Born as Great Wines

“A modern wine with ancient beginnings.
Tradition for us has never been a barren nostalgia for the past, but rather a genuine basis for setting and achieving new targets with competence and innovation”.

Massimo Vidoni, wine consultant

The spumanti

Prosecco
Ribolla gialla
Spumante Brut

From the tradition and innovation Made in Friuli come ours Spumanti wines: sparkling, crispy, full body and aromatic, with fresh and fruity notes

Prosecco

DOC Extra Dry

 

After a light pressing of the grapes, the fermentation begins thanks to selected yeasts and is kept at a controlled temperature (14 ° C). With 3 months of second fermentation in autoclave and 2 months lysis.

Serve at 6-8 °C in large glasses.
Excellent as an aperitif, it could be drunk during every meal. Perfect with vegetable and fish soups, pasta with delicate sauces.

Ribolla gialla

 

After the hand-harvesting and a slight maceration of few hours, the grapes are delicately pressed with very low yields. Subsequently the wine ferments thanks to selected yeasts at controlled temperature of 14 ° C. The second fermentation takes place in 5 months in pressurized steel vats with lysis of about 3 months.

Serve at 6-8 °C in large glasses.
Ideal with aperitifs and first courses based on fish.

Spumante Brut

 

The two varieties are picked during the third and fourth weeks of August respectively and are meticulously vinified separately. Only the firstpressing must obtained is purified by settling and conveyed to fermentation, following the addition of selected yeasts, in stainless steel tanks at a temperature of 17 °C.
Two thirds through fermentation, just 20% of the Chardonnay is placed in third-fill French oak barrels for completion of fermentation. The resulting wines remain on the lees until January and are only then blended.
They are lightly clarified and then cleaned to provide the ideal base for refermentation. Refermentation is triggered in a 60 hl autoclave during early March and is completed in about four weeks. After this, the wine is left on the lees for a further five months.
In September it is bottled, with subsequent bottle ageing for two months. Pale yellow with greenish highlights. Fine moderately lingering perlage. Fresh bouquet with overtones of flowers and crusty bread.
The taste is well structured and velvety, balanced by the right acidity.

Serve at 8 -10 °C in large glasses.
Ideal as an aperitif or with fish, shellfish and crustaceans in general.