Venica
Collio Pinot Grigio Jesera 2025
| Denomination | DOC Collio Goriziano Pinot Grigio |
|---|---|
| Size | 0,75 l |
| Alcohol content | 13.5% by volume |
| Area | Friuli-Venezia Giulia (Italy) |
| Grape varieties | 100% Pinot Grigio |
| Aging | Ferments and matures on the lees for 6 months: 90% in stainless steel containers and 10% in large wooden barrels of 20–27 hl. |
- Name and variety: Collio DOC, 100% Pinot Grigio, vintage 2025, 13.5% vol
- Maceration: 4–8 hours at 14°C in press, protected from oxygen with carbon dioxide
- Ageing on the lees: 6 months, 90% in steel and 10% in large wooden barrels
- Colour and aromas: bright copper; notes of jasmine, pear, citrus, ginger and pink pepper
- Taste and serving: fresh and savoury; serve at 12–13°C, suitable for lean fish and white meats
Description
What kind of wine it is
Pinot Grigio Jesera by Venica is a still white wine from the Collio denomination in Friuli-Venezia Giulia, distinguished by a captivating brilliant copper colour. This particular hue comes from a brief and controlled contact with the skins, which deeply enriches its organoleptic profile. On the nose, it opens with a floral bouquet of mimosa, jasmine and acacia, accompanied by notes of ginger, pink pepper, pear and renetta apple, with delicate citrus nuances. On the palate, it reveals a lively, juicy sip with a creamy texture, well balanced by a clear acidic tension and finished with a long, vibrant mineral finish.
Where it comes from
This label originates in Collio, a renowned wine-growing area of Friuli-Venezia Giulia. The grapes come exclusively from the Jesera vineyard, a specific plot that gives the wine a pronounced savouriness and an authentic imprint of the territory.
How it is produced
After the August harvest, the grapes undergo a brief cold maceration on the skins directly in the press. During this phase, the must is protected from oxygen by using the carbon dioxide produced during fermentation. The wine then matures on its lees for six months, mainly in steel tanks and to a lesser extent in large wooden barrels. Once the ageing is complete, the creation of the final blend and bottling follow the lunar phases between spring and summer, preserving the lively savouriness and aromatic identity of the cuvée.
History and Curiosities
The result of the historic dedication of the Venica winery in Collio, Jesera enhances the authenticity of Pinot Grigio thanks to meticulous oxygen-protected vinification. A brief cold maceration on the skins gives the wine its fascinating and natural coppery hue, a pure expression of the region. Six months of ageing on the lees imparts structure and creaminess, while the ritual of bottling, marked by the ancestral charm of the full moons, seals a multi-award-winning masterpiece that captivates with its vibrant mineral elegance.
Tasting notes
Perfume
Color
Taste
Serve at:
12 - 14 °C
Longevity:
03 - 05 years
- Start up year: 1930
- Oenologist: Gianni Venica, Francesco La Coppola
- Bottles produced: 350.000
- Hectares: 40
| Name | Venica Collio Pinot Grigio Jesera 2025 |
|---|---|
| Type | White green still |
| Denomination | Collio DOC |
| Vintage | 2025 |
| Size | 0,75 l |
| Alcohol content | 13.5% by volume |
| Grape varieties | 100% Pinot Grigio |
| Country | Italy |
| Region | Friuli-Venezia Giulia |
| Vendor | Venica |
| Story | History and Curiosities The result of the historic dedication of the Venica winery in Collio, Jesera enhances the authenticity of Pinot Grigio thanks to meticulous oxygen-protected vinification. A brief cold maceration on the skins gives the wine its fascinating and natural coppery hue, a pure expression of the region. Six months of ageing on the lees imparts structure and creaminess, while the ritual of bottling, marked by the ancestral charm of the full moons, seals a multi-award-winning masterpiece that captivates with its vibrant mineral elegance. |
| Origin | Collio, Friuli-Venezia Giulia (Italia) |
| Harvest | Tra il 21 agosto e la fine di agosto |
| Fermentation | 6 months |
| Production technique | Maceration on the skins for 4–8 hours at 14°C directly in the press, in an environment protected from oxygen by recycling fermentation carbon dioxide; fermentation and ageing on the lees for 6 months (90% in steel containers, 10% in large wooden barrels of 20–27 hl). |
| Wine making | Maceration on the skins for 4–8 hours at 14°C directly in the press, in an environment protected from oxygen by recycling fermentation carbon dioxide; followed by fermentation and ageing on the lees for 6 months (90% in stainless steel, 10% in large wooden casks of 20–27 hl). |
| Aging | Ferments and matures on the lees for 6 months: 90% in stainless steel containers and 10% in large wooden barrels of 20–27 hl. |
| Total acidity | 4.5 gr/L |
| Allergens | Contains sulphites |