Venica
Ronco Bernizza Chardonnay 2024
| Denomination | DOC Collio Goriziano Chardonnay |
|---|---|
| Size | 0,75 l |
| Alcohol content | 13.5% by volume |
| Area | Friuli-Venezia Giulia (Italy) |
| Grape varieties | 100% Chardonnay |
| Aging | Aged on the lees for 6 months: 70% in stainless steel containers and 30% in wood (large casks of 20–27 hl and tonneaux of 5 hl). |
- Origin and grape variety: 100% Chardonnay from Collio DOC in Friuli-Venezia Giulia, Bernizza vineyard
- Vinification: maceration on the skins for 12–14 hours at 10–12°C without oxygen
- Ageing: 6 months on the lees, 70% in steel and 30% in wood (large and small barrels)
- Aromas: pineapple, mango, banana; violet, jasmine, lime blossom; citrus, buttery and smoky notes
- Pairings: ideal as an aperitif, with fish, first courses, vegetarian dishes, cheeses, mushrooms or truffle
Description
What kind of wine is it
Chardonnay Ronco Bernizza is a still white wine produced by Venica. Made from Chardonnay grapes, it offers the palate a vibrant savouriness and well-balanced acidity, ensuring a fresh and persistent tasting experience. The bouquet opens with fruity notes of pineapple, mango and banana, accompanied by floral hints of violet and lime blossom. Subtle buttery and smoky nuances enrich the profile, elegantly enhancing the varietal character.
Where does it come from
This expression of Chardonnay comes to life in the heart of Collio, in Friuli-Venezia Giulia, within the specific Bernizza vineyard. The area enjoys an ideal microclimate, making the region particularly suited to the creation of savoury and aromatic white wines. Venica interprets these agronomic characteristics by highlighting an authentic territorial character, where elegance and minerality combine to offer a structured sip and pronounced gustatory complexity.
How is it produced
The process begins with a skin maceration at low temperatures in tanks isolated from oxygen. By utilising the recycling of fermentation carbon dioxide, the use of external antioxidants is significantly reduced. The wine then undergoes ageing on the lees for six months, divided between stainless steel and various types of wooden barrels. This balanced approach imparts a delicate toasted profile and subtle notes of vanilla, while preserving the clarity of the sip.
History and Curiosities
The Ronco Bernizza Chardonnay takes its name from the vineyard of the same name located in the Collio DOC, in Friuli. Since 1930, Venica & Venica has been producing this award-winning excellence. The 2024 vintage is the result of a maceration protected from oxygen which, by recycling the carbon dioxide from fermentation, reduces the use of antioxidants. A skilful ageing on the lees in steel and wood enhances its fruity and complex bouquet, offering a harmonious, structured sip with great persistence.
Tasting notes
Perfume
Color
Taste
Serve at:
12 - 14 °C
Longevity:
05 - 10 years
- Start up year: 1930
- Oenologist: Gianni Venica, Francesco La Coppola
- Bottles produced: 350.000
- Hectares: 40
| Name | Venica Ronco Bernizza Chardonnay 2024 |
|---|---|
| Type | White green still |
| Denomination | Collio DOC |
| Vintage | 2024 |
| Size | 0,75 l |
| Alcohol content | 13.5% by volume |
| Grape varieties | 100% Chardonnay |
| Country | Italy |
| Region | Friuli-Venezia Giulia |
| Vendor | Venica |
| Story | History and Curiosities The Ronco Bernizza Chardonnay takes its name from the vineyard of the same name located in the Collio DOC, in Friuli. Since 1930, Venica & Venica has been producing this award-winning excellence. The 2024 vintage is the result of a maceration protected from oxygen which, by recycling the carbon dioxide from fermentation, reduces the use of antioxidants. A skilful ageing on the lees in steel and wood enhances its fruity and complex bouquet, offering a harmonious, structured sip with great persistence. |
| Origin | Bernizza, Collio (Friuli Venezia Giulia, Italy) |
| Fermentation | 6 months on the lees |
| Production technique | Maceration on the skins for 12–14 hours at 10–12 °C in oxygen-protected containers with recycling of fermentation CO₂; fermentation and ageing on the lees for 6 months (70% steel, 30% wood: large barrels and tonneaux) |
| Wine making | After harvesting, the Chardonnay grapes are macerated for about 12–14 hours at 10–12 °C in containers protected from oxygen by recycling their own fermentation carbon dioxide, in order to reduce the use of antioxidants; the must ferments and matures on the lees for 6 months: 70% in stainless steel and 30% in wood (large barrels of 20–27 hl and tonneaux of 5 hl). |
| Aging | Aged on the lees for 6 months: 70% in stainless steel containers and 30% in wood (large casks of 20–27 hl and tonneaux of 5 hl). |
| Total acidity | 4.5 gr/L |
| Allergens | Contains sulphites |