Cabernet

GRAPES USED / Cabernet Sauvignon and Franc grapes. Vine of French origin reaching Friuli in the mid 19th century.

LOCATION OF THE VINEYARD / Hills on the Sottomonte estate in Buttrio (UD), Friuli Colli Orientali D.O.C. area. Hill or foot of the hill terrain, mainly marn and sandstone. Hill vineyards facing South.

TRAINING SYSTEM / Sylvotz and cappuccina techniques typical of Friuli vineyards.

VINIFICATION METHODS / Red: with a cold pre-fermentative maceration for best solubilization of the variety aromas contained in the skin and, during fermentation, contract between skins and must for long enough to obtain adequate colour and structure.

MATURATION AND AGEING / An initial short maturation in oak casks is followed by refining in bottles stored horizontally in our estate underground cellar.

SENSORY CHARACTERISTICS / Intense, solid ruby colour with pleasant purple reflections. A complex and elegant bouquet of sour cherries, wild blueberries and raspberries, black currants and plum. A wine to appreciate straight away for its freshness and good structure, warm and velvety in the mouth, with interwined lively and sweet and balanced tannins.

FOOD AND WINE PAIRING / Splendid with white or red meat, especially when grilled. Excellent with roast meat, any type of game and hard cheese.

Chardonnay

GRAPES / Chardonnay, a wine of French origin, grown in Friuli region since the second half of the nineteenth century.

VINEYARD LOCATION / Hills belonging to the Sottomonte estate in Buttrio (UD), part of Friuli Colli Orientali D.O.C. (controlled denomination of origin) area. Hill and foothill area, of Eocenic origin, featuring the characteristic “ponca”; alternating layers of marl and sandstone. South facing hills.

VINE TRAINING / “Cappuccina” and “Guyot” method with reduced number of buds. Vinification: White wine fermentation with soft pressing of the grapes following alcoholic fermentation a controlled temperature (18°C) to encourage the development of intense aromas.

REFINING / Ageing continues in stainless steel tanks to prevent the wine from clouding and continuously disturbing the fine lees. The wine remains “sur lies” intil bottling. Maturation continues in the bottle for at least three months.

CHARACTERISTIC / Bringht straw-yellow colour with slightly greenish undertones. A pleasant aroma that contributes to the elegance of the variety, suggesting white fleshed fruit, exotic fruirs, apple, white flowers and bread crusts. The flovour is full bodied and warm with a reduced acidity level that contributes to the softness of the wine. The balance and velvety final taste are excellent. A wine that, with every sip, gives off pleasant and lasting sensation with a nicely mineral and lasting aftertaste.

FOOD TO MATCH / Excellent served as an aperitif or with light hours d’oeuvres. This wine pairs perfectly with first course pastas or soups, seafood-based diskes and soft cheeses.

Friulano

GRAPES USED / Tocai friulano, produced using a vine that has always represented the real essence of the excellent wines produced in the Friuli region.

POSITION OF THE GRAPEVINE / Hills of the Sottomonte estate in Buttrio (UD), south-est facing slopes. The vine have been cultivated “a cappuccina”, according the traditions of the “Friuli Colli Orientali”.

VINIFICATION / Once the friut has completely matured on the vine, bunches of grapes are piked, selected and quickly subjected to the wine-making process, being carefully pressed and then fermented under a controlled temperature (18°C), which favours the creation of the wine’s characteristic aroma.

REFINEMENT / The wine matures in steel “sur lies” barrels for around 6 months with periodic stirring of the yeast contained within. The wine then continues to mature in the family’s unterground wine cellar dating back to the sixteenth century.

CHARACTERISTICS / A mellow yet bright yellow colour with pleasant greenish reflections. An inviting bouquet with the characteristic aromas of acacia flower, thyme, chamomile and fragrant fruits. Soft and flavoursome on the palate, with incredible freshness and mineral qualities, leaving behind a slightly bitter hint of almonds.

FOOD COMBINATIONS / A full wine of great distinction, characterised by its combination of sensations that, when considering food dishes, goes well with white meals and San Daniele ham. The Friulano is an extraordinary white wine that goes well all courses, but especially with its traditional combinations: pasta and rice dishes (in Italina: “primi piatti”), fish dishes and hors d’oeuvres.

Merlot

GRAPES USED / Merlot grapes. A great wine of French origin, “father” of the most red wines in the world, grown in the Friuli region since the second half of the nineteenth century.

LOCATION OF THE VINEYARD / Hills of Tenuta Sottomonte in the municipality of Buttrio (UD), Friuli Colli Orientali D.O.C. zone. Hills and foothill area, predominantly marl and clay soils. Southeastern exposure.

TRAINING SYSTEM / Low-yied Sylvotz and Guyot.

VINIFICATION SYSTEM / Pre-fermentation cold maceration followed by a fermentation with 8 days of contact with the skins in order to extract the noble components of the skins that give structure and body to the wine.

MATURATION IN AGINE / Stored in oak and then aged in horizontal bottles in underground cellars.

SENSORY CHARACTERISTICS / Intense ruby colour and lively tonality. The aroma is intense and pronunced with aromas of morello cherry, violets, wild berries and cherry jam. Dry and soft, but with a decisive and balanced tannic note. On the palate it is rich and concentrated with a pleasant and persistent aftertaste.

FOOD AND WINE PAIRING / A classic

Pinot Grigio

GRAPES USED / Pinot Grigio grapes. A wine of French origin, grown in the Friuli region since the middle of the nineteenth century.

LOCATION OF THE VINEYARD / Hills of Tenuta Sottomonte in the municipality of Buttrio (UD), Friuli Colli Orientali D.O.C. hills area, predominantly marly-clayey soil. South exposure, with average altitude of 170 meter a.s.l.

TRAINING SYSTEM / “Cappuccina” and “Guyot” method with low bud capacity.

VINIFICATION METHODS / White wine vinification method with immediate seperation of the must from the skins and slight pressing. Controlled temperature fermentation (18°C) to encourage the development and preservation of the primary aromas.

SENSORY CHARACTERISTICS / Straw yellow colour with slightly coppery undertone. The bouquet is delicate with fruit hints of Golden apple and floral hints of sambuco and almond tree. The final is agreeably with citrus fruit and rind of grape-fruit in the evidence. On the taste is dry, fresh, full-bpdy and attrayant. Harmonious and refined, the aftertaste have pleasantly mineral hints and the varietal aromas.

FOOD AND WINE PAIRINGS / An excellent aperitif and hors d’oeuvres wine, it is ideal served with raw and cooked seafood, fish,

Refosco dal Peduncolo Rosso

GRAPES USED / “Peduncolo Rosso” (red stalk) Refosco grapes from native, ancient vines (dating back to around 1400), which carry the name of the colouring of the stalk during maturation.

POSITION OF THE GRAPEVINE / The “Refosco dal p.r.” of Casali Maniago is produced using only the most carfully selected bunches of grapes from the hilly region og Buttrio Estate.

GROWTH METHODS / The “Guyot” system is followed using agronomic, eco-friendly methods.

VINIFICATION / Once the grapes have been picked, they are selected and pressed. The must created is left in contact with the grape skin under a controlled temperature in modern and automatic steel winemarkes. The wine is frequently “remounted” for the colour and tannics of the skin to be passed to the must. The pressing and completion of the fermentation process (alcoholic and malolatic) are this achirved.

REFINEMENT / Once the wine has gone through its necessary initial “decanting” phases, it is left to rest for the whole of the Spring before being botled. A further period of maturation then follows in the bottle in the family’s underground wine cellar.

CHARACTERISTICS / An intense ruby-red colour with purplish reflection. An intense, winery perfume that brings to mind wild berries and jams made of small red fruits. This wine has a direct flavour and aroma, decisive and dry as well as being well-balanced, with a pleasant tannin flavour and a freshness that promises longevity and wine that is easy to drink.

FOOD COMBINATIONS / This wine goes well with roast meats, veal shank, stew with polenta, red meats and typical dishes of the Friuli region, such as the “Jota” (soup made of sauerkrant and beans thickened with potatoes and smoked pork spareribs).

Ribolla Gialla

GRAPE / Ribolla gialla ancient, indigenous grape varietal of Friuli.

POSITION OF THE VINEYARD / Hills of Sottomonte vineyard in the municipality of Buttrio (UD). Hilly and foothill area, soil components are basically marls and clay. South-Est exposure.

FARMING SYSTEM / Double arched cane. Reduced and load to contain the natural production abundance.

HARVEST - PRODUCTION PERIOD / Manual harvest, white wine vinification, soft pressing of the grapes. Fermentation at controlled temperature (18º C) to promote the development of the primary aromas.

REFINING / In stainless steel tanks preventing the wine from becoming clear by continuously remixing the fine dregs. The wine remains "sur lies" until bottling. The refining period continues in the bottle store horizontally in the underground cellar.

SENSORIAL CHARACTERISTICS / Straw yellow colour, fine and pleasant aromas able to offer a fresh, floral bouquet. The flavour is full and pleasantly acidic. The acidic characteristic gives it a lovely freshness and exalts the fruity inklings (green apple).

PAIRING / Excellent for an aperitif, with light starters, delicate soup, salted fish and white meat dishes. Best served chilled (10-12º C).

Sauvignon

GRAPES USED / Sauvignon grapes. A wine of French origin grown in Friuli since the last century.

LOCATION OF THE VINEYARD / Hills of Sottomonte estate in Buttrio (UD), part of Friuli Colli Orientali D.O.C. area. Hill or foothill terrain, of Eocenic origin (formed about 40 milions year ago), featuring the characteristic “ponca”: alternating marl and sandstone layers. Hills facing North.

TRAINING SYSTEM / “Cappuccina” and “Guyot” method with reduced bud number.

VINIFICATION METHODS / Immediate separation of the must from the grape skin with soft pressing. Controlled temperature fermentation (18°C) to help developing and preserving the aromas typical of this vine variety.

SENSORY CHARACTERISTICS / Bright straw yellow colour. Lightly aromatic scent reminding of citrus fruit, pepper and tomato leaves. Full-bodies and light to the palate, with a nicely mineral, persistent aftertaste.

FOOD AND WINE PAIRINGS / Light starters, delicate first courses, but also tasty pasta and risotto dishes (with asparagus,