Venica
Friulano Ronco delle Cime 2024
| Denomination | DOC Collio Goriziano Friulano |
|---|---|
| Size | 0,75 l |
| Alcohol content | 13.5% by volume |
| Area | Friuli-Venezia Giulia (Italy) |
| Grape varieties | 100% Friulano/Sauvignon Vert |
| Aging | 40% of the must ferments and matures on the lees for 6 months in large wooden barrels (20-27 hl), the remainder in stainless steel containers; the wine is then blended and bottled during the full moons between late March and April. |
- Grape variety and alcohol content: 100% Friulano, Collio DOC 2024, 13.5% vol
- Aromatic profile: notes of apple, pear, white peach, banana and wildflowers
- Tasting characteristics: dry, fresh, savoury, full-bodied with a long almond finish
- Vinification: 18–24 hours at 11–12 °C with oxygen protection through CO2 recycling
- Ageing and pairings: 6 months on the lees; ideal with seafood dishes and cured ham
Description
What kind of wine it is
Ronco delle Cime by Venica & Venica is a still white wine that highlights the Friulano grape variety, historically also known as Sauvignon Vert. Within the Collio region, it offers a golden yellow glass characterised by aromas of apple, white peach and wildflowers. On the palate, it reveals a vibrant freshness and a clear savouriness, balanced by a structured body. The sip finishes with a long almondy persistence, ideal for pairing with shellfish, porcini mushroom risottos and cured ham.
Where it comes from
The grapes are grown in Dolegna del Collio. The Ronco delle Cime vineyard is situated at around two hundred metres above sea level, on marl and sandstone soils of Eocene origin. This geological composition is fundamental in imparting the wine with a distinct minerality and great clarity of flavour. In this environment, managed with low environmental impact practices, the Friulano finds the ideal conditions to develop structure and balance, offering an authentic expression of its land of origin.
How it is produced
After harvesting, the grapes undergo a cold maceration in containers isolated from oxygen, recovering fermentation carbon dioxide to limit the use of antioxidants. This is followed by ageing on the lees for about six months: part matures in large wooden barrels and the rest in steel. The process concludes with the careful creation of the blend, which is bottled in conjunction with the spring full moons to preserve its aromatic profile intact.
History and Curiosities
The Ronco delle Cime 2024 is an extraordinary Cru from Venica & Venica, a historic family winery founded in 1930 that embodies the authentic spirit of Collio. The innovative winemaking technique utilises CO2 recycling to protect the must from oxygen and limit the use of antioxidants, thus preserving the absolute purity of the grape variety. Bottled during the spring full moons, this refined Friulano boasts the prestigious 3 Bicchieri Gambero Rosso.
Tasting notes
Perfume
Color
Taste
Serve at:
12 - 14 °C
Longevity:
05 - 10 years
- Start up year: 1930
- Oenologist: Gianni Venica, Francesco La Coppola
- Bottles produced: 350.000
- Hectares: 40
| Name | Venica Friulano Ronco delle Cime 2024 |
|---|---|
| Type | White green still |
| Denomination | Collio DOC |
| Vintage | 2024 |
| Size | 0,75 l |
| Alcohol content | 13.5% by volume |
| Grape varieties | 100% Friulano/Sauvignon Vert |
| Country | Italy |
| Region | Friuli-Venezia Giulia |
| Vendor | Venica |
| Story | History and Curiosities The Ronco delle Cime 2024 is an extraordinary Cru from Venica & Venica, a historic family winery founded in 1930 that embodies the authentic spirit of Collio. The innovative winemaking technique utilises CO2 recycling to protect the must from oxygen and limit the use of antioxidants, thus preserving the absolute purity of the grape variety. Bottled during the spring full moons, this refined Friulano boasts the prestigious 3 Bicchieri Gambero Rosso. |
| Origin | Dolegna del Collio (GO) |
| Soil composition | Marly-arenaceous soils of Eocene origin |
| Harvest | Between 6 and 9 September |
| Fermentation | 6 months |
| Production technique | Maceration of the grapes for 18–24 hours at 11–12 °C in containers protected from oxygen with recycling of fermentation CO₂; fermentation and ageing on the lees for 6 months (40% in large wooden barrels, the rest in steel); blending and bottling during full moons. |
| Wine making | The grapes are macerated for 18-24 hours at 11 2 °C in containers protected from oxygen, using innovative systems that recycle their own fermentation carbon dioxide to reduce the need for antioxidants; 40% of the must ferments and matures on the lees for 6 months in large wooden casks (20-27 hl) and the remainder in steel containers; the wine is then blended and bottled during the full moons between late March and April. |
| Aging | 40% of the must ferments and matures on the lees for 6 months in large wooden barrels (20-27 hl), the remainder in stainless steel containers; the wine is then blended and bottled during the full moons between late March and April. |
| Total acidity | 5.1 gr/L |
| Year production | 350000 bottles |
| Allergens | Contains sulphites |