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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.


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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