Details

Perfume

Color

Taste
Serve at:
12 - 14 °C.
Longevity:
05 - 10 years

Pairings
Starters
Fish
Shellfish
Cheese
Poultry
White fish
Producer
Venica
From this winery
- Start up year: 1930
- Oenologist: Giorgio Venica
- Bottles produced: 310.000
- Hectares: 40
Time has passed since 1930, when Grandfather Daniele bought the company’s main building, giving birth to a new generation ready to consolidate its roots. Passing this threshold, the legacy of the past is enriched by new energies and new perspectives, a new era begins for Venica & Venica.
Not just a metaphor, but the emblem of a Concept, which revolves around the heartfelt identity, our origins as winemakers and becomes a tangible testimony through the ancient door of “home” [Daniele’s Portal], masterfully restored, and to which Ornella Venica is intimately tied for the profound meaning that it carries. The symbol of a new path, a borderline between two worlds, an inter-connected reality. It opens to the future and closes the past behind us, or rather remains ajar, letting the magical essence of that past filter out. Read more
Not just a metaphor, but the emblem of a Concept, which revolves around the heartfelt identity, our origins as winemakers and becomes a tangible testimony through the ancient door of “home” [Daniele’s Portal], masterfully restored, and to which Ornella Venica is intimately tied for the profound meaning that it carries. The symbol of a new path, a borderline between two worlds, an inter-connected reality. It opens to the future and closes the past behind us, or rather remains ajar, letting the magical essence of that past filter out. Read more


Name | Venica Friulano Ronco delle Cime 2023 |
---|---|
Type | White green still |
Denomination | Collio DOC |
Vintage | 2023 |
Size | 0,75 l |
Alcohol content | 13.5% by volume |
Grape varieties | 100% Friulano/Sauvignon Vert |
Country | Italy |
Region | Friuli-Venezia Giulia |
Vendor | Venica |
Origin | Dolegna del Collio (GO) |
Climate | Altitude: 200 m. a.s.l. Exposure: North-West. |
Harvest | The grapes were picked and de-stemmed between 6th and 9th September. |
Fermentation temperature | 11 2 °C |
Wine making | The must was then le on the skins for 18 to 24 hours at a temperature of 11 2 °C in tanks specially designed to protect it from oxygen by using recycled carbon dioxide from the first fermentaon, thus reducing levels of anoxidants |
Aging | Subsequently 40% of the must fermented and aged on the lees for six months in 20 hl and 27 hl oak barrels and the rest in stainless steel vats. The wine was then assembled and boled at the full moons between the end of March and April. |
Total acidity | 5.1 gr/L |
Allergens | Contains sulphites |