Venica
Venica Collio Traminer Aromatico 2022
Regular price
€19,50
List price:
Indicates the price of the product before the start of the promotion
Sale price
Lowest price:
Is the lowest price at which the product was on sale during the 30 days before the price reduction, including other promotional periods
Immediate availability
Last 2 bottles remaining
| Denomination | Collio DOC |
|---|---|
| Size | 0,75 l |
| Alcohol content | 13.5% by volume |
| Area | Friuli-Venezia Giulia (Italy) |
| Grape varieties | 100% Traminer Aromatico |
| Aging | Subsequently 20% of the must fermented and aged on the lees for 5 months in 20hl-27hl oak barrels ad the rest in stainless steel vats. The wine was then assembled and boled during the full moon at the end of March. |
Details
Perfume
Color
Taste
Serve at:
12 - 14 °C.
Longevity:
05 - 10 years
Pairings
Pasta
Fish
Shellfish
Cheese
Blue cheese
Sushi
Spicy food
Producer
Venica
From this winery
- Start up year: 1930
- Oenologist: Gianni Venica, Francesco La Coppola
- Bottles produced: 350.000
- 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.
Read more
| Name | Venica Collio Traminer Aromatico 2022 |
|---|---|
| Type | White green still aromatic |
| Denomination | Collio DOC |
| Vintage | 2022 |
| Size | 0,75 l |
| Alcohol content | 13.5% by volume |
| Grape varieties | 100% Traminer Aromatico |
| Country | Italy |
| Region | Friuli-Venezia Giulia |
| Vendor | Venica |
| Story | This grape that originally comes from the village Termeno in Alto Adige found in the centuries great expression and fame in cooler climates like Alsace.In our vineyards the best and coolest site for this grape is underneath the Ronco delle Mele hill while other locations resulted too warm. |
| Harvest | The grapes were picked and de-stemmed on 27th August. |
| Wine making | The must was then le on the skins for 18 hours at a temperature of 10° 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 20% of the must fermented and aged on the lees for 5 months in 20hl-27hl oak barrels ad the rest in stainless steel vats. The wine was then assembled and boled during the full moon at the end of March. |
| Total acidity | 4.6 gr/L |
| Allergens | Contains sulphites |