Wines

Dec 15
0

Pinot Bianco

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APPELLATION
Friuli DOC Aquileia

PRODUCTION AREA
Aquileia, Friuli

GRAPES
Pinot Bianco

SERVING TEMPERATURE
9° – 10°

ALCOHOL LEVEL
13% vol.

AVAILABLE SIZES
750 ml

VINIFICATION AND AGEING
Grapes are taken to the winery as soon as they are picked for gentle crushing. The juice undergoes fermentation at a controlled temperature and is then left on its own natural yeast lees for as long as it takes to reach that perfect level of harmony.

TASTING NOTES
colour: luminous, bright straw yellow.
bouquet: elegant floral notes of hawthorn and acacia in tune with a fruitiness that is reminiscent of white peach and tropical fruit.
flavour: fine palate and mouthfeel, extraordinarily enveloping and fresh. Restrained structure with fresh sapidity backed by persistent acidity. Elegant finish that echoes the varietal notes.

FOOD PAIRINGS
It is excellent as an aperitif and can make a fine, elegant accompaniment to the whole meal. However, this wine really comes into its own when paired with lean appetizers, pasta dishes with delicate sauces, fish and white meat.

Dec 15
0

Opimio Friuli Aquileia DOC

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APPELLATION
Friuli aquileia DOC

GRAPES
100% Pinot Bianco

PRODUCTION AREA
Own vineyards in Ca’ Vescovo

HARVEST PERIOD
First ten days of September

HARVEST
2016

HARVEST METHOD
Manual

CLIMATE
2016 harvest proved to be of great importance for Ca’ Bolani grapes: after a mild and few rainy winter, there was indeed a generous spring with plenty of rain. Subsequently, a slight drop in temperatures caused the early sprouting to slow down slightly, in preparation for a summer with ideal temperatures. The solstice brought sunny days with significant temperature variations until reaching a perfect ripening of the grapes and a splendid aromatic development. The harvest took place at the beginning of September and it offered a fruit with an extraordinary quality level.

Dec 15
0

Merlot

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APPELLATION
Friuli DOC Aquileia

PRODUCTION AREA
Aquileia, Friuli

GRAPES
Merlot

SERVING TEMPERATURE
18° – 20°
14° – 16° during summer

ALCOHOL LEVEL
13% vol.

BOTTLE SIZE(S)
750 ml

VINIFICATION AND AGEING
Following crushing and destalking, the juice is fermented traditionally in contact with the skins in steel tanks. Once the malolactic fermentation process has come to an end, the wine is placed in oak barrels to age.

TASTING NOTES
colour: bright, vivid ruby red.
bouquet: intensely fruity with scents of ripe currants, strawberries and small red fruit.
flavour: soft, round, with good persistence and elegant tannins and scents of spices..

FOOD PAIRINGS
Excellent with cold cuts, roasts, grilled or spit-roast meats, polenta with sauces, and moderately aged or slightly piquant cheeses.

Dec 15
0

Friulano

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APPELLATION
Friuli DOC Aquileia

PRODUCTION AREA
Aquileia, Friuli

GRAPES
Friulano

SERVING TEMPERATURE
10° – 12°

ALCOHOL LEVEL
13% vol.

BOTTLE SIZE(S)
750 ml

VINIFICATION AND AGEING
Grapes are taken to the winery as soon as they are picked for gentle crushing. The juice undergoes fermentation at a controlled temperature of approx. 18° C in order to retain all of the wine’s fruitiness and superior organoleptic qualities. This is followed by a period of aging on the lees to give the wine structure.

TASTING NOTES
colour: straw yellow with bright golden flecks.
bouquet: a subtle fruitiness comes through on the nose. The notes of Golden Delicious apple, citrus fruit and fresh almond blend perfectly with the mineral scents of flint.
flavour: the palate matches the nose impeccably: ample, with good acidity that gives freshness and fragrance. The finish is intense and persistent and reminiscent of almond.

FOOD PAIRINGS
Excellent aperitif, this is a traditional fresh wine that goes well with the whole meal. It pairs superbly with vegetable flans, fine cold meats and fish dishes.

Dec 15
0

Chardonnay

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APPELLATION
Friuli DOC Aquileia

PRODUCTION AREA
Aquileia, Friuli

GRAPES
Chardonnay

SERVING TEMPERATURE
10° – 12°

ALCOHOL LEVEL
13% vol.

BOTTLE SIZES
750 ml 

VINIFICATION AND AGEING
Grapes are taken to the winery as soon as they are picked for gentle crushing. The juice undergoes fermentation at a controlled temperature (18° – 20° C) and is then left on its own natural yeast lees.

TASTING NOTES
colour: luminous straw yellow with greenish flecks.
bouquet: elegant and fine, fruity and floral, the bouquet is reminiscent of rennet apple, Bosc pear, sage, thyme and rosemary.
flavour: assertive in the mouth, enveloping with good freshness. Balanced with lingering fruity finish.

FOOD PAIRINGS
Wine that goes well with the whole meal, ideal with fish and vegetable starters and mains

Dec 14
0

Viognier Reserve

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AREA
Barboursville, Virginia Appellation

GRAPES
100% Viognier

Alcohol Level
13% vol.

BOTTLE SIZE
750 ml.

TYPE OF SOIL
From two gently sloped parcels facing west and between 200-250 meters, the vines grow in well drained Davidson clay loam soil of medium vigor formed from weathered greenstone, the subsoil is a slightly acidic dark red permeable clay.

TRAINING METHOD
Double Guyot (cane pruned) .

PLANT DENSITY 
4.166 per hectare (1,686/acre) 

YIELD 
85 quintals per hectare (3.8 tons/acre) 

VINIFICATION AND AGEING
Grapes are destemmed and cold soaked at 10 Celsius for 6 hours before pressing, the juice is sediment and fermented in stainless steel for 10-15 days at 18 Celsius and further aged for up to 11 months with weekly lees stirring. No malolactic fermentation is allowed. 

Dec 14
0

Octagon

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AREA
Barboursville, Virginia Appelation

GRAPES
Merlot 55%,
Cabernet Franc 19%,
Cabernet Sauvignon 9%,
Petit Verdot 17%

ALCOHOL LEVEL
13% vol.

BOTTLE SIZE
75 cl.

TYPE SOIL
Froma a blend of up to 6 parcels parcel facing east to west and between 200-300 meters, the vines grow inwell Davidson clay loam soil of variable vigor formed from weathered greenstone, the subsoil is a slightly acidic dark red permeable clay.

TRAINING METHOD
Double Guyot (cane pruned)

PLANT DENSITY
4.166 per hectare (1,686/acre)

YIELD
60-70 quintals per hectare (2.5-3.1 tons/acre)

VINIFICATION AND AGEING
Grapes are crushed destemmed and cold soaked at 12 Celsius for 2 days then fermented at 27-30 Celsius for 6-10 days, followed by a post maceration for up to 15 days. Malolactic fermentation occurs in stainless steel then the wine is transferred to 40% new 60% 2 year old Allier French oak barrels for 12 months. A further 6-9 months in stainless steel and 6-12 months in bottle is allowed before release. 

Dec 14
0

Nebbiolo Reserve

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AREA
Barboursville, Virginia Appellation

GRAPES
100% Nebbiolo

ALCOHOL LEVEL
13% vol.

BOTTLE SIZE
750 ml

TYPE OF SOIL
On a parcel facing west and located on our highest point at 300 meters, the vines grow in a low vigor well drained Davidson clay loam soil formed from weathered greenstone, the subsoil is a slightly acidic dark red premeable clay.

TRAINING METHOD
Double Guyot (cane pruned)

PLANT DENSITY
4.166 per hectare (1,686/acre)

YIELD
83 quintals per hectare (3.8 tons/acre)

VINIFICATION AND AGEING  
Grapes are crushed destemmed and cold soaked at 12 Celsius for 2-3 days then fermented between 27 and 30 Celsius for 6-10 days, followed by a post maceration for up to 15 days. Malolactic fermentation occurs in stainless steel, then the wine is transferred to 40% new 60% used Allier French oak barrels for 12 months. A further 6 months in stainless steel and 6-12 months in bottle is allowed before release. 

Dec 14
0

Chardonnay Reserve Virginia Appellation

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AREA  
Barboursville, Virginia Appellation.

GRAPES
100% Chardonnay

ALCOHOL LEVEL 
13% vol.

TYPE OF SOIL
From one parcel facing south-west 280 meters elevation, the vines grow in well drained Davidson clay loam soil of variable vigor formed from weathered greenstone, the subsoil is a slightly acidic dark red permeable 

TRAINING METHOD
Double Guyot (cane pruned) 

PLANT DENSITY
4.166 per hectare (1,686/acre) 

YIELD
100 quintals per hectare (4 tons/acre) 

VINIFICATION AND AGEING  
Whole cluster pressed, juice is fermented in 2-3 years old French and American oak and the n aged for 8 months with weekly lees stirring. Malolactic fermentation it is not allowed in order to retain freshness and firm acidity.

Dec 14
0

Cabernet Sauvignon Reserve

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AREA
Barboursville, Virginia Appellation

GRAPES
100% Cabernet Sauvignon

ALCOHOL LEVEL
13,5% vol.

BOTTLE SIZE
750 ml

TYPE OF SOIL
Exposed to the south and located in the heart of the Barboursville estate, the vines grow in a soil with a good structure, a clayey texture and a balanced supply of nutritional elements.

TRAINING METHOD
Spurred cordon.

PLANT DENSITY
4.000 rootstocks per hectare (1,619 an acre). The average age of the vines is 7 years.

YIELD
75 quintals per hectare (3.3 tons an acre).

VINIFICATION AND AGEING
The process of vinifi cation occurs in traditional fermenting devices, permitting delicate maceration of the skins in contact with the must for 23 days. Maturation lasts 14 months in barriques (50% of oak of the French Massif Central, 50% of American white oak from Missouri) followed by a further period of 6 months of fi ning in the bottle before release for consumption.