Unit-IV; Professional Sales Representative (PSR).pptx
ITALIAN WINES part 1
1. Part 1
Wine Tasting Techniques
Italian Wine Labelling
Valle D`Aosta
Piemonte
Lombardia
Trentino Alto Adige
Veneto
Friuli Venezia Giulia
Edited by Loris Propedo
2.
3. 1st STAGE IN WINE TASTING
SIGHT: At this stage you can evaluate
the limpidity, colour and presence
of bubbles, or sediments.
It will help give you a rough idea of the
development, ageing and even body and
alcohol percentage of the wine.
5. Wine Tasting Approach: ask yourself
LIMPIDITY: Is it crystal clear or is it dull and cloudy?
COLOUR : What colour is it, white, red or rosé?
INTENSITY: Is it pale, medium or dark?
6. 2nd STAGE IN WINE TASTING
SMELL: This is the most important
stage of evaluation. You will be able to
asses the condition, quality, ageing,
development and aromas. This sense has
a chemical data base in your brain. Once
you smell something it is stored in your
memory forever.
8. Wine Tasting Approach: ask yourself
CONDITIONS: Is it in a good state?
INTENSITY: How powerful is the smell?
DEVELOPMENT: How old is the wine? Is it oxidized? Is it
supposed to be like this?
AROMA: What fragrance, scent / odour can I smell? What
particular smell do I perceive?
9. 3rd STAGE IN WINE TASTING
TASTE: The last stage is the
confirmation of what you have smelt
before but also is the evaluation in
terms of flavour, sweetness, acidity,
tannins, alcohol, and body. At this point
you can also make your final
conclusions.
11. Wine Tasting Approach: ask yourself
SWEETNESS: How dry or sweet is it?
ACIDITY: How zesty is it? How strong is the tar flavour?
TANNIN: How astringent / prickly is it?
ALCOHOL: How warm does the back of my throat feel?
BODY: How heavy does it feel?
INTENSITY: How powerful is the flavour?
FLAVOUR: What kind of flavours can I taste?
PERSISTENSY: How long does it last?
30. 20 Regions !!!
48̊ - 36̊ Latitude
Mountains
Seas, Lakes,
Climates,
Grape Varieties,
Viticulture,
Vinification,
Laws and
Traditions
31.
32. ITALIAN WINE LABELLING
Denominazione di Origine Controllata e Garantita (DOCG): If this is present on
a wine bottle, it means that the wine producers have followed the strictest
regulations possible to make that wine. The wine was tested by a committee that
guarantees the geographic authenticity of the wine and its quality.
Denominazione di Origine Controllata (DOC): The rules governing quality and
authenticity are still very strict, but they're a little more generous than those for
DOCG status. For instance, the geographic zone might be a little bigger.
Indicazione Geografica Tipica (IGT): This designation was created a after the
DOC - DOCG designations in order to accommodate growers who couldn't meet all
the DOC- DOCG regulations for one reason or another, but they were still producing
great wines.
38. Climatic Conditions
Protected in the north from cold currents and
on the west from humid Atlantic currents by
the Alps, the Aosta Valley boasts a climate
particularly suited for vine cultivation dating
as far back Roman times. It can be very warm
during day in summer time but at night the
temperature drops rapidly.
This allow the wine to have a lot of pleasant
acidity, but do not expect very full bodied or
heavy wines
39. Valle d`Aosta or Vallée d`Aoste Grape
Variety
Müller Thurgau, Gamay, Pinot nero or Pinot
noir, Pinot grigio or Pinot gris, Pinot bianco
or Pinot blanc, Chardonnay, Mayolet, Petite
Arvine, Merlot, Fumin, Syrah, Cornalin,
Nebbiolo, Petit rouge, Prëmetta, Moscato
bianco or Muscat petit grain, Traminer
aromatico or Gewürztraminer, Gamaret,
Vuillermin
40.
41. VINEYARDS ARE MANILY PLANTED ABOVE THE DORA BALTEA RIVER:
65% IS CONSIDERED MOUNTAIN’S VITICULTURE, 35% HILL’S
VITICULTURE
47. Grape Varieties
You can find Piedmontese varieties such as Nebbiolo,
Dolcetto and Moscato. Also Swiss varieties, like Petite
Arvine.
French cultivars such as Gamay, Chardonnay, Syrah and
Pinot Noir.
And of course there are the local Val d'Aosta varieties:
Petit Rouge, Fumin, Prëmetta, Blanc de Morgex (which is
also known as Prié Blanc)...
Focus: Nebbiolo might be called Picoutener and Pinot
Grigio is known as Malvoisie
48. GREENISH IN COLOUR,
AROMAS OF WHITE
FLOWERS, MINERAL,
HERBACEOUS NOTES,
VERY DRY, LIGHT IN
ALCOHOL, ACIDITY
MEDIUM +
50. ALSO CALLED PRIE
ROUGE IS AN
AOSTAN GRAPE
VARIETY, WITH A
BEAUTIFUL ORANGE-
CORAL TINT. IT HAS
FRESH TANNINS,
IDEALLY SERVED
WITH FONTINA
CHEESE.
51. GAMAY LIKE GRAPE,
LIGHT AND FRUITY, USED
IN PRODUCTION OF RED
AND ROSÉ WINES. DRY,
WITH GOOD MEDIUM+
ACIDITY, MEDIUM -
TANNINS, LIGHT TO
MEDIUM BODIED.
52. Minimum 70% Petite
Rouge IN TORRETTE
WINE BLEND. WHEN
IT IS AGED IN OAK,
TANNINS HELP TO
REACH A FULL
BODIED WINE
STYLE
53.
54. YELLOW TO GOLDEN
COLOUR, AROMAS OF
SAGE AND THYME,
CITRUSY AND
GRAPEY, PINK
GRAPEFRUIT NOTES.
DRY OR OFF DRY,
ACIDITY MEDIUM,
LIGHT BODIED
55. FLETRI IS
MADE WITH
DRIED MUSCAT
DE CHAMBAVE
GRAPES, GOLD
COLUR,
INTENSE
AROMAS OF
HONEY AND
JAM, SWEET
AND SAPID.
(DESSERT
WINE)
56.
57. Made from at least
85% Picotener
(Nebbiolo) 15%
Freisa and Neyret.
It is locally called
“The Mountain
Barolo`s Brother”
59. Cinque Terre Ormeasco di Pornassio
Cinque Terre Sciacchetrà Riviera di Ligure Ponente
Colli di Luni ► Sottozona Taggia
Colline di Levanto ► Sottozona Albenganese
Golfo del Tigullio-Portofino ► Sottozona Finalese
► Sottozona Costa dei Fieschi ► Sottozona Quiliano
► Sottozona Riviera dei Fiori
Rossese di Dolceacqua
Val Polcevera
8 Doc
93. THIS VARIETY NEEDS
THE BEST SUN
EXPOSURES TO REACH
MATURITY. IT GIVES
BETTER PERFORMANCE
ON CALCAREOUS
SOILS. REPRESENTS
ONLY 3% OF THE
ITALIAN RED WINE
PRODUCTION
94. LIGHT IN COLOUR
(RUBY-GARNET), VERY
INTENSE AROMA,
FLORAL AND FRUITY
HINTS AND MINERALS.
MEDIUM TO FULL
BODIED WINE, TANNIC
AND HIGH IN ACIDITY.
IT NEEDS A FEW YEARS
TO SOFTEN.
96. RUBY RED COLOUR.
MEDIUM BODIED,
MODERATELY
TANNIC. MAINLY
FRUITY, IT HAS
HINTS OF BLACK
CHERRY, PLUMS
AND LIQUORICE
97. STRAW YELLOW WITH
DIFERRENT
INTENSITY. AROMATIC
(WILD ROSE, ORANGE
FLOWER, SAGE). IT
TASTES MODERATELY
FRESH, WITH A
SLIGHTLY PLEASANT
BITTER AFTERTASTE
102. TORTONIAN SOIL
The soil is compact with calcareous marl: more
perfumed, rounder, elegant and softer Barolos
that mature quickly. La Morra is the benchmark
style
HELVETIAN SOIL
The soil is chalky and calcareous marl with
sandstone and marl: More coloured wines, bold
and structured Barolos that mature slower.
Serralunga is the benchmark style
105. 100% NEBBIOLO GRAPE, SUB-VARIETIES
LAMPIA, MICHET AND ROSÈ
FULL BODIED WINE, HIGH IN TANNINS,
ACIDITY AND ALCOHOL.
AROMAS ARE FLOWERY (VIOLETS, ROSES),
FRUITY, SPICY, (BLACK PEPPER, LIQUORICE)
AND OAK. TRADITIONALIST, MODERNIST OR
MODERATES???
106. BECAUSE THIS WINE HAS HIGH TANNINS,
BAROLO NEEDS TO BE AGED FOR QUITE
SOME TIME....
3 years (2 years in wooden casks and 1 in the bottle)
5 years for a RISERVA (3 years in wooden casks and
2 in the bottle)
107.
108. BAROLO FROM BAROLO
Broad, open, and youthful ,
Plush and warm
Velvety, supple, easy-going
Feminine, yet considerable
structure and concentration-
Classic
109. BAROLO FROM CASTIGLIONE FALLETTO
Rich bouquet
Velvety texture, ranging from
medium-bodied to powerful
very aromatic and very tannic
Generous boldness and richness
Full-bodied and concentrated
110. BAROLO FROM LA MORRA
Perfumed and graceful
Mostly aromatic, feminine,
Supple, yet seductive
Easiest of all to drink young
111. BAROLO FROM MONFORTE D’ALBA
Big structure
An uncommon depth of flavor
Big, bold, dark, and rich
Greatest aging potential
Most concentrated – these are the
firmest Barolos.
112. BAROLO FROM SERRALUNGA D’ALBA
More limestone in the soil
Powerful, long-ageing.
More extracted and tannic, Rich with
depth and concentration.
Usually the most full-bodied Barolos,
Great staying power
118. BARBARESCO DOCG
NEBBIOLO GRAPES 100%
ROBUST WINES, RED GARNET
COLOR. FLORAL (VIOLET),
FRUITY (DARK CHERRY).
SPICY, LIQUORICE AND
VANILLA
119. Wines from this area tend to be
relatively light in colour and body.,
but very well structured and
aromatic
Overall Production 45%
120.
121. This area makes some of the
most full bodied and tannic
examples of Barbaresco
Overall Production 31%
122. BECAUSE OF THE HIGH TANNINS
BARBARESCO ALSO NEEDS TO BE
AGED
FOR SOME TIME....
2 years (1 year in wooden casks and 1 in the
bottle)
4 years for a RISERVA (2 years in wooden
casks and 2 in the bottle)
133. THE DOLCETTO’S FAMILY
DOLCETTO D’ALBA
DOLCETTO DI DIANO D’ALBA
DOLCETTO D’ASTI
DOLCETTO DI DOGLIANI
DOLCETTO D’OVADA
DOLCETTO DELLE LANGHE MONREGALESI
DOLCETTO D’AQUI
IT HAS SOFT TANNINS, FRUITY: RED BERRIES
(CHERRY AND JAMMY). VERY VERSATILE WITH
FOOD.
TOMATO PASTA, MEAT DISHES
136. THE BARBERA’S FAMILY
BARBERA D’ALBA
BARBERA D’ASTI
BARBERA DEL MONFERRATO
BARBERA DELLE COLLINE TORTONESI
DEEP RUBY WITH A PURPLE HUE, AROMAS OF
CHERRY AND WILD BERRIES, SPICY .
THIS GRAPE VARIETY PRODUCES WINES WITH
GOOD ACIDITY AND INTERESTING LEVEL OF
TANNINS. THE STYLE OF WINE MAY VARY
FROM MEDIUM TO FULL BODIED
162. THE WINE HAS A VERY INTENSE
AROMA, SCENT OF PLUM JAM
AND CHERRY JAM, SPICY. IT IS
DRY, WITH SOFT AND SMOOTH
TANNINS, COMPLEX AND
ELEGANT AND HIGH IN
ALCOHOL
166. Oltrepò Pavese metodo classico
Oltrepò Pavese metodo classico Rose’
Min 70% Chardonnay, Max 30% Pinot Grigio,
Pinot Bianco
Oltrepò Pavese metodo classico Pinot nero
Oltrepò Pavese metodo classico Pinot nero Rose
Min 85% Chardonnay, Max 15% Pinot Grigio,
Pinot Bianco
167. STYLES:
Bianco, Rosso, Rosso Riserva, Rosato,
Rosato Frizzante, Spumante, Bianco da Bianco,
Superiore, Riserva, Passito, Liquoroso,
GRAPES:
Riesling, Cortese, Moscato Malvasia, Sauvignon,
Chardonnay
Barbera, Croatina, Pinot Nero, Uva Rara, Ughetta
Min 85% of that grape variety
179. Franciacorta Non Millesimato
Chardonnay, Pinot Nero, max 50% Pinot Bianco (Min 25 months of
ageing 25 of which 18 on the lees)
Franciacorta Saten
Chardonnay, max 50% Pinot Bianco
(min 24 months of ageing, max 5 bar of pressure, only Brut version)
Franciacorta Rose`
Min 25% Pinot Nero, max 50% Pinot Bianco, Pinot Grigio
(min 24 months of ageing)
Franciacorta Millesimato
Min 85% of that vintage, (min 37 months ageing of which 30 on the lees)
Franciacorta Riserva
Min 67 months of ageing
180.
181.
182.
183.
184. This is a sweet red wine made using
the highly aromatic, dark-skinned
Moscato di Scanzo grapes, as a
passito style
204. Only vinified with the Metodo Classico, Traditional Method
Trento Bianco or Rosato Non Millesimato
Chardonnay, Pinot Nero, Pinot Bianco , Pinot Meunier
(Min ageing 15 months on the lees)
Trento Bianco or Rosato Millesimato
Chardonnay, Pinot Nero, Pinot Bianco , Pinot Meunier
(Min ageing 24 months on the lees)
Trento Bianco or Rosato Riserva
Chardonnay, Pinot Nero, Pinot Bianco , Pinot Meunier
(Min ageing 36 months on the lees)
217. Montello - Colli Asolani
Monti Lessini o Lessini
Piave o Vini del Piave
Prosecco
Riviera del Brenta
San Martino del Battaglia
Soave
Valdadige Terradeiforti
Valpolicella
Valpolicella Ripasso
Venezia
Vicenza
Vigneti della Serenissima
27 Doc
221. USED IN PROSECCO
CHARMAT METHOD,
METODO MARTINOTTI
MAINLY SPARKLING OR
FIZZY
FRUITY AND FLORAL
AROMAS. PEACH,
PEAR AND WHITE
FLOWERS
CRISPY AND LIGHT
236. RECIOTO DI SOAVE DOCG
•Garganega 70%;
•Chardonnay
•Pinot bianco
•Trebbiano di Soave: RUBY
The grapes are left to dry in dryng
rooms called “fruttaio”.
It is a sweet white wine, with hints
of yellow flowers, white chocolate,
nuts, honey, medium acidity
241. Min 85% Glera, Max 15% Verdisio, Bianchetta Trevigiana, Perera, Glera
Lunga
STYLE BY VINIFICATION: Spumante, Frizzante, Fermo
Prosecco Doc
Prosecco dei Colli Asolani Doc
Prosecco di Treviso Doc
Prosecco di Conegliano Docg
Prosecco di Valdobbiadene Docg
Prosecco di Valdobbiadene Superiore Cartizze Docg
All can be Superiore...
242. PROSECCO “ * “ DOCG
SIGHT: GREENISH YELLOW, FINE
BUBBLES
SMELL: FRUITY (WHITE PEACH,
PEAR, APPLE), WITHE FLOWERS,
HINT HERBACEOUSNESS.
TASTE: CRISPY, WEAK TO MEDIUM
BODIED, MEDIUM LENGHT
247. RECIOTO DI GAMBELLARA
CLASSICO DOCG
•Garganega 100%;
The grapes are left to dry in dryng
rooms called “Picai” It is a sweet
white wine, with hints of yellow
flowers, vanilla, nuts, honey.
Medium acidity, long length
253. VALPOLICELLA from the latin word VAL-POLIS-
CELLAE Meaning: “The valley of many cellars in the
Roman times..” It looks like a fist with its
knuckles
258. VALPOLICELLA Doc
is the basic wine, it is
vinified as traditional
wine, it can have in
addition to the traditional
grapes other varieties
indigenous or not.
Is the lightest style in
Valpolicella and can be
also served sligthly
chilled
259. AMARONE DELLA
VALPOLICELLA Docg
is the fullest bodied
made from the
traditional grapes which
are partially dried, then
vinified and then aged in
oak. It is always high in
alcohol and is very
aromatic and
concentrated in aromas.
260. RECIOTO DELLA
VALPOLICELLA Docg
is an Amarone up to the
point of fermentation
stage where it has
stopped the
transformation of all
sugars in the alcohol,
obtaining a sweet wine,
this was the original
style of Valpolicella.
261. RIPASSO
VALPOLICELLA Doc is
a Valpolicella basic wine
that has gone trough
second fermentation
with the left over
pomaces of Amarone
and or Recioto wines, in
this way the wine results
enhanced in flavours but
not much more alcohol
289. Friuli Grave
This area, going up to the alpine arch, has been
formed over thousands of years with deposits of
dolomitic limestone material coming down the
valleys with flooding. The land is characterized
by an ample stony surface which increases the
temperature range between day and night. This
aspect promotes the cultivation of particularly
aromatic grapes and perfumed and elegant
wines. The white grape wines are fresh, fruity
and elegant; the reds are balanced and perfumed
when young, full and structured when aged.
290. Chardonnay, Pinot bianco, Pinot grigio, Riesling, Sauvignon, Friulano,
Traminer aromatico, Verduzzo friulano
Grave Bianco
Any of the white grape varietie exept Traminer aromatico
Grave «grape variety» (also Superiore)
Min 95% of that grape variety
Grave Spumante
Grave Spumante Superiore
Grave Frizzante
Grave Frizzante Puperiore
291. Cabernet Franc, Cabernet Sauvignon, Merlot, Pinot Nero,
Refosco dal peduncolo rosso
Grave Rosso
Grave Rosato
Grave «grape variety» (also Superiore)
If Riserva Min ageing 2 years
Grave Spumante
Grave Spumante Superiore
Grave Frizzante
Grave Frizzante Puperiore
293. Friuli Annia
The Doc Friuli Annia zone has recently
been established, but the wine tradition of
this area has very antique origins. The area
crosses the ancient “Annia way” and is
characterized in the most southern part by
the Marano Lagoon from which it receives
the benefits of the ventilated lagoon climate
and it produces lively and flavoursome
white wines.
294. Friulano, Pinot bianco, Pinot grigio, Verduzzo friulano, Traminer
aromatico, Sauvignon, Chardonnay, Malvasia istriana
Annia Bianco
Any of the white grape varietie exept Traminer
Annia «grape variety» (also Superiore)
Min 90% of that grape variety
Annia Spumante
Annia Spumante Superiore
Annia Frizzante
Annia Frizzante Puperiore
295. Merlot, Cabernet franc, Cabernet Sauvignon, Refosco dal peduncolo rosso
Annia Bianco
Any of the white grape varietie exept Traminer
Annia «grape variety» (also Superiore)
Min 95% of that grape variety
Annia Spumante
Annia Spumante Superiore
Annia Frizzante
Annia Frizzante Puperiore
297. Friuli Aquileia
The climate benefits from its proximity to the
sea: in the summer there is always a breeze
and so it is less humid and in the winter it is
milder with temperatures that very rarely go
below zero.
The soils are mainly clay, originating from
floods and rich in minerals.
The wines are excellent and particularly
fragrant.
298. Friulano, Pinot bianco, Pinot grigio, Verduzzo friulano, Traminer
aromatico, Sauvignon, Chardonnay, Malvasia istriana, Mueller Thurgau,
Riesling renano
Aquileia Bianco
Min 50% Friulano, max 50% Others permitted
Aquileia «grape variety» (also Superiore)
Min 90% of that grape variety
Aquileia Spumante
Aquileia Spumante Superiore
Aquileia Frizzante
Aquileia Frizzante Puperiore
299. Merlot, Cabernet franc, Cabernet Sauvignon, Refosco dal peduncolo rosso
Aquileia Rosso
Min 50% Refosco dal peduncolo rosso, max 50% Others permitted
Aquileia «grape variety» (also Superiore)
Min 90% of that grape variety
Aquileia Spumante
Aquileia Spumante Superiore
Aquileia Frizzante
Aquileia Frizzante Puperiore
301. Friuli Latisana
The Soil is mainly made up of clayey soils, difficult
to work, but rich in minerals which makes the
wines unmistakable. The proximity to the sea
means beneficial currents of warm, brackish air,
making the production of an excellent and
particularly fragrant wine possible.
They should be drunk as a young wine to fully
appreciate the fragrance. The red wines are a great
bright red colour, round-bodied, with tastes of
bouquet characteristics which also allow for
ageing.
302. Pinot bianco, Pinot grigio, Friulano, Verduzzo friulano, Traminer
aromatico,
Sauvignon, Chardonnay, Malvasia istriana, Riesling renano
Latisana Bianco (also Superiore)
Latisana Passito Bianco
Min 60% Friulano, max 30% Chardonnay, Pinot Bianco, max 10% others
Latisana «grape variety» (also Superiore)
Min 85% of that grape variety
Latisana Spumante
Latisana Spumante Superiore
Latisana Frizzante
Latisana Frizzante Puperiore
303. Merlot, Cabernet franc, Cabernet Sauvignon, Refosco dal peduncolo rosso
Carmenere, Franconia, Pinot nero
Latisana Rosso (also Superiore)
Latisana Passito Bianco
Min 60% Merlot, max 30% Cabernets, Carmenere, max 10% others
Latisana «grape variety» (also Superiore)
Min 85% of that grape variety
Latisana Spumante
Latisana Spumante Superiore
Latisana Frizzante
Latisana Frizzante Puperiore
305. Friuli Isonzo
The territory is separated by the waters of the
Isonzo river, on the left can be characterized by its
slightly calcareous soils, rich in clays marbled
with red gravel, while on the right it is more
calcareous thanks to the presence of white gravel.
The temperature is excellent thanks to the
thermo-regulative action of the sea and the
mountains which enclose the plain and hinder the
penetration of wind from the north. The area is
suited to the production of both red and white
grapes, which give structure and colour to the red
wines, intense and velvety, and an elegant and
harmonious fragrance to the whites.
309. Collio Goriziano
The proximity to the Giulia Pre-Alps leads to shelter
from the northern winds and the propinquity to the
Adriatic coast promotes the persistence of a moderate
and mild micro climate. The soils are made up of
marls and sandstone. These rock formations easily
break up under the action of atmospheric agents,
creating a soil which, over the seasons, turns into an
ideal substratum for viticulture. Ventilation is
constant and abundant rain is well distributed over
the year which guarantees the ideal water supply
even in the hottest periods. Moreover, the hill
conformation of the area leads to temperature
changes between day and night.
310. Chardonnay, Malvasia istriana, Muller Thurgau, Picolit, Pinot bianco,
Pinot grigio, Ribolla gialla, Riesling renano, Riesling italic, Sauvignon,
Friulano, Traminer aromatic
Collio Goriziano Bianco
Min 85% Chardonnay, Malvasia istriana, Pinot bianco, Picolit, Pinot
grigio, Riesling italic, Sauvignon, Friulano, max. 15% Müller Thurgau,
Traminer
Collio Goriziano «grape variety»
Min 85% of that grape variety
If Riserva Min ageing 2 years
311. Merlot, Cabernet Sauvignon, Cabernet Franc, pinot Nero
Collio Goriziano Rosso
Merlot, Cabernet Sauvignon, Cabernet Franc, pinot Nero
Collio Goriziano «grape variety»
Min 85% of that grape variety
If Riserva Min ageing 2 years
313. Colli Orientali del Friuli
The soils have alternating layers of marl (limestone
clays) and sandstones (calcified sands). They are
extraordinarily suitable for viticulture thanks to their
position and composition. The climate boasts shelter
from the Alps behind and constant ventilation from
the Adriatic sea. The area enjoys infinite micro-
climates, more humid and fresh to the north near to
the mountains and milder and drier towards the south.
The autoctonous vines boast thousands of years of
tradition and the discipline of production of the Colli
Orientali del Friuli counts the greatest number of
autoctonous vines in Italy.
314. Chardonnay, Malvasia istriana, Pinot Bianco, Pinot Grigio, Ribolla Gialla,
Riesling Renano, Sauvignon, Friulano, Verduzzo Friulano, Traminer
Aromatico
Colli Orientali del Friuli Bianco
Any of the above grape varieties
Colli Orientali del Friuli «grape variety»
Min 85% of that grape variety
If Riserva min ageing 2 years
315. Cabernet Franc, Cabernet Sauvignon, Merlot, Pignolo, Pinot nero,
Refosco dal Peduncolo rosso, Refosco nostrano, Schioppettino,
Tazzelenghe
Colli Orientali del Friuli Rosso
Any of the above grape varieties
Colli Orientali del Friuli «grape variety»
Min 85% of that grape variety
If Riserva min ageing 2 years
316. Cof sottozona Cialla (white and red)
Cof sottozona Ribolla Gialla di Rosazzo
Cof sottozona Pignolo di Rosazzo
Cof sottozona Schioppettino di Prepotto
Cof sottozona Refosco di Faedis
317. Colli Orientali del Friuli Picolit DOCG
Min 85% Picolit, Max 15% Otheres permitted
Colli Orientali del Friuli Picolit « Sottozona Cialla» DOCG
100% Picolit (PASSITO) RISERVA min ageing 4years
Ramandolo DOCG
100% Verduzzo friulano, Giallo
Rosazzo DOCG
Min. 50% Friulano, 20-30% Sauvignon, 20-30% Pinot bianco,
Chardonnay, max. 10% Ribolla gialla
319. Carso
The climate is characterized by mostly continental
influences, mitigated by the Mediterranean
influences which come from the coast. In summer,
the marine breezes are constant and in the winter
the plateau is hit with the cold Bora wind. The
fine grapes make wines with a strong personality
and slightly fruity, aromatic white wines.
320. Chardonnay, Glera, Malvasia I., Sauvignon, Pinot Grigio, Traminer,
Vitovska,
Carso Bianco
All above grape varieties
Carso «grape variety»
Min 85% of that grape variety
Terrano, Cabernet franc, Cabernet sauvignon, Merlot,
Refosco dal peduncolo rosso
Carso Rosso
Min 70% Terrano, max 30% others permitted
Carso «grape variety»
Min 85% of that grape variety
322. Lison Pramaggiore
The territory is prevalently flat, with glacial and
flood soils, the Tagliamento river has had a
decisive role in the conformation of the territory.
The rich composition of the soil and the mild
climate are at the root of the production of the
fine wines of this zone. The soils are rich in
calcium and produce fine wines, rich in aromatic
substance. This area is blessed with a temperate
climate, this characteristic is due to the latitude
as well as the proximity to the sea, the flat plains
and the consequent exposure to the winds.
323. Tai, Chardonnay, Pinot grigio, Sauvignon, Verduzzo friulano, Verduzzo
trevigiano
Lison Pramaggiore Bianco
50-70% Tai, max 50% Others permitted
Lison Pramaggiore Spumante
Chardonnay, Pinot Bianco, Pinot Nero
Lison Pramaggiore «grape variety» (also Passito)
Min 85% of that grape variety
Lison Pramaggiore Verduzzo Passito
min ageing 18 months
Lison - Lison Classico DOCG
Min 85% Tai, max 15% Non aromatic grape varieties
324. Merlot, Malbech, Cabernet franc, Cabernet Sauvignon, Carmenère,
Refosco dal peduncolo rosso
Lison Pramaggiore Rosso
50-70% Merlot, max 50% Others permitted
Lison Pramaggiore «grape variety»
Min 85% of that grape variety
If Riserva min ageing 2 years
Lison Pramaggiore Refosco Passito
min ageing 18 months
