Venica
Ronco delle Mele Sauvignon 2025
| Denomination | DOC Collio Goriziano Sauvignon |
|---|---|
| Size | 0,75 l |
| Alcohol content | 13.5% by volume |
| Area | Friuli-Venezia Giulia (Italy) |
| Grape varieties | 100% Sauvignon |
| Aging | 20% of the must ferments and ages on the lees for 6 months in large wooden barrels (20–27 hl); the remainder matures in stainless steel containers. Subsequent blending and bottling take place between the end of March and May, coinciding with the full moons. |
- Name and variety: Collio DOC, pure Sauvignon, vintage 2025, 13.5% vol
- Vineyard and soil: Ronco delle Mele in Dolegna del Collio, on marl and sandstone, altitude 150 m
- Cold vinification: 20-hour maceration at 11–12°C, protected with recycled carbon dioxide
- Ageing and style: 20% in large barrels on the lees for 6 months, the remainder in steel
- Flavour profile: notes of honeysuckle, gooseberry and lime; dry, fresh, savoury palate with a mineral finish
Description
What kind of wine it is
Ronco delle Mele by Venica is a still white wine that rigorously expresses the authentic identity of Sauvignon. Produced in the renowned hills of Collio, in Friuli-Venezia Giulia, it stands out for its semi-aromatic character enhanced by a vibrant saline energy. Its varietal profile emerges clearly and in a balanced manner, defining a taut flavour profile that culminates in a mineral finish of remarkable persistence. The meticulous ageing on the lees and careful vinification give the wine an elegant and well-defined style.
Where it comes from
The Sauvignon grapes come from the historic Ronco delle Mele vineyard in Dolegna del Collio, located on the Cerò hill at about one hundred and fifty metres above sea level. This plot benefits from a cool microclimate and a north-west exposure, swept by northern breezes. The soil, composed of marl and sandstone, forms the ideal geological base to support the savoury structure and verticality of the palate. Such environmental conditions favour a slow ripening of the bunches, essential for developing a broad and complex aromatic profile while maintaining fresh acidity.
How it is produced
The harvest, carried out by hand, takes place in successive stages. After destemming, the process begins with a low-temperature maceration on the skins for about twenty hours, conducted in the absence of oxygen. Part of the must ferments and matures for six months in large wooden barrels in contact with the lees, while the remaining part is refined in steel tanks. The creation of the final blend takes place in spring, following the lunar phases.
History and Curiosities
Ronco delle Mele originates from the Sauvignon R3 clone of 1984, making its debut in 1995. The name evokes the “apple hill”: in the 1940s, to counteract a landslide, apple trees were planted, creating a perfect ecosystem for the vine. An authentic cru of Venica & Venica, it boasts accolades such as Best Italian White and Best Sauvignon. Bottling during full moons between March and May preserves its refinement.
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 Ronco delle Mele Sauvignon 2025 |
|---|---|
| Type | White still |
| Denomination | Collio DOC |
| Vintage | 2025 |
| Size | 0,75 l |
| Alcohol content | 13.5% by volume |
| Grape varieties | 100% Sauvignon |
| Country | Italy |
| Region | Friuli-Venezia Giulia |
| Vendor | Venica |
| Story | History and Curiosities Ronco delle Mele originates from the Sauvignon R3 clone of 1984, making its debut in 1995. The name evokes the "apple hill": in the 1940s, to counteract a landslide, apple trees were planted, creating a perfect ecosystem for the vine. An authentic cru of Venica & Venica, it boasts accolades such as Best Italian White and Best Sauvignon. Bottling during full moons between March and May preserves its refinement. |
| Origin | Dolegna del Collio (GO), Cerò hill (Ronco delle Mele vineyard) |
| Climate | Cool microclimate |
| Soil composition | Marly sandstones (marl and sandstone) |
| Harvest | Between late August and early September (29 August–5 September) |
| Fermentation | 6 months |
| Production technique | Pre-fermentation maceration on the skins for about 20 hours at 11–12 °C, protected from oxygen by recycling fermentation carbon dioxide; fermentation and partial ageing on the lees for 6 months in large wooden barrels and partly in steel containers; blending and bottling during the full moons between late March and May. |
| Wine making | Pre-fermentation maceration on the skins for about 20 hours at 11–12 °C in dedicated containers, with protection from oxygen by recycling fermentation carbon dioxide; fermentation and ageing: 20% of the must ferments and ages on the lees for 6 months in large wooden casks (20–27 hl) and the remainder in steel containers; subsequent blending and bottling during the full moons between late March and May. |
| Aging | 20% of the must ferments and ages on the lees for 6 months in large wooden barrels (20–27 hl); the remainder matures in stainless steel containers. Subsequent blending and bottling take place between the end of March and May, coinciding with the full moons. |
| Allergens | Contains sulphites |