Friuli Venezia Giulia

Tasting examination: Cabernet Franc has an intense ruby red color, with violet reflections. The aroma is intense with hints of red berry fruit and characteristic herbaceous notes. On the palate, it is dense, rich, strongly fruity, and of remarkable structure. It pairs well with roasted red meats, game, and wild game.
Harvest: in early October, manual collection.
Vinification: in red, with maceration of about 10 days.
Aging: in steel tanks.
Notes: the vineyard is about 8 years old. The training system is Guyot with a density of about 7500 vines per hectare.

Grape variety: Schioppettino 100% (native)
Denomination: D.O.C. Friuli Colli Orientali, Schioppettino di Prepotto subzone
Location: vineyard located at 90-140 m a.s.l., East South-East exposure on hilly terrain of Eocene marl and sandstone.
Vinification: maceration on the skins for 15 days and fermentation at temperatures between 25 and 28°C with frequent pump-overs.
Year of planting: 1982 / 2004 / 2005 / 2006
First year of production: 1986
Vineyard management: grassed
Defense methods: integrated pest control with low environmental impact.
Organic from the 2021 harvest
Harvesting method: in crates, with grape selection.

19 months in barrique, then 8 months resting in stainless steel tank until achieving natural clarification
Aging in bottle: 14 months

Pignolo i.g.t. delle Trevenezie
Considered the highest expression of the territory. It ages in French oak tonneaux and is released about five years after the harvest.
TYPE OF SOIL: Marls and sandstones of Eocene origin better known as “ponca”, characteristic of the hills of Eastern Friuli.
TRAINING SYSTEM: Short Friulian monocapovolto with a planting density of 5,500 vines per hectare.
HARVEST TIME: First week of October.
VINIFICATION: Like Refosco dal p.r. and Schioppettino, Pignolo is one of the grape varieties of certain indigenous origin from the Eastern Hills of Friuli. The grapes, after undergoing extreme thinning in the plant in June, are strictly hand-picked and placed in small boxes for slight drying. Then follows destemming and gentle pressing. The must obtained is fermented with indigenous yeasts, remaining in contact with the skins for about 20 days. During this phase, frequent pump-overs are carried out to facilitate the transfer of color and noble components characteristic of an important red from the skins to the fermenting must. After pressing, the wine will rest in French oak tonneaux of 5 hl for about five years. It will be presented to the consumer after a final appropriate period of rest and aging in the bottle.
COLOR: Intense ruby red with garnet reflections.
OLFACTORY AND TASTING NOTES: On the nose, it opens with intense sensations of underbrush, sweet spices, fruit in alcohol, tobacco, cocoa, and a subtle mineral and slightly balsamic perception. On the palate, it is full and of great character, dense and enveloping, with tight and elegant tannins, pleasantly fresh and balanced.

Pignolo and Schioppettino i.g.p.
The Arcione, a result of careful selection of the best indigenous red grapes (Pignolo and Schioppettino), is a wine with a strong personality and structure that is destined to give its best over a long period. Aged in French oak tonneaux, it is released for sale about four years after the harvest.
TYPE OF SOIL: Marls and sandstones of Eocene origin better known as “ponca,” characteristic of the hills of Eastern Friuli.
TRAINING SYSTEM: Short Guyot (6-7 buds).
HARVEST TIME: First week of October.
VINIFICATION:
Before undergoing the transformation process, the grapes spend a further short period of drying in special boxes, thus achieving a high concentration of extracts and varietal aromatic substances. The grapes, separated by variety, are then crushed and fermented with skin maceration at controlled temperatures. After racking, the newly born wine will complete its fermentation in 5 hl French oak tonneaux. Initially separated from its coarser deposits, it will remain in the tonneaux for about four years where it will undergo, during various periods, all the fermentative-evolutionary processes suitable for a noble red. After being blended, the wine will be bottled and presented to the consumer only after a final appropriate period of rest and refinement in the bottle.
COLOR: Bright and intense ruby red with evident garnet reflections.
OLFACTORY AND TASTING NOTES: Obtained from selected grapes from vineyards of different ages, it offers an elegant robustness to the nose and palate. At first impact, it presents itself as imposing, fine, and intense, fruity and spicy, with hints of black currant, cherry, balsamic wood, leather, and licorice, closing with smoky olfactory notes. On the palate, it is round, of considerable thickness, with tannins that give it a strong character without harming its softness and balance. Remarkable is the finish, very long and rich in flavor.

SOIL TYPE: Marls and sandstones of Eocene origin better known as “ponca”, characteristic of the hills of Eastern Friuli.
GRAPE VARIETY: Refosco dal peduncolo rosso.
TRAINING SYSTEM: Monocapovolto and French guyot with a planting density of 4,500-5,000 vines per hectare.
HARVEST TIME: Last week of September.
VINIFICATION: Harvested at the best degree of sugar and phenolic ripeness, the grapes, destemmed, are pressed and the must obtained is left to macerate and ferment in steel tanks in contact with the skins. During this phase, pump-overs are frequent to facilitate the transfer of color and noble tannin from the skins to the fermenting must. Once the racking is done, the end of alcoholic fermentation and malolactic fermentation is awaited, and the appropriate transfers are carried out. The wine then descends by gravity into the underground barrel cellar to continue its slow maturation in French oak barrels of 25 hl. until February when it will be bottled.
COLOR: Intense ruby red with violet reflections; it takes on shades tending towards garnet with aging.
OLFACTORY AND TASTING NOTES: Clearly vinous aroma, broad, rich, and intense, anchored on fruity and spicy notes, underbrush, wild blackberry, raspberry, cocoa, tobacco. It has a dry, full taste, remarkable structure, with a slightly bitter aftertaste. A subtle and delicate hint of vanilla blends pleasantly in the overall taste-olfactory sensations.

SOIL TYPE: Marls and sandstones of Eocene origin better known as “ponca”, characteristic of the hills of Eastern Friuli.
GRAPE VARIETY: Pinot Noir.
TRAINING SYSTEM: Monocapovolto and French guyot with a planting density of 4,500-5,000 vines per hectare.
HARVEST TIME: First week of September.
VINIFICATION: Harvested at the best degree of sugar and phenolic ripeness, the grapes, destemmed, are pressed and the must obtained is left to macerate and ferment in steel tanks in contact with the skins. During this phase, frequent pump-overs are carried out to facilitate the transfer of color and noble tannin from the skins to the fermenting must. Once the racking is done, the end of alcoholic fermentation and malolactic fermentation is awaited, and the appropriate transfers are made. The wine then descends by gravity into the underground barrel cellar to continue its slow maturation in French oak barrels of 25 hl. until February when it will be bottled.
COLOR: Ruby red.
OLFATTIVE AND TASTING NOTES: Marked, characteristic, delicate aroma, highlighted by raspberry and berries. Dry, slightly aromatic, pleasant taste, with a subtle bitter note, velvety.

VINEYARD

Type: red, dry
Variety: pinot noir 100 %
Vineyard name: Vie di Romans
Production area: Friuli Isonzo Rive Alte
Municipality: Mariano del Friuli (GO)
Average age of the plants: 6 years
Plant density: 7,800 vines/Ha
Yield per hectare and per plant: 3,300 kg/Ha and 0.42 kg/plant
Planting layout: 1.60 x 0.80
Vineyard area: 1.4 Ha in production
Altitude: 31 - 32 m a.s.l.
Exposure: North - South and East - West
Training system: Simple Guyot
Soil type: Moderately deep with abundant skeleton, from loamy sandy to loamy clayey of reddish color due to the presence of iron and aluminum oxides, well-drained, weak water retention capacity
VINIFICATION

Destemming-crushing
Maceration: 20 days, combined with pump-overs
Fermentation vessel: stainless steel fermentation tanks
Fermentation temperature: 18 ÷ 24 °C
Yeasts: selected
Fermentation duration: 8 days
Malolactic fermentation: complete
Aging: 14 months in barrique, then 8 months resting in stainless steel tank until natural clarification is achieved

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