Picolit COLLI ORIENTALI DEL FRIULI DOCG

Total Page：16

File Type：pdf, Size：1020Kb

Picolit COLLI ORIENTALI DEL FRIULI DOCG One of the Friulian Enologic prides. In Torre Rosazza we can count on the greatest extension of “Picolit dei Colli Orientali del Friuli” vineyards. This wine possesses a special and symbolic value that underlines a deep connection with the area, that has been established by the estate since its origins. Picolit vineyards are scattered all across the estate, in areas with cultivated in Picolit since 1978. GRAPES Picolit GRAPE YIELD 40 quintals/hectare AREA Colline orientali del Friuli (Manzano Hills) ALTITUDE Terracing Height: 120-180 m amsl. GRAPE TRAINING Sylvoz and guyot PLANTING DENSITY 3.000 trees/hectare AGING at least 24 months in French oak tonneaux ANNATA 2017 FIRST VINTAGE 1986 ANALYSIS DATA Alcohol 14,5% vol., Total acidity 6,3 g/l, Volatile acidity 0,64 g/l Residual sugars 74,3 g/l AGING POTENTIAL 10-15 years Production area Then, the bunches are pressed whole and the must thus obtained carries out a static “Ponca” is the typical element of our soil: decantation. It ferments part in stainless a sedimentary formation integrally made steel tanks and part in oak barrels. This is of clayey marl alternating with layers followed by aging in French oak tonneaux of sandstone. The “Ponca” shows low for at least two years. fertility and good capacity to hold water, gives uniques features to the grapes and the wine such as full-bodied taste and Taste colour, tannins, and minerality. COLOUR: bright gold. The location of the vineyards on BOUQUET: The delicate and captivating terracings, the Ronchi (top of the hills), scent is reminiscent of honey, custard and the perfect exposure allow the full and white peach. ripening of the grapes. Ventilation is good thanks to the “Bora” and the winds PALATE: Fascinating compact texture and coming from the Adriatico Sea. pleasant and intense sweetness. The remarkable temperature range between day and night makes the grapes Pairing Perfect “meditation” wine that goes perfectly with tasty, spicy and blue-veined Winemaking cheese or even dried pastry. Suggested The grapes are harvested late by hand in serving temperature: 10-12° C. the second / third decade of September and then placed in the drying room: drying takes about 60 days. In this period the grapes lose about 40% of their weight. .

Copy Link

Recommended publications

From Vineyard to Wine, Lactic Acid Bacteria and Yeast Identification Using Molecular Methods
UNIVERSITY OF PADOVA UDINE VERONA Magister Degree course in VITICOLTURE, OENOLOGY AND MARKETING Department of Food Science Developed for the achievement of Master of Science (LM - 69) From vineyard to wine, Lactic Acid Bacteria and yeast identification using molecular methods Supervisor: Prof. Marisa Manzano Assistant supervisor: Priya Vizzini Student: Anabella Varela ACADEMIC YEAR: 2014-2015 CONTENTS ABSTRACT p.3 INTRODUCTION p.5 1. Picolit grape……………………………………………………………… ….. p.5 2. Microorganisms from vineyard to wine environment……………………... p.7 2.1. Yeast evolution during fermentation……………………………… ….. p.8 2.2. Lactic Acid Bacteria evolution during fermentation………………….. p.10 2.3. Yeast and Lactic acid bacteria interaction…………………………….. p.13 3. Microorganism identification: Traditional Methods Vs Molecular Methods p.14 4. Polymerase chain reaction…………………………………………………… p.16 5. Theoretical aspects of Denaturant Gradient Gel Electrophoresis (DGGE) p.18 MATERIALS AND METHODS p.20 1. Samples and Sampling procedures…………………………………………. p.20 1.1. Vineyard………………………………………………………………. p.20 1.2. Winery………………………………………………………………… p.20 1.3. Zymaflore ST Active dry yeast……………………………………… p.21 1.4. Must and wine………………………………………………………… p.21 2. Revitalization of vineyard and winery samples……………………………. p.24 3. Morphologic classification and identification……………………………… p.26 3.1. Storage of pure colonies………………………………………………. p.27 4. DNA extraction ……………………………………………………………… p.28 4.1. DNA extraction from isolated colonies……………………………….. p.28 4.2. DNA extraction from must and wine samples………………………… p.29 5. DNA Standardization………………………………………………………… p.29 6. Molecular analysis……………………………………………………………. p.30 6.1. PCR-DGGE protocol for Lactic Acid Bacteria……………………….. p.30 6.2. PCR-DGGE protocol for Saccharomyces sensu stricto strains……….. p.32 1 6.3. Nested PCR-DGGE protocol for non-Saccharomyces yeasts……….
[Show full text]
Dessert Wines 1
Dessert Wines 1 AMERICA 7269 Macari 2002 Block E, North Fork, Dessert Wines Long Island tenth 75.00 1158 Mayacamas 1984 Zinfandel Late Harvest 50.00 (2oz pour) 7218 Robert Mondavi 1998 Sauvignon Blanc 27029 Kendall-Jackson Late Harvest Chardonnay 7.50 Botrytis, Napa tenth 100.00 26685 Château Ste. Michelle Reisling 7257 Robert Mondavi 2014 Moscato D’Oro, Late Harvest Select 8.00 Napa 500ml 35.00 26792 Garagiste, ‘Harry’ Tupelo Honey Mead, 6926 Rosenblum Cellars Désirée Finished with Bern’s Coffee Blend 12.00 Chocolate Dessert Wine tenth 45.00 27328 Ferrari Carano Eldorado Noir Black Muscat 13.00 5194 Silverado Vineyards ‘Limited Reserve’ 26325 Dolce Semillon-Sauvignon Blanc Late Harvest 115.00 by Far Niente, Napa 19.00 7313 Steele 1997 ‘Select’ Chardonnay 27203 Joseph Phelps ‘Delice’ Scheurebe, St Helena 22.50 Late Harvest, Sangiacomo Vineyard tenth 65.00 6925 Tablas Creek 2007 Vin De Paille, Sacerouge, Paso Robles tenth 105.00 - Bottle - 7258 Ca’Togni 2009 Sweet Red Wine 7066 Beringer 1998 Nightingale, Napa tenth 65.00 by Philip Togni, Napa tenth 99.00 7289 Château M 1991 Semillon-Sauvignon Blanc 7090 Ca’Togni 2003 Sweet Red Wine by Monticello, Napa tenth 65.00 by Philip Togni, Napa tenth 150.00 6685 Château Ste. Michelle Reisling 7330 Ca’Togni 2001 Sweet Red Wine Late Harvest Select by Philip Togni, Napa tenth 150.00 7081 Château St. Jean 1988 Johannisberg Riesling, 6944 Ca’Togni 1999 Sweet Red Wine Late Harvest, Alexander Valley tenth 85.00 by Philip Togni, Napa tenth 105.00 7134 Ca’Togni 1995 Sweet Red Wine 6325 Dolce 2013 Semillon-Sauvignon Blanc by Philip Togni, Napa tenth 125.00 by Far Niente, Napa tenth 113.00 27328 Ferrari Carano Eldorado Noir Black Muscat 13.00 7000 Elk Cove Vineyard Ultima Riesling, 15.5% Residual Sugar, Willamette tenth 80.00 6777 Eroica 2000, Single Berry Select Riesling, by Chateau Ste.
[Show full text]
CONTENTS ABSTRACT P.3 INTRODUCTION P.5 1. Picolit Grape……………………………………………………………
CONTENTS ABSTRACT p.3 INTRODUCTION p.5 1. Picolit grape……………………………………………………………… ….. p.5 2. Microorganisms from vineyard to wine environment……………………... p.7 2.1. Yeast evolution during fermentation……………………………… ….. p.8 2.2. Lactic Acid Bacteria evolution during fermentation………………….. p.10 2.3. Yeast and Lactic acid bacteria interaction…………………………….. p.13 3. Microorganism identification: Traditional Methods Vs Molecular Methods p.14 4. Polymerase chain reaction…………………………………………………… p.16 5. Theoretical aspects of Denaturant Gradient Gel Electrophoresis (DGGE) p.18 MATERIALS AND METHODS p.20 1. Samples and Sampling procedures…………………………………………. p.20 1.1. Vineyard………………………………………………………………. p.20 1.2. Winery………………………………………………………………… p.20 1.3. Zymaflore ST Active dry yeast……………………………………… p.21 1.4. Must and wine………………………………………………………… p.21 2. Revitalization of vineyard and winery samples……………………………. p.24 3. Morphologic classification and identification……………………………… p.26 3.1. Storage of pure colonies………………………………………………. p.27 4. DNA extraction ……………………………………………………………… p.28 4.1. DNA extraction from isolated colonies……………………………….. p.28 4.2. DNA extraction from must and wine samples………………………… p.29 5. DNA Standardization………………………………………………………… p.29 6. Molecular analysis……………………………………………………………. p.30 6.1. PCR-DGGE protocol for Lactic Acid Bacteria……………………….. p.30 6.2. PCR-DGGE protocol for Saccharomyces sensu stricto strains……….. p.32 1 6.3. Nested PCR-DGGE protocol for non-Saccharomyces yeasts……….. p.34 7. Sequencing…………………………………………………………………… p.37 7.1. Issuing of the samples………………………………………………… p.38 RESULTS p.39 1. Bacteria differentiation…………………………………………………….. p.39 2. Saccharomyces differentiation …………………………………………….. p.43 3. Non Saccharomyces differentiation ……………………………………….. p.45 CONCLUSIONS p.49 ACKNOWLEDGEMENTS p.50 REFERENCES p.51 2 ABSTRACT Usually all attempts to characterize the microbial diversity in wine fermentations have employed standard methods of enrichment and isolation to cultivate various microbial constituents before taxonomic identification.
[Show full text]
Picolit D.O.C
PICOLIT D.O.C. COLLI ORIENTALI DEL FRIULI − Controlled and Guaranteed Designation of Origin Sweet white wine prized of a straw yellow, delicate scent reminiscent of honey and wildflowers, taste warm, harmonious, sweet with a pleasantly bitter aftertaste. GRAPES: 100% Picolit VINE: Indigenous variety from Friuli, undoubtedly ancient, already cultivated in the Roman imperial period, had the honor to delight the palates of popes and emperors. Among the admirers of Picolit, it also includes Carlo Gol doni, who defines this wine the brightest gem of Friuli wine. Vine arrived today thanks to the work of Count Fabio Asquini of Fagagna who in 1700 saved this precious vine f rom certain death. It was the same Asquini that made him known to the "foreigners" in high−prestige markets su ch as London, Paris, Genoa, Milan, Ancona. The Picolit was appreciated and consumed not only in Italy, but he found among his great admirers even the Court of France, the Papal Court and even the King of Sardinia, the E mperor of Austria and the Czar of Russia. The Picolit is characterized by very limited production due to a peculiarity in the development of the grapes that undergo a partial floral abortion, leaving the loose bunch with smaller and sweeter grapes. Today it is cultivated in the hills of Friuli Venezia Giulia, in the provinces of Udine and Gorizia. The 2006 vintage is the first as Denomi nation of controlled and guaranteed origin and thanks to his particular value, Picolit is the second denomination of controlled and guaranteed origin of the whole Friuli Venezia Giulia.
[Show full text]
RONCHI DI CIALLA Friuli Venezia-Giulia, Italy
Producer Fact Sheet September 2021 RONCHI DI CIALLA Friuli Venezia-Giulia, Italy www.ronchidicialla.it Ronchi di Cialla, a 28 hectare historical Friulian Estate, is a small, family run business. Established in the 1970s, they have established a reputation as one of the finest producers of age-worthy wines in Fruili. ‘Ronchi’, in Fruili’s dialect, means hills cultivated by vines; ‘Cialla’ is a small valley surrounded by woods "The Ronchi di Cialla 2015 with chestnut, oak, and wild cherry trees. Located in the Cialla valley, one of three sub-zones in Colli Schioppettino di Cialla is a tangy, raw and unique wine Orientali del Friuli, it is a picturesque area with perfect growing conditions for the indigenous grapes. with its distinct personality. This The company philosophy has always been to work solely with indigenous varieties, such as, Ribolla, unusual expression certainly Redosco, Schioppettino, Verduzzo, and Picolit. In fact, the Rapuzzi Family restored and revitalized the doles out those dusty, white- Schioppettino grape from near extinction, defying the odds and local wine laws. pepper aromas, and you get them here in large supply. This Their viticultural practices involve minimal treatment with non-polluting products, while vinification is is a mid-weight red that shows carried out naturally. Their continued commitment to agriculture innovation and ecologically-friendly freshness and a light tannic touch. If you are interested in methods have earned them their "biodiversity friendly" certification by the World Biodiversity the indigenous grapes of Italy, Association. This accolade is granted to those with a commitment to progressive increases in biological this wine is well worth your diversity, conservation through the use of natural practices, and minimal interference farming attention." 93 points, Robert Parker, techniques.
[Show full text]
Brochure-Eng.Pdf
Sagrivit Rocca Bernarda: the terraced vineyards Sagrivit T he Societá Agricola Vitivinicola Italiana (SAGRIVIT srl), SAGRIVIT’s estates are dispersed throughout several manages a unique collection of ancient farming regions of the country. There are six in estates that boasts the longest heritage of Umbria: Magione, on the shores of Lake agricultural production in Italy. It includes Trasimeno, and Sugarella near Viterbo, an fourteen historical farming estates and three historical estate whose origins can be traced to wineries: Castello di Magione (Umbria), Rocca Bernarda the XII century. Sugarella is considered one (Friuli Colli Orientali), and Villa Giustiniani (Veneto). of the oldest livestock producers in Italy, Encompassing over 5,000 hectares of land, it is one of having developed extensive expertise over almost the largest private agricultural entities in Italy. With an a thousand years of farming. Other Umbrian enduring legacy of fine wine production, it is an producers include San Giustino di Piccione, ambassador for Italian agricultural excellence to the San Benedetto di Mugnano, San world. Sigismondo, Marsciano, and Brufa. In Veneto’s Treviso Centuries of Agricultural Production province are Giavera del Montello and Nervesa Farming covers a broad scope of work, ranging from the della Battaglia in Montello, where the Prosecco cultivation of grains, livestock feed, and tobacco, to DOCG grapes for Villa Giustiniani are grown. animal husbandry. Rocca Bernarda, located in the Eastern Hills of Friuli Venezia Giulia, completes the group. FRIULI Rocca Bernarda is steeped in history and has long been a point of reference in Friulan enology. It is among the first wine estates, dating back to 1559, and considered one of the finest in Friuli.
[Show full text]
Late Harvest Chardonnay Santa Maria Valley 500Ml 45.00 (Eiswein) the Grapes Are Left to Shrivel on the Vines
Dessert Wines Wines 1 Dessert Wines (Bottle) 7048 Beringer 2003 Nightingale, Napa half 60.00 7073 Beringer 2000 Nightingale, Napa half 70.00 AMERICA 7066 Beringer 1998 Nightingale, Napa half 65.00 Ice Wine 6939 The Central 2008, Late Harvest Chardonnay Santa Maria Valley 500ml 45.00 (Eiswein) The grapes are left to shrivel on the vines. They must reach the same level of sugar concentration 7289 Chateau M 1991 Semillon-Sauvignon Blanc by Monticello, Napa half 65.00 as Beerenauslese. They cannot be picked until after the 7071 Chateau Ste. Michelle Chenin Blanc temperature reaches 20 degrees. The grapes are Late Harvest, Horse Heaven Hills half 55.00 pressed while frozen, resulting in a very sweet wine 7081 Chateau St. Jean 1988 Johannisberg Riesling, as most of the liquid is discarded as ice. Late Harvest, Alexander Valley half 85.00 (2 oz pour) 7238 Darioush 2006 Semillion-Sauvignon Blanc half 84.00 26989 Joseph Phelps ‘Eisrebe’, Napa 9.00 7219 DeMoor 1991 Sauvignon Blanc Late Harvest “Fie Doux” half 40.00 (Bottle) 6325 Dolce 2008 Semillon-Sauvignon Blanc 6989 Joseph Phelps 2009 ‘Eisrebe’, Napa half 70.00 by Far Niente, Napa half 113.00 7196 Dry Creek Vineyard 2000 Sauvignon Blanc Late Harvest, Soleil Limited Edition, Late Harvest Sonoma half 45.00 American Late Harvest wines are made from grapes 7042 Duckhorn Sauvignon Blanc, Knights Valley half 99.00 that have been permitted to ripen longer on the vines 7000 Elk Cove Vineyard Ultima Riesling, for greater accumalation of sugar. The vines often ben- 15.5% Residual Sugar, Willamette half 80.00 eﬁt from the sugar concentrating and enhancing mold, 7185 Eroica 2001, Single Berry Select Riesling, by Chateau Ste.
[Show full text]
Picolit D.O.C.G
PICOLIT D.O.C.G. - Colli Orientali del Friuli - annata 2012 Vignaioli Iacuzzi Sandro e Andrea s.s. Viale Kennedy, 35/a - 33040 Torreano - Udine - Italy Tel. +39 0432 715147 - Mobile 368 3955835 Email: [email protected] Web: http://www.jacuss.it Variety of grapes: 100% Picolìt. It is the noblest wine of Friuli. Its origins are still shrouded in mystery, and it is only since 1750, that thanks to the writings of Count Fabio Asquini, we can have a precise documentation of the "nectar” produced by the small berries of this little bunch". The particularity of this curious and gentle grape is infact the partial flower fertilization, which determines the growth of very few but concentrate berries in each bunch. Complex wine, antique- gold colour, harmonizes sweet and acidic sensations, releasing a soothing scent of candied fruit, vanilla and wildflowers. Historically, greater European nobility wine, is considered "meditation wine" of great prestige. Vineyards location: Torreano Growing method: Guyot, 5.000 plants/ha, vineyard planted from 1980 to 2004. Yield/hectar: 30 quintals Vinification techniques: Manual harvesting of the grapes that are positioned in dry chests and put into a loft with natural ventilation, which lasts until late December, from soft pressing of whole grapes, you get a very low yield of mash, 15 -18 lt. for quintal of grapes, fermentation starts very slow and lasts several months. Ageing and fining: Picolit refines for 3 years in massive oak barrels, then proceeds to bottling and refining again in the bottle for 6 months. Characteristics: The Picolit stretches first on your tongue lapping the palate with intense aroma and freshness, already expressed at the nose, accompanied by a sweet presence, not nauseating but in equilibrium with the emotions that only a product like Picolit can give.
[Show full text]
Sparkling Wines BARBERA
VINI BIANCHI e ROSATI - White and Rosé Wines glass bottle 2016 PINOT GRIGIO DOC, Tolloy, Alto Adige. Dry, full-bodied and balanced, a delicate vein of minerality and brilliant freshness. 9 36 2016 PINOT GRIGIO DOC "JESERA" Venica & Venica, Friuli. Coppery hue with flowery notes, dry and full, slightly spicy, delicate finish. 13 52 *2015 PINOT GRIGIO DOC "PORER" Alois Lageder, Alto Adige. Full-bodied flavor, creamy, aromatic and opulent with elegant oak spice. Biodynamic 14 56 2015 CHARDONNAY IGT "LE BRUNICHE" Tenuta di Nozzole, Toscana. Bright tropical fruit, medium-bodied, fresh acidity, no oak. 9 36 *2015 CHARDONNAY DOC "MENFI" Planeta, Sicilia. Flavour of ripe peaches, creamy and crisp with refreshing minerality. Aged in French oak. Organic 15 60 2014 CHARDONNAY IGT "LA PIETRA" Cabreo, Toscana. Full body,rich buttery texture, aged 12 months in French oak, 17 68 *2011 CHARDONNAY IGT "CHIARANDÀ" Donnafugata, Sicilia. Ample bouquet of elderflower and dry fruit. An intense sensorial experience. Organic 75 2013 VESPA BIANCO IGT, Bastianich, Venezia Giulia 45% Chard, 45% Sauv, 10% Picolit. The flagship wine of the Bastianich estate. 88 2014 CHARDONNAY IGT "CERVARO DELLA SALA" Antinori, Umbria. Aged in oak, well structured and lingering (Tre bicchieri) 108 2014 VINTAGE TUNINA IGT, Jermann, Venezia Giulia. Chardonnay, Sauvignon, Ribolla Gialla, Malvasia, Picolit. Full body, dry, mellow. (Tre Bicchieri) 115 2013 SOAVE MONTE CARBONARE DOC, Suavia, Veneto. 100% Garganega grapes from vulcanic soil, aromatic herbs and almond alongside crisp acidity. 48 *2016 VERMENTINO DOC "COSTAMOLINO" Argiolas, Sardegna. Aromas of pine and mint, sweet citrus and flowers. Vibrant and lingering acidity. Organic 9 36 2016 GAVI di GAVI DOCG "GRANÈE" Batasiolo, Piemonte.
[Show full text]
A Journey to Friuli Venezia Giulia
QUALITY FACTORS A journey to Friuli Venezia Giulia A mosaic of languages (Italian, Friulian, Slovenian, BY ISABEL FERRAN German), gastronomy (Mitteleuropean, Venetian and Slavic) and viticultural traditions in a tiny region with a rich history. riuli Venezia Giulia is situated on Italy’s north-eastern border with Slovenia and Austria, adjoining the Veneto region in Fthe south and facing the Adriatic Sea. The area is A winemaker with an international Master’s degree MSc in viticulture very diverse from a geological perspective but its and oenology from Montpellier, geographical location (on the 46th north parallel) Isabel is a consultant to wineries in Spain, France and Italy on a ensures protection from the northerly winds by the technical and commercial basis. mountains (pre-Alps and Alps) and mild temperatures Passionate about Italian wines, due to the nearby Adriatic Sea (average temperature she joined the Gilbert & Gaillard team in October 2014 with 12.5°C, important day and night variations). It has the aim of further expanding the highest rainfall in Italy, ranging from 1,500 to the Italian market. 2,000mm depending on the area. Several wine appellations span the region, from the coastal areas (Friuli Latisana, Friuli Annia, Friuli Aquileia), the alluvial plains (Friuli Grave, Friuli Isonzo), the hillsides (Collio and Friuli Collio Orientali), and the limestone plateau of Carso. Colli Orientali include three special areas boasting DOCG status: Picolit, Ramandolo and Rosazzo. Two intra-regional appellations are also produced: Lison
[Show full text]
CUMINS - Picolit Doc Collio
CUMINS - Picolit Doc Collio GENERAL DATA: Vineyard: Cumins located at Ruttars in the municipality of Dolegna del Collio. Kind of ground: Marl and clay Grape: Picolit. Vines per hectare: 5000. Type of culitivation: Guyot. VINIFICATION AND REFINING: The grapes are harvested by hand using boxes. The grapes are dried for about 30 days. After this period, pressing and subsequent cleaning of the must through settling are carried out. The fermentation takes place in Allier Barriques at a controlled temperature of 20°C. When the fermentation is over, the product thus obtained is not poured off and therefore remains in the same containers to mature for about eight months at a constant temperature. At the end of this period, the wine is assembled and bottled. There follows a further long period of refining in the bottle before the wine is distributed. ORGANOLEPTIC CHARACTERISTICS: Its color is an intense straw yellow. On the nose it is very delicate, fine, resembling flowers, almond, peach, acacia and chestnut. On the palate it is complex, velvety, elegant and has a very long finish. FURTHER INFORMATION: Drink with: it is a “meditative” wine. It can be served with fois-gras, non matured cheeses, cakes with jam (if not too sweet). Longevity: 15-20 years. Serve at: 12-13°C. PRIZES AND AWARDS: • QUATTRO GRAPPOLI Guida “Duemilavini” A.I.S.: Vintage 2001 Aziende Agricole Livon • Via Montarezza, 33 - Dolegnano • 33048 (Udine) Italy Tel: +39 0432.757173 • Fax: +39 0432.757690 • [email protected] CUMINS - Picolit Doc Collio Aziende Agricole Livon • Via Montarezza, 33 - Dolegnano • 33048 (Udine) Italy Tel: +39 0432.757173 • Fax: +39 0432.757690 • [email protected].
[Show full text]
Wines Packages Tunella.It Estate Home
2020 HOME | ESTATE | WINES | PACKAGES | GUIDES AND AWARDS TUNELLA.IT HOME | ESTATE | WINES | PACKAGES | GUIDES AND AWARDS TUNELLA.IT ROOTS OF PASSION AND LOVE FOR A STORY OF ETERNAL QUALITY Tunella is much more than a winery: it is the quality, handed down until today through three beating heart of Massimo and Marco Zorzettig’s generations. Decades in which the concept family history, supported by the tenacity and of wine production has become sartorial and elegance of “mamma” Gabriella. A fascinating family ties stainless, in which there is no need narrative made up of stubbornness and for words to quickly understand each other, enthusiasm, wisdom and dedication to absolute and hands can recognize every grape with a HOME | ESTATE | WINES | PACKAGES | GUIDES AND AWARDS TUNELLA.IT simple caress. Excellence thus becomes a Livio Zorzettig in 1949 with his father Pietro, also known as Min choice of love, absolute feeling, and passion that animates without compromise. A path of sustainability in processes, and craftsmanship in details. On the next page Gabriella, Massimo and Marco Zorzettig HOME | ESTATE | WINES | PACKAGES | GUIDES AND AWARDS TUNELLA.IT HOME | ESTATE | WINES | PACKAGES | GUIDES AND AWARDS TUNELLA.IT HOME | ESTATE | WINES | PACKAGES | GUIDES AND AWARDS TUNELLA.IT A PRESTIGIOUS TERROIR, TO MEET IN A PLACE OF THE SOUL Tunella is nestled in a setting of beautiful hills, minerals, and the presence of a microclimate just a few minutes from the city of Cividale that welcomes the sea breezes of the Adriatic del Friuli, a Lombard treasure and a UNESCO Sea, protected at the same time from the World Heritage Site, a unique terroir at the cold North winds thanks to the nearby Julian global level.
[Show full text]