VIGNAIOLI IN COLLIO - Kurtin

VIGNAIOLI IN COLLIO

Technical InformationOrganoleptic Characteristic

WHITE WINE

VIGNAIOLI IN COLLIO

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Technical Information

Organoleptic Characteristic

ChardonnayDOP CollioFriuli Venezia Giulia - Cormons (GO)“Ponca” is the word in Friuliano, a local old language, to indicate a type of soil characterized by marl and sandstone both of which are of Oceanic originChardonnay 100%Guyot15 – 25 years60-70 q.li/HaManual harvest from the first fifteen daysof September

The process starts with the soft pressure of grapes, followed by cold maceration for 6 hours, then static clarification of the must. The large part of the must undergoes to along and slow alcoholic fermentation at temperature controlled (< 16°C), using selected yeasts, in stainless steel tanks. While 5% of the must is fermented in wood. The last refinement takes place in stainless steel tanks at a controlled temperature until Spring time

Slightly intense straw yellowExotic fruit scentSoft, persistent, full-bodyFish starters, raw fishes, white meat and roast meat

10-12° C

13,5%

CHARDONNAY

SOCIETÀ AGRICOLA KURTIN S.r.l.Loc. Novali - 934071 CORMONS - GO - ITALIA

P.I. E C.F. 01174910313Tel. / T. +39 0481 60685 - [email protected]

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FriulanoDOP CollioFriuli Venezia Giulia - Cormons (GO)“Ponca” is the word in Friuliano, a local old language, to indicate a type of soil characterized by marl and sandstone both of which are of Oceanic originFriulano 100%Guyot30 - 40 years80 q.li/HaManual harvest from the first fifteen daysof September

The process starts with the soft pressure of grapes, followed by cold maceration for 6 hours, then static clarification of the must. The must undergoes to along and slow alcoholic fermentation at temperature controlled (< 16 °C), using selected yeasts, in stainless steel tanks. The last refinement takes place in stainless steel tanks at a controlled temperature until Spring time

Intense straw yellowComplex with flower’s field, pear and apricot scentDry, intense with almond aftertasteStarters, fresh cheeses and main meals

10-12° C

13,5%

FRIULANO



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MalvasiaDOP CollioFriuli Venezia Giulia - Cormons (GO)“Ponca” is the word in Friuliano, a local old language, to indicate a type of soil characterized by marl and sandstone both of which are of Oceanic originMalvasia 100%Guyot15 - 25 years80 q.li/HaManual harvest from the first ten daysof October

The process starts with the soft pressure of grapes, then static clarification of the must. The large part of the must undergoes to along and slow alcoholic fermentation at temperature controlled (< 17-18°C), using selected yeasts, in stainless steel tanks.The last refinement takes place in stainless steel tanks at a controlled temperature until Spring time

Straw yellowCitrus-like flavor, apple scent with sickly sweet characterDry, full-body with a typical and elegant varietal persistenceStarters, main meals with fishes or vegetables ragu sauces, fishes and shellfishes

10-12° C

14%

MALVASIA



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Opera prima (blend)IGP Venezia GiuliaFriuli Venezia Giulia - Cormons (GO)“Ponca” is the word in Friuliano, a local old language, to indicate a type of soil characterized by marl and sandstone both of which are of Oceanic originPinot Bianco 60%, Chardonnay 30%, Ribolla Gialla 10%Guyot15 - 30 years70 q.li/HaThe manual harvest is sequential: early for the delayed maturing grapevines and deferred for early maturating grapevines. Thus, over-matured grapes are part of the harvest

The process starts with the soft pressure of grapes, followed by cold maceration for 6 hours, then static clarification of the must. While the 50% of the must fermented in wood, the remaining must undergoes to along and slow alcoholic fermentation at temperature controlled (< 15-16°C), using selected yeasts,in stainless steel tanks. The last refinement takes place in stainless steel tanks at a controlled temperature until Spring time

Straw yellow with bright reflectionsFruity, yeast like and exotic fruit flavorsDry and enduringMain meals (fishes and meat), good also as meditation wine

10-12 °C

13,5%

OPERA PRIMA



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Pinot BiancoDOP CollioFriuli Venezia Giulia - Cormons (GO)“Ponca” is the word in Friuliano, a local old language, to indicate a type of soil characterized by marl and sandstone both of which are of Oceanic originPinot Bianco in purezza 100%Guyot15 – 25 years70 q.li/HaManual harvest from the first ten days of September

The process starts with the soft pressure of grapes,then static clarification of the must. The must undergoes to along and slow alcoholic fermentation at temperature controlled (< 16°C), using selected yeasts, in stainless steel tanks. The last refinement takes place in stainless steel tanks at a controlledtemperature until Spring time

Straw yellowFlower’s field, aromatic plants, apricot, apple and cherries scentStructured, full-body, hazelnut and straw flavorsAppetizers, light soups, fresh cheeses and eggs

10-12 °C

13,5%

PINOT BIANCO



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Pinot GrigioDOP CollioFriuli Venezia Giulia - Cormons (GO)“Ponca” is the word in Friuliano, a local old language, to indicate a type of soil characterized by marl and sandstone both of which are of Oceanic originPinot Grigio in purezza 100%Guyot15 – 20 years70-80 q.li/HaManual harvest from the first fifteen days of September

The process starts with the soft pressure of grapes,then static clarification of the must. The must undergoes to along and slow alcoholic fermentation at temperature controlled (< 16°C), using selected yeasts, in stainless steel tanks. The last refinement takes place in stainless steel tanks at a controlledtemperature until Spring time

Intense straw yellowBroad and wide, about spring’s flowers aromaDry, full-body, pleasantly bitterAppetizer, light soup, fish and white meat

10-12 °C

13,5%

PINOT GRIGIO



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Ribolla GiallaDOP CollioFriuli Venezia Giulia - Cormons (GO)“Ponca” is the word in Friuliano, a local old language, to indicate a type of soil characterized by marl and sandstone both of which are of Oceanic originRibolla Gialla 100%Guyot15 – 20 years70-80 q.li/HaManual harvest from the last ten days of September and the first days of October

The process starts with the soft pressure of grapes, followed by cold maceration for 6-8 hours, then static clarification of the must. The must undergoes to along and slow alcoholic fermentation at temperature controlled (< 17°C), using selected yeasts, in stainless steel tanks. At this stage the batonnage is required up to December. The last refinement takes place in stainless steel tanks at a controlled temperature until Spring time

Straw yellow with bright reflectionsFruity and flower scentDry, full-body, with pleasant citrus like aromaMain meals, white meat and grilled fishes

10-12 °C

13,5%

RIBOLLA GIALLA



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Traminer AromaticoDOP CollioFriuli Venezia Giulia - Cormons (GO)“Ponca” is the word in Friuliano, a local old language, to indicate a type of soil characterized by marl and sandstone both of which are of Oceanic originTraminer 100%Guyot20 - 30 years70 q.li/HaManual harvest from the first fifteen days of September

The process starts with the soft pressure of grapes,followed by cold maceration for 6-8 hours, then static clarification of the must. The large part of the must undergoes to along and slow alcoholic fermentation at temperature controlled (< 16°C), using selected yeasts, in stainless steel tanks. While 5% of the must is fermented in wood. The last refinement takes place in stainless steel tanks at a controlled temperature until Spring time

Straw yellow with bright reflectionFresh with rose, blackcurrant and sweet scentDry, apple, peach and nutmeg flavorsStarters, main meals with fishes and shellfishes

10-12 °C

13%

TRAMINER AROMATICO



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SauvignonDOP CollioFriuli Venezia Giulia - Cormons (GO)“Ponca” is the word in Friuliano, a local old language, to indicate a type of soil characterized by marl and sandstone both of which are of Oceanic originSauvignon 100%Guyot15 – 20 years70-80 q.li/HaManual harvest from the first ten days of September

The process starts with the soft pressure of grapes, followed by cold maceration for 6-12 hours, then static clarification of the must. The must undergoes to along and slow alcoholic fermentation at temperature controlled (< 15°C), using selected yeasts, in stainless steel tanks. At this stage the batonnage is required up to December. The last refinement takesplace in stainless steel tanks at a controlled temperature until Spring time

Straw yellow with greenish reflectionswSlightly herbaceous, which resembles mint and tomato leavesDry, with pleasant citrus-like flavors and gentlyfresh touchAsparagus, artichokes, fish and fried food

10-12 °C

13%

SAUVIGNON



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SPARKLING WINE

VIGNAIOLI IN COLLIO





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Ribolla Gialla Spumante BrutIGP Venezia GiuliaFriuli Venezia Giulia - Cormons (GO)“Ponca” is the word in Friuliano, a local old language, to indicate a type of soil characterized by marl and sandstone both of which are of Oceanic originRibolla Gialla 100%Guyot15 - 20 years100/120 q.li/HaIn the last teen days of August, manual harvest is required to obtain grapes with high acidity

The process starts with the soft pressure of grapes, then static clarification of the must. The must undergoes to along and slow alcoholic fermentation at temperature controlled (< 16 °C), using selected yeasts, in stainless steel tanks. The foaming occurs at low temperature in autoclaves, using Charmat method

Straw yellowFruity and flower scentDry, intense with silky citrus aromaStarters, light main meals and white meat

6 - 8 °C

11,5%

RIBOLLA GIALLASPUMANTE BRUT



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RED WINE

VIGNAIOLI IN COLLIO






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Cabernet FrancDOP CollioFriuli Venezia Giulia - Cormons (GO)“Ponca” is the word in Friuliano, a local old language, to indicate a type of soil characterized by marl and sandstone both of which are of Oceanic originCabernet Franc 100%Guyot30 - 40 years60 - 70 q.li/HaManual harvest in last ten days of September

The red wine making process requires 10-13 days with temperature controlled higher than 25°C. Malolactic fermentation naturally starts. 10-20% of the wine is refined in wood, while the remaining one is maintained in stainless steel tanks. The last refinement is in stainless steel tanks at temperature controlled until Spring-time

Strong ruby redVarietal aroma, with plum, leather and cuttergrass scentFull-body, silky and raspberry flavorsMeat, roast, chicken,turkey

17-18 °C

13%

CABERNET FRANC



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Diamante Nero (Blend)IGP Venezia GiuliaFriuli Venezia Giulia“Ponca” is the word in Friuliano, a local old language, to indicate a type of soil characterized by marl and sandstone both of which are of Oceanic originMerlot 60% Cabernet Franc 40%Guyot30 - 40 years60 - 70 q.li/HaIn the first days of October manual harvest is required to obtain over-maturing grapes

In the first days of October manual harvest is required to obtain over-maturing grapesVinification and refinement: The process starts with a cold maceration for 48 hours, then red wine making requires 10-13 days with temperature higher than 25 °C with selection yeasts, malolactic fermentation starts naturally. The last refinement is in stainless steel tanks at a controlled temperature until Spring-time

Strong ruby redFresh and red fruity scentFull-body and silkyImportant main meals, meat also grilled

17-18 °C

13%

DIAMANTE NERO



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MerlotDOP CollioFriuli Venezia Giulia - Cormons (GO)“Ponca” is the word in Friuliano, a local old language, to indicate a type of soil characterized by marl and sandstone both of which are of Oceanic originMerlot 100%Guyot30 - 40 years60 - 70 q.li/HaManual harvest in last ten days of September

The red wine making process requires 10-13 days with temperature controlled higher than 25°C. Malolactic fermentation naturally starts. 10-20% of the wine is refined in wood, while the remaining one is maintained in stainless steel tanks. The last refinement is in stainless steel tanks at temperature controlled until Spring-time

Ruby redFull-body, with scent of rosesDry, pleasant, harmonious with lightly herbaceous flavorsMeat, roast, chicken and turkey, mature cheeses

17-18 °C

13%

MERLOT



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Rosso Collio (Blend)DOP CollioFriuli Venezia Giulia“Ponca” is the word in Friuliano, a local old language, to indicate a type of soil characterized by marl and sandstone both of which are of Oceanic originMerlot 60% Cabernet Franc 40%Guyot30 - 40 years60 - 70 q.li/HaIn the first days of October manual harvest is required to obtain over-maturing grapes

Red wine making for 10-13 days with temperature higher than 25°C with selection yeasts, malolactic fermentation starts naturally.The last refinement is in wood for 10-12 months

Strong ruby red with violet reflectionsPleasantly herbaceous flavors with undergrowth flowers touchFull-body, silky, enduring and structuredGrilled meats

17-18 °C

13%

ROSSO COLLIO



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VIGNAIOLI IN COLLIO - Kurtin

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