Tasting Notes
This is one of the grapes that most represents Rosazzo. Especially full bodied white wine, with a low acidity that renders it smooth and soft, with a delicate hint of bitter almonds; in addition, at Ronco delle Betulle, it acquires a deep mineral tone and in cooler vintages, a light aromatic note.
This is one of the grapes that most represents Rosazzo. Especially full bodied white wine, with a low acidity that renders it smooth and soft, with a delicate hint of bitter almonds; in addition, at Ronco delle Betulle, it acquires a deep mineral tone and in cooler vintages, a light aromatic note.
Varieties
Friulano- the most popular and widely planted white grape variety in Friuli- is a late-budding variety usually used to produce wines of the region. Offically called Sauvignonasse, this lean, dry herbal white is often mistaken for Sauvignon Blanc. The wines can gain body and complexity when harvested later in the growing season, with care to restrict yields. Extended lees contact can also improve character.
Friulano- the most popular and widely planted white grape variety in Friuli- is a late-budding variety usually used to produce wines of the region. Offically called Sauvignonasse, this lean, dry herbal white is often mistaken for Sauvignon Blanc. The wines can gain body and complexity when harvested later in the growing season, with care to restrict yields. Extended lees contact can also improve character.
Region
Ronco delle Betulle nestles in the hilly eastern part of Friuli in a sub zone called Rosazzo, an estate of approximately seventeen hectares, of which ten are under vine. The hills of Rosazzo benefit from a special microclimate set by several geographical factors: its closeness to the sea, its altitude, and the presence of elevated parts. The near-by sea (which is approximately 30 km away) and the vicinity of the hills of Salta Caterina mitigates the climate of the area; creating an area that is breezy, sunny and less rainy than surrounding areas.
Ronco delle Betulle nestles in the hilly eastern part of Friuli in a sub zone called Rosazzo, an estate of approximately seventeen hectares, of which ten are under vine. The hills of Rosazzo benefit from a special microclimate set by several geographical factors: its closeness to the sea, its altitude, and the presence of elevated parts. The near-by sea (which is approximately 30 km away) and the vicinity of the hills of Salta Caterina mitigates the climate of the area; creating an area that is breezy, sunny and less rainy than surrounding areas.
Vineyard
The vines are planted 70 quintals per hectare; using the double arched cane trellising system. The harvest is strictly manual. Ronco delle Betulle benefits from the special characteristics of a mixed soil made of marl, calcareous clay and sandstone including calcified sands, rich in mineral salts and nutritious elements which are precious to vines, making for high quality grapes and hence fine wines. This soil is referred to as “Ponca” and it originates back to approximately 50 million years ago.
The vines are planted 70 quintals per hectare; using the double arched cane trellising system. The harvest is strictly manual. Ronco delle Betulle benefits from the special characteristics of a mixed soil made of marl, calcareous clay and sandstone including calcified sands, rich in mineral salts and nutritious elements which are precious to vines, making for high quality grapes and hence fine wines. This soil is referred to as “Ponca” and it originates back to approximately 50 million years ago.
Winemaking
The grapes are hand harvested and de-stemmed. Grapes are cooled and macerated in a temperature controlled stainless steel vats for several days. Grapes are pressed and fermented at 20°. Wine is aged on the lees for 5/6 months, to add additional texture- and then bottled in April. No sterile filtration takes place. “We have birch here on a hill. When we started there were butterflies everywhere on top the vineyard. Thus, the logo.”- Simone Secchi
The grapes are hand harvested and de-stemmed. Grapes are cooled and macerated in a temperature controlled stainless steel vats for several days. Grapes are pressed and fermented at 20°. Wine is aged on the lees for 5/6 months, to add additional texture- and then bottled in April. No sterile filtration takes place. “We have birch here on a hill. When we started there were butterflies everywhere on top the vineyard. Thus, the logo.”- Simone Secchi