Conte d'Attimis-Maniago

Conte d’Attimis-Maniago

Conte d’Attimis-Maniago is located in Buttrio (UD), 100 km east of Venice and 90 km south of the border with Austria, in the ‘Fruili Colli Orientali’ d.o.c. district.

  • Cabernet

    Vineyard

    GRAPES USED / a wine of French origin obtained from combining Cabernet Sauvignon and Cabernet Franc “Carménère” grapes, grown in Friuli since the nineteenth century.

    POSITION / the hills of the Sottomonte Estate in the municipality of Buttrio (Udine), with their fantastic landscape, provide an ideal wine country for excellent wine making. The C. D.O (controlled denomination of origin) area is the Friuli Colli Orientali (Eastern Hills of Friuli). Exposure is south.

    TERRAIN / hill and foothill area, soil composed of marl and sandstone with a predominantly clayey component.

    TRAINING SYSTEM / traditional Sylvotz training technique of Friuli, optimised by our winery’s methods for restricted but quality production using reduced vine vigour and a lower number of buds.

    PHYTOSANITARY CROP PROTECTION / low environmental impact focussing on traditional products with a short persistence, distributed according to the agroalimentary programme for crop protection.

    Cellar

    HARVESTING / manual with a qualified, suitably trained workforce from the second week in October with selection of the best grapes in the field and fast transfer to the cellar.

    VINIFICATION METHOD / red wine fermentation with prolonged maceration of the must and skins in modern steel wine makers at a controlled temperature (26 °C) to obtain a well structured wine. This is followed by pressing and, first completion of alcoholic fermentation and then malolactic fermentation in wooden casks.

    MATURATION AND AGEING / in oak casks for at least twelve months. Ageing continues after bottling in the sixteenth century underground estate cellar for about six months prior to labelling.

    Wine

    SENSORY CHARACTERISTICS / deep ruby red colour tending towards violet. Its rich and elegant bouquet releases a very mellow red fruit aroma, amalgamated with a pleasant spicy array of flavours. On the palate, the wine is pleasantly fruity and accompanied by nuances of toasted wood with soft, yet powerful tannins. Full bodied, rich, balanced, and harmonious. Pleasant and persistent aftertaste.

    FOOD AND WINE PAIRINGS / This wine pairs well with roast meats and is recommended with game and wild poultry and with grilled meats and mature cheeses.

    LONGEVITY / straight away for those looking for the characteristic “Carménère” note or after a couple of years for maximum balance of the two components. This wine can easily exceed six years in the bottle.

    SERVICE / Cabernet is best when the bottle is brought to room temperature (18 °C) before decanting. Let it “breathe” for a few minutes before serving.

  • Chardonnay

    Vineyard

    GRAPES USED / a wine obtained from Chardonnay grapes; a vine of French origin grown in the Eastern Hills of Friuli area where it has been cultivated since the nineteenth century. The region provides an ideal environment for producing quality products.

    POSITION / the hills of the Sottomonte Estate in the municipality of Buttrio (Udine), with their fantastic landscape, provide an ideal wine country for excellent wine making. The C.D.O (controlled denomination of origin) area is the Friuli Colli Orientali (Eastern Hills of Friuli). Exposure is south - southeast.

    TERRAIN / hill and foothill area, soil composed of marl and (“Ponca”) sandstone with a predominantly clayey component.

    TRAINING SYSTEM / double bending canes (called cappuccina). Traditional training techniques in the Friuli hills, optimised for quality production through reduced vine vigour and a lower number of buds.

    PHYTOSANITARY CROP PROTECTION / low environmental impact focussing on traditional products with a short persistence, distributed according to the agroalimentary programme for crop protection.

    Cellar

    HARVESTING / manual harvesting by a qualified, suitably trained workforce from the first week in September with selection of the best grapes in the field and fast transfer to the cellar.

    VINIFICATION METHOD / white wine fermentation (without skins) following gentle pressing at low temperature under immobile covering to protect the potential quality of the grapes from oxidisation. Low temperature fermentation (17 °C) to help preserve the formation of the most characteristic aromas of this grape variety.

    MATURATION AND AGEING / In French barrels (10%) and in stainless steel tanks (90%) to prevent the wine from clouding through to agitation of the fine lees. The wine remains “sur lies” until bottling. The ageing period continues in the bottle, stored horizontally in the underground cellar for at least four weeks prior to labeling.

    Wine

    SENSORY CHARACTERISTICS / brilliant straw yellow colour with greenish undertones. A pleasant bouquet evoking soft, refined sensations and suggesting white fleshed fruit, exotic fruits, white flowers and bread crusts. The full bodied, warm flavour is inviting, with a reduced acidity level that contributes to the softness of the wine. An excellent balance and fine, long lasting aftertaste.

    FOOD AND WINE PAIRINGS / an excellent aperitif and wine to accompany light hors d’oeuvres, first course pastas or soups, seafood based dishes and soft cheeses.

    LONGEVITY / reaches maximum expression of the vine in the first two years and then develops elegantly for a period that can easily exceed four years.

    SERVICE / best served chilled (12 °C), avoiding sudden drops in temperature that impair the best organoleptic expression of the wine.

  • Friulano

    Vineyard

    GRAPES USED / Wine produced from 100% Friulano grapes, as befits an ancient indigenous Friuli vine, to preserve all its original and traditional characteristics

    POSITION / the hills of the Sottomonte Estate in the municipality of Buttrio (Udine), with their fantastic landscape, provide an ideal wine country for excellent wine making. The C.D.O. (controlled denomination of origin) area is the Friuli Colli Orientali (Eastern Hills of Friuli). Exposure is south - southeast.

    TERRAIN / hill and foothill area, soil composed of marl and sandstone with a predominantly clayey component.

    TRAINING SYSTEM / double bending canes (called cappuccina). A traditional training technique in Friuli, optimised by our winery’s methods for small but high quality production using reduced vine vigour and a lower number of buds.

    PHYTOSANITARY CROP PROTECTION / low environmental impact focussing on traditional products with a short persistence, distributed according to the agroalimentary programme for crop protection.

    Cellar

    HARVESTING / manual harvesting by a qualified, suitably trained workforce from the second half of September with selection of the best grapes in the field and fast transfer to the cellar.

    VINIFICATION METHOD / white wine fermentation (without skins) with gentle pressing at low temperature under immobile covering to protect the potential quality of the grapes from oxidisation. Low temperature fermentation (15–18°C) to help develop and preserve the most characteristic aromas of this grape variety.

    MATURATION AND AGEING / first in a “sur lies” tank and then in the bottle, stored horizontally in our sixteenth century underground cellar for at least four weeks prior to labelling

    Wine

    SENSORY CHARACTERISTICS / straw yellow colour with hints of green. Fine and delicate, with a bouquet suggesting flowers and fruit. This wine has a long lasting and persistent flavour with a characteristic almond aftertaste. The elegant, slightly bitter flavour and fine aroma, typical of this wine, make it an excellent drinking wine. The aftertaste is long and persistent.

    FOOD AND WINE PAIRINGS / It is a traditional Friulian white wine and is superb as an aperitif. It pairs well with hors d’oeuvres, soups, seafood dishes and white meat. An ideal accompaniment to San Daniele ham.

    LONGEVITY / reaches maximum expression of the vine in the first two years and can easily exceed four years in the bottle.

    SERVICE / best served chilled (12°C).

  • Grappa Friulana

    WHAT IS GRAPPA / Grappa is a spirit extracted from the grape marc (or grape skins). It is a typical Italian product sanctioned by Regulation no. EU 1576/89, meaning that only grapes produced in Italy can be used and distillation must be carried out within Italy’s national borders.

    RAW MATERIAL / Produced with best fresh marc from white grapes.

    DISTILLATION / In keeping with ancient distillation traditions using a discontinuous system in original copper pot stills. Distillation occurs very slowly to allow the volatile components (which create the aromas) to evaporate correctly. This keeps the precious organoleptic characteristics of our marc intact.

    Sensory Characteristics

    VISUAL APPEARANCE / Crystal white colour.

    SMELL / Pleasant, aromatic, intense and very typical smell that is refined, strong and generous. The aroma recalls the moment that the grapes are treaded.

    TASTE / The characteristic soft and pleasant flavour of ancient friulian grappa. The grappa must “rest” in the glass for a few minutes before tasting. This oxigenates the grappa to bring out the aromas and complete the nose/ palate balance.

    WHEN AND HOW TO DRINK GRAPPA / Grappa is excellent at the end of a meal as an after dinner drink or as a treat at any time of the day. To appreciate the full characteristics of the product, pour it into suitable glasses, e.g. “tulip” glasses. Enjoy at a temperature of approximately 12 °C. Good grappa should never be served too cold.

  • Malvasia

    Vineyard

    GRAPES USED / a wine obtained from Malvasia Istriana grapes from ancient vines that have grown in Friuli for several centuries. The region provides an ideal environment to best express the potential of the vine.

    POSITION / the hills of the Sottomonte Estate in the municipality of Buttrio (Udine), with their fantastic landscape, provide an ideal wine country for excellent wine making. The C.D.O. (controlled denomination of origin) area is the Friuli Colli Orientali (Eastern Hills of Friuli). Exposure is south.

    TERRAIN / hill and foothill area, soil composed of marl and sandstone with a predominantly clayey component.

    TRAINING SYSTEM / double bending canes (called cappuccina). Traditional training techniques in the Friuli hills, optimised for quality production through reduced vine vigour and a lower number of buds.\

    PHYTOSANITARY CROP PROTECTION / low environmental impact focussing on traditional products with a short persistence, distributed according to the agroalimentary programme for crop protection.

    Cellar

    HARVESTING / manual harvesting by a qualified, suitably trained workforce from the third ten days in September with selection of the best grapes in the field and fast transfer to the cellar.

    VINFICATION METHOD / gentle pressing at low temperature under immobile covering to protect the potential quality of the grapes from oxidisation followed by brief cold maceration. Low temperature fermentation (15-18 °C) to help develop and preserve the most characteristic aromas of this grape variety.

    MATURATING AGEING / first in a “sur lies” tank and in the bottle, stored horizontally in our sixteenth century underground estate cellar for about four weeks after bottling.

    Wine

    SENSORY CHARACTERISTICS / in the large Malvasia wine family, the position held by the Istrian variety is surely the most prestigious, due to its high quality production. This wine has a straw yellow colour with greenish undertones and its expansive bouquet is reminiscent of jasmine and ripe fruit. Slightly aromatic, refined and dry.

    FOOD AND WINE PAIRINGS / an excellent first course wine (for pasta and risotti) to be served with vegetable-based sauces and seafood. A superb accompaniment to seafood, crustacean and salted fish entrées. Also excellent served as an aperitif.

    LONGEVITY / reaches maximum expression of the vine in the first two years and then develops elegantly for a period that can easily exceed five years in the bottle.

    SERVICE / best served chilled (12 °C).

  • Merlot

    Vineyard

    GRAPES / a great wine of French origin produced from Merlot grapes, grown in the Friuli region since the nineteenth century.

    POSITION / the hills of the Sottomonte Estate in the municipality of Buttrio (Udine), with their fantastic landscape, provide an ideal wine country for excellent wine making. The C. D.O (controlled denomination of origin) area is the Friuli Colli Orientali (Eastern Hills of Friuli). Exposure is south.

    TERRAIN / hill and foothill area, soil composed of marl and sandstone with a predominantly clayey component.

    TRAINING SYSTEM / double bending canes (called cappuccina). A traditional training technique in Friuli, optimised by our winery’s methods for quality production using reduced vine vigour and a lower number of buds.

    PHYTOSANITARY CROP PROTECTION / low environmental impact focussing on traditional products with a short persistence, distributed according to the agroalimentary programme for crop protection.

    Cellar

    HARVESTING / manual with a qualified, suitably trained workforce from the second week in October with selection of the best grapes in the field and fast transfer to the cellar.

    VINIFICATION METHOD / red wine fermentation with prolonged maceration of the must and skins in modern steel wine makers at a controlled temperature (26 °C) to obtain a well structured wine. This is followed by pressing and, first completion of alcoholic fermentation and then malolactic fermentation in wooden casks.

    MATURATION IN AGEING / in oak casks for at least twelve months. Ageing continues after bottling in the sixteenth century underground estate cellar for about six months prior to labelling.

    Wine

    SENSORY CHARACTERISTICS / intense ruby red colour and fine and full bouquet resembling ripe red berries aromas with subtle hints of cherry, plum and wild blackberries. On the palate, the wine bursts with fruit, with strong tannins softened by the oak barrel ageing that gives the wine character and body but preserving its subtlety and balance. Very harmonious with a pleasant and long-lasting aftertaste.

    FOOD AND WINE PAIRINGS / this wine pairs exceptionally with boiled meat, stewed poultry and rabbit dishes. Superb with roasted and grilled meats and hard aged cheeses.

    LONGEVITY / excellent straight away but, as is characteristic of preserved Merlot, slow and steady development allows the wine to easily exceed six years in the bottle.

    SERVICE / Merlot is best when the bottle is brought to room temperature (18 °C) before decanting. Let it “breathe” for a few minutes before serving.

  • Picolit

    Vineyard

    Grapes used / a wine produced from Picolit grapes, as befits the most prestigious ancient vine of Friuli (“King of wines, wine of the kings”). The Colli Orientali del Friuli (Eastern Hills of Friuli), that lay claim to the D.o.c.g.(controlled and guaranteed denomination of origin) area, have always been home to this noble vine

    POSITION / the hills of the Sottomonte Estate in the municipality of Buttrio (Udine), with their fantastic landscape, provide an ideal wine country for excellent wine making. The C.D.O. (controlled denomination of origin) area is the Friuli Colli Orientali (Eastern Hills of Friuli). Exposure is south - southeast

    TERRAIN / hill and foothill area, soil composed of marl and sandstone with a predominantly clayey component.

    TRAINING SYSTEM / double bending canes (called cappuccina). A traditional training technique in Friuli, optimised by our winery’s methods for quality production using reduced vine vigour and a lower number of buds.

    PHYTOSANITARY CROP PROTECTION / low environmental impact focussing on traditional products with a short persistence, distributed according to the agroalimentary programme for crop protection.

    Cellar

    HARVESTING / after raisining of the grapes on the vine, the grapes are manually harvested by a qualified, suitably trained workforce of the winery. The best grapes in the field are selected and then deposited in single layers into raisining crates of no more than 4 kg. Raisining then takes place in a drying room for approximately two months.

    VINIFICATION METHOD / white wine fermentation (without skins) with gentle pressing at low temperature under immobile covering to protect the potential quality of the grapes from oxidisation. Low temperature fermentation (14 °C) to help develop and preserve the most characteristic aromas of this grape variety

    MATURATION AND AGEING / in a tank, resting on the fine lees, kept at a low temperature to prevent fermentation from restarting. At the end of this period, the wine is bottled and refined for more than a year in a bottle laid horizontally in the underground estate cellar.

    Wine

    SENSORY CHARACTERISTICS / The jewel in the crown of Friuli wine growing, Picolit is an extraordinarily fine wine. Its golden colour, the elegant sensations that it gives to the nose are reminiscent of candied and dried fruit and honey with intense hints of wild flower. This wine is sweet and elegant on the palate and is refined and harmonious with fruity flavours (apricot, figs) and hints of honey. It is most striking for the breadth of the taste-smell sensations that range from broom to citrus fruits and marzipan and for its tempting persistence.

    FOOD AND WINE PAIRINGS / This wine is best enjoyed on its own: it is a great sipping wine. One unusual but very effective pairing is picolit served with sharp cheeses. Best served chilled (13 °C), avoiding sudden drops in temperature that impair the best organoleptic expression of the wine.

    LONGEVITY / excellent when young, sublime at maturity (over ten years).

  • Pignolo

    Vineyard

    GRAPES / Pignolo is the greatest indigenous red vine from aging of Friuli. An ancient grape variety (1398) that was forgotten for such a long time that it almost disappeared. This vine was only rediscovered in recent years and we have firmly set foot on the road to its original and important value in the range of wines produced by Conte d’Attimis - Maniago.

    POSITION / the hills of the Sottomonte Estate in the municipality of Buttrio (Udine), with their fantastic landscape, provide an ideal wine country for excellent wine making. The C.D.O. (controlled denomination of origin) area is the Friuli Colli Orientali (Eastern Hills of Friuli). Exposure is south.

    TERRAIN / hill and foothill area, soil composed of marl and sandstone with a predominantly clayey component.

    TRAINING SYSTEM / Guyot training technique which is very widespread in the Friuli hills, optimised for quality production through consistently reduced vine vigour and a lower number of buds per plant.

    PHYTOSANITARY CROP PROTECTION / low environmental impact focussing on traditional products with a short persistence, distributed according to the agroalimentary programme for crop protection.

    Cellar

    HARVESTING / manual grape harvesting from the first half of October in raisining crates with selection of the best grapes in the field by a qualified, suitably trained workforce.

    VINIFICATION METHOD / prior “raisining” of the grapes on drying mats followed by a red wine fermentation method involving prolonged maceration of the must and skins at a controlled temperature (28°C) to obtain a well structured wine. This is followed by pressing and completion of the alcoholic fermentation process.

    MATURATION AND AGEING / in oak casks and smaller French oak barrels for at least 24-30 months. Ageing continues after bottling in the sixteenth century underground estate cellar for about twelve months prior to labelling.

    Wine

    SENSORY CHARACTERISTICS / intense ruby red colour with purple hues. The bouquet is expansive with notes of ripe red fruit, plum, fruits of the forest and mulberries, all elegantly enriched with a soft spiciness. The finish is almost balsamic with evident notes of eucalyptus and liquorice. It is powerful on the palate, extremely enveloping, balanced and soft. It has an excellent embellished finish and, as is a feature of this grape, a pleasant freshness and rich tannins that are lively but silky, guaranteeing a long lasting wine.

    FOOD AND WINE PAIRINGS / excellent with game and grilled red meat, or to accompany more elaborate dishes such as duck breast in bilberry sauce, medallions of venison with juniper and mature cheeses.

    LONGEVITY / reaches maximum expression of the vine in the first four years and then, under suitable preservation conditions, can exceed ten years in the bottle.

    SERVICE / keep the bottle laid down in a dry, dark place at a constant temperature. Decant the wine to encourage oxygenation and serve at room temperature (18-20 °C)

  • Pinot Grigio

    Vineyard

    Grapes used / wine of French origin produced from Pinot Grigio grapes, grown in the Eastern Hills of Friuli region where they have been cultivated since the second half of the nineteenth century. This is an ideal environment for the vine to express its excellent characteristics.

    Position / the hills of the Sottomonte Estate in the municipality of Buttrio (Udine), with their fantastic landscape, provide an ideal wine country for quality wine making. The C. D.O. (controlled denomination of origin) area is the Friuli Colli Orientali (Eastern Hills of Friuli). Exposure is south - southeast.

    Terrain / hill and foothill area, soil composed of marl and sandstone with a predominantly clayey component.

    Training system / double bending canes (called cappuccina). A traditional training technique in Friuli, optimised by our winery’s methods for small but high quality production using reduced vine vigour and a lower number of buds.

    Phytosanitary crop protection / low environmental impact focussing on environmentally sustainable products with a short persistence, distributed according to the agroalimentary programme for crop protection of the Friuli Venezia Giulia region.

    Cellar

    Harvesting / manual harvesting by a qualified, suitably trained workforce from the second half of September with selection of the best grapes in the field and fast transfer to the cellar.

    Vinification method / white wine fermentation (without skins) with gentle pressing at low temperature under immobile covering to protect the potential quality of the grapes from oxidisation. Low temperature fermentation (15-18 °C) to help develop and preserve the most characteristic aromas of this grape variety.

    Maturation and ageing / first in a “sur lies” tank and in the bottle, stored horizontally in our sixteenth century underground estate cellar for at least four weeks after bottling.

    Wine

    Sensory characteristics / straw yellow colour. The characteristic, elegant and intense bouquet is rich in oak, walnut husk, yellow peaches and golden apples. Harmonious and sophisticated with marked yeasty hints acquired by maturation “sur lies”. The wine is lively on the palate where it becomes full and velvety with very persistent ripe fruit flavours, supported by a pleasant crispness.

    Food and wine pairings / An excellent aperitif and hors d’oeuvres wine, it is ideal served with raw and cooked seafood. Superb accompaniment to fish, crustaceans, and clear soups. Sublime served with San Daniele ham.

    Longevity / reaches maximum expression of the vine in the first two years and can easily exceed four years in the bottle.

    Service / best served chilled (12 °C).

  • Pinot Grigio Ramato

    Vineyard

    GRAPES USED / this wine is produced from Pinot Grigio grapes, a French grape-varietal. It is grown in the Colli Orientali del Friuli from the second half of 1800.

    POSITION / the hills of the Sottomonte Estate in the municipality of Buttrio (Udine), with their fantastic landscape, provide an ideal wine country for quality winemaking.

    TERRAIN / hill and foothill area, the soil is composed of marl and sandstone with a predominantly clayey component.

    TRAINING SYSTEM / double bending canes (called cappuccina). A traditional training technique in Friuli, optimized by our winery’s methods for small but high-quality production using reduced vine vigor and a lower number of buds.

    Cellar

    HARVESTING / manual harvesting by a qualified, suitably trained workforce from the third decade of August with the selection of the best grapes in the field and fast transfer to the cellar.

    VINIFICATION / Destemming, crushing, and cooling at 7/8°C (44-46°F), followed by a brief cold maceration (for 12 hours) and a gentle pressing to start the fermentation at a controlled temperature (18 °C, 64° F). We wanted to reproduce the ancient regional tradition: a brief maceration of the juice with its characteristic grey-violet skin that gives the wine its particular color.

    AGING / once finished the bâtonnage fermentation it ages “sur lies” until it is ready for the bottling process. Then each bottle will be stored in our sixteenth-century underground cellar

    Wine

    SENSORY CHARACTERISTICS / pale pink color with luminous coppery reflection. This shade is given by the contact with the skin during the vinification phase. The aroma is delicate, intense, and distinctive with intense floral (white acacia flowers) and fruity (apple, pear, and red fruit) aromas. The taste is dry, sapid, and harmonious with a balanced structure with intense and persistent fruity notes.

    FOOD AND WINE PAIRINGS / the peculiarity of this wine, halfway between white wine and an elegant rosé, makes it perfect for different pairings such as hors d’oeuvre and for fish and shellfish plates like prawns or steamed shrimps. It can also be paired with soups, egg-based dishes but also pouched meat and poultry.

    LONGEVITY / This wine is already excellent from the first year but gets finesse and complexity with the aging process.

    SERVICE / best served chilled (10 -12°C, 50-54°F). Uncork the bottle at the time of the service.

  • Pinot Nero

    Vineyard

    GRAPES USED / wine of French origin produced from Pinot Nero grapes, grown in the Eastern Hills of Friuli region where they have been cultivated since the second half of the nineteenth century. This is an ideal environment for the vine.

    POSITION / the hills of the Sottomonte Estate in the municipality of Buttrio (Udine), with their fantastic landscape, provide an ideal wine country for excellent wine making. The C. D.O. (controlled denomination of origin) area is the Friuli Colli Orientali (Eastern Hills of Friuli). Exposure is south.

    TERRAIN / hill and foothill area, soil composed of marl and sandstone with a predominantly clayey component.

    TRAINING SYSTEM / double bending canes (called cappuccina). A traditional training technique in Friuli, optimised by our winery’s methods for quality production using reduced vine vigour and a lower number of buds.

    PHYTOSANITARY CROP PROTECTION / low environmental impact focussing on traditional products with a short persistence, distributed according to the agroalimentary programme for crop protection.

    Cellar

    HARVESTING / manual with a qualified, suitably trained workforce from the third ten days in September with selection of best grapes in the field and fast transfer to the cellar.

    VINIFICATION METHOD / red wine fermentation with prolonged maceration of the must and skins in modern steel wine makers at a controlled temperature (26 °C) to obtain a wine with a rich fragrance. This is followed by pressing and completion of the alcoholic fermentation process.

    MATURATION AND AGEING / first in a “sur lies” tank and in the bottle, stored horizontally in our sixteenth century underground cellar for about four weeks after bottling.

    Wine

    SENSORY AND CHARACTERISTICS / deep ruby red colour. The aroma releases complex spicy fragrances (cinnamon and black pepper), coffee, and forest berry jam. The palate is treated to persistent sensations of spices and red currants. A full bodied, rich and balanced wine.

    FOOD AND WINE PAIRINGS / this wine pairs exceptionally with risotti and seafood dishes. Ideal with red or white meats and with flavourful fish. Sublime with escargots and frogs’ legs.

    LONGEVITY / straight away for those who wish to appreciate the extraordinary fragrance of this wine or after a couple of years for maximum expression of this elegant vine. This wine can easily exceed four years in the bottle.

    SERVICE / best served at room temperature

  • Refosco

    Vineyard

    GRAPES USED / wine produced from Refosco dal Peduncolo Rosso grapes, as befits an ancient indigenous Friuli vine, to preserve all its original and traditional characteristics.

    POSITION / the hills of the Sottomonte Estate in the municipality of Buttrio (Udine). The C. D.O (controlled denomination of origin) area is the Friuli Colli Orientali (Eastern Hills of Friuli). Exposure is south.

    TERRAIN / hill and foothill area, soil composed of marl and sandstone with a predominantly clayey component.

    TRAINING SYSTEM / double bending canes (called cappuccina). A traditional training technique in Friuli, optimised for quality production through reduced vine vigour and a lower number of buds.

    PHYTOSANITARY CROP PROTECTION / low environmental impact focussing on traditional products with a short persistence, distributed according to the agroalimentary programme for crop protection.

    Cellar

    HARVESTING / manual with a qualified, suitably trained workforce from the third ten days in September with selection of the best grapes in the field and fast transfer to the cellar.

    VINIFICATION METHOD / red wine fermentation with prolonged maceration of the must and skins in modern steel wine makers at a controlled temperature (26 °C) to extract the characteristic aromas typical of this wine and the correct body. This is followed by pressing and completion of the alcoholic fermentation process.

    MATURATION AND AGEING / first in a “sur lies” tank and in the bottle, stored horizontally in our sixteenth century underground estate cellar for about four weeks after bottling.

    Wine

    SENSORY CHARACTERISTICS / Intense ruby red colour with violet hues. The aroma is rich with fruity hints of wild berries, raspberries and plums. The result is a very attractive bouquet with sensations suggesting liquorice and sweet spices with a smokiness. A balanced and harmonious wine, the flavour treats the palate to fruits with flavours of berry jam and characteristic smoky notes. Soft tannins support the persistent aftertaste. It has remarkable freshness and strong tannins that ensure the wine’s longevity.

    FOOD AND WINE PAIRINGS / this wine pairs exceptionally with flavourful first courses and, in general, with all typical dishes of the regional cuisine. Ideal with red and cured meats: San Daniele ham or smoked Sauris ham.

    LONGEVITY / reaches maximum expression of the vine in the first two years and can easily exceed six years in the bottle.

    SERVICE / serve at 18 °C to fully appreciate all of its sensory characteristics.

  • Ribolla Gialla

    Vineyard

    GRAPES USED / a wine obtained from Ribolla Gialla grapes - probably the oldest Friuli vine which has grown in the Eastern Hills area since the fourteenth century. The most prestigious and famous wine of Friuli until the consecration of Picolit several centuries later.

    POSITION / the hills of the Sottomonte Estate in the municipality of Buttrio (Udine), with their fantastic landscape, provide an ideal wine country for excellent wine making. The C.D.O. (controlled denomination of origin) area is the Friuli Colli Orientali (Eastern Hills of Friuli). Exposure is north.

    TERRAIN / hill and foothill area, soil composed of marl and sandstone with a predominantly clayey component.

    TRAINING SYSTEM / double bending canes (called cappuccina). Traditional training techniques in the Friuli hills, optimised for quality production through reduced vine vigour and a lower number of buds.

    PHYTOSANITARY CROP PROTECTION / low environmental impact focussing on traditional products with a short persistence, distributed according to the agroalimentary programme for crop protection.

    Cellar

    HARVESTING / manual harvesting by a qualified, suitably trained workforce from the first week in September with selection of the best grapes in the field and fast transfer to the cellar.

    VINIFICATION METHOD / white wine fermentation (without skins) following gentle pressing at low temperature under immobile covering to protect the potential quality of the grapes from oxidisation. Low temperature fermentation (17 °C) to help develop and preserve the most characteristic aromas of this grape variety.

    MATURATION AND AGEING / In stainless steel tanks to prevent the wine from clouding thanks to agitation of the fine lees. The wine remains “sur lies” until bottling. The ageing period continues in the bottle, stored horizontally in the underground cellar for at least four weeks after bottling.

    Wine

    SENSORY CHARACTERISTICS / straw yellow colour and a fine and pleasant fragrance releasing a clean and flowery bouquet. The flavour is full with a correct acidic balance. The characteristic acidity lends an appealing freshness and enhances the natural fruitiness (green apples). Food and wine pairings: excellent served as an aperitif, with light hors d’oeuvres, delicate soups, salty fish, and white meats.

    LONGEVITY / reaches maximum expression of the vine in the first two years and then develops elegantly for a period that can easily exceed four years.

    SERVICE / best served chilled (12 °C).

  • Ribula

    GRAPES USED / This cuvée is embellished with the best grapes for sparkling wine, using the Charmat second fermentation method. Long fermentation methods have always been favoured throughout the history of d’Attimis sparkling wines (now spanning over thirty years). This involves more than six months of maturation on the lees after second fermentation. When tasting wine from the autoclave, the striking element is the development that the product undergoes in this period. It certainly takes a long time to achieve the complexity and finesse of top-end sparkling wines. We aim to give maximum expression to our sparkling wine varieties and our tests have confirmed that our grapes reach their peak after approximately three months in the autoclave. This is why we have created a “three month” version of Ribula; a product that is striking because of the immediate response it produces in the glass, always typical of the variety and, of course, aromatic.

    LOCATION OF THE VINEYARD / Hills belonging to the Sottomonte estate in Buttrio (UD), part of the Eastern Friuli Hills C.D.O. (controlled denomination of origin) area. Hill and foothill area, predominantly marly soil. East exposure.

    TRAINING SYSTEM / Double bending canes (called cappuccina).

    HARVEST PERIOD - VINIFICATION METHODS / Manual harvesting carried out at the end of august. White wine fermentation with slight pressing of the grapes. Second fermentation in an autoclave (Charmat or Martinotti method).

    SENSORY CHARACTERISTICS / Straw yellow colour with elegant greenish hues. The aroma suggests fields of flowers. The taste is dry and slightly bitter. The aftertaste is pleasantly fruity and floral with an elegant finish of bread crusts.

    FOOD AND WINE PAIRINGS / A fresh and fragrant sparkling wine with a reduced alcohol content, making it ideal as an aperitif or to drink at the start of a meal. Risotti and delicate first courses are a classic accompaniment for this wine. This wine is also excellent with crustaceans and seafood dishes such as steamed fish with delicate sauces.

    SERVICE / Best served chilled (10 - 12°C).

  • Ribula 1585

    GRAPES USED / Ribolla Gialla grapes are deeply rooted in history and have been a pearl of Friuliano enology since 1376. From this unique grape an indigenous brut sparkling wine has sprung: 100% Ribolla Gialla grapes are combined with the authentic long Charmat method.

    HISTORY OF THE ATTIMIS MANIAGO SPARKLING WINE / Sparkling wine was first experienced in the 60s. The first method tried was a classic combination of Chardonnay and Pinot Nero grapes, followed by the introduction of Ribolla Gialla which partially replaced the Pinot Nero grape. From 1972 the introduction of the Ribolla Gialla grape in the cuvée was so significant that it became the fundamental variety of Attimis sparkling wine. The results were satisfying but the initial idea had still not yet been realised. This is when the decision was made to change the sparkling wine production method from champenoise to Martinotti or Charmat; the system deemed most suitable to give the product its recognised varietal mark. The nth and, for now, last “revolution” occurred in 2000 when the Conte d’Attimis- Maniago Brut sparkling wine became Ribula; a name that, from the outset, has evoked the personality of this 100% Ribolla Gialla variety. Indeed, together with the change of name, the Pinot Nero and Chardonnay grapes disappeared from the cuvée. The result was the sparkling wine designed in 1969, in other words a product able to express the quality, image and originality of the wines that the Conte d’Attimis-Maniago winery has been producing in the Friulian hills since 1585.

    POSITION OF THE VINE / Hills belonging to the Sottomonte estate in Buttrio (UD), part of the Eastern Friuli Hills C.D.O. (controlled denomination of origin) area. Marly soil as the best vines in the world require. Southeast exposure.

    TRAINING SYSTEM / According to tradition, the ‘Cappuccina’ (Guyot double bending cane) training system is used for the Ribolla grape.

    HARVEST PERIOD - VINIFICATION METHODS / Strictly manual harvesting in the third ten days of August. White wine fermentation with slight pressing of the grapes. Second fermentation in an autoclave using the Charmat method at a low temperature for more than six months to enrich the autolysis components of the refermentation yeasts.

    SENSORY CHARACTERISTICS / Straw yellow colour with greenish hues, fine and persistent bead. A fine, expansive bouquet suggesting flowers and white fleshed fruit. This wine is enveloping on the palate, flavourful and harmonious. It is fresh and very pleasant to drink, as you would expect of a top-end Brut. The finish is dry and slightly bitter. The wine has a pleasant aftertaste that suggests bread crusts.

    FOOD AND WINE PAIRINGS / This wine is excellent as an aperitif and even better enjoyed with any meal. The wine pairs exceptionally with fish; hors d’oeuvres in general, crustaceans, first courses of pasta or rice with fish or vegetables and second courses of steamed, grilled or oven-cooked fish.

    SERVICE / Serve at 8-10 degrees in suitable glasses to appreciate the wine’s characteristics.

  • Ronco Broilo

    Vineyard

    GRAPES USED / blend of two prestigeous varietals, one of French origin, Pinot Bianco and the other the flagship of Friulian winemaking: the varietal Friulano.

    POSITION / the hills of the Sottomonte Estate in the municipality of Buttrio (Udine). The C. D.O. (controlled denomination of origin) area is the Friuli Colli Orientali. Exposure is south - southeast.

    TERRAIN / hill and foothill area, soil composed of marl and (“Ponca”) sandstone with a predominantly clayey component.

    TRAINING SYSTEM / Guyot training technique which is very widespread in the Friuli hills, optimised for quality production through reduced vine vigour and a lower number of buds.

    PHYTOSANITARY CROP PROTECTION / low environmental impact focussing on traditional products with a short persistence, distributed according to the agroalimentary programme for crop protection.

    Cellar

    HARVESTING / manual harvesting by a qualified, suitably trained workforce from the last week in September with selection of the best grapes in the field and fast transfer to the cellar.

    VINIFICATION METHOD / prior “raisining” of the grapes on drying mats in dry, well-ventilated rooms, followed by a white wine fermentation method (without skins) and gentle pressing of the grapes. Oak cask or barrel ageing where the wine remains until the final blending prior to bottling.

    MATURATION AND AGEING / in oak cask and barrels to prevent the wine from clouding through to agitation of the fine lees. The wine remains “sur lies” until bottling. The ageing period continues in the bottle, stored horizontally in the sixteenth century underground estate cellar for about six months after bottling.

    Wine

    SENSORY CHARACTERISTICS / after a long ageing period the wine takes on a straw yellow colour, rich in golden undertones. The delicate bouquet suggests hazelnuts, dates and candied fruits with a slight vanilla scent. A wine with an inviting, full bodied flavour and a reduced acidity level that contributes to the softness of the wine. An excellent balance and fine, long lasting aftertaste.

    FOOD AND WINE PAIRINGS / excellent served with entrées, “noble” and smoked fish. It makes a pleasant accompaniment to dishes with mushrooms and truffles. Ronco Broilo is also an interesting companion for full flavoured cheeses.

    LONGEVITY / a wine that is not afraid of ageing, reaching the height of its taste expression in the first three years and then develops elegantly for a period that can easily exceed six years.

    SERVICE / best served chilled (12 °C), avoiding sudden drops in temperature that impair the best organoleptic expression of the wine.

  • Sauvignon

    Vineyard

    GRAPES USED / Sauvignon blanc grapes from Italian and French clones. This is a vine of French origin, grown in the Eastern Hills of Friuli region since the nineteenth century where it has found the ideal environment to best express the elegant aroma typical of this wine variety.

    POSITION / the hills of the Sottomonte Estate in the municipality of Buttrio (Udine), with their fantastic landscape, provide an ideal wine country for excellent wine making. The C.D.O. (controlled denomination of origin) area is the Friuli Colli Orientali (Eastern Hills of Friuli). Exposure is north.

    TERRAIN / hill and foothill area, soil composed of marl and sandstone with a predominantly clayey component.

    TRAINING SYSTEM / Sylvotz and double bending canes (called cappuccina). Traditional training techniques in Friuli, optimised for quality production through reduced vine vigour and a lower number of buds.

    PHYTOSANITARY CROP PROTECTION / low environmental impact focussing on traditional products with a short persistence, distributed according to the agroalimentary programme for crop protection.

    Cellar

    HARVESTING / manual harvesting by a qualified, suitably trained workforce from the second ten days in September with selection of the best grapes in the field and fast transfer to the cellar.

    VINIFICATION METHOD / white wine fermentation (without skins) with gentle pressing at low temperature under immobile covering to protect the potential quality of the grapes from oxidisation. Low temperature fermentation (14-17 °C) to help develop and preserve the most characteristic aromas of this grape variety.

    MATURATION AND AGEING / first in a “sur lies” tank and in the bottle, stored horizontally in our sixteenth century underground cellar for at least four weeks after bottling.

    Wine

    SENSORY CHARACTERISTICS / straw yellow colour. The intense and elegant bouquet offers a wide range of sensations, from white fleshed and citrus fruits to typical bell peppers and tomato leaves, with delicate hints of elderberry and vanilla, emerging after maturation. Fine and aromatic, flavourful and velvety, the soft taste structure suggests great potential development. The persistent aftertaste features warm and balanced aromatic undertones.

    FOOD AND WINE PAIRINGS / excellent served as an aperitif, with light hors d’oeuvres and first courses. Superb accompaniment to “noble” seafood such as lobster, crayfish, salmon or salty fish. Ideal with thick and thin soups, white meats and delicate cheeses.

    LONGEVITY / reaches maximum aromatic expression of the vine already in the first year and then develops with great elegance for a period of time that can easily exceed four years in the bottle.

    SERVICE / best served chilled (12 °C), avoiding

  • Schioppettino

    Vineyard

    GRAPES USED / wine produced from Schioppettino (“Ribolla Nera”) grapes, as befits an ancient indigenous Friuli vine, to preserve all its original and traditional characteristics.

    POSITION / the hills of the Sottomonte Estate in the municipality of Buttrio (Udine), with their fantastic landscape, provide an ideal wine country for excellent wine making. The C. D.O (controlled denomination of origin) area is the Friuli Colli Orientali (Eastern Hills of Friuli). Exposure is south - southeast.

    TERRAIN / hill and foothill area, soil composed of marl and sandstone with a predominantly clayey component.

    TRAINING SYSTEM / Sylvotz and double bending canes (called cappuccina). Traditional training techniques in Friuli, optimised by our winery’s agronomists for quality production through reduced vine vigour and a lower number of buds.

    PHYTOSANITARY CROP PROTECTION / low environmental impact focussing on traditional products with a short persistence, distributed according to the agroalimentary programme for crop protection of the Friuli Venezia Giulia region.

    Cellar

    HARVESTING / manual harvesting by a qualified, suitably trained workforce from the first ten days in October with selection of the best grapes in the field and fast transfer to the cellar.

    VINIFICATION METHOD / red wine fermentation with prolonged maceration of the must and skins in modern steel wine makers at a controlled temperature (26 °C) to encourage development od the typical characteristics of this wine. This is followed by pressing and completion of the alcoholic fermentation process.

    MATURATION AND AGEING / first in a “sur lies” tank and in the bottle, stored horizontally in our sixteenth century underground estate cellar for about four weeks after bottling.

    Wine

    SENSORY CHARACTERISTICS / intense ruby red colour with purple hues. A fragrance with sensations reminiscent of walnut husks and small forest berries (wild blackberry, raspberry and blueberry). The wine appears to take its name from the thin and taut skin on this grape that, when ripe, “scoppietta” or “bursts” when eaten.

    FOOD AND WINE PAIRINGS / an excellent wine to accompany regional cooking and game dishes (hare and wild boar). Ideal with red and cured meats: San Daniele ham and salamis that are still produced locally.

    LONGEVITY / reaches maximum expression of the vine in the first two years and can easily exceed six years in the bottle.

    SERVICE / serve at 18 °C to fully appreciate all of its sensory characteristics.

  • Tazzelenghe

    Vineyard

    GRAPES USED / wine produced from Tazzelenghe (“Tacelenghe”) grapes from an ancient indigenous Friuli vine that has recently been rediscovered and vinified, to preserve its original and traditional characteristics.

    POSITION / the hills of the Sottomonte Estate in the municipality of Buttrio (Udine). The C.D.O. (controlled denomination of origin) area is the Friuli Colli Orientali (Eastern Hills of Friuli). Exposure is south.

    TERRAIN / hill and foothill area, soil composed of marl and sandstone with a predominantly clayey component.

    TRAINING SYSTEM / Sylvotz traditional training technique practiced in Friuli, optimised by our winery’s agronomists for quality production through reduced vine vigour and a lower number of buds.

    PHYTOSANITARY CROP PROTECTION / low environmental impact focussing on traditional products with a short persistence, distributed according to the agroalimentary programme for crop protection.

    Cellar

    HARVESTING / manual grape harvesting from the first half of October in 4 kg raisining crates with selection of the best grapes in the field by a qualified, suitably trained workforce.

    VINIFICATION METHOD / prior “raisining” of the grapes on drying mats followed by a red wine fermentation method involving prolonged maceration of the must and skins at a controlled temperature (28 °C) to obtain a well structured wine. This is followed by pressing and completion of the alcoholic fermentation process.

    MATURATION AND AGEING / in oak casks and smaller French oak barrels (for the first and second ageing periods) for at least 24-30 months. Ageing continues after bottling in the underground cellar for about nine months prior to labelling.

    Wine

    SENSORY CHARACTERISTICS / the name (which, in local dialect, means “cuts the tongue”) would seem to stem from the sharpness of the young wine when it is naturally acidic. This acidity can become even more pronounced if the extraction of the tannins is excessive due to prolonged maceration. A hearty and robust wine, Tazzelenghe softens with the normal maturation processes associated with barrel ageing (oxidation and tannin condensation). The reddy violet colour, intense and winy when young, changes to a red with brick hues after ageing. The bouquet is expansive and pleasant with slightly woody undertones.

    FOOD AND WINE PAIRINGS / this wine pairs well with the rustic hors d’oeuvres of the local cuisine. It is perfect with roasted meats and game.

    LONGEVITY / reaches maximum expression of the vine in the first four years and then, under suitable preservation conditions, can exceed ten years in the bottle.

    SERVICE / bring the bottle to room temperature (18

  • Tore delle Signore

    Vineyard

    GRAPES USED / wine produced from Verduzzo Friulano grapes (gold). This ancient indigenous vine has survived through times of great notoreity (18th century) in the European courts that enjoyed its unique characteristics: the balance of tannic and sweet elements, the softness, the high level of residual sugar, the roundness combined with a pleasant astringency, the fantastic golden colour and the perfect amalgamation of aromas and fragrances. Today, a functional return to traditional vinification practices and a critical reading of the biological phenomena involved has led to an adjustment of yesterday’s practices to meet current demands. The result of this is the Tore delle Signore wine; deeply rooted in the Friuli tradition but wisely adapted to today’s tastes and able to satisfy ever more demanding paletes.

    POSITION / the hills of the Sottomonte Estate in the municipality in Buttrio (Udine), Friuli Colli Orientali (Eastern Hills of Friuli) D.O.C (controlled denomination of origin) area. Exposure is south - southeast.

    TERRAIN / hills area, soil composed of marl and sandstone.

    TRAINING SYSTEM / Guyot method, with a lower number of buds.

    PHYTOSANITARY CROP PROTECTION / low environmental impact focussing on traditional products with a short persistence.

    Cellar

    HARVESTING AND VINIFICATION / manual grape harvesting that takes place from October to the first days of November and a must that reaches a natural sugar concentration. This follows raisining of the grapes on the vine to concentrate the sugars and aromas to more than 300g/litre. After a brief cold maceration, fermentation occurs spontaneously and continues at low temperatures until December.

    MATURATION AND AGEING / in a tank, resting on the fine lees, kept at a low temperature to prevent fermentation from restarting. At the end of this period, the wine is bottled and refined further in a bottle laid horizontally in the underground estate cellar.

    Wine

    SENSORY CHARACTERISTICS / golden yellow colour that takes on amber undertones with ageing. Fine, varied bouquet rich in honey with sharp undertones of dried and candied fruit. The flavour is full and deliciously sweet. This wine achieves a balance of sweet and tannic sensations with an intense and persistent aftertaste.

    FOOD AND WINE PAIRINGS / This is much more than a dessert wine. It is ideal with hors d’oeuvres such as foie gras, Gorgonzola cheese, seasoned Montasio cheese and shavings of Parmesan. This wine is the perfect accompaniment to dried fruit or biscuits to finish off a meal. It is also excellent on its own, served at a temperature of 10-12 °C.

    LONGEVITY / this is a long lasting wine that is highly drinkable at every phase of its development: reaches maximum expression of the vine in the first three years and can easily exceed six years in the bottle (not incorrectly, this wine is known as “the reddest of white wines”).

  • Vignaricco

    Vineyard

    GRAPES USE / a wine produced as a classic bordeaux blend of Cabernet Sauvignon and Merlot embellished with the unusual addition of Schioppettino.

    POSITION / the hills of the Sottomonte Estate in the municipality of Buttrio (Udine), with their fantastic landscape, provide an ideal wine country for excellent wine making. The C.D.O. (controlled denomination of origin) area is the Friuli Colli Orientali (Eastern Hills of Friuli). Exposure is south.

    TERRAIN / hill and foothill area, soil composed of marl and sandstone with a predominantly clayey component.

    TRAINING SYSTEM / Guyot training technique which is very widespread in the Friuli hills, optimised by estate techniques to produce high quality products through reduced vine vigour and a lower number of buds.

    PHYTOSANITARY CROP PROTECTION / low environmental impact focussing on traditional products with a short persistence, distributed according to the agroalimentary programme for crop protection.

    Cellar

    HARVESTING / manual grape harvesting from the second week in October with selection of the best grapes in the field by a qualified, suitably trained workforce.

    VINIFICATION METHOD / red wine fermentation with prolonged maceration of the must and skins at a controlled temperature (28 °C) to obtain a well structured wine, rich in colour and suitable for long ageing periods. This is followed by pressing and completion of the alcoholic fermentation process.

    MATURATION AND AGEING / In oak casks and in small oak barrels. Ageing continues after bottling in the sixteenth century underground estate cellar. The bottles are stored horizontally for about twelve months.

    Wine

    SENSORY CHARACTERISTICS / after a long period of ageing, this wine takes on a brick red colour with “ruby red” hues. A fine, characteristic aroma of an aged wine with a balanced woody scent. The wine is especially striking for the warm and concentrated red fruit, sour cherry and hay fragrances it releases. The dry flavour suggests sweet liquorice and jam with a “goudron” and forest-like aftertaste that is both pleasant and persistent. A concentrated and powerful yet balanced wine with mature and well blended fragrances. An excellent wine to drink now and one that offers a promising future.

    FOOD AND WINE PAIRINGS / a great wine to accompany game dishes, roasted and braised meats, poultry and hard cheeses.

    LONGEVITY / reaches maximum expression of the vine in the first four years and then, under suitable preservation conditions, can exceed eight years in the bottle.

    SERVICE / Vignaricco is best when the bottle is brought to room temperature before decanting. Let it “breathe” for a few minutes before serving.