Azienda Agricola Russolo

The history of the Russolo family has been intertwined with the world of oenology for more than a century. It all started at the end of the 19th century when Giovanni Russolo began to make a name for himself as a wine producer in the Pordenone area...

In the 1960s, Rino Russolo became a leading player Italian winemaking history. The company assumed its current form in 1974, when Iginio and his wife Sonia set up their own new business.
With the acquisition of the San Quirino vineyards in 1990, a fourth generation became operational within the company, and with the support of Anotonella and Rino, new challenges were confronted.
At the turn of the new century, Antonella left the firm’s old headquarters and moved to the new vineyards in San Quirino, built in the heart of the company’s main production area known as Ronco Calaj.

Contact details
Azienda Agricola Russolo Rino
Via a San Rocco 58/a
33080 SAN QUIRINO (PN)
Tel +39 0434 919577
Fax +39 0434 917361
Email info@russolo.itt
VAT number 01175050937

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The Aroma

The aromatic potential of a wine producer derives directly from:

- The microclimate.
- The local territory.

Our territory is San Quirino, a village in the west of the Italian region of Friuli, an area characterised by its proximity to the Pordenonese Dolomites.
Our microclimate is influenced by a notable atmospheric temperature range, because in San Quirino there are no chains of hills providing a barrier between the mountains and the plateau.
San Quirino’s climate is similar to that of a typical mountain valley floor. The foehn winds from the mountains have a profound effect on our microclimate.
During the night, the elements synthesised by the plant during the day are utilised in a variety of ways: at constant temperatures, they are used in order to generate leaf growth, at low temperatures (atmospheric temperature range) they are accumulated in the grapes, thus increasing acidity and the aromatic content of the grape.

Mineral tones

The heavy presence of pebbles and stones in the vineyard characterises winemaking in northern Pordenone area.

- The mineral tone is a complex set of taste sensations determined by the interaction of flavour and acidity.
- According to the French school of though, mineral tones are determined by the “terroir”, or the land.
- The type of soil or earth as well as other environmental factors influence the mineral tones of a wine.

Pleasantness.

A family philosophy.

The pleasantness of a wine is achieved through balance. The balance which leads to pleasantness is also the balance between nose and palate.
Balance in the mouth is obtained through the harmony of the various tastes contained in the wine.
If one sensation is not in equilibrium with the others the wine loses harmony and is no longer pleasant. Excess or shortage of any kind generates an unpleasant and unnatural sensation.

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Wines

Azienda Russolo’s product range is composed of wines originating from the jewels in the company’s crown, Ronco Calaj, Santarosa, Mussignaz and Massarac...

Here, local wines are produced, including Tocai, Ribolla Gialla, Malvasia Istriana and Refosco, as well as international varieties such as Chardonnay, Sauvignon, Muller Thurgau, Pinot Grigio, Merlot and Cabernet Sauvignon. The grapes chosen from these individual varieties give rise to elegant and aromatic wines, with an extremely clean bouquet and harmonic taste.
Completing the range is a series of prestigious wines from the “Collection” range. Chardonnay and Refosco (matured in softwood casks), the intriguing Doi Raps (made with overripe Pinot and Sauvignon grapes), Pinot Nero – Grifo Nero, Moscato Rosa - Prato delle Rose, the sumptuous Borgo di Peuma (made with Merlot, Cabernet and Refosco grapes according to an age-old family recipe) and Casali Bearzi, a seamless blend of grape varieties native to Friuli. These are wines that have been studied and crafted in order to express refined harmonies and an extremely pleasant experience for the palate.

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Borgo di Peuma
Cabernet Franc dell'Armentaressa
Cabernet Sauvignon Ronco Calaj
Casali Bearzi
Cavariol
Chardonnay Ronco Calaj
Cretaiolo Merlot
Doi Raps
Grifo Nero Pinot Nero
Jacot Ronco Calaj
Massarac Merlot
Mussignaz Müller Thurgau
Pinot Grigio dell’Armentaressa
Pinot Grigio Ronco Calaj
Prato delle Rose Moscato Rosa
Refosco dal Peduncolo Rosso Collezione
Refosco dal Peduncolo Rosso Collezione
Ribolla Gialla
Ribotta Gialla Zui
Sauvignon Ronco Calaj

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Red

Borgo di Peuma

Alcohol content: 12,5 - 13% by vol
Growing area: San Quirino - Friuli
Vineyard location: Ronco Calaj - Santarosa
Soil characteristics: Limestone and gravel alluvial plateau at an elevation between 120 and 150 meters above sea level
Grape Variety: Merlot 90% - Cabernet e Refosco 10%
Breeding system: Guyot - Spurred cordon
Yield per hectare: 50 Hl/Ha
Harvest: Hand picked
Vinification: Crushed grapes are macereted in the skins within cement vessels for between 8 - 10 days. During this process, the dèlestage technique allows the extraction of noble polyphenols. The maceration temperature is regulated at 25 - 28°C
Maturation: The blend is aged for 12 months in French oak barrels (barriques 225 lts). At he end of the aging period, a type of “Governo alla Toscana” is made by adding dried, unbroken Cabernet berries which have been carefully selected and rigorously hand-picked from the new Cabernet harvest. These berries are taken from the very best Cabernet vines and are carefully dried before they are added to the aged wine
Bottling: 16 months after the harvest
Distribution: 24 months after the harvest
Best served with: All meat and game courses. Excellent also with mature cheeses
Soil type: Ruby red tending towards violet. Typical aromas of mature wild berries. Its bouquet evolves with a hint of vanilla, liquorice and spices. It is full and velvety on the palate. Fullbodied, round and never aggressive even when young
Serving temperature: 18 - 20°C

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Borgo di Peuma

Red

Cabernet Franc dell'Armentaressa

Alcohol content: 12,5 - 13% by vol
Growing area: San Quirino - Friuli
Vineyard location: Armentaressa
Soil characteristics: Limestone and gravel alluvial plateau at an elevation between 120 and 150 meters above sea level
Grape Variety: Cabernet Franc 100%
Breeding system: Guyot - Spurred cordon
Yield per hectare: 50 Hl/Ha
Harvest: Hand picked
Vinification: Crushed grapes are macereted in the skins within cement vessels for between 8 - 10 days. During this process, the dèlestage technique allows the extraction of noble polyphenols. The maceration temperature is regulated at 25 - 28°C
Maturation: he blend is aged for 12 months in French oak barrels (barriques 225 lts). At he end of the aging period, a type of “Governo alla Toscana” is made by adding dried, unbroken Cabernet berries which have been carefully selected and rigorously hand-picked from the new Cabernet harvest. These berries are taken from the very best Cabernet vines and are carefully dried before they are added to the aged wine
Bottling: 16 months after the harvest
Distribution: 24 months after the harvest
Best served with: All meat and game courses. Excellent also with mature cheeses
Soil type: Ruby red tending towards violet. Typical aromas of mature wild berries. Its bouquet evolves with a hint of vanilla, liquorice and spices. It is full and velvety on the palate. Full- bodied, round and never aggressive even when young
Serving temperature: 18 - 20°C

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Cabernet Franc dell'Armentaressa

Red

Cabernet Sauvignon Ronco Calaj

Alcohol content: 12,5 - 13% by vol.
Growing area: San Quirino, Friuli
Vineyard location: Ronco Calaj
Soil characteristics: Limestone and gravel alluvial plateau at an elevation between 120 and 150 meters above sea level
Grape Variety: Cabernet Sauvignon of French origin 100%
Breeding system: Guyot
Yield per hectare: 65 Hl/Ha
Harvest: Hand picked
Vinification: Crushed grapes are macerated on the skins within glass-coated cement vessels for between 8 10 days with daily dèlestages (wherrre the wine is pumped over the cap of the grape skins). The maceration temperature is regulated at roughly 24°C after an initial peak temperature of 30°C
Maturation: In stainless steel vessels, constant temperature
Bottling: 14 months after the harvest
Distribution: 20 months after the harvest
Best served with: Delicious with red meats, roasts and semi-aged cheeses
Soil type: Deep ruby red in colour, tending towards violet. Intense and delicate with the essence of grass and a hint of fruit undertones. It is a full-bodied wine which is well-structured and velvety on the palate
Serving temperature: 16-18°C

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Cabernet Sauvignon Ronco Calaj

Red

Casali Bearzi

Alcohol content: 12,5 - 13% by vol.
Growing area: San Quirino , Friuli
Vineyard location: Ronco Calaj - Romor - Santarosa
Soil characteristics: Limestone and gravel alluvial plateau at an elevation between 120 and 150 meters above sea level
Grape Variety: Blend of native Friulian varieties
Breeding system: Guyot - Casarsa - Spurred cordon
Yield per hectare: 45 Hl/Ha
Harvest: Hand picked
Vinification: Crushed grapes are macerated on the skins for 10 - 12 days, the maceration takes place in glass coated cement vessels. During this process, the dèlestage technique allows the extraction of noble polyphenols. The maceration temperature is regulated at 26°C.
Maturation: The blend is aged for a period ranging from 24 - 36 months in medium-toasted Trocais oak barrels (barriques of 225 liters)
Bottling: 40 months after the harvest
Distribution: 60 months after the harvest
Best served with: Dry red wine delicious with haute-cuisine red meats or wild and game meats and poultry
Soil type: Deep ruby red in colour, with garnet reflections. Intense, thick bouquet which is uncommom and very pleasant in its complexity. Complete, full-bodied and well-structured taste with character and class. Despite its aging the wine delivers a distinct hint of forest and earthy undertones
Serving temperature: 16 - 18°C

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Casali Bearzi

White

Cavariol

Alcohol content: 12% by vol.
Growing area: San Quirino , Friuli
Vineyard location: Ronco Calaj
Soil characteristics: Limestone and gravel alluvial plateau at an elevation between 120 and 150 meters above sea level
Grape Variety: Blend primarily consisting of Tocai Friulano grapes, with varying amounts of Pinot Bianco and Muller Thurgau
Breeding system: Guyot - Sylvoz - Spurred cordon
Yield per hectare: 80 Hl/Ha
Harvest: Hand picked
Vinification: Pneumatic, with low-pressure bladder presser
Fermantation: Temperature controlled (14 - 16°C) within stainless steel tanks

Maturation: In stainless steel vessels
Bottling: 5 months after the harvest
Distribution: 6 months after the harvest
Best served with: Excellent as an aperitif and with appetizers and first courses
Soil type: The wine has a light straw yellow colour with a complex bouquet and fruit undertones. In the mouth it is a dry and pleasantly fresh with a slight note of honey
Serving temperature: 8 - 10°C

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Cavariol

White

Chardonnay Ronco Calaj

Alcohol content: 12,5 - 13% by vol.
Growing area: San Quirino , Friuli
Vineyard location: Ronco Calaj
Soil characteristics: Limestone and gravel alluvial plateau at an elevation between 120 and 150 meters above sea level
Grape Variety: Chardonnay VCR4, clone F95 and Chardonnay VCR10 of French origin, Chardonny mousquet
Breeding system: Guyot - Spur pruned cordon
Yield per hectare: 55 - 60 Hl/Ha
Harvest: Hand picked
Vinification: Pneumatic, with low-pressure bladder presser
Fermantation: Temperature controlled, in stainless steel tanks (14 - 16°C) after a short maceration period, a part is fermented in wood casks and a part in middle toasted French oaks barriques

Maturation: Aged on the lees within the stainless steel vessels used for fermentation (6 months)
Bottling: 8 months after the harvest
Distribution: 10 months after the harvest
Best served with: Excellent as an aperitif and with appetizers, shellfish and all seafood
Soil type: Straw yellow in color. The bouquet is fine, lightly aromatic and floral, with notes of apple and acacia flowers with a nice aroma of vanilla. In the mouth is very dry yet pleasantly fresh with a great structure
Serving temperature: 12 - 14°C

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Chardonnay Ronco Calaj

Red

Cretaiolo Merlot

Alcohol content: 12% by vol
Growing area: San Quirino - Friuli
Vineyard location: Armentaressa - Romor
Soil characteristics: Limestone and gravel alluvial plateau at an elevation between 120 and 150 meters above sea level
Grape Variety: Merlot 100%
Breeding system: Guyot - Sylvoz
Yield per hectare: 80 Hl/Ha
Harvest: Hand picked
Vinification: Crushed grapes are macereted in the skins within glass-coated cement vessels for between 5 - 6 dayswith daily dèlestages (where the wine is pumped over the cap of the grape skins). The maceration temperature is regulated at 24°C
Maturation: In stainless steel vessels for 30 - 40 days
Bottling: 40 - 50 days after the harvest
Distribution: 2 months after the harvest
Best served with: It is a good red aperitif wine and at the same time goes well with sliced meats, pork and other delicate meats, fresh pasta and fresh cheeses
Soil type: Ruby red color. A “Primeur” red, it has a young, pleasant and slightly fruity aroma which is soft and well-balanced. The wine is known for its freshness and longevity
Serving temperature: 18 - 20°C

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Cretaiolo Merlot

White

Doi Raps

Alcohol content: 12,5 - 13% by vol.
Growing area: San Quirino , Friuli
Vineyard location: Ronco Calaj
Soil characteristics: Limestone and gravel alluvial plateau at an elevation between 120 and 150 meters above sea level
Grape Variety: Pinot Grigio - Pinot Bianco - Sauvignon and some others varieties
Breeding system: Guyot - Sylvoz and Spur pruned cordon
Yield per hectare: 15 Hl/Ha
Harvest: Hand picked. During the harvest we leave two clusters on each vine for 40-50 days, after which over ripened grapes are used to make the Doi Raps wine. Doi Raps means “two clusters” in local dialect
Vinification: Pneumatic, with bladder presser
Fermantation: Temperature controlled, in stainless steel tanks (14 - 16°C). The selection of over ripened grapes are left in theri skins for 18 hours and then pressed before fermentation

Maturation: A part of the wine is aged on the lees within stainless steel vessels for 8 months, and another part in big French oak barrels (20% of the amount)
Bottling: 13 months after the harvest
Distribution: 16 months after the harvest
Best served with: Excellent with shellfish or as an aperitif
Soil type: A wine with a straw yellow color and deep yellow reflections. With great structure and an intense aroma, this full-bodied wine boasts hints of white flowers, apricots and over ripened fruits. It has a good acidity with a delicate and velvety flavor
Serving temperature: 10 - 12°C

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Doi Raps

Red

Grifo Nero Pinot Nero

Alcohol content: 12,5 - 13% by vol
Growing area: San Quirino - Friuli
Vineyard location: Armentaressa
Soil characteristics: Limestone and gravel alluvial plateau at an elevation between 120 and 150 meters above sea level
Grape Variety: Pinot Nero 100%
Breeding system: Guyot
Yield per hectare: 50 Hl/Ha
Harvest: Hand picked
Vinification: Crushed grapes are macereted on the skins for 8 days within glass-coated cement vessels. During this process, the dèlestage technique allows the extraction of noble polyphenols. The maceration temperature is regulated at 26 - 30°C
Maturation: The wine is aged for 12 months in new French oak barrels (225 liters barriques)
Bottling: 15 months after the harvest
Distribution: 18 months after the harvest
Best served with: It goes well with white or red meats, roasts and fresh cheeses
Soil type: Ruby red but not always deep red in color. Delicate, fruity and complex aroma that contains a hint of goudron and vanilla thanks to the barrique aging. A wine with an excellent structure, it is velvety, round and never aggressive on the palate
Serving temperature: 18 - 20°C

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Grifo Nero Pinot Nero

White

Jacot Ronco Calaj

Alcohol content: 12,5 - 13% by vol.
Growing area: San Quirino , Friuli
Vineyard location: Ronco Calaj
Soil characteristics: Limestone and gravel alluvial plateau at an elevation between 120 and 150 meters above sea level
Grape Variety: Tocai Friulano 100% (a Friulian native variety)
Breeding system: Guyot - Cappuccina
Yield per hectare: 60 Hl/Ha
Harvest: Hand picked
Vinification: Pneumatic, with bladder presser
Fermantation: Temperature controlled, in stainless steel tanks (14 - 16°C)

Maturation: A part of the wine is aged on the lees within stainless steel vessels for 5 months, and another part in acacia wood barrels (10/15% of the amount)
Bottling: 8 months after the harvest
Distribution: 10 months after the harvest
Best served with: Excellent as an aperitif, with first courses and fresh cheeses
Soil type: Straw yellow in color with greenish sparkles. The bouquet is fine and lightly floral. The slight perfume of bitter almond, which is characteristic of this wine, is mitigated by the use of acacia wood. In the mouth it is dry and fresh with a great structure
Serving temperature: 10 - 12°C

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Jacot Ronco Calaj

Red

Massarac Merlot

Alcohol content: 12,5 - 13% by vol.
Growing area: San Quirino, Friuli
Vineyard location: Massarac
Soil characteristics: Limestone and gravel alluvial plateau at an elevation between 120 and 150 meters above sea level
Grape Variety: Merlot dal Peduncolo Rosso 100%
Breeding system: Sylvoz - Casarsa
Yield per hectare: 40 Hl/Ha (the vineyard is more than 60 years old)
Harvest: Hand picked
Vinification: Crushed grapes are macerated on the skins for 8 - 10 days within glass-coated cement vessels. During this process, the dèlestage technique allows the extraction of noble polyphenols. The maceration temperature is regulated at 26°C after an initial peak temperature of 30°C
Maturation: In stainless steel vessels
Bottling: 10 months after the harvest
Distribution: 14 months after the harvest
Best served with: It goes well with white and red meat dishes, roasts and semi-mature cheeses
Soil type: Deep ruby red color. Full and fragrant, the wine has a slightly herbaceous aroma with hints of raspberry
Serving temperature: 16 - 18°C

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Massarac Merlot

White

Mussignaz Müller Thurgau

Alcohol content: 12,5 - 13% by vol.
Growing area: San Quirino, Friuli
Vineyard location: Mussignaz
Soil characteristics: Limestone and gravel alluvial plateau at an elevation between 120 and 150 meters above sea level
Grape Variety: Muller Thurgau 100% (this variety is a cross between Riesling and Sylvaner)
Breeding system: Guyot - Sylvoz
Yield per hectare: 60 Hl/Ha
Harvest: Hand picked
Vinification: Pneumatic, with low-pressure bladder presser
Fermantation: Temperature controlled, in stainless steel tanks (14 - 16°C)

Maturation: Aged on the lees in stainless steel vessels (5 months)
Bottling: 6 months after the harvest
Distribution: 7 months after the harvest
Best served with: Excellent with first courses, soups and risotto dishes. Well-suited for fish dishes or as an aperitif wine
Soil type: Straw yellow in color with green reflections. The bouquet is very intense, with notes of melon, peach and citrus flowers. In the mouth it is supple, fresh and well structured
Serving temperature: 8 - 10°C

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Mussignaz Müller Thurgau

White

Pinot Grigio dell’Armentaressa

Alcohol content: 12,5% by vol.
Growing area: San Quirino, Friuli
Vineyard location: Armentaressa
Soil characteristics: Limestone and gravel alluvial plateau at an elevation between 120 and 150 meters above sea level
Grape Variety: 100% Pinot Grigio
Breeding system: Spur pruned cordon
Yield per hectare: 65/70 Hl/Ha
Harvest: Hand picked
Vinification: Pneumatic, with low-pressure bladder presser
Fermantation: At temperature controlled (14 - 16°C) within stainless steel tanks

Maturation: Aged on the lees in stainless steel vessels (5/6 months)
Bottling: 5 months after the harvest
Distribution: 8 months after the harvest
Best served with: Perfect with cured ham (prosciutto crudo), fresh cheeses and all first courses. It also goes well with fish and white meats
Soil type: Straw yellow in color, it features the typical scent of white-fleshed fruits and also acacia flowers. In the mouth it is elegantly fruitiy and well structured. Excellent balance between the acidity and its fruity aroma with a long and persistent finish
Serving temperature: 8 - 10°C

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Pinot Grigio dell’Armentaressa

White

Pinot Grigio Ronco Calaj

Alcohol content: 12,5 - 13% by vol.
Growing area: San Quirino, Friuli
Vineyard location: Ronco Calaj
Soil characteristics: Limestone and gravel alluvial plateau at an elevation between 120 and 150 meters above sea level
Grape Variety: Pinot Grigio 100% (from a clone coming from Alsace)
Breeding system: Guyot - Sylvoz
Yield per hectare: 60 Hl/Ha
Harvest: Hand picked
Vinification: Pneumatic, with bladder presser
Fermantation: Temperature controlled, in stainless steel tanks (14 - 16°C)

Maturation: Aged on the lees in the stainless steel vessels (5/6 months)
Bottling: 9 months after the harvest
Distribution: 10 months after the harvest
Best served with: Perfect with cured ham (prosciutto crudo), fresh cheeses and first courses. It also goes well with fish and white meats
Soil type: Straw yellow in color, it features the typical scent of white-fleshed fruits and acacia flowers. In the mouth it is elegantly fruity and well structured. Good balance between acidity and fruitness with a long and persistent finish
Serving temperature: 8 - 10°C

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Pinot Grigio Ronco Calaj

Rose

Prato delle Rose Moscato Rosa

Alcohol content: 11,5 - 12% by vol.
Growing area: San Quirino, Friuli
Vineyard location: Ronco Calaj
Soil characteristics: Limestone and gravel alluvial plateau at an elevation between 120 and 150 meters above sea level
Grape Variety: A clone of Moscat Rosa that originally comes from Istria (Ex Yugoslavia)
Breeding system: Guyot - Sylvoz
Yield per hectare: 65 Hl/Ha
Harvest: Hand picked
Vinification: Pneumatic, with bladder presser
Fermantation: Rose wine making. Fermentation at controlled temperature in stainless steel tanks

Maturation: In stainless steel vessels at controlled temperature
Bottling: 6 months after the harvest
Distribution: About 7 months after the harvest
Best served with: Prato delle Rose is an optimal aperitif wine. It can be served with cold appetizer plates such as goose liver or selected cheeses and is an excellent way to conclude a special lunch
Soil type: A slightly sweet and exceptionally elegant wine that is rose colored with a full floral aroma containing hints of antique rose and red berries. The fine balance between the acid and residual sugars creates the pleasant and decidedly luscious flavor
Serving temperature: 10 - 14°C

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Prato delle Rose Moscato Rosa

Red

Refosco dal Peduncolo Rosso Collezione

Alcohol content: 12,5 - 13% by vol
Growing area: San Quirino - Friuli
Vineyard location: Ronco Calaj - Romor - Santarosa
Soil characteristics: Limestone and gravel alluvial plateau at an elevation between 120 and 150 meters above sea level
Grape Variety: Refosco dal Peduncolo Rosso (a native variety), 100%
Breeding system: Guyot
Yield per hectare: 45 Hl/Ha
Harvest: Hand picked
Vinification: Crushed grapes are macereted on the skins for 8 - 10 days within glass-coated cement vessels. During this process, the dèlestage technique allows the extraction of noble polyphenols. The maceration temperature is regulated at 26°C
Maturation: 12 months in oak (American) barrels of 225 liters
Bottling: 18 months after the harvest
Distribution: 24 months after the harvest
Best served with: It goes well with rich meats and traditional Friulian country dishes. Excellent with wild game courses
Soil type: The color is ruby red, with violet reflections that mellow with aging. The bouquet is clean and complex with notes of wild berries. Intense, herbaceous. During the maturation in wood it acquires spicy hints of roasted coffee beans and pepper. On the palate it is elegant, dry, rich, well balanced and slightly tannic with a reminiscent of licorice
Serving temperature: 18 - 20°C

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Refosco dal Peduncolo Rosso Collezione

Red

Refosco dal Peduncolo Rosso Collezione

Alcohol content: 12,5 - 13% by vol.
Growing area: San Quirino, Friuli
Vineyard location: Ronco Calaj
Soil characteristics: Limestone and gravel alluvial plateau at an elevation between 120 and 150 meters above sea level
Grape Variety: Refosco dal Peduncolo Rosso (a native variety) 100%
Breeding system: Guyot
Yield per hectare: 55 Hl/Ha
Harvest: Hand picked
Vinification: Crushed grapes are macerated on the skins for 8 - 10 days within glass-coated cement vessels. During this process, the dèlestage technique allows the extraction of noble polyphenols. The maceration temperature is regulated at 24°C after an initial peak temperature of 30°C
Maturation: In stainless steel vessels, constant temperature
Bottling: 11 months after the harvest
Distribution: 14 months after the harvest
Best served with: Delicious with rich meats, hard cheeses and local country cuisine
Soil type: Ruby red in color, with violet reflections that tone down with aging. Intense, herbaceous and aromatic with hints reminiscent of wild blackberries and woodland fruits. Full and slightly tannic with a midly bitter flavor typical of Italian “bitter red” wines
Serving temperature: 16 - 18°C

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Refosco dal Peduncolo Rosso Collezione

Sparkling wine

Ribolla Gialla

Alcohol content: 11,5 - 12% by vol.
Growing area: San Quirino, Friuli
Vineyard location: Ronco Calaj
Soil characteristics: Limestone and gravel alluvial plateau at an elevation between 120 and 150 meters above sea level
Grape Variety: Ribolla Gialla 100% (a Friulian native variety)
Breeding system: Guyot - Cappuccina
Yield per hectare: 55 Hl/Ha
Harvest: Hand picked
Vinification: Pneumatic, with bladder presser
Fermantation: Temperature controlled, in stainless steel tanks (14 - 16°C)

Maturation: On the lees within stainless steel vessels for 7 months. The second fermentation is made by the Charmat technique at low temperature. This process is done by Cantine Adami from Valdobiadene
Bottling: 9 months after the harvest
Distribution: 10 months after the harvest
Best served with: Excellent as an aperitif or with starters. It goes well with seafood and shellfish
Soil type: Straw yellow in color with green notes. Apricots and citrus notes accompany delicate hints of yellow flowers. Nice fresh acidity on a full-bodied sparkling wine. Sugar residual 10,5 g/l
Serving temperature: 8 - 10°C

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Ribolla Gialla

White

Ribotta Gialla Zui

Alcohol content: 12,5 - 13% by vol.
Growing area: San Quirino, Friuli
Vineyard location: Zui
Soil characteristics: Limestone and gravel alluvial plateau at an elevation between 120 and 150 meters above sea level
Grape Variety: Ribolla Gialla100% (from a clone coming from Istria)
Breeding system: Guyot
Yield per hectare: 50 - 55 Hl/Ha
Harvest: Hand picked
Vinification: Pneumatic, with low-pressure bladder presser
Fermantation: Temperature controlled, in stainless steel tanks (14 - 16°C)

Maturation: Aged on the lees in stainless steel vessels (5 months)
Bottling: Almost 7 months after the harvest
Distribution: 9 months after the harvest
Best served with: Excellent with starters or as an aperitif. It also goes well with soups and stewed fish
Soil type: Star-bright straw yellow with green reflections. Full-bodied and spacious in the mouth, elegant on the palate. The finish delicately hinting of ripe fruit, is impressively lenghty
Serving temperature: 10 - 12°C

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Ribotta Gialla Zui

white

Sauvignon Ronco Calaj

Alcohol content: 12,5 - 13% by vol.
Growing area: San Quirino, Friuli
Vineyard location: Ronco Calaj
Soil characteristics: Limestone and gravel alluvial plateau at an elevation between 120 and 150 meters above sea level
Grape Variety: Selection of four clones of french Sauvignon Blanc. Clone 242 - 297 - 376 - 377
Breeding system: Guyot - Sylvoz
Yield per hectare: 55 - 60 Hl/Ha
Harvest: Hand picked
Vinification: Pneumatic, with bladder presser
Maturation: Temperature controlled, in stainless steel tanks (14 - 16°C)
Fermentation: Aged on the lees in stainless steel vessels at controlled teemperature (10 - 12°C.)

Bottling: 7 months after the harvest
Distribution: Almost 8 months after the harvest
Best served with: Enjoy this dry white wine with seafood, shellfish and baked fish
Soil type: traw yellow in color with a delicate, fine perfume. The palate is dry and reminiscent of mature fruits with a clean and delicately pleasant acid finish
Serving temperature: 8 - 10°C

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Sauvignon Ronco Calaj