FRIULI VENEZIA GIULIA WINES - NORINA PEZ, DOLEGNA DEL COLLIO

Our winery is a family run business where the old and new generations work together in order to produce high quality wines. It all began with my grandfather, Giovanni Bernardis. He was born in Dolegna at the beginning of the 20th century and grew up in this small village. Together with his wife, grandmother Adriana, and their sons, they founded a farm dealing with cows rearing, wine and cereals production. The turning point came at the end of the ‘70s when my parents, Giuseppe Bernardis and Norina Pez, decided to devote themselves exclusively to wine production and commercialisation by improving vineyards management techniques and bringing about advanced systems of wine making. Nowadays, thanks to the third generation represented by Stefano Bernardis, the farm has been further galvanised and modernized. Stefano, who took the lead within the company some years ago, is an experienced winemaker/ oenologist who combines the past with the future, and tradition with innovation.

Philosophy - Our firm has an ethical and ecological approach to agriculture and wine production. We view our vineyard as one solid organism and firmly believe that healthy and disease-free grapes are essential to high quality wine.

Our farming practices, from pruning to harvesting, are mainly carried out by hand and with the intent of protecting the environment and wildlife. We use environmentally friendly growing techniques, with limited use of fertilizers and pesticides. We do not carry out any insecticide treatments in order to protect beneficial insects, plants and our landscape. In the wine cellar we use modern techniques of wine making and storing, processing grapes and must with the utmost care and delicacy and decanting or bottling wine at the right moment, in order to avoid fragrance loss and preserve its quality.

RED

SCHIOPPETTINO VENEZIA GIULIA I.G.T.

Grapes : 100% Schioppettino.

Production area: Collio - Italy.

Vineyards location: hills, 90 mt/asl.  - Soil composition: marl and sandstone of eocene origin. - Rearing system: guyot. Productivity: 70 q/ha. - Harvest: third week of October.

Vinification: manual harvest. After de-stemming, the grapes will ferment with the addition of selected yeasts for 15-20 days. Resting in. 50% inox and 50% in oak for several months. Alc. : 13% vol.

Tasting Notes : Colour : ruby red colour with purple hues. Bouquet : Full and intense with wild berries notes and marked by spices (green pepper over all). Taste : Fullbodied wine with the right tannic balance.

Food Pairings : excellent with red meat dishes and aged cheese.

Serving : 16º-18ºC

“EL NERI” SCHIOPPETTINO & MERLOT VENEZIA GIULIA I.G.T.

Grapes : Merlot and Schioppettino.

Production area : Collio - Italy.

Vineyard location : hills, 80-100 mt/asl. Soil composition : marl and sandstone of eocene origin. Rearing system : double capsizal. Productivity : 80 q/ha. Harvest : hand-harvested, last two weeks of October.

Vinification : the best grapes of the two type of grapes are chosen and harvested in special designed boxes to let them dry. After a few weeks, the grapes are de-stemmed and left to macerate in Slavonian oak barrels for around 30 days. The wine obtained is then decanted into French oak barrels where it can age for more than 24 months. Alc. : 15% vol.

Tasting Notes : Colour : ruby red with red-mauve hints. Bouquet : fine and intense with notes of blackberry, raspberry and berries, with slightly vanilla in the background. Taste : warm, full body, at the same time smooth with a perfect tannic balance.

Food Pairings : it goes well with tasty red meats and dishes flavoured with truffles. Serving : 18º-20ºC.

WHITE

DESSERT

VERDUZZO I.G.T. VENEZIA GIULIA

Grapes : 100% Verduzzo Friulano

Production area : Collio.

Vineyard location : hills, 90 mt/asl. Soil composition : marl and sandstone of eocene origin. Rearing system : double capsizal and guyot. Harvest : third week of October.

Vinification : the grapes are allowed to mature in the plant until the climatic conditions allow maximum maturation and concentration of the juices. The must obtained by pressing is fermented and refined in barriques for 50% and steel for the other 50%. The wine is bottled after 18 months from the harvest. Productivity : 65 q/ha. Alc. : 13% vol. Ageing : 3-4 years.

Tasting Notes : the colour is golden yellow. The bouquet is intense and ample, with hints of honey, dried fruit and marmalade. The taste is sweet and soft, full of body and the tannic in perfect balance.

Food Pairings : good with dry cakes and biscuits. It pares well with aged cheeses. Serving : 10º-12ºC.