Venica
Ronco del Cerò Sauvignon 2025
| Denomination | DOC Collio Goriziano Sauvignon |
|---|---|
| Size | 0,75 l |
| Alcohol content | 13.5% by volume |
| Area | Friuli-Venezia Giulia (Italy) |
| Grape varieties | 100% Sauvignon |
| Aging | Ageing on the lees for 6 months: approximately 90% in stainless steel tanks and 10% in large wooden barrels/casks (20–27 hl), followed by bottle ageing (bottling to coincide with the full moons of March and July 2025). |
- Type: Still white wine from 100% Sauvignon from Collio
- Nose: Notes of gooseberry, bergamot, passion fruit and herbs
- Palate: Fresh and savoury, balanced and velvety
- Vinification: Cold macerated for 18 hours; 6 months on the lees
- Food pairings: Ideal with sushi and asparagus; serve at 12-14°C
Description
What type of wine it is
Ronco del Cerò Sauvignon by Venica is a still white wine produced in Friuli-Venezia Giulia using Sauvignon Blanc grapes, belonging to the historic Collio designation. The aromatic profile is fresh, fruity and mineral, characterised by elegant herbaceous nuances and a distinct savouriness on the palate, ensuring a structured and balanced sip. The winemaking process involves a cold maceration phase followed by maturation shared between steel tanks and large wooden barrels, enhancing the grape's original characteristics.
Where it comes from
The grapes come from the hills of Dolegna del Collio, located in the heart of the designation, where the vineyards benefit from various sun exposures and optimal altitudes. The territory boasts a temperate microclimate, constantly protected from northern winds thanks to the Julian Prealps and tempered by breezes from the nearby Adriatic Sea. The terrain consists of marl-sandstone soils, a fundamental geographical element that infuses the wine with its unmistakable mineral identity. The historic reference hill was purchased in 1929 and still represents the core of the wine production today.
How it is produced
The production process begins with destemming and a delicate maceration on the skins at low temperatures in oxygen-protected containers, utilising carbon dioxide recycling to preserve aromatic integrity. Subsequently, fermentation and six months of resting on the lees take place mainly within steel tanks and, for a small portion, in large wooden barrels. For the final phase, the company follows the natural rhythms of the ecosystem, carrying out the preparation of the blend and the subsequent bottling exclusively during full moon periods.
History and curiosities
Purchased in 1929, the historic Ronco del Cerò hill marks the beginning of the Venica winemaking tradition in Collio, celebrating the estate's origins across four generations. This iconic cru, which blends grapes from various exposures, is a symbol of the region. An interesting detail lies in the final process: the blending and bottling follow natural rhythms and take place exclusively during full moons, reflecting the strong bond with nature.
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 del Cero Sauvignon 2025 |
|---|---|
| Type | White still |
| Denomination | Collio DOC |
| Vintage | 2025 |
| Size | 0,75 l |
| Alcohol content | 13.5% by volume |
| Grape varieties | 100% Sauvignon |
| Country | Italy |
| Region | Friuli-Venezia Giulia |
| Vendor | Venica |
| Story | History and curiosities Purchased in 1929, the historic Ronco del Cerò hill marks the beginning of the Venica winemaking tradition in Collio, celebrating the estate's origins across four generations. This iconic cru, which blends grapes from various exposures, is a symbol of the region. An interesting detail lies in the final process: the blending and bottling follow natural rhythms and take place exclusively during full moons, reflecting the strong bond with nature. |
| Origin | Cerò area, Collio DOC (Dolegna del Collio, province of Gorizia), Friuli-Venezia Giulia, Italy |
| Climate | Temperate (mild) microclimate |
| Soil composition | Marly-sandstone soils (marl and sandstone) |
| Harvest | Between the last week of August and the first week of September 2024 |
| Production technique | Destemming and low-temperature maceration on the skins in oxygen-protected containers with recycling of fermentation CO₂; fermentation and maturation in steel tanks and large casks; ageing on the lees for 6 months and subsequent bottle ageing (bottling during the full moon). |
| Wine making | After the harvest, the grapes are destemmed and macerated on the skins for approximately 18 hours at 10–12°C in oxygen-protected containers, with recycling of fermentation CO₂. Fermentation and maturation take place between steel tanks and large barrels; ageing on the lees for 6 months (approximately 90% in steel and 10% in large barrels). Blending and bottling follow natural rhythms, in accordance with the full moons (March and July 2025). |
| Aging | Ageing on the lees for 6 months: approximately 90% in stainless steel tanks and 10% in large wooden barrels/casks (20–27 hl), followed by bottle ageing (bottling to coincide with the full moons of March and July 2025). |
| Total acidity | 4.8 gr/L |
| Allergens | Contains sulphites |