Venica
Collio Traminer Aromatico 2024
| Denomination | DOC Collio Goriziano Traminer Aromatico |
|---|---|
| Size | 0,75 l |
| Alcohol content | 13.5% by volume |
| Area | Friuli-Venezia Giulia (Italy) |
| Grape varieties | 100% Traminer Aromatico |
| Aging | 20% of the must ferments and matures on the lees for 5 months in large wooden barrels (20/27 hl), while the remainder is kept in stainless steel tanks. The wine is then blended and bottled during the full moon at the end of March. |
- Grape variety and vintage: 100% Traminer Aromatico, Collio denomination, harvested in 2024
- Typical aromas: notes of rose water, orange blossom, lychee, white peach, citrus fruits and spices
- Protected maceration: 18 hours at 10–12 °C with carbon dioxide recirculation to limit oxidation
- Ageing: 20% in large barrels for 5 months on the lees, the remainder in stainless steel
- Taste and pairings: fresh and savoury flavour; ideal with sushi, fish, Asian cuisine, blue cheese
Description
What kind of wine it is
Venica Collio Traminer Aromatico is an aromatic still white wine that faithfully expresses the essence of Traminer Aromatico. Produced in Friuli-Venezia Giulia within the Collio Goriziano denomination, it appears a bright golden yellow in the glass. On the nose, it offers a bouquet characterised by notes of rose water, orange blossom, lychee and white peach, enriched with citrus essences and spicy touches. On the palate, it is fresh and savoury, standing out for its balanced sip, excellent persistence and a delicate aromatic quality that makes it ideal for pairing with blue cheeses and Asian cuisine specialities.
Where it comes from
The grapes come from Dolegna del Collio, an area with a cool climate particularly suited to Traminer Aromatico, a variety that requires mild environments to express itself at its best. Within the Venica estates, the chosen site for these vines is at the foot of the Ronco delle Mele hill, an area carefully selected to avoid excessively warm exposures. In this region, the winery has been operating since 1930, dedicated to organic and sustainable production, tending the rows with full respect for the natural ecosystem.
How it is produced
After destemming, the grapes undergo skin maceration for eighteen hours at a controlled temperature. This process takes place in special containers protected from oxygen contact by recycling fermentation carbon dioxide, thus reducing the use of antioxidants. Part of the must matures on the lees in large wooden barrels for five months, while the remaining portion is refined in stainless steel tanks. The two bases are finally combined in a harmonious blend and bottled at the time of the full moon in March.
History and Curiosities
Since 1930, the Venica winery has enhanced the Friulian region, identifying the ideal habitat for its Collio Traminer Aromatico at the foot of the Ronco delle Mele hill. To preserve its delicate aromatic nuances, the oenologists have adopted an innovative oxidation protection system that recycles the carbon dioxide produced during fermentation. This skilful blend of technique and nature culminates in a fascinating detail: the blending and bottling take place exclusively during the full moon at the end of March.
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 Traminer Aromatico 2024 |
|---|---|
| Type | White green still aromatic |
| Denomination | Collio DOC |
| Vintage | 2024 |
| Size | 0,75 l |
| Alcohol content | 13.5% by volume |
| Grape varieties | 100% Traminer Aromatico |
| Country | Italy |
| Region | Friuli-Venezia Giulia |
| Vendor | Venica |
| Story | History and Curiosities Since 1930, the Venica winery has enhanced the Friulian region, identifying the ideal habitat for its Collio Traminer Aromatico at the foot of the Ronco delle Mele hill. To preserve its delicate aromatic nuances, the oenologists have adopted an innovative oxidation protection system that recycles the carbon dioxide produced during fermentation. This skilful blend of technique and nature culminates in a fascinating detail: the blending and bottling take place exclusively during the full moon at the end of March. |
| Origin | Dolegna del Collio (Gorizia), Friuli-Venezia Giulia, Italy |
| Climate | Cool climate |
| Harvest | End of August (27 August) |
| Fermentation | 5 months |
| Production technique | Maceration on the skins for 18 hours at 10–12 °C in containers protected from oxygen by recycling fermentation carbon dioxide; fermentation and ageing on the lees (20% in large wooden casks, the remainder in stainless steel). |
| Wine making | The grapes are macerated for 18 hours at 10–12 °C in special containers protected from oxygen by recycling their own fermentation carbon dioxide, in order to reduce the use of antioxidants. Twenty percent of the must ferments and matures on the lees for five months in large wooden barrels (20–27 hl), while the remainder is kept in steel containers; the wine is then blended and bottled during the full moon at the end of March. |
| Aging | 20% of the must ferments and matures on the lees for 5 months in large wooden barrels (20/27 hl), while the remainder is kept in stainless steel tanks. The wine is then blended and bottled during the full moon at the end of March. |
| Total acidity | 4.6 gr/L |
| Allergens | Contains sulphites |