Wine Profile

Variety Blend

Vintage 2014

Denomination D.O.C. Friuli Isonzo White 2014

Alcohol (%vol.) 13.00% vol

Residual sugar Dry

Terroir Stony gravel plain with reddish clay rich in iron oxide and aluminium. Well ventilated site, dry but not warm

Training system Double arched cane

Pest control Low environmental impact integrated pest management

Yields 15400 lb/ha

Harvest period Mid-September

Harvest method Manual, in small crates

Vinification The grapes are gently destemmed and lightly crushed. Fermentation takes place in temperature-controlled stainless steel tanks (15-18°C.).

Ageing After fermentation, the wine settles on the lees in the stainless steel tanks for ten months. After bottling, wine is aged in temperature-controlled binning cellars for further ten months.

Tasting notes

Appearance Straw yellow with very bright reflections.

Nose Aromas of mature white peach and fresh tropical fruit (pineapple). Very elegant.

Palate On the palate it is dry, linear, fresh with good minerality.

Serving suggestions Ideal with shellfish, entree and main course as white fish. The temperature to which it feels best is 12 ° C.

Wine Profile

Vintage 2015

Denomination I.G.P. Venezia Giulia White 2015

Alcohol (%vol.) 13.50% vol

Residual sugar Dry

Terroir Stony gravel plain with reddish clay rich in iron oxide and aluminium. Well ventilated site, dry but not warm

Grape Blend

Training system Double arched cane

Pest control Low environmental impact integrated pest management

Yields 14300 lb/ha

Harvest period Mid-September

Harvest method Manual, in small crates

Vinification The grapes are gently destemmed and lightly crushed. Fermentation takes place in temperature-controlled stainless steel tanks (15-18°C.).

Ageing After fermentation, the wine settles on the lees in the stainless steel tanks for ten months. After bottling, wine is aged in temperature-controlled binning cellars for further ten months.

Tasting notes

Appearance Pale straw yellow with greenish shadows, great limpidness and brightness.

Nose Has intense and round scent, all bespeak of  oral and exotic fruity sensations (but also mango and pineapple) with a vegetable-like hint of green pepper. Delicate, intriguing, compound.

Palate Great body, can be appreciated for its fresh and intense notes, indicating further growth potential. Pleasant and elegant aftertaste.

Serving suggestions To propose with shell sh, entree and main dishes with sh, asparagus or peppers, chicken or sea salads. Best served at 12°C.

Wine Profile

Vintage 2016

Denomination D.O.P. Friuli  Isonzo Sauvignon 2016

Alcohol (%vol.) 13.00% vol

Residual sugar Dry

Terroir Stony gravel plain with reddish clay rich in iron oxide and aluminium. Well ventilated site, dry, not warm.

Grape 100% Sauvignon

Training system Guyot

Pest control Low environmental impact integrated pest management

Yields 14000 lb/ha

Harvest period Mid-September

Harvest method Manual, in small crates

Vinification The grapes are gently destemmed and lightly crushed. Fermentation takes place in temperature-controlled steel tanks (15/18°C).

Ageing After fermentation, the wine settles on the lees in stainless steel tanks for ten months. Bottled wine is aged in temperature-controlled binning cellars for further ten months.


Tasting notes

Appearance Bright straw yellow, limpid, with clear green reflections.

Nose Impressive for its calibrated intensity; beautiful wine with fruit hints (passion fruit and yellow peach), herbaceous (sage and thyme), with echoes of very delicate flowers, never sweet scents (honeysuckle and, less evident, elder). Very light smoky background  for a wine of remarkable finesse and elegance.

Palate Optimal structure with pronounced freshness and body supporting an excellent persistence and a proper, elegant nose-palate correspondence. Very enjoyable now, flavour still to develop.

Serving suggestions Delicious poured on noble fishes in different preparations to enhance them. Wonderful to enjoy with delicate spring herbs and asparagus omelettes. Particularly appreciable with an asparagus carbonara home made pasta.

Serving temperature To serve at 12°C with best expressiveness at 15°C  (suggested 12°C when serving with right aeration reaching 15°C).

Share This