainless steel tanks.
02
Fermentation comes to a spontaneous halt. Once completed, the Picolit is left to decant in the cold before entering the barrique where it rests for a minimum of thirty months. We bottle it and wait for further ageing in the glass before putting it on the market.
Vinification
After destemming the grapes, we select a part of the crushed grapes for cryo-maceration, which lasts several days. We pass the remaining part to soft pressing and we start the must to fermentation in stainless steel containers with temperature control, which oscillates between 17 and 18 degrees.
After racking the cold macerated part, we accompany the completion of the alcoholic fermentation in stainless steel. We avoid malolactic fermentation. For 6 months the wine remains on the yeasts with frequent batonnage. Finally, we bottle the wine and store the bottles lying down in conditioned rooms for a few weeks before release.
Vinification
01
After destemming we prepare the grapes for maceration in stainless steel tanks with pumping over and punching down for a period of 10 to 12 days. Through racking we separate it from the marc after alcoholic fermentation.
02
We conclude the alcoholic and malolactic fermentations in stainless steel containers, where the wine stays for at least twelve months for maturation. Finally, we bottle it and carry out a refinement in glass in conditioned rooms before marketing.
Vinification
After destemming the grapes, we select a part of the crushed grapes for cryo-maceration, which lasts several days. We pass the remaining part to soft pressing and we start the must to fermentation in stainless steel containers with temperature control, which oscillates between 17 and 18 degrees.
After racking the cold macerated part, we accompany the completion of the alcoholic fermentation in stainless steel. We avoid malolactic fermentation. For 6 months the wine remains on the yeasts with frequent batonnage. Finally, we bottle the wine and store the bottles lying down in conditioned rooms for a few weeks before release.
Vinification
01
After destemming we prepare the grapes for maceration in stainless steel tanks with pumping over and punching down for a period of 10 to 12 days. Through racking we separate it from the marc after alcoholic fermentation.
02
We conclude the alcoholic and malolactic fermentations in stainless steel containers, where the wine stays for at least twelve months for maturation. A part is transferred to small French oak barrels (barriques) for maturation. Finally, we bottle it and carry out a refinement in glass lying down in conditioned rooms before marketing.
Vinification
After destemming the grapes, we select a part of the crushed grapes for cryo-maceration, which lasts several days. We pass the remaining part to soft pressing and we start the must to fermentation in stainless steel containers with temperature control, which oscillates between 17 and 18 degrees.
After racking the cold macerated part, we accompany the completion of the alcoholic fermentation in stainless steel. We avoid malolactic fermentation. For 6 months the wine remains on the yeasts with frequent batonnage. Finally, we bottle the wine and store the bottles lying down in conditioned rooms for a few weeks before release.
Vinification
01
After destemming we prepare the grapes for maceration in stainless steel tanks with pumping over and punching down for a period of 10 to 12 days. Through racking we separate it from the marc after alcoholic fermentation.
02
We conclude the alcoholic and malolactic fermentations in stainless steel containers, where the wine stays for at least twelve months for maturation. Finally, we bottle it and carry out a refinement in glass in conditioned rooms before marketing.
Vinification
After destemming the grapes, we select a part of the crushed grapes for cryo-maceration, which lasts several days. We pass the remaining part to soft pressing and we start the must to fermentation in stainless steel containers with temperature control, which oscillates between 17 and 18 degrees.
After racking the cold macerated part, we accompany the completion of the alcoholic fermentation in stainless steel. We avoid malolactic fermentation. For 6 months the wine remains on the yeasts with frequent batonnage. Finally, we bottle the wine and store the bottles lying down in conditioned rooms for a few weeks before release.
Vinification
01
After destemming we prepare the grapes for maceration in stainless steel tanks with pumping over and punching down for a period of 10 to 12 days. Through racking we separate it from the marc after alcoholic fermentation.
02
We conclude the alcoholic and malolactic fermentations in stainless steel containers, where the wine stays for at least twelve months for maturation. Finally, we bottle it and carry out a refinement in glass in conditioned rooms before marketing.
Vinification
After destemming the grapes, we select a part of the crushed grapes for cryo-maceration, which lasts several days. We pass the remaining part to soft pressing and we start the must to fermentation in stainless steel containers with temperature control, which oscillates between 17 and 18 degrees.
After racking the cold macerated part, we accompany the completion of the alcoholic fermentation in stainless steel. We avoid malolactic fermentation. For 6 months the wine remains on the yeasts with frequent batonnage. Finally, we bottle the wine and store the bottles lying down in conditioned rooms for a few weeks before release.
Vinification
01
The three wines - Merlot, Cabernet and Refosco - that make up the blend are vinified separately until just before the Rîul is bottled. After destemming, we prepare the grapes for maceration in steel tanks with pumping over and punching down for a period varying between 10 and 12 days. The racking of the three red wines takes place in stainless steel containers where they complete, again separately, the alcoholic and malolactic fermentation and rest for a few months.
02
We then leave them to mature in small (barriques) and medium-sized (tonneaux) French oak barrels from the Allier forest for a minimum of 36 months. At the end, we choose the barrels that have shown the best evolution and we blend them. We bottle it and wait for a further refinement in glass lying down for a few months in conditioned rooms, then we put it on the market.
Vinification
After destemming the grapes, we select a part of the crushed grapes for cryo-maceration, which lasts several days. We pass the remaining part to soft pressing and we start the must to fermentation in stainless steel containers with temperature control, which oscillates between 17 and 18 degrees.
After racking the cold macerated part, we accompany the completion of the alcoholic fermentation in stainless steel. We avoid malolactic fermentation. For 6 months the wine remains on the yeasts with frequent batonnage. Finally, we bottle the wine and store the bottles lying down in conditioned rooms for a few weeks before release.
Vinification
01
After destemming we prepare the grapes for maceration in open vats with punching down for over 10 days. Racking is carried out in steel containers where the Pignolo will complete alcoholic and malolactic fermentation and rest for a few months.
02
It is then left to mature in small French oak barrels from the Allier forest for at least 48 months. At the end of this period we bottle it and wait for a further refinement in glass for 6 months in conditioned rooms, then we put it on the market.
Vinification
After destemming the grapes, we select a part of the crushed grapes for cryo-maceration, which lasts several days. We pass the remaining part to soft pressing and we start the must to fermentation in stainless steel containers with temperature control, which oscillates between 17 and 18 degrees.
After racking the cold macerated part, we accompany the completion of the alcoholic fermentation in stainless steel. We avoid malolactic fermentation. For 6 months the wine remains on the yeasts with frequent batonnage. Finally, we bottle the wine and store the bottles lying down in conditioned rooms for a few weeks before release.
Wide range of aromas with white flowers of hawthorn and acacia, followed by hints of yellow peach, citrus and characteristic almond notes.
IN THE MOUTH
Soft and savoury, with adequate intensity and persistence. It bids farewell without haste, recalling aromas of fine medicinal herbs and almonds.
Friulano is the perfect accompaniment to all fish and does not disdain white meats, cold meats and cheeses, both fresh and medium-aged. A must in any wine cellar. To enjoy it at its best, we suggest serving it at a temperature between 10 and 12 degrees.
TO THE VIEW
Bright straw yellow, with greenish highlights.
TO THE NOSE
Wide range of aromas with white flowers of hawthorn and acacia, followed by hints of yellow peach, citrus and characteristic almond notes.
IN THE MOUTH
Soft and savoury, with adequate intensity and persistence. It bids farewell without haste, recalling aromas of fine medicinal herbs and almonds.
Friulano is the perfect accompaniment to all fish and does not disdain white meats, cold meats and cheeses, both fresh and medium-aged. A must in any wine cellar. To enjoy it at its best, we suggest serving it at a temperature between 10 and 12 degrees.
TO THE VIEW
Intense straw yellow with golden hues.
TO THE NOSE
Smoky aroma playing with echoes of peach and golden apple, plum and spicy notes of white pepper and ginger.
IN THE MOUTH
On the palate, it is silky and satisfying, lengthening in flavour with hints of Mediterranean scrub.
The ideal marriage is with fish-based first courses and second courses. Malvasia is an excellent white wine that can also be served with cheeses, even blue cheeses. To enjoy it at its best, we suggest serving it at a temperature between 10 and 12 degrees.
TO THE VIEW
Delicate straw yellow.
TO THE NOSE
Pleasant sensations of Williams pear and grapefruit, then field grass and fern.
IN THE MOUTH
It envelops the palate with pleasant soft and savoury sensations, with hints of fine herbs that encourage the sip to be renewed.
Excellent with raw fish and crustaceans, Ribolla Gialla also goes well with hors d'oeuvres and first courses with subtle flavours. Also suitable with a selection of cheeses. To enjoy it at its best, we suggest serving it at a temperature between 10 and 12 degrees.
TO THE VIEW
Brilliant straw yellow.
TO THE NOSE
Aromatically strong with spring-like floral notes of lily of the valley, yellow apple, lemon leaf and hints of mint.
IN THE MOUTH
Pleasant and juicy on the palate with a fresh and savoury start. Closes with fruity memories.
Pinot Bianco is perfect with white meats, fish-based main courses, light hors d'oeuvres of cured meats, fresh or medium-aged cheeses. It also goes well with seafood risotto, vegetable soups and salads. To enjoy it at its best, we suggest to serve it at a temperature between 10 and 12 degrees.
TO THE VIEW
Brilliant straw yellow.
TO THE NOSE
Aromatically strong with spring-like floral notes of lily of the valley, yellow apple, lemon leaf and hints of mint.
IN THE MOUTH
Pleasant and juicy on the palate with a fresh and savoury start. Closes with fruity memories.
Pinot Bianco is perfect with white meats, fish-based main courses, light hors d'oeuvres of cured meats, fresh or medium-aged cheeses. It also goes well with seafood risotto, vegetable soups and salads. To enjoy it at its best, we suggest to serve it at a temperature between 10 and 12 degrees.
TO THE VIEW
Deep straw yellow.
TO THE NOSE
Fusion of floral notes, fruit (Williams pear and yellow peach) and herbs.
IN THE MOUTH
It displays a soft body with a savoury development that controls the drink to a finish with hints of apricot and tropical fruit.
It lends itself to a wide range of combinations, from starters to soups and risottos. Excellent with fish and white meat. To enjoy it at its best we suggest to serve it at a temperature between 10 and 12 degrees.
TO THE VIEW
Bright straw yellow.
TO THE NOSE
Elegantly varietal entry with citrusy hints of bergamot, orange and mandarin. Then notes of fresh herbs and hints of lavender.
IN THE MOUTH
Fresh and savoury on the palate, with continuous references to the olfactory sensations that accompany a long and satisfying drink.
Sauvignon is the perfect accompaniment to all fish, but it also goes well with white meats, cured meats and both fresh and medium-aged cheeses. A white wine that should always be kept in the cellar. To enjoy it at its best, we suggest serving it at a temperature between 10 and 12 degrees.
TO THE VIEW
Delicate straw yellow, with fine and persistent perlage
TO THE NOSE
Pleasant citrus and fruit notes with pleasant vegetable and pastry tones.
IN THE MOUTH
Fresh and balanced, with a savoury and persistent finish and fruity hints.
Suitable as an aperitif, it is an excellent wine for the whole meal, especially if served with risottos, soups and fish dishes. To enjoy it at its best, we suggest to serve it at a temperature between 4 and 6 degrees.
TO THE VIEW
Brilliant gold with amber undertones.
TO THE NOSE
Dried figs, sultanas, dates and apricots accompany an olfactory approach with hints of honey and aromatic herbs.
IN THE MOUTH
Soft on the palate, it does not become cloying thanks to the excellent balance with the fresh and savoury parts. Very long.
Perfect for moments of meditation, Picolit plays with savoury, piquant and blue cheeses. It is the perfect accompaniment to foie gras and does not disdain dry pastries. To enjoy it at its best, we suggest serving it at a temperature between 12 and 14 degrees.
TO THE VIEW
Dark ruby red with clear violet hues.
TO THE NOSE
Recognition of macerated cherry, plum, wild blackberry and blueberry. Pleasant traces of white pepper, herbs and balsamic scents.
IN THE MOUTH
The drink is delicate and supported by well-behaved tannins. The finish is fresh and savoury.
Recommended with soups enriched with beans and first courses with game sauces, Refosco dal Peduncolo Rosso is a perfect accompaniment to medium and long aged cheeses. To enjoy it at its best we suggest to serve it at a temperature between 16 and 18 degrees.
TO THE VIEW
Ruby red with clear violet hues.
TO THE NOSE
Spicy impact with notes of black pepper and cloves that do not hide hints of currants, blueberries, orange juice and undergrowth.
IN THE MOUTH
Soft tannins that soften the sip and make it satisfying towards a balsamic finish with fruity hints.
Schioppettino is an impeccable accompaniment to meat dishes with sauces and aromatic herbs, especially feathered and furred game and spit-roasted chicken. To enjoy it at its best we suggest to serve it at a temperature between 16 and 18 degrees.
TO THE VIEW
Intense ruby red tending towards violet. Turns to garnet notes with ageing.
TO THE NOSE
Intense, fruity bouquet, with hints of raspberry and blueberry. Clear notes of green pepper peel and herbaceous tones. With ageing it shows hints of violets, spices and bitter chocolate.
IN THE MOUTH
Ample palate with well-controlled tannin and balsamic freshness. Good persistence.
Cabernet Sauvignon goes well with first courses with tasty sauces and is at home with all grilled meats and roasts. It also pairs generously with game. To enjoy it at its best, we suggest serving it at a temperature between 16 and 18 degrees.
TO THE VIEW
Ruby red with nuances of varying intensity. Turns to garnet-coloured tones with ageing.
TO THE NOSE
Fruity nose of raspberry and black cherry, pleasant herbaceous notes and hints of violet. Ageing gives elegant spicy notes.
IN THE MOUTH
Entrance with a good body that shows a satisfying sensation of warmth. Slightly tannic, it leaves with an aftertaste of ripe red fruit.
Ideal with first courses with important meat sauces, grilled meats, roasts, sausages and cheeses.
TO THE VIEW
Ruby red.
TO THE NOSE
Aroma of morello cherry, plum, blueberry and hay, with whiffs of liquorice, resin and balsamic notes.
IN THE MOUTH
The taste is soft and full, with velvety tannins and a slow finish that recalls the sensations on the nose.
The elegance of the drink brings the Rîul closer to soups, first courses with sauces and meat-based main courses, including feathered and furry game. It loves to share medium and long seasoned cheeses. To enjoy it at its best we suggest to serve it at a temperature between 16 and 18 degrees.
TO THE VIEW
Dense, almost impenetrable ruby.
TO THE NOSE
Black cherry and blackberry preserves alternate with notes of black pepper, cloves, liquorice, nutmeg, resins, cinchona and burnt wood.
IN THE MOUTH
The taste is dominated by vigorous tannins, but controlled by the balanced presence of savoury and glyceric components that enrich the sip with continuous fruity and spicy hints.
Pignolo is ideal for accompanying important meat and furry game dishes, but it also goes well with vegetable soups and mature cheeses. To enjoy it to the full, we recommend serving it at a temperature of between 16 and 18 degrees.
