Refosco dal Peduncolo Rosso

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A native variety grown in a wide area stretching from Friuli to Carso and Istria, which may be its area of origin
Records of this traditional variety date from as early as the 14th century and have multiplied since the 18th century

  • Appearance: deep garnet red with purple highlights
  • Nose: a nose of mulberry and wild berries
  • Palate: full~flavoured, slightly bitter and tannic
  • Alcohol content: 13%
  • Place of production: Cloz (Nimis)
  • Soil: marl and sandstone on hilly grounds
  • Training system: double~arched cane
  • Time of harvest: first half of October
  • Mode of harvest: manual
  • Processing and ageing methods: fermented on the skins; cask-aged for 18 months and bottle~aged for 18 months
  • Pairing: cured meats, sausages, a local spiced pork sausage called “muset”; grilled or stewed red meat; goulash, boiled meat; furred game
  • Serving temperature: 18~20°C
  • Appellation: DOC Colli Orientali del Friuli

Schioppettino

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A wine made with Ribolla nera (Pocalza), a variety from the area that shares borders with Slovenia, with Prepotto lying at its heart
Favoured as a sweet wine by the Central European market in the past, it has been processed into a dry strong~bodied wine in the latest thirty years

  • Appearance: deep ruby red
  • Nose: spicy, with hints of wild berries
  • Palate: reminiscent of fruit, sweet tobacco, cinnamon
  • Alcohol content: 13%
  • Place of production: Savorgnano al Torre
  • Soil: marl and sandstone
  • Training system: spurred cordon
  • Time of harvest: second half of October
  • Mode of harvest: manual
  • Processing and ageing methods: fermented on the skins; cask~aged for 12 months and then bottle~aged for 8 months
  • Pairing: pasta with roast meat sauces; pasta and risotto with pulses; risotto with mushrooms or chicken liver; red and white meats; roasted or stewed feathered game with aromatic herbs; polenta served with cuttlefish soup; stewed eel
  • Serving temperature: 16~18°C
  • Appellation: Friuli Colli Orientali DOC

Cabernet Sauvignon

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A variety from Bordeaux. It was first introduced in Italy with Cabernet Franc by the Count of Sambuj in 1820
The farmers’Association of Friuli introduced it to local grape growers as the best forcing redberried variety easily adapted to all the different soils of Friuli

  • Appearance: deep ruby red
  • Nose: a friuty nose that tends to develop spicy notes with time
  • Palate: full-bodied,mouth~filling and velvety
  • Alcohol content: 13%
  • Place of production: Fraelacco
  • Soil: mari and sandstone on plain grounds
  • Training system: double~arched cane
  • Time of harvest: 10~20 october
  • Mode of harvest: manual
  • Processing and ageing methods: fermented on the skind; cask-aged for 12 months and then bottle~aged for 12 months
  • Pairing: stewed red meats, braised meats,feathered game,poultry and goose especially,liver,tripe
  • Serving temperature: 18~20 ° C
  • Appellation: DOC Colli Orientali del Friuli

Cabernet Franc

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A variety from Gironde. First introduced in Italy by the Count of Sambuj in Marengo (Alessandria) in 1820, it started to be grown in Friuli in the 1870s

  • Appearance: deep ruby red with noticeable purple tins
  • Nose: an intense long nose, with the distinct grassy and vegetable aromas that characterise this variety
  • Palate: full-flavoured and strong~bodied, slightly tannic; a grassy aftertaste gradually fades and finally disappears with age
  • Alcohol content: 12,5%
  • Place of production: Sedilis (Tarcento); Cloz (Nimis)
  • Soil: marl and sandstone on hilly grounds
  • Training system: manual
  • Processing and ageing methods: fermented on the skins; cask-aged and then bottle~aged for 8 months
  • Pairing: cured meats,sausages, a local spiced pork sausage called “muset”; grilled or stewed red meat; gulash, tripe,game and poutlry especially, risotto and pasta with full~flauvored sauces; stewed eel.
  • Serving temperature: 16~18 ° C
  • Appellation: IGT Venezia Giulia

Merlot

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A variety from Bordeaux, it makes the glass of red wine (tajut) traditionally served in the taverns of Friuli
Introduced in the provinces of Udine and Pordenone back in 1880 by congressman Gabriele Pecile and the Count of Brazzà, this variety soon spread in north-eastern Italy and the rest of the country

  • Appearance: ruby red; takes on garnet red highlights with age
  • Nose: hints of mulberry, raspberry, blueberry
  • Palate: full-flauvored, dry, with grassy hints; it develops a slinghtly bitter aftertaste with age.
  • Alcohol content: 12,5%
  • Place of production: Treppo Grande
  • Soil: medium-textured morainic soil
  • Training system: guyot
  • Time of harvest: first ten days of october
  • Mode of harvest: manual
  • Processing and ageing methods: fermented on the skins; cask-aged and then bottle; aged for 8 months
  • Pairing: the most versatile of all red wines, i twill match cured meats, risotto and pasta with full~flauvored sauces;roasted and stewed red meats; gulash,bolide meat; liver ,tripe, poultry; feathed game
  • Serving temperature: 16~20 °
  • Appellation: IGT Venezia Giulia

Ramandolo

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"This is the wine that speaks best about Friulian people" Ramandolo is a sweet wine with an ancient golden yellow colour, whose smell of dried apricots and chestnut honey makes it an ideal companion for couples in love

  • Appearance: golden red with tawny tints of variable brightness
  • Nose: an intense nose of ripe fruit (peach, pear), dried fruit (figs, raisins), honey.
  • Palate: a sweet flavour leaving the palate dry thanks to natural tannins. The overall aromas feature good intensity and length.
  • Alcohol content: 13,5%
  • Place of production: Sedilis (Tarcento); Cloz (Nimis)
  • Soil: marl and sandstone on hilly grounds
  • Training system: double~arched cane, Guyot
  • Time of harvest: first half of October
  • Mode of harvest: manual
  • Processing and ageing methods: raisined in crates; early fermented on the skins; bottle-aged for 8 months
  • Pairing: a dessert wine to sip, but also to match ripe cheese, marbled cheese, the local “formadi frant” cheese and honeydew honey; San Daniele cured ham served with figs or peaches; Praga ham served warm with flat bread; smoked lard and smoked trout; plum gnocchi; the local “cjarsons”; apple strudel, ricotta cheese strudel, nuts strudel; local cakes like gubana and putizza; and tea biscuits
  • Serving temperature: 13~15°C
  • Appellation: Ramandolo DOCG

Sauvignon

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A variety from Bordeaux, it was introduced in Italy in the 1850s
Oenologists started to advocate that it should be grown in Friuli at the 4th Conference of the Farmers’ Association of Gorizia held in 1891

  • Appearance: pale straw yellow
  • Nose: scents of melon, litchi, yellow peppers
  • Palate: an acidulous wine, harmonically dry on the palate
  • Alcohol content: 13%
  • Place of production: Cloz (Nimis)
  • Soil: marl and sandstone on hilly grounds
  • Training system: double~arched cane
  • Time of harvest: second half of September
  • Mode of harvest: manual
  • Processing and ageing methods: fermented without the skins; cold macerated; bottle~aged
  • Pairing: low~fat fish and seafood; risotto and pasta with shellfish and seafood sauces; risotto and omelettes with herbs; risotto with peas; ricotta cheese and fresh soft cheese; the crisp version of the local frico; San Daniele cured ham served with melon slices or peaches
  • Serving temperature: 8~10°C
  • Appellation: IGT Venezia Giulia

Chardonnay

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A variety from Burgundy, it was introduced in Italy through Trentino in the 1860s
It started to spread in Friuli a century later, thanks to Giovanni Battista Toppati, a great nurseryman from Ruda

  • Appearance: straw yellow
  • Nose: reminiscent of apples, yellow peaches, ripe exotic fruit, it develops Artemether hints with age
  • Palate: recalls false acacia flowers, apples. A soft, velvety, fragrant wine
  • Alcohol content: 13%
  • Place of production: Treppo Grande
  • Soil: medium-textured moraine soils on hilly grounds
  • Training system: Guyot
  • Time of harvest: second half of September
  • Mode of harvest: manual
  • Processing and ageing methods: fermented without the skins; cold macerated; bottle-aged for 6 months
  • Pairing: fish, seafood and seashells; ricotta cheese, fresh and half-ripe cheese, also marbled; soft cheese; the local “frico” in both versions (with or without potatoes); fine soups; risotto and pasta with fish or seashell sauces; asparagus served with eggs; San Daniele cured ham served with melon slices or peaches
  • Serving temperature: 8~10°C
  • Appellation: IGT Venezia Giulia