An absolute classic, homemade pasta, bacon, young pecorino, black pepper and tomatoes, prepared with a recipe faithful to the "official version" that you find on the website of the Municipality of Amatrice, which gives birth to it.
The King of our wines, the King of Prepotto wines. Red wine, elegant and very expressive. Its aromas are rich and complex, mineral and fruity. On the palate it is structured, with fine tannins and a long, fresh persistence with purple hues. The nose is intense, spicy. In the mouth it is dry, round, full-bodied and with spicy notes.
White wine with an intense golden yellow color which surprisingly reveals the aromas of the varietal: the minerality is marked and is accompanied by hints of chamomile, apricot, yellow apple and honey. On the palate it is structured and powerful with a good balance between its components. A unique wine that comes from maceration on the skins and refinement in amphora.
Production area: Italy, Friuli Venezia Giulia Location: San Gervasio - Carlino (UD) Cultivation system: Goujot or cappuccina Harvest period: Usually in mid-September Harvest method: Manual and mechanical Winemaking: The grapes are softly pressed and the the must is left to ferment for approximately 10/15 days at a controlled temperature between 16-18°C with the help of enzymes and selected yeasts. At the end of fermentation, 20% is decanted into 500 liter French oak barrels and the remaining 80% into 2500 liter barrels of the same type of wood. It remains in these barrels for approximately 5-6 months. Once bottling has taken place, the wine will be kept for approximately another 3 months in the cellar before being sold. Color: Intense straw yellow. Characteristics: Gentle and harmonious in its structure. With delicate aromas of apple and bread. With a delicate vanilla flavour. Pairings: Ideal with structured fish dishes, with white meat dishes, with intense and aromatic oriental dishes. Serving temperature: 10-12 °C. Production zone: Italy, Friuli Venezia Giulia Location: San Gervasio - Carlino (UD) Training system: Goujot or cappuccina Harvest period: Usually Mid-September Harvest method: Hand-picking and mechanical harvesting Winemaking: The grapes are pressed softly. Then the “most” remains for about 10 to 15 days at a temperature of 16–18°C under controlled together with selectet enzymes and yeast for its fermentation. After the end of the fermentation 20% are put into barrels of French oak with a size of 500 lt. 80% go to barrels of the same material but with a size of 2500 lt. The wine remains there for about 5–6 months. Then it still remains in the bottle for further 3 months until it can be sold. Color: Intense yellow. Features: Gentle and harmonious in its structure. From the delicate scents of apple and bread. With a delicate vanilla flavor. Food matchings: Perfect together with delicate fish, white meat, intense and aromatic dishes. Serving temperatures: 10-12 °C. Anbaugebiet: Italien, Friaul Julisch Venetien Urlaubsort: San Gervasio - Carlino (UD) Weinbausystem: Goujot oder cappuccina Lesezeit: Normalerweise Mitte September Ernte: Per Hand und malenell Weinbereitung: Die Trauben werden sanft gepresst. Most of the time will last approximately 10 to 15 days at a temperature of 16 to 18 °C – after the fermentation of enzymes and herbs. At the end of the fermentation as 20% in the first batch for 500 lt, the rest 80% in 2500 - Literfässer der gleichen Art. 3 Monates. Color: Intensive strohgelbe. Duft- und Geschmacksnoten: Sanft und harmonisch in seiner Struktur. Aus den zarten Düften von Apfel und Brot. With one flavor Vanillearoma. Speisenempfehlung: Ideal zu fine Fischgerichten, weißem Fleisch, aromatisierten orientalischen Gerichten. Serving temperature: 10-12 °C.
Production area: Italy, Friuli Venezia Giulia Location: San Gervasio - Carlino (UD) Cultivation system: Goujot or cappuccina Harvest period: Usually the first days of September Harvest method: Manual and mechanical Vinification: Ribolla Gialla is used for the sparkling wine in purity. The grapes are softly pressed. After pressing, the must is cooled, left to decant and, once decanted, the selected yeasts are inoculated. Fermentation will always take place at a controlled temperature (14-16º C). After a period of time, the fermented must is delivered to a specialized cellar where it will be made into sparkling wine. The process takes place by keeping the must in an autoclave for about four months where it is fermented again, thus obtaining a fine, elegant and persistent perlage. Color: Pale straw yellow. Characteristics: Delicate and elegant scent, reminiscent of fresh yeast. Fine and persistent perlage. Pairings: Excellent as an aperitif, excellent on fish dishes, mussels, molluscs, crustaceans, light soups. Serving temperature: 8°C. Ribolla Gialla Spumante is also available in 1.5 lt and 3 lt formats. Production zone: Italy, Friuli Venezia Giulia Location: San Gervasio - Carlino (UD) Training system: Goujot or cappuccina Harvest period: Usually early September Harvest method: Hand-picking and mechanical harvesting Winemaking: For the sparkling wine is used pure Ribolla Gialla. Refermentation in pressure tanks takes about four months, during which time the wine acquires a perlage formed by elegant, long-lingering streams of tiny bubbles. Color: Pale straw yellow. Features: With an elegantly understated nose reminiscent of fresh, yeasty bread. Food matchings: Excellent as an aperitif and outstanding with fish, mussels and other shellfish, crustaceans or light soups. Serving temperature: 8 °C. Ribolla Gialla Spumante is available in the 1.5 lt and 3 lt format. Anbaugebiet: Italien, Friaul Julisch Venetien Urlaubsort: San Gervasio - Carlino (UD) Weinbausystem: Goujot oder cappuccina Lesezeit: Normalerweise Anfang September Ernte: Per Hand und malenell Weinbereitung: Für unseren Sekt verwenden wir ausschließlich Ribolla Gialla-Trauben. After one easy press, the first one is filled and filled, with one short sheet of paper. The temperature is 14 and 16°C. Once again, you will find the first product in a specific product range, where you will find it. The Prozess in an Autoklav dauert rund vier Mounted and bewirkt a beständige, fine-elegant Perlung. Color: Strohgelb. Duft- und Geschmacksnoten: Zart und elegant im Duft, der an frische Hefe erinnert. Speisenempfehlung: Hervorragend als Aperitif geeignet; passt ausgezeichnet zu Fisch, Miesmuscheln, Krusten- und Weichtieren und zu leichten Suppen. Serving temperature: 8 °C. The Ribolla Gialla Sekt is also in the correct format of 1.5 lt and 3 lt.
Production area: Italy, Friuli Venezia Giulia Location: San Gervasio - Carlino (UD) Cultivation system: Goujot or cappuccina ROSATO BORTOLUSSO Harvest period: Usually mid-September Harvest method: Manual and mechanical Vinification: The red grapes, selected from company, are loaded directly into the presses and left to drain without any pressing. At the end of this operation | the must is cooled, left to decant and once decanted, the selected yeasts are inoculated. The fermentation will apparently take place at a controlled temperature, around 15-17°C. Color: Pink Characteristics: Equipped with an important aromatic intensity, it develops elegant Truccati aromas. Pairings: Excellent as an aperitif Serving temperature: 8 - 10°C Production zone: Italy, Friuli Venezia Giulia Locality: San Gervasio - Carlino (UD) Training system: Goujot or cappuccina Harvest period: Usually Mid-September Harvest method: Hand-picking and mechanical harvesting Winemaking: The red grapes are loaded directly into the presses and left to drain without any pressing. After, the must is cooled, left to settle and after decanting, the selected yeasts are inoculated. Fermentation takes place at controlled temperature, around 15-17 °C. Color: Pink. Features: Delicate perfume, reminiscent of the fragrance of red fruits with an important aromatic intensity. Food matchings: Excellent as an aperitif. Serving temperatures: 8 - 10 °C. Anbaugebiet: Italien, FriaulJulisch Venetien Urlaubsort: San Gervasio - Carlino (UD) Weinbausystem: Goujot oder cappuccina Lesezeit: Normalerweise Mitte September Ernte: Per Hand und malenell Weinbereitung: Die roten Trauben werden direkt in die Pressen geladen. Next, the first step will be to complete the first step. The temperature is 15 and 17°C. Color: Pink. Duft- und Geschmacksnoten: Ausgestattet mit einer wichtigen aromatischen Intensität. Delikater Duft, der an den Duft roter Früchte erinnert. Speisenempfehlung: Hervorragend als Aperitif geeignet. Serving temperature: 8 - 10 °C.
Production area: Italy, Friuli Venezia Giulia Location: San Gervasio - Carlino (UD) Cultivation system: Goujot or cappuccina Harvest period: Usually at the end of September Harvest method: Manual and mechanical Winemaking: The grapes are softly pressed and the the must obtained is cooled to facilitate decantation and, once decanted, the selected yeasts are inoculated. Fermentation takes place at a controlled temperature between 16-18° C. Colour: Golden and coppery yellow. Characteristics: Full-bodied wine, harmonious, marked in aromas and flavors. Pairings: King of grilled fish, it easily supports all shellfish. Production zone: Italy, Friuli Venezia Giulia Location: San Gervasio - Carlino (UD) Training system: Goujot or cappuccina Harvest period: Usually Mid-September Harvest method: Hand-picking and mechanical harvesting Winemaking: Must from the soft-crushed grapes is cooled and allowed to settle before racking and inoculation with cultured yeasts. Fermentation is carried out at a controlled temperature of 16-18°C. Color: Onionskin-tinged golden yellow. Features: Distinctive aromatics and a full, elegant body. Food matchings: First choice for grilled fish with enough structure for crustaceans of all kinds. Serving temperatures: 8-10 °C. Anbaugebiet: Italien, Friaul Julisch Venetien Urlaubsort: San Gervasio - Carlino (UD) Weinbausystem: Goujot oder cappuccina Lesezeit: Normalerweise Mitte September Ernte: Per Hand und malenell Weinbereitung: Die Trauben werden sanft gepresst und die so gewonnene Maische wird sofort abgekühlt, um eine schnelle Klärung einzuleiten. Afterwards Umfüllung wird ausgewählte Weinhefe beigemischt. The temperature is controlled at 16-18°C. Color: Goldener Wein with red reflection. Duft- und Geschmacksnoten: Körperreicher und harmonischer Wein mit intensivem Duft und Geschmack. Speisenempfehlung: Ideal zu gegrilltem Fisch und hervorragender Begleiter zu Krustentieren. Serving temperature: 8-10 °C.
Production area: Italy, Friuli Venezia Giulia Location: San Gervasio - Carlino (UD) Cultivation system: Goujot or cappuccina Harvest period: Usually in mid-September Harvest method: Manual and mechanical Winemaking: The grapes are left to macerate together with peels for approximately 12 hours at a temperature of approximately 14°C. After pressing, the must is cooled again to facilitate decantation and, once decanted, the selected yeasts are inoculated. Fermentation will take place at a temperature of 16-18° C. Color: Lively, bright straw yellow. Characteristics: Generous in aromas of sage, tomato leaf and elderberry. Pairings: Accompanies seafood, fish salads, risottos and shellfish. Serving temperature: 8-10 °C. Production zone: Italy, Friuli Venezia Giulia Location: San Gervasio - Carlino (UD) Training system: Goujot or cappuccina Harvest period: Usually Mid-September Harvest method: Hand-picking and mechanical harvesting Winemaking: The fruit is left to macerate on the skins for about 12 hours at a temperature of about 14 °C. The pressed must be cooled again and allowed to settle before racking and inoculation with cultured yeasts. Fermentation is carried out at a temperature of 16-18°C. Color: Lively, bright straw yellow. Features: Generous sage, tomato leaf and elderflower aromatics. Food matchings: Generous sage, tomato leaf and elderflower aromatics make this wine a wonderful partner for seafood, fish salads, risottos and shellfish. Serving temperatures: 8-10 °C. Anbaugebiet: Italian, Friaul Julisch Venetien Urlaubsort: San Gervasio - Carlino (UD) Weinbausystem: Goujot oder cappuccina Lesezeit: Normalerweise Mitte September Ernte: Per Hand und malenell Weinbereitung: Die Trauben lagern während mindestens 12 Stunden at einer Temperatur von 14°C. Once the pressure has been pressed, there is a quick selection of the most recent ones. After the Umfüllen wird ausgewählte Hefe zugegeben. Die Gärung erfolgt at a temperature of 16 - 18° C. Color: Lebhaftes, glänzendes Strohgelb. Duft- und Geschmacksnoten: Wein mit einem Duft, der an Salbei, Tomatenblätter und Holunder erinnert. Speisenempfehlung: Er ist ein guter Begleiter zu Meeresfrüchten, Fischsalat, Risotto und Mollusken. Serving temperature: 8-10 °C.
Production area: Italy, Friuli Venezia Giulia Location: San Gervasio - Carlino (UD) Cultivation system: Goujot or cappuccina Harvest period: Usually in mid-September Harvest method: Manual and mechanical Winemaking: The grapes are left to macerate together with peels for approximately 12 hours at a temperature of approximately 14°C. After pressing, the must is cooled again to facilitate decantation and, once decanted, the selected yeasts are inoculated. Fermentation will take place at a temperature of 16-18° C. Colour: More or less intense straw yellow. Characteristics: Characteristic scent, vanilla and lime blossom. With a fine and elegant taste. Pairings: An excellent companion for the tastiest shellfish, it finds its ideal pairing in some cheeses. Serving temperature: 8-10 °C. Production zone: Italy, Friuli Venezia Giulia Location: San Gervasio - Carlino (UD) Training system: Goujot or cappuccina Harvest period: Usually Mid-September Harvest method: Hand-picking and mechanical harvesting Winemaking: The fruit is left to macerate on the skins for about 12 hours at a temperature of about 14 °C. The pressed must be cooled again and allowed to settle before racking and inoculation with cultured yeasts. Fermentation is carried out at a temperature of 16-18°C. Color: Pale to deep straw yellow. Features: Signature vanilla and lime blossom aromatics. Food matchings: The subtle flavor brings out the best in fuller-flavoured crustaceans and perfectly partners various cheeses. Serving temperature: 8-10 °C. Anbaugebiet: Italien, Friaul Julisch Venetien Urlaubsort: San Gervasio - Carlino (UD) Weinbausystem: Goujot oder cappuccina Lesezeit: Normalerweise Mitte September Ernte: Per Hand und malenell Weinbereitung: Die Trauben lagern während mindestens 12 Stunden at a temperature of 14°C. Once the pressure has been pressed, there is a quick selection of the most recent ones. After the Umfüllen wird ausgewählte Hefe zugegeben. Die Gärung erfolgt at a temperature of 16 - 18° C. Color: Leichter strohgelber. Duft- und Geschmacksnoten: Characteristics im Duft nach Vanille und Lindenblüten. Speisenempfehlung: Der fine Geschmack passt sehr gut zu Krustentieren, aber also zu spicellen Käsesorten. Serving temperature: 8-10 °C.
Production area: Italy, Friuli Venezia Giulia Location: San Gervasio - Carlino (UD) Cultivation system: Goujot or cappuccina Harvest period: Usually mid-September Harvest method: Manual and mechanical Winemaking: The grapes are softly pressed. After pressing, the must is cooled to facilitate decantation and, once decanted, the selected yeasts are inoculated. Fermentation will take place at a temperature of 16-18° C. Colour: Bright straw yellow. Characteristics: Fine and persistent scent. Dry, full-bodied flavour. Pairings: Grilled fish, pairing with fish soup is also highly recommended. Serving temperature: 8-10 °C. Production zone: Italy, Friuli Venezia Giulia Location: San Gervasio - Carlino (UD) Training system: Goujot or cappuccina Harvest period: Usually Mid-September Harvest method: Hand-picking and mechanical harvesting Winemaking: The grapes are soft crushed. The pressed must be cooled and allowed to settle before racking and inoculation with cultured yeasts. Fermentation is carried out at a temperature of 16-18°C. Color: Bright straw yellow. Features: Fine and persistent aroma. Dry, full-bodied taste. Food matchings: Recommended as a partner for grilled fish and especially for fish soup. Serving temperature: 8-10 °C.Anbaugebiet: Italien, Friaul Julisch Venetien Urlaubsort: San Gervasio - Carlino (UD) Weinbausystem: Goujot oder cappuccina Lesezeit: Normalerweise Mitte September Ernte: Per Hand und malenell Weinbereitung: Schonende Pressung. Der Traubenmost wird abgekühlt, um eine schnelle Klärung zu erzielen. According to the conditions of use, the heat and temperature must be controlled at 16-18° C. Colour: Lightweight. Duft- und Geschmacksnoten: Duft und trockener, kräftiger Körper. Speisenempfehlung: Ideal zu gegrilltem Fisch or zu Fischsuppe. Serving temperature: 8-10 °C
VARIETY Friulano DOC Friuli Colli Orientali VINEYARD DENSITY 5000 vines/ha ALTITUDE 100 m/a.s.l. TRAINING SYSTEM Guyot and cappuccina TYPE OF SOIL Permanent grassing HARVEST Manual VINIFICATION Destemming, maceration in contact with the skins for 18-20 hours at 12 °C, pressing soft, static decantation, controlled fermentation in steel with selected yeasts for about 20 days REFINEMENT In steel tanks for 7 months in contact with the noble lees and periodic bâtonnages ALCOHOL 13°-13.5° vol. depending on the vintage SERVING TEMPERATURE 8 °C ORGANOLEPTIC NOTES AND PAIRINGS Straw yellow in colour, the nose has delicate hints of wild flowers and green apple. In the mouth it is intense and velvety, with the typical pleasantly bitter finish reminiscent of almonds. Our Friulano is a wine suitable for appetizers and goes well with fish and white meats CATEGORY CLASSIC WINES TYPE DRY WHITE AVAILABILITY AND PRICES REQUEST INFORMATION DOWNLOAD PRODUCT SHEET
Production area: Italy, Friuli Venezia Giulia Location: San Gervasio - Carlino (UD) Training system: Goujot or cappuccina Harvest period: Usually in mid-October Harvest method: Manual and mechanical Vinification: The grapes are softly pressed and the must is left to ferment for about 10/15 days at a controlled temperature between 25-27 degrees with the help of selected enzymes and yeasts. Color: Deep ruby red with purple reflections. Characteristics: Slightly herbaceous with hints of dried plum, wild blackberry and undergrowth. Savoury, slightly tannic, full-bodied, pleasantly bitter. Pairings: Red table wine, goes well with roast white meats and stews. Serving temperature: 18-20 °C.