Wines of Friuli-Venezia Giulia

Before the harvest, which usually takes place during the second ten days of September, the grapes are carefully selected in the vineyard. Subsequently, a gentle pressing is carried out, to then move on to alcoholic fermentation at a controlled temperature in stainless steel for two weeks. The refinement takes place in barriques for 24 months and 12 months in the bottle. In the glass Novaj shows an intense ruby red color. Intense aromas of cherries and undergrowth fruits make this wine seduce the olfactory sense from the first moment. An intriguing wine, elegant and velvety on the palate. A red that conquers at the first sip and will give diners a sensation of persistent pleasure. At the table it is excellent in combination with dishes based on red meats, game, roasts and game.

100% Refosco from over 30-year-old vines grown in the Cormons area, where the the soil is a mixture of sandy clay with many stones. Fermented in stainless steel. Aged in mixed oak for 8 months. Rested in the bottle for 6 months before release. 13% ABV extension. Only 150 cases produced. Tasting notes: A beautiful ruby red color with purple reflections leads to a clear scent of wild berries, violets and spicy notes. Flavors explode the pallet with intense, persistent, bright and fresh expressions of plums, black cherries, anise, roasted coffee and hints of anise, all delicately wrapped adherent tannins.

The grape harvest is manual and usually takes place during the first ten days of October. This is followed by fermentation and maceration in stainless steel tanks at a controlled temperature of 25-28°C for 18-20 days. After the malolactic fermentation, the wine rests for about 20 months in small oak barrels before being bottled and aged for 8 months in the bottle before being put on the market. In the glass there is a wine with an intense ruby red color. The bouquet is broad, full of intense hints of red berry fruit that blend with the scent of spices that become more and more decisive with aging. On the palate it is a powerful wine with a full and round taste from the first sip. A warm red which, thanks to the excellent balance with the acidity, leaves room in the mouth for an intense and persistent aftertaste. A drink that proves excellent in combination with well-aged cheeses, game and meat-based dishes, but which still gives unique sensations even if tasted alone.

Malvasia is the result of grapes selected and harvested manually when they are fully ripe. This is followed by delicate destemming and pressing, and subsequent alcoholic fermentation in stainless steel tanks at a controlled temperature of 18-20 °C for a period of about 8-12 days. The wine then undergoes partial malolactic fermentation and ages in stainless steel tanks until the month of April following the harvest before being bottled and marketed. In the glass it has a bright straw yellow color. The bouquet releases an intense scented aroma of yellow fruit among which peach and apricot stand out, deliciously mixed with citrus aromas of mandarin and aromatic herbs. On the palate it is rich, soft and savory at the same time. A white of great balance, fresh and persistent in the mouth that on the table is an excellent combination with dishes based on both cooked and raw fish, seafood risottos and first courses with delicate sauces.

Picolit is produced in a vineyard where the average age of the vines is around 30 years, made up of sandstone marls of Eocene origin. The harvest takes place in mid-October; subsequently the Picolit grapes are left to dry on racks for 40/50 days. This is followed by fermentation in Allier oak barrels. The wine rests on the fermentation lees for 15 months in small oak barrels and 3 months in the bottle before being put on the market. An amber yellow wine is presented to the glass. The bouquet is delicate and elegant with clear fruity hints of apricots and dried figs. The taste is sweet and harmonious and gives the palate a warm and persistent flavor for a long time. A bottle that, on the occasion of an invitation, is certainly always very welcome by the hosts. Picolit is a delicious wine that is well suited to daily consumption in the company of cheese platters and sideboard desserts, dry biscuits and dried fruit.

In the Gorizia Collio (then Austrian Friuli) the first cuttings of Pinot bianco were brought by Count La Tour of Capriva at the end of the 19th century. The old people of the area still knew it under the name of white Burgundy, in the 1863 catalog it was mentioned with this annotation: "variety cultivated in Lestizza for more than 20 years, whose fruit gives exquisite wine". Today it is among the greatest symbols of the Collio. The Collio hills of Eocene origin, made up mostly of marl and sandstone, are the most congenial soils to enhance the best qualitative characteristics of this grape variety. The vineyard is about 30 years old, trained according to the Guyot system with a South/South-East exposure, and is cultivated in one of the highest and most well-exposed areas of Mount Quarin and in the hills around the town of Cormons. The harvest is done manually in the first ten days of September, the grapes are then crushed, de-stemmed and placed in the pneumatic press, where they receive a soft pressing. The must obtained is cooled and statically decanted, in order to be able to separate the clearest part from the lees. The alcoholic fermentation takes place in 225-litre oak barriques, with aging on noble lees for 12 months.

Istrian Malvasia, also known as Friulian, occupies a prestigious position in the large Malvasia family which has rather strange and uncertain origins. It is believed that in 1300, during the rule of the Venetian Republic, the merchants of the city returning from the Peloponnese brought these vines with them. From there they spread along the entire Adriatic coast, from Dalmatia to Istria up to the Karst hills of the Gulf of Trieste and the Eocene hills of eastern Friuli. The Collio hills of Eocene origin are made up largely of marl and sandstone, and thanks to a favorable microclimate given by the proximity of the sea, they make them one of the most suitable areas to highlight the best qualitative characteristics of this vine. The vineyard is located in the highest areas, south/south-east of Mount Quarin in Cormons. The harvest is done manually in the last ten days of September, the fermentation takes place on the skins at a controlled temperature for about 7 days. After racking, fermentation continues in oak tonneau, the wine obtained remains to refine on the noble lees for 12 months. The color of the wine is a brilliant golden yellow. On the nose the scent is slightly aromatic, with spicy notes reminiscent of cinnamon and nutmeg, embellished by a complex, floral and fruity bouquet of ripe apricot and yellow-fleshed peach, and sweet hints of candied fruit. On the palate the taste is intense, with great sapidity and richness in the aftertaste, with a long and persistent finish. It goes perfectly with appetizers, soups in general and fish first courses, but especially shellfish and baked fish with tomatoes and potatoes.

The Sauvignon vine originates from the Gironde, near the Sauternes, in the Bordeaux region of France. It has been present in Friuli Venezia Giulia since 1800, here it was grown and produced almost exclusively on the Collio and Colli Orientali hills. The Collio hills of Eocene origin are made up mostly of marl and sandstone. The proximity to the sea and the woods surrounding the vineyards make it a place with a perfectly fresh and breezy microclimate, which makes it one of the most suitable for exalting the qualitative characteristics of this variety in an original way. The vineyard is located in the highest areas facing east of Mount Quarin and the hills surrounding the town of Cormons. The harvest is done manually in the first week of September The destemmed grapes are crushed and left to macerate for about 18 hours at 10°C, the must obtained from the soft pressing is statically decanted for one day, and fermented at 16/17°C. After fermentation, the wine obtained remains on the noble lees and aged in oak tonneau for 5 months The color in the glass is a beautiful bright shade of straw yellow, with light greenish reflections. On the nose the scent is very aromatic but not annoying, it is elegant and complex, with fruity notes of mango and passion fruit, but also of white peach, with vivid hints of sweet elderflower. The flavor is excellent, and it is what one would expect from what this wine promises to the nose. The entrance is very balanced, with a fresh and dry flavour, with a long persistence and a marked sapidity. It is a wine that goes well with appetizers with ham, first courses with courgettes or asparagus, shellfish and fish dishes with sauce.

Fosarin is born from the union of the Friulano, Malvasia and Pinot Bianco vines, aged for 5 months in barrique. A balanced white wine of medium intensity and structure capable of giving a harmonious, savory and fruity finish. Fosarin springs from the passion, commitment and attention that has always distinguished Cantina Ronco dei Tassi in the management and care of eco-sustainable cultivation that is respectful and careful, capable of maintaining the flavors and aromas of the grapes. In the glass it has a pale straw yellow color. On the nose it offers a persuasive and harmonious scent of anise, yellow peach and yoghurt. On the palate it is immediately rich and full, sapid and enveloping with a long and persistent finish to be savored to the last drop. Collio Bianco Fosarin on the table goes very well with fish-based dishes, and in particular in combination with tasty seafood appetizers, seafood first courses and risottos and fish soups, but also soft cheeses and white meats.

Pinot Grigio Collio is a white that well represents the quality achieved with great commitment, passion and attention to eco-sustainable viticulture, from the labels of the Ronco dei Tassi winery. The visual examination reveals a wine with a pale straw yellow colour. The smell is enveloping and elegant defined by fragrant fresh and fruity notes of pear, apple, exotic fruit and light nuances of dried fruit. In the mouth it is a sip rich in aromas and flavours; the acidity compensates for the softness and allows you to reach the fullness of the gustatory balance. An excellent glass for every day that on the table goes very well with fish-based dishes, and in particular in combination with tasty seafood appetizers, seafood first courses and risottos and fish soups.

Ribolla Gialla is an elegant and appetizing white wine that comes from the commitment and will of the Ronco dei Tassi winery to give rise to an impeccable wine from a qualitative and gustatory point of view, which however maintains great attention to a healthy and natural eco-sustainable viticulture. The glass has a pale straw yellow color with greenish reflections. On the nose the aroma is sweet and delicate with clear fruity and citrus scents, and notes of cedar punctuated on the finish. On the palate it is a sapid and pleasant wine, with good persistence, and offers a fresh and harmonious finish to be shared in good company. A delicious glass that is well suited for daily consumption in the company of platters of soft and slightly aged cheeses, cooked or raw fish dishes, shellfish, light first courses and appetizing aperitifs.

Sauvignon Collio is a refined wine that well represents the qualities achieved over the years by the Ronco dei Tassi winery with great commitment, passion and attention to eco-sustainable viticulture. The extreme care reserved for the grapes has allowed this white to present itself in the glass as an impeccable wine from a qualitative point of view and a sip rich in aromas and flavors ready to satisfy the palates. From the visual examination of the glass, a wine with a pale straw yellow color is presented. The scent is sinuous and is a succession of pleasant fruity aromas and harmonious floral notes. In the mouth it is a sip that immediately appears full-bodied, aromatic and pleasantly acidic. A glass that is well suited to daily consumption in the company of platters of soft and slightly aged cheeses, dishes based on fish and shellfish.

Friulano is a white wine born from the passion, commitment and attention that has always distinguished Cantina Ronco dei Tassi in the management and care of a respectful and careful eco-sustainable cultivation, capable of maintaining the flavors and aromas of the grapes. In the glass it has a straw yellow color with citrine reflections. The olfactory examination shows a broad and intense aroma which initially gives a scent of acacia flowers and then flows into a distinctly spicy note. On the palate it is full and dry, and distinguished by the typical aroma of the vine, slightly bitter that recalls the flavor of almonds. Friulano Ronco dei Tassi is an excellent pairing with fish-based dishes, first courses with delicate sauces and white meats. A white capable of delighting even the most "refined" palates.

"Salina - Spicy - Perfumed" - Malvasia that captures the flavor of the sea.

"salty, spicy, fragrant" my Malvasia is the only variety with which I was able to capture the taste of the sea and iodine

The Pinot Noir of Borgo Magredo comes from grapes harvested around the first week of September. Once in the cellar, they are destemmed and the skins remain in contact with the must for 5 days before being pressed. Fermentation takes place in steel containers kept at a controlled temperature. Part of the wine completes the malolactic fermentation in barrique and is then blended with the wine which is aged in steel. This is followed by bottling and rest in glass for at least two months.

Master of an art that with continuous experimentation and innovation creates products distinguished by a freshness and elegance that can only be found in the authenticity and purity of nature. The red earth obtained by digging the bottom of sinkholes and grinding the Karst rock. A land that thanks to the sea breeze and the bora gives its products unique and unrepeatable characteristics of acidity, minerality, salinity. Optimal temperature and humidity generated by the natural rock and by the Bora, which I let in through a wooden door located to the north-east, make this cellar dug out on several levels, reaching a depth of 18 metres, the ideal cradle for selecting and let the best vintages age in the bottle.

"intriguing, passionate, mysterious" I sought out the most particular corners of my vineyards for the most demanding, cold and breezy product

“authentic, deep, dry” tradition and originality

“youthful, impetuous, captivating” flag of the native. Expression of the red earth of the Carso and its harsh and strong character

“saline, spicy, fragrant” my Malvasia is the only variety with which I managed to seize the taste of the sea and iodine

"salty, spicy, fragrant" my Malvasia is the only variety with which I was able to capture the taste of the sea and iodine

"perfumed, determined, immediate" my Sauvignon starts from the cold

The "KK" made by the Kante winery is a Classic Method which is characterized by the Zero Dosage, i.e. by the non-addition of any dosing liquor in the final stages of production. It is a versatile bubble, which gives emotions both during the aperitif and throughout the meal.