VILLA LOCATELLI Pinot Bianco 2010 D.O.C. Isonzo VINIFICATION Pinot Bianco is a genetic variation of Pinot Noir and often confused with Chardonnay. At Angoris, we place special emphasis on this little known grape varietal.
Grapes destemmed and crushed; 2 hour cold-soak maceration; 10 day maceration in stainless steel; No malolactic fermentation; 5 months aging on dead yeast cells in stainless steel tanks
TECHNICAL DATA TASTING NOTES Grape variety: pinot bianco 100% DOC: Friuli Isonzo, Rive Alte Place: Cormòns (GO) Source Vineyard: Villa Locatelli Size: 4 hectares Altitude: 47 m Exposure: N-S Training method: single Guyot Average vineyard age: 15 years Vine density: 3,600 vines/ ha Yield per hectare: 90 quintals/ ha Alcohol: 12.5 % Total acidity: 6.2 g/ l pH: 3.2 Soils profile: Shallow with generous gravel-pebbly texture and reddish clay rich in iron and aluminum oxides Harvest period: early September Production: 20,000 750 ml bottles
Color Straw yellow of medium intensity. Nose Fruity aromas of golden apples, pineapple and apricots; white flowers and a pleasant stony minerality. Palate Dry and light bodied; elegant, warm, well-balanced; simple. Serving Suggestion Ideal on its own or with light appetizers, vegetable soups and veloutès, simple poached fish dishes and light cheeses. Suggested Serving Temperatures 8 - 9° C.
Tenuta di Angoris, Friuli wines since 1648
www.angoris.com
VILLA LOCATELLI Pinot Grigio 2010 D.O.C. Isonzo
TECHNICAL DATA
Alcohol: 12.5 % Total acidity: 6 g/l pH: 3.25 Grape variety: pinot grigio 100% Geographical area: Friuli Isonzo, Rive
Since the 1860s, Pinot Grigio has been one of the most important grapes of the region. Color Golden.
Alte
Place: Cormons (GO) Average vineyard age: 20 years Vine density: 3,500 vines/hectare Yield per hectare: 100 quintals/ha Area: 22 hectares in production Elevation: 47 m Exposure: N-S Training method: Single Guyot Soils profile: Rather shallow, with generous gravel-pebbly texture, clay of reddish hue due to presence of ferrous and aluminum oxides, well-drained Harvest period: early September
Nose Floral notes mix with rich fruit aromas of apricot and peach; slight chalkiness. Palate Soft; medium bodied; mineral. Melon flavors. Serving Suggestion Very versatile; simple fish dishes, past with simple fish or vegetable sauces.
VINIFICATION Grapes destemmed and crushed 2 hour cold-soak maceration 10- 12 day maceration in stainless steel No malolactic fermentation 5 months aging on dead yeast cells in stainless steel containers
Suggested Serving Temperatures 8 - 9째 C.
Production: 140,000 750 ml bottles
Tenuta di Angoris, Friuli wines since 1648
www.angoris.com
VILLA LOCATELLI Chardonnay 2010 D.O.C. Isonzo
TECHNICAL DATA Alcohol: 12.5 % Total acidity: 5.7 g/l pH: 3.4 Grape variety: chardonnay 100% Geographical area: Friuli Isonzo, Rive Alte Place: Cormons (GO) Average vineyard age: 10 years Vine density: 7,200 vines/hectare Yield per hectare: 80 quintals/ ha Area: 8 hectares in production Elevation: 47 m Exposure:N-S Training method: Guyot Soils profile: Rather shallow, with generous gravel-pebbly texture, clay of reddish hue due to presence of ferrous and aluminum oxides, well-drained Harvest period: early September VINIFICATION Grapes destemmed and crushed 2 hour cold-soak maceration 10- 12 day maceration in stainless steel No malolactic fermentation 5 months aging on dead yeast cells in stainless steel containers
The most important white varietal of the world, Isonzo Chardonnay is simple, fresh and refreshing. Color Straw yellow of medium intensity. Nose Fruity aromas of pineapple and banana. Palate Dry, full, harmonious, balanced. Serving Suggestion Ideal on its own or with light appetizers, simple poached fish dishes, clams, oysters and light cheeses. Suggested Serving Temperatures 8 - 9째 C.
Production: 60,000 750 ml bottles
Tenuta di Angoris, Friuli wines since 1648
www.angoris.com
VILLA LOCATELLI Sauvignon Blanc 2010 D.O.C. Isonzo
TECHNICAL DATA Alcohol: 12.5 % Total acidity: 6.2 g/l pH: 3.2 Grape variety: sauvignon blanc 100% Geographical area: Friuli Isonzo, Rive Alte Place: Cormons (GO) Average vineyard age: 15 years Vine density: 7,200 vines/ha Yield per hectare: 90 quintals/ ha Area: 8 ha in production Elevation: 47 m Exposure: N-S Training method: Short arched-cane and Guyot training system Soils profile: Rather shallow, with generous gravel-pebbly texture, clay of reddish hue due to presence of ferrous and aluminum oxides, well-drained Harvest period: early September VINIFICATION Grapes destemmed and crushed 6 hour cold-soak maceration 10 day maceration in stainless steel No malolactic fermentation 5 months aging on dead yeast cells in stainless steel containers
Sauvignon Blanc from Friuli remains a hidden treasure. In the Isonzo the wine tends to be Sancerre like. Color Pale green with golden highlights. Nose Intense, aromatic with overtones of green bell-pepper and tomatoes leaf; grapefruit and white peach; minty; thyme, rosemary, marjoram. Palate Fresh, with a light body; lingering minerality; delicate. Serving Suggestion Prosciutto e melone, aperitif, smoked salmon. Suggested Serving Temperatures 8 - 9째 C.
Production: 65,000 750 ml bottles
Tenuta di Angoris, Friuli wines since 1648
www.angoris.com
VILLA LOCATELLI Friulano 2010 D.O.C. Isonzo
TECHNICAL DATA Alcohol: 12.5 % Total acidity: 5.60 g/l pH: 3.40 Grape variety: friulano 100% Geographical area: Friuli Isonzo, Rive Alte Place: Cormons (GO) Average vineyard age: 25 years Vine density: 3,200 vines/ha Yield per hectare: 100 quintals/ ha Area: 3 hectares Elevation: 47 m
Exposure: N-S Training method: short-arched cane Soils profile: Rather shallow, with generous gravel-pebbly texture, clay of reddish hue due to presence of ferrous and aluminum oxides, well-drained Harvest period: early September VINIFICATION Grapes destemmed and crushed 2 hour cold-soak maceration 10 day maceration in stainless steel No malolactic fermentation 5 months aging on dead yeast cells in stainless steel containers
The signature varietal from the regionwhat the locals drink! In Friuli we call a glass of Friulano “tajut” Color Straw yellow with slight golden hues. Nose Wildflowers dominate the nose like they dominate on a spring mountain pasture; some richness of almond and honeysuckle combine with some vegetal geranium leaf and hay aromas. Palate Smooth; dry and medium bodied; wellbalanced; characteristic bitter almond finish. Serving Suggestion Drink it on its own (“tajut”) like we do in Friuli; light soups, canapés; prosciutto di San Daniele. Suggested Serving Temperatures 8 - 9° C.
Production: 35,000 750 ml bottles
Tenuta di Angoris, Friuli wines since 1648
www.angoris.com
VILLA LOCATELLI Merlot 2010 D.O.C. Isonzo
TECHNICAL DATA Alcohol: 12.5 % Total acidity: 5.5 g/l pH: 3.5 Grape variety: merlot 100% Geographical area: Friuli Isonzo, Rive Alte Place: Cormons (GO) Average vineyard age: 15 years Vine density: 3,570 vines/ha Yield per hectare: 100 quintals/ ha Area: 5 hectares in production Elevation: 47 m Exposure: N-S Training method: Cordon de Royat and Guyot Soils profile: Rather shallow, with generous gravel-pebbly texture, clay of reddish hue due to presence of ferrous and aluminum oxides, well-drained Harvest period: early October VINIFICATION
Friuli’s most widely planted red varietalfor over 100 years. Color Ruby red with purple highlights. Nose Delicate; grapey with raspberry notes. Palate Harmonious, intense. Serving Suggestion Versatile; tomato or meat pasta sauces, sausages, pork cutlets. Suggested Serving Temperatures 18 - 20° C.
Grapes destemmed and crushed 8 day maceration and fermentation in stainless steel tanks Malolactic fermentation 6 months maturation in used oak
Production: 21,000 750 ml bottles
Tenuta di Angoris, Friuli wines since 1648
www.angoris.com
VILLA LOCATELLI Cabernet Franc 2010 D.O.C. Isonzo TECHNICAL DATA Alcohol: 12.5 % Total acidity: 5.2 g/l pH: 3.5 Grape variety: cabernet franc 100% Geographical area: Friuli Isonzo, Rive Alte Place: Cormons (GO) Average vineyard age: 20 years Vine density: 3,500 vines/ ha Yield per hectare: 90 quintals/ ha Area: 6 ha in production Elevation: 47 m Exposure: N-S
One of the first “international” varietals planted in Friuli, Cabernet Franc has been popular in Friuli’s vineyards for over 200 years. Color Deep ruby red. Nose Intense; vegetal notes of grass and cut hay; cherry, grapey
Training method: short arched cane Soils profile: Rather shallow, with generous gravel-pebbly texture, clay of reddish hue due to presence of ferrous and aluminum oxides, well-drained Harvest period: early October
Palate Medium bodied; round with typical vegetal after notes.
VINIFICATION
Serving Suggestion On its own; cold meats.
Grapes destemmed and crushed 10 day maceration and fermentation in stainless steel tanks Malolactic fermentation 6 months maturation in used oak
Suggested Serving Temperatures 16 - 18° C.
Production: 28,000 750 ml bottles
Tenuta di Angoris, Friuli wines since 1648
www.angoris.com
VILLA LOCATELLI Refosco dal peduncolo Rosso 2010 D.O.C. Isonzo TECHNICAL DATA Alcohol: 12.5 % Total acidity: 5.6 g/l pH: 3.2 Grape variety: refosco del peduncolo rosso 100% Geographical area: Friuli Isonzo, Rive Alte Place: Cormons (GO) Average vineyard age: 15 years Vine density: 3,570 vines/ha Yield per hectare: 80 quintals/ ha Area: 2 ha in production Elevation: 47 m Exposure: N-S Training method: arched cane training system Soils profile: Rather shallow, with generous gravel-pebbly texture, clay of reddish hue due to presence of ferrous and aluminum oxides, well-drained Harvest period: early October
An ancient varietal that continues a long tradition of juicy wines filled with character. Color Deep garnet with purple tinges. Nose Forthright, broad, lingering; blackberry, cherry; forest floor; white pepper; slightly herbacious Palate Sturdy with lively tannins; wild and earthy; noticeable acidity.
VINIFICATION
Serving Suggestion Roasts; meats with rich sauces; game; spicy dishes.
Grapes destemmed and crushed 10 day maceration and fermentation in stainless steel tanks Malolactic fermentation 6 months maturation in used oak
Suggested Serving Temperatures 18 - 20째 C.
Production: 30,000 750 ml bottles
Tenuta di Angoris, Friuli wines since 1648
www.angoris.com
ANGORIS Pinot Grigio 2010 D.O.C. Collio TECHNICAL DATA Alcohol: 13 % Total acidity: 5.8 g/l pH: 3.4 Grape variety: pinot grigio 100%
Source vineyard: Ronco Antico Geographical area: Collio Place: Dolegna del Collio (GO) Average vineyard age: 20 years Vine density: 4,000 vines/ha Yield per hectare: 70 quintals/ ha Area: 4 ha in production Elevation: 85 m Exposure: E-W Training method: Guyot Soils profile: Ponca (Eocene marl) Harvest period: mid September VINIFICATION
Unlike the mass produced and insipid Pinot Grigio’s, in the Collio Pinot Grigio becomes inspired and filled with character, weight and elegance. Color Straw yellow with copper hues. Nose Dried flowers, dried apricots; Kaiser pear, nutty, candied orange; slightly smoky; complex. Palate: Rich, dense, textured; full, silky and slightly tannic; expressive, long; hint of bitterness.
Grapes destemmed and crushed 2 hour cold-soak maceration Length of fermentation: 10 days Malolactic fermentation: no Maturation: 8 months on dead yeast cells in stainless steel containers Bottle-ageing: 1 month
Serving Suggestion Vitello tonnato or other cold white meats; tuna carpaccio or richer fish dishes; dense pastas like cacio e pepe.
Production: 7000 750 ml bottles
Suggested Serving Temperatures 10 - 12° C.
Tenuta di Angoris, Friuli wines since 1648
www.angoris.com
ANGORIS Sauvignon Blanc 2010 D.O.C. Colli Orientali del Friuli
TECHNICAL DATA Alcohol: 13 % Total acidity: 6.1 g/l pH: 3.25 Grape variety: sauvignon blanc 100% Source vineyard: Stabili della Rocca Geographical area: Colli Orientali del Friuli Place: Rocca Bernarda (UD) Average vineyard age: 20 years Vine density: 3,100 vines/ha Yield per hectare: 70 quintals/ ha Area: 4 ha in production Elevation: 90 m Exposure: E-W Training method: Arched cane Soils profile: Ponca (Eocene marl) Harvest period: mid September VINIFICATION Grapes destemmed and crushed 12 hour cold-soak maceration Length of fermentation: 10 days Malolactic fermentation: no Maturation: 8 months on dead yeast cells in stainless steel containers Bottle-ageing: 1 month
Production: 16,000 750 ml bottles
Up in the hills Friuli’s Sauvignon Blancs rival the best of the world. Richer, denser and more textured then many, these Sauvignons have their own character and style. Color Straw yellow with hints of pale green. Nose Delicate and aromatic; elderberry; spearmint, sage, basil; yellow peach; nettle; papaya . Palate: Full bodied, elegant, harmonious; mineral and slightly savory; vibrant and long acidity; waxy texture. Serving Suggestion Grilled fish; rich salads; cream based sauces; Thai food; rich vegetarian dishes; mussels, clams. Suggested Serving Temperatures 10 - 12° C.
Tenuta di Angoris, Friuli wines since 1648
www.angoris.com
ANGORIS Friulano 2010 D.O.C. Colli Orientali del Friuli
TECHNICAL DATA Alcohol: 13 % Total acidity: 5.8 g/l pH: 3.35 Grape variety: friulano 100%
Source vineyard: Stabili della Rocca Geographical area: Colli Orientali del Friuli
Place: Rocca Bernarda (UD) Average vineyard age: 30 years Vine density: 3,570 vines/ha Yield per hectare: 60 quintals/ ha Area: 5 ha in production Elevation: 90 m Exposure: E-W Training method: arched-cane Soils profile: Ponca (Eocene marl) Harvest period: late September VINIFICATION Grapes destemmed and crushed 6 hour cold-soak maceration Length of fermentation: 10 days Malolactic fermentation: no Maturation: 8 months on dead yeast cells in stainless steel containers Bottle-ageing: 1 month
Production: 18,000 750 ml bottles
Known in Friuli since 1622 (known then as Tocai, however), Friulano is Friuli’s most beloved varietal. In the hills, a simple wine becomes layered and complex. Color Straw yellow with hints of gold. Nose Delicate; flowery, especially acacia; peach, pear, almond; sage, thyme, ginger; slightly vegetal and medicinal; creamy and mineral note Palate: Soft, harmonious; long; warm, wellbalanced; fleshy, textured, creamy; slightly saline with bitter almond finish Serving Suggestion Creamy risottos; grilled fish; Asian fusion dishes with soy sauce and ginger Suggested Serving Temperatures 10 -12° C.
Tenuta di Angoris, Friuli wines since 1648
www.angoris.com
ANGORIS Ribolla Gialla 2010 D.O.C. Colli Orientali del Friuli
TECHNICAL DATA Alcohol: 13 % Total acidity: 6.5 g/l pH: 3.2 Grape variety: ribolla gialla 100%
Source vineyard: Stabili della Rocca Geographical area: Colli Orientali del Friuli
Place: Rocca Bernarda (UD) Average vineyard age: 15 years Vine density: 4,000 vines/ha Yield per hectare: 80 quintals/ ha Area: 2 ha in production Elevation: 90 m Exposure: N-S Training method: Guyot Soils profile: Ponca (Eocene marl) Harvest period: late September VINIFICATION Grapes destemmed and crushed 4 hour cold-soak maceration Length of fermentation: 10 days Malolactic fermentation: no Maturation: 8 months on dead yeast cells in stainless steel containers Bottle-ageing: 1 month
Minerality and elegance since the 13th Century. Color Pale straw yellow with greenish hues. Nose Subdued and refreshing; chalky and flinty; slightly smoky; cedar; green apple, lemon, lime. Palate: Fleshy, rich, tingly acidity and minerality; fresh, melon and golden delicious, long and elegant. Serving Suggestion Match it’s acidity- sharp sauces with lemon; cold appetizers; grilled fish; seafood pastas . Suggested Serving Temperatures 10- 12° C.
Production: 34,000 750 ml bottles
Tenuta di Angoris, Friuli wines since 1648
www.angoris.com
ANGORIS Refosco dal peduncolo rosso 2009 D.O.C. Colli Orientali del Friuli TECHNICAL DATA Alcohol: 13,5 % Total acidity: 6 g/l pH: 3.5 Grape variety: refosco dal peduncolo rosso 100%
Source vineyard: Stabili della Rocca Geographical area: Colli Orientali del
There are at least 9 different types of Refosco, but Refosco dal peduncolo rosso is without a doubt the best. Color Deep garnet with purple tinges, almost impenetrable.
Friuli
Place: Rocca Bernarda (UD) Average vineyard age: 10 years Vine density: 4,000 vines/ha Yield per hectare: 80 quintals/ ha Area: 3 ha in production Elevation: 90 m Exposure: E-W Training method: Guyot Soils profile: Ponca (Eocene marl) Harvest period: mid October VINIFICATION Grapes destemmed and crushed 14 day maceration and fermentation in stainless steel tanks Malolactic fermentation: yes Maturation: 12 months in tonneaux Bottle-ageing: 4 months
Nose Broad, complex; blackberry, raspberry, cherry; slight tobacco leaf; wild;long. Palate: Crisp, dry, slightly tannic; noticeable acidity; wild, slightly spicy. Serving Suggestion Braised meats, boar, hare and other “gamey” meats; many Chinese beef dishes. Suggested Serving Temperatures 18 - 20° C.
Production: 7,000 750 ml bottles
Tenuta di Angoris, Friuli wines since 1648
www.angoris.com
ANGORIS Merlot 2009 D.O.C. Colli Orientali del Friuli
TECHNICAL DATA Alcohol: 13 % Total acidity: 5.6 g/l pH: 3.45 Grape variety: merlot 100%
Source vineyard: Stabili della Rocca Geographical area: Colli Orientali del Friuli
Place: Rocca Bernarda (UD) Average vineyard age: 25 years Vine density: 3,500 vines/ha Yield per hectare: 60 quintals/ ha Area: 1 ha in production Elevation: 80 m Exposure: N-S Training method: Guyot Soils profile: Ponca (Eocene marl) Harvest period: early October
Classic example of cool climate Merlotelegance dominates over jam. Color Ruby red with good intensity. Nose Forthright, black cherry, blueberry, raspberry; slightly spicy. Palate: Dry, medium bodied; savory and slightly herbaceous; smooth and harmonious, nice acidity.
VINIFICATION
Serving Suggestion Roasted chicken; roasted red meats; medium-aged cheeses.
Grapes destemmed and crushed 14 day maceration and fermentation in stainless steel tanks Malolactic fermentation: yes Maturation: 12 months in tonneaux Bottle-ageing: 4 months
Suggested Serving Temperatures 1 8 - 20째 C.
Production: 20,000 750 ml bottles
Tenuta di Angoris, Friuli wines since 1648
www.angoris.com
ANGORIS Schioppettino 2009 D.O.C. Colli Orientali del Friuli
TECHNICAL DATA Alcohol: 13.5 % Total acidity: 5.5 g/l pH: 3.9 Grape variety: schioppettino 100%
Source vineyard: Stabili della Rocca Geographical area: Colli Orientali del
A native grape that takes it names becomes it pops (schioppetta) with its spiciness in your mouth.
Color Pale ruby red, with purple hues.
Friuli
Place: Rocca Bernarda (UD) Average vineyard age: 20 years Vine density: 5,000 vines/ha Yield per hectare: 70 quintals/ ha Area: 2 ha in production Elevation: 80 m Exposure: E-W Training method: Guyot Soils profile: Ponca (Eocene marl) Harvest period: early October VINIFICATION Grapes destemmed and crushed 14 day maceration and fermentation in stainless steel tanks Malolactic fermentation: yes Maturation: 12 months in tonneaux Bottle-ageing: 4 months
Nose Berrylike- blackberry, raspberry, blueberry; intense; grapey; slightly peppery and liquorish spice note. Palate: Medium bodied; prominent yet fine tannins; elegant; plenty of acidity; spicy. Serving Suggestion Feathered game, roasted lamb dishes; be creative, try it with tempura. Suggested Serving Temperatures 18 - 20째 C.
Production: 8,000 750 ml bottles
Tenuta di Angoris, Friuli wines since 1648
www.angoris.com
ANGORIS Cabernet Sauvignon 2009 D.O.C. Colli Orientali del Friuli
TECHNICAL DATA Alcohol: 13 % Total acidity: 5.7 g/l pH: 3.5 Grape variety: cabernet sauvignon 100%
Source vineyard: Stabili della Rocca Geographical area: Colli Orientali del Friuli
Place: Rocca Bernarda (UD) Average vineyard age: 15 years Vine density: 4,000 vines/ha Yield per hectare: 70 quintals/ ha Area: 1 ha in production Elevation: 80 m Exposure: E-W Training method: Guyot Soils profile: Ponca (Eocene marl) Harvest period: early October VINIFICATION Grapes destemmed and crushed 14 day maceration and fermentation in stainless steel tanks Malolactic fermentation: yes Maturation: 12 months in tonneaux Bottle-ageing: 4 months
Cabernet Sauvignon from Friuli? Let the Stabili della Rocca vineyard surprise you. Color Deep ruby with purple hues. Nose Delicate; rich blueberry and raspberry; slight menthol;spicy with a hint of liquorish, hint of leather and tar; forest floor and mushroom. Palate: Full flavored, sturdy and intense; velvety; dry and full bodied; warm, wellbalanced; Serving Suggestion Pepper crusted entrecote; grilled or smoked meats; strong mushroom flavored dishes. Suggested Serving Temperatures 18 - 20째 C.
Production: 5,000 750 ml bottles
Tenuta di Angoris, Friuli wines since 1648
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ANGORIS Spiule 2008 D.O.C. Colli Orientali del Friuli
TECHNICAL DATA Alcohol: 14 % Total acidity: 5.7 g/l pH: 3.5 Grape variety: chardonnay 50%, ribolla gialla 25%, friulano 25% Source vineyard: Stabili della Rocca Geographical area: Colli Orientali del Friuli Place: Rocca Bernarda (UD) Average vineyard age: 25 years Vine density: 4,000 vines/ha Yield per hectare: 50 quintals/ ha Area: 1.5 ha in production Elevation: 80 m Exposure: E-W Training method: Guyot Soils profile: Ponca (Eocene marl) Harvest period: early October VINIFICATION Grapes destemmed and crushed 6 hour cold-soak maceration
Length of fermentation: 12 days in stainless steel
Malolactic fermentation: only
Spiule mixes new world stlye (oaked Chardonnay) with old world elegance (ribolla and friulano). Color Gold with greenish hues. Nose Complex; golden plumbs, nectarine; yogurt, custard; golden raisins; mineral notes of gunflint and wet stone; cedar wood, intense. Palate: Full, soft, round; dense; warm; integrated oak, minerality from Ribolla Gialla very present; long finish with clean acidity. Serving Suggestion Strong fish dishes like sardines, white meats with cream sauces . Suggested Serving Temperatures 14 - 16째 C.
chardonnay
Maturation: chardonnay 8 months tonneaux; friulano and ribolla gialla on the lees for 8 months Bottle-ageing: 8 months
Production: 3,000 750 ml bottles
Tenuta di Angoris, Friuli wines since 1648
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ANGORIS Collio 2010 D.O.C. Collio
TECHNICAL DATA Alcohol: 13 % Total acidity: 5.8 g/l pH: 3.4 Grape variety: friulano 60%, sauvignon 30%, malvasia 10% Source vineyard: Ronco Antio Geographical area: Collio Place: Dolegna del Collio (GO) Average vineyard age: 20 years Vine density: 3,800 vines/ha Yield per hectare: 50 quintals/ ha Area: 1 ha in production Elevation: 90 m Exposure: E-W Training method: Guyot Soils profile: Ponca (Eocene marl) Harvest period: late September
Collio. A (special) place. A special wine. Color Straw yellow with greenish hues. Nose Very complex; sage, thyme, acacia flower, elderberry; green apple, citrus, white peach, slight tropical note to it; very mineral; elegant Palate: Bone dry; medium bodied, but rich; lively acidity with great drinkability; pleasant saline quality to it; harmonious Serving Suggestion Crudo (raw fish with olive oil), scampi, lobster, oysters, tuna tartar- delicate fish dishes.
VINIFICATION Grapes destemmed and crushed
6 hour cold-soak macerations Length of fermentation: 14 days Malolactic fermentation: no Maturation: 10 months on dead yeast
Suggested Serving Temperatures 12 - 14째 C.
cells in stainless steel containers Bottle-ageing: 4 months
Production: 3,000 750 ml bottles
Tenuta di Angoris, Friuli wines since 1648
www.angoris.com
ANGORIS Ravost 2008 D.O.C. Colli Orientali del Friuli
TECHNICAL DATA Alcohol: 14 % Total acidity: 5.8 g/l pH: 3.45 Grape variety: merlot 60%, refosco 30%, pignolo 10%
Ravost means rustic in Friulano. This wine is meant to show the beauty of rusticity. Color Deep ruby red.
Source vineyard: Stabili della Rocca Geographical area: Colli Orientali del Friuli
Place: Rocca Bernarda (UD) Average vineyard age: 25 years Vine density: 4,000 vines/ha Yield per hectare: 50 quintals Area: 1 ha in production Elevation: 80 m Exposure: E-W Training method: Guyot Soils profile: Ponca (Eocene marl) Harvest period: mid-October
Nose Broad; spicy; slightly smoky and gamey; raspberry and blueberry; inky and tarry. Palate: Soft, warm, long; inviting; nice acidity. Serving Suggestion Feathered game; venison.
VINIFICATION Grapes destemmed and crushed 14 day maceration and fermentation in stainless steel tanks
Suggested Serving Temperatures 1 8 - 20째 C.
Malolactic fermentation: yes Maturation: 12 months in tonneaux Bottle-ageing: 16 months Production: 3,000 750 ml bottles
Tenuta di Angoris, Friuli wines since 1648
www.angoris.com
ANGORIS Picolit 2008 D.O.C.G. Colli Orientali del Friuli
TECHNICAL DATA Alcohol: 12.5 % Total acidity: 6.2 g/l pH: 3.5 Grape variety: picolit 100% Source vineyard: Stabili della Rocca Geographical area: Colli Orientali del Friuli Place: Rocca Bernarda (UD) Average vineyard age: 10 years Vine density: 3,500 vines/ha Yield per hectare: 15 quintals Area: 1 ha in production Elevation: 90 m Exposure: E-W Training method: guyot Soils profile: Ponca (Eocean marl) Harvest period: late October VINIFICATION
The noblest of all wines from Friuli. A wine for kings and queen. Color Deep gold. Nose Exceptionally flowery, orange blossom, acacia; dried apricots; lime, fig; chestnut honey; subtle; slightly spicy with notes of espresso and orange peel. Palate: Intense; medium-sweet; warm, elegant, long; complex; rich;.
Grapes destemmed and crushed 20 day fermentation and maceration in tonneaux
Serving Suggestion A meditation wine to savor and enjoy; superb with fegato d’oca (an ancient tradition in Friuli known as foie-gras elsewhere); flaky biscuits.
Malolactic fermentation: yes Maturation: one year tonneaux Bottle-ageing: 16 months
Suggested Serving Temperatures 16 - 18° C.
Production: 1000 500 ml bottles
Tenuta di Angoris, Friuli wines since 1648
www.angoris.com
ANGORIS Pignolo 2006 D.O.C. Colli Orientali del Friuli TECHNICAL DATA Alcohol: 14 % Total acidity: 6.2 g/l pH: 3.55 Grape variety: pignolo 100%
Source vineyard: Stabili della Rocca Geographical area: Colli Orientali del Friuli
Place: Rocca Bernarda (UD) Average vineyard age: 10 years Vine density: 4,000 vines/ha Yield per hectare: 50 quintals Area: 1 ha in production Elevation: 100 m Exposure: N-S Training method: Guyot Soils profile: Ponca (Eocene marl) Harvest period: late September VINIFICATION Grapes destemmed and crushed 14 day maceration and fermentation in tonneaux Malolactic fermentation: yes Maturation: 4 years in tonneaux Bottle-ageing: 1 year
Production: 700 750 ml bottles
The giant of Friuli’s red wines. Rustic, big, traditional. Color Garnet with slightly fading hues. Nose Very complex and intriguing; tar, leather; wild; clove, liquorish, coffee, cocoa; menthol; sweet cherry. Palate: Strong, dark robust flavor, sour cherry, tobacco,; rustic, tannic, yet velvety; full, strong acidity. Serving Suggestion Big grilled steaks, game; braised meats with wine reduction sauces- give it richness and fat for these tannins and acidity! Suggested Serving Temperatures 1 8 - 20° C.
Tenuta di Angoris, Friuli wines since 1648
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1648 brut bianco 2007 Metodo classico A single goal: following the tradition of Angoris’ first méthode champenoise, il Nature, which ceased production in 1996. From here comes 1648: a toast to Angoris and its long history. TECHNICAL DATA Grape variety: chardonnay 100% Source Vineyards: Villa Locatelli, Stabili della Rocca Alcohol: 12.5 % Residual sugar: 7 g/l Total acidity: 5.8 g/l pH: 3.5 Production: 2,000 750 ml bottles
VINIFICATION The grapes are carefully selected and hand harvested. In the winery they are destemmed and cooled and undergo cold-soak maceration directly in the press in order to extract the maximum polifenolic components. After pressing, the must is then fermented in temperature controlled steel tanks and allowed to rest on the lees for 6 months. In June the wine is bottled and the wine rests an additional 30 months on the lees and referments. Finally, the sparkling wine is placed on the pupitres for three months before disgorging in the spring.
TASTING NOTES Color Cristal golden yellow; fine and persistant perlage. Nose Intense; bread crust, almond, yogurt ;floral with hawthorn and elderberry flowers; fruit notes of white peach, nectarine and hints of tropical fruit; fragrant, mineral. Palate Soft, fresh; dry, balanced and persistent; creamy, mineral with a nice acidic backbone. Serving Suggestion Raw crustaceans, oven roasted grouper, fried shrimp, crudo, tuna or swordfish tartar, oysters or the greatest of aperitifs. Suggested Serving Temperatures 7 - 8° C.
Tenuta di Angoris, Friuli wines since 1648
www.angoris.com
1648 brut rosato 2007 Metodo classico
1648‌ in pink. Pinot Nero in its most prestigious form. TECHNICAL DATA Grape variety: pinot nero 100% Source Vineyards: Villa Locatelli, Stabili della Rocca Alcohol: 12.5 % Residual sugar: 7 g/l Total acidity: 5.7 g/l pH: 3.5 Production: 2,000 750 ml bottles
TASTING NOTES Color Onion skin copper; fine and persistant perlage. Nose Delicately raspberry and strawberry mixed with floral and mineral notes; intense; hint of yeast.
VINIFICATION The grapes are carefully selected and hand harvested. In the winery they are destemmed and cooled and undergo cold-soak maceration directly in the press in order to extract the maximum polifenolic components. After pressing, the must is then fermented in temperature controlled steel tanks and allowed to rest on the lees for 6 months. In June, the wine is bottled and the wine rests an additional 30 months on the lees and referments. Finally, the sparkling wine is placed on the pupitres for three months before disgorging in the spring.
Palate Soft, fresh; balanced and persistent; creamy. Serving Suggestion Can compliment many foods; grilled fish, margherita pizza, cold salmon dishes, trout. Suggested Serving Temperatures 7 - 8° C.
Tenuta di Angoris, Friuli wines since 1648
www.angoris.com
Modolet bianco brut Metodo Charmat Modolet is the name of one of the areas in the Villa Locateeli Estate from where the bulk of the wine’s grapes come from. Angoris is a pioneer in making sparkling wines in Friuli. Modolet has been made since 1973 and is considered a regional standard bearer. TECHNICAL DATA Grape variety: Pinot Nero, Pinot Bianco, Chardonnay Source Vineyards: Villa Locatelli, Stabili della Rocca Alcohol: 12 % Residual sugar: 6 g/l Total acidity: 5.2 g/l pH: 3.5
TASTING NOTES Color Straw yellow with hints of gold. Nose Delicate; white flowers, fragrant, mineral; peach.
Production: 75,000 750 ml bottles
VINIFICATION The grapes are destemmed and soft pressed and fermented in temperature controlled stainless steel tanks. After fermentation, the wine is transferred to autoclave where selected yeasts are added to increase roundness. After 6 months in the autoclave, the sparkling wines is moved to bottle where it is aged 4 months in bottle before release.
Palate Dry, elegant and fine perlage; mouth watering; long, warm. Serving Suggestion On its own; salumi, tempura, grilled crustaceans, carbonara. Suggested Serving Temperatures 7 - 8° C.
Tenuta di Angoris, Friuli wines since 1648
www.angoris.com
Modolet rosè brut Metodo Charmat Modolet in rosè; a rosey and fruitier alternative to a classic Friuli sparkling wine. TECHNICAL DATA Grape variety: Pinot Nero, Pinot Bianco, Chardonnay Source Vineyards: Villa Locatelli, Stabili della Rocca Alcohol: 12 % Residual sugar: 6 g/l Total acidity: 5.2 g/l pH: 3.5
TASTING NOTES Color Cherry pink. Nose Raspberry and strawberry, rose petal, peach.
Production: 12,000 750 ml bottles
VINIFICATION The grapes are destemmed and soft pressed and fermented in temperature controlled stainless steel tanks. After fermentation, the wine is transferred to autoclave where selected yeasts are added to increase roundness. After 6 months in the autoclave, the sparkling wines is moved to bottle where it is aged 4 months in bottle before release.
Palate Dry, fine perlage; mouth watering; long, warm. Serving Suggestion On its own; salumi, scaloppini alla Milanese. Suggested Serving Temperatures 7 - 8° C.
Tenuta di Angoris, Friuli wines since 1648
www.angoris.com