Awards
Details
Perfume
Color
Taste
Serve at:
12 - 14 °C.
Longevity:
05 - 10 years
Pairings
- Start up year: 1963
- Oenologist: Cristian e Michele Specogna
- Bottles produced: 120.000
- Hectares: 25
These lands have always been devoted to oenology and here the plant of the vine has found the best conditions since Roman times, thanks to the fact that in this oriental strip of land of our region the climate and the soil have features that are unique and exceptional for winemaking. That was the origin of it…
It all started with a 360-degree company that covered many aspects of the production for private consumption: dairy, cereal and wine production. Later, when Graziano and his wife Anna Maria started working in the company, the management techniques of the vineyards and of the winemaking were improved, making the farm more specifically focused on the winemaking sector.
Nowadays, the activity of the company is galvanised by the presence of the third generation of Specogna winemakers Cristian and Michele that long ago have taken the lead of the company. With great passion and commitment they are granting an important company development improving the works in the vineyards and cellars and an expansion of the sales into the most important international markets. Today our company has an overall surface of 25 hectares, 22 of which are vineyards cultivated in organic agricolture. We produce more or less 100,000 bottles per year, 50% of which are sold on the national market and 50% in more than 30 countries in the world. Read more
| Name | Specogna Pinot Grigio Ramato Riserva 2019 |
|---|---|
| Type | White green still |
| Denomination | Colli Orientali del Friuli DOC |
| Vintage | 2019 |
| Size | 0,75 l |
| Alcohol content | 13.5% by volume |
| Grape varieties | 100% Pinot Grigio |
| Country | Italy |
| Region | Friuli-Venezia Giulia |
| Vendor | Vignaioli Specogna |
| Origin | Rocca Bernarda |
| Climate | Altitude: 170 m. a.s.l. Exposure: hilly with south-east exposure. |
| Soil composition | Marl-Arenaria. |
| Cultivation system | Guyot and Capuccina. |
| Yield per hectare | 1kg of grapes per plant. |
| Harvest | Grape harvest by hand. |
| Wine making | Soft pressing and placing in wooden vats. 15 days of maceration on the skins (this is when the wine acquires its distinctive coppery hue), and alcoholic fermentation with indigenous yeasts. |
| Aging | In oak barrels for 24 months. After bottling there follows a period of about six months before release |
| Year production | 2000 bottles |
| Allergens | Contains sulphites |

