friuli venezia gioia

values
nature research
method terroir vines

autochthonous

internationals

blends

selections

FRIULANO RIBOLLA GIALLA PIGNOLO REFOSCO DAL PEDUNCOLO ROSSO SCHIOPPETTINO DI PREPOTTO ROSÈ TAZZELENGHE
PINOT BIANCO PINOT GRIGIO SAUVIGNON CABERNET MERLOT
Ròi Siùm ARTEUS
SAUVIGNON LIENDE FRIULANO LIENDE
Personalised packaging
visit us hospitality gallery contacts
recognition labels

cuvèe

white wines

Appearance: seductively brilliant
amber yellow.
Nose: stylish, broad bouquet,
big but not unfocused.
Nuts, apricots,
nectarines, dates and
honey alternate
against a subtle backdrop
of citrus
and tropical fruits.
Palate: an alluring weave
of surprisingly delicate
yet intriguingly
pervasive sensations.

Sium

D.O.C. Friuli Colli Orientali

Is a wine that offers new, undreamt-of emotions, to savour in the glass and conserve in the memory. Loftdrying enhances and concentrates the flavours but it is the fusion of the grapes that make it unique. Siùm lends extra significance to the concept of synergy.

GRAPES
50% picolit (autoctono)
50% verduzzo friulano (autoctono)
VINEYARDS
grassed vineyards planted an average of 20 to 25 years ago, east south-east facing on Eocene marl and sandstone hillslopes
FIRST VINTAGE
1994
TRAINING SYSTEM
modified double-arched cane and guyot
HARVEST METHOD
by hand in small cases with selection of the bunches in several passes to pick the fully ripe fruit on each occasion
WINEMAKING METHOD
drying reduces the weight of the fruit by 50-55%, after which the bunches are softpressed in December. Fermentation is carried out entirely in French oak barriques in cellars with a temperature of about 15° C. This very slow process enables the two musts to fuse together into a single, great wine
MATURATION
the wine obtained is left in contact with the lees for another year, acquiring softness and complexity. Bottling takes place two years after the harvest and the wine spends at least one year in glass before release to market