Venica & Venica is a family-owned Estate in the Dolegna district of Collio in the Friuli region in the north-eastern corner of Italy. The Venica family has owned the Estate since 1930, when the winery was founded by the grandfather of the current owners. During the 1930s, the Venica wines were already well known, and were sold in distant regions. At this time, Venica began to modify its vineyards, moving to hillside tiers to gain maximum sunshine for its vines. Untill 1975, the father worked alone; he was then joined by his two sons, Gianni (agronomist) and Giorgio (cellarmaster). Throughout the 70s, there was replanting of the vineyards with an upgrading in quality; this was intensified in the past 15 years, during which time these two ambitious winemakers experimented widely, investing in new plantings and state-of-the-art equipment for the winery (airbag presses, stainless steel temperature-controlled vats and barriques). The goal was to maximize the natural characteristics of the wine: the fruit, the acidity and the bouquet. In their 30 hectares, they produce 230,000 bottles yearly.
Venica & Venica: www.venica.it
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BALBIUM ROSSO CALABRIA i.g.t. 2003
Alcohol by Vol.: 13.5%
Total Acidity: 4.90%
Vinification: Balbium is obtained from medium-young vineyards. It is a cuvee of Gaglioppo a typical grape of Calabria with low polyphenols, rich in aromas and soft tannins, and Magliocco Canino an indigenous grape of Calabria which is rich in polyphenols and
aromatic. The wine is blended after a short aging in 500 liter barrels for approximately 10-12 months. The result is a soft medium-bodied wine with typical characteristics of the region.
Olfactive and Tasting Notes: A clear ruby red color with a good consistency. The bouquet has characteristics of red fruit, wild strawberries and sweet spice aromas. A soft, freshly balanced and mediumbodied wine.
Recommended food accompaniment: Pasta with meat sauce, grilled white meats, steak with rosemary and roast lamb.
Serving temperature: 14° - 16° C. top |
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PIONT BIANCO d.o.c. COLLIO 2005
Winemakers: Giampaolo and Giorgio Venica
Vineyard: Cerò, loc.Cerò
Vineyards Planted: 1970-1991
Vine Training: Unilateral Guyot
Grape Variety: 100% Pinot Bianco (clones #55 and #56). The vines from which this wine comes are 10 years old and therefore the wine posseses a special "maturity". The density is 5,000 vines
per hectare (2,025 per acre). The vines average 10 years of age.
Vinification, Maturing and Aging: The grapes are softly pressed in a pneumatic press (Willmes), the must is decanted statically at 50° F (10° C), and afterwards the alcoholic fermentation which takes
place in stainless steel tanks is activated with selected yeast at 68° F (20° C), lasting for 7-10 days. There is no malolactic fermentation. Aging in the bottle is an important factor for the improvement of the wine for the next five years.
Wine-Making: short maceration, pneumatic pressing, fermentation and maturing
in tank
Bottling: 7 month from harvest
Bottles Produced: 13.000
Alcoholic Content: 13 %
Total Acidity: 5,8 g/l
Serving Temperature: 10°-12° C (50°-53° F)
Serving Suggestions: Pasta, eggs, light cheese.
Tasting Notes:
Bouquet is very pleasant with a good array of varietal aromas
such as pear Williams, banana, apricot and Acacia flowers. Taste
is reminiscent of pear syrup and quince peel. Good acid balance
good body and long finish. scorcio Dolegna del Collio .top |
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SAUVIGNON RONCO CERO’ d.o.c. COLLIO 2005
Winemakers: Giampaolo and Giorgio Venica
Vineyard: Bernizza, Mernico, Loc. Cerņ
Vineyards Planted: 1984-1988-1990-1996
Vine Training: Unilateral Guyot, double upside-down, unilateral upside-down
Grape Variety: 100% Sauvignon of different clones. The ripening of the grapes, since the vineyards are located on three hills with different micro-climates, comes at different times and therefore great attention must be paid to the timing of the harvest. The clonal combination, the soil, the exposure and the location of the vineyards produce superb wines.
Vinification, Maturing and Aging: The grapes, after de-stemming, are cold macerated (“criomaceration”) on the skins at 42°-45°F (6°-8°C). The soft pressing of the grapes (using the Willmes pneumatic press) follows. The must is decanted statically at 50°F (10°C), and afterwards the alcoholic
fermentation which takes place in stainless steel tanks is activated with selected yeast at 68°F (20°C), lasting for 7-10 days. There is no malolactic fermentation.
Alcoholic Content: 13 %
Total Acidity: 6,2 g/l
Bottling: 7 months from harvest
Bottles Produced: 30.000
Temperature: 10°-12° C (50°-53° F)
Serving Suggestions: Poultry, fish and pasta dishes.
Tasting Notes:
Bouquet has a very complex aroma profile typical of cool climate,
that is to say with a great finesse. We get all sorts of aroma
descriptors in perfect harmony among them, fruity, floral and
very spicy aromas such as passion fruit, grapefruit, goose berry,
orange peel, boxwood, sage, sambuca romana, etc. Taste corresponds
to what is perceived by the nose, it is balanced and elegant
with fresh acidity followed by an oily mouth feel and a persistent
aftertaste of fig syrup and tropical fruity flavors .top |
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SAUVIGNON RONCO DELLE MELE d.o.c. COLLIO 2005
Vineyard: Ronco Delle Mele
Vineyards Planted: 1984
Vine Training: double upside-down
Grape Variety: 100% Sauvignon of different clones. The ripening of the grapes, since the vineyards are located on three hills with different micro-climates, comes at different times and therefore great attention must be paid to the timing of the harvest. The clonal combination, the soil, the exposure and the location of the vineyards produce superb wines.
Vinification, Maturing and Aging: The grapes, after de-stemming, are cold macerated (“criomaceration”) on the skins at 42°-45°F (6°-8°C). The soft pressing of the grapes (using the Willmes pneumatic press) follows. The must is decanted statically at 50°F (10°C), and afterwards the alcoholic
fermentation which takes place in stainless steel tanks is activated with selected yeast at 68°F (20°C), lasting for 7-10 days. There is no malolactic fermentation.
Alcoholic Content: 13 %
Total Acidity: 6,2 g/l Bottling: 7 months from harvest
Bottles Produced: 18.000
Alcoholic Content: 13 %
Total Acidity: 6,2 g/lBottling: 7 months from harvest
Bottles Produced: 18.000
Alcoholic Content: 13 %
Total Acidity: 6,2 g/l
Serving Temperature: 10°-12° C (50°-53° F)
Serving Suggestions: Shellfish and spiced dishes.
Tasting Notes:
Bouquet: true to type with a great array of distinctive varietal
aromas of cool – climate grown Sauvignon blanc. Among
them we have fruity aromas such goose–berry, mango, pine-apple,
passion fruit and melon – like aromas graciously wrapped
around intense spicy scents of sage, anisette, box wood, tomato
leaves and grapefruit –lemon skins that prints its cool-climate
personality, finesse and persistence. Taste: Its intense flavour
reproduce in its totality the aromas perceived by the nose with
remarkable oily elegance and persistence. Very long finish reminiscent
to the mango componential and cost and yeast tastiness. top
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TRE VIGNIS d.o.c. COLLIO
VENDEMMIA 2003
Winemakers: Giampaolo and Giorgio Venica
Vineyard: choose during harvest: Tocai, Chardonnay e Sauvignon
Grape Variety: 50% Tocai Friulano, 40% Chardonnay, 10% Sauvignon Blanc. (Do not confuse Tocai Friulano with the Hungarian Tocai or the Tokay d’Alsace). The major difficulty is harvesting the grapes at the same time when they are at different stages of maturation. In order to have the best possible wine, we pick only the well ripened bunches.
Vinification, Maturing and Aging: The grapes, after de-stemming are cold macerated (“criomaceration”) on the skins for 12 hours at 42°-45°F (6°-8°C). The soft pressing of the grapes (using the Willmes pneumatic press) follows. The must is decanted statically at 50°F (10°C), and afterwards the
alcoholic fermentation which takes place in stainless steel tanks is activated with selected yeast at 68°F (20°C), lasting for 10 days. There is no malolactic fermentation. The attentive clonal selection, the harvesting of only well ripened and healthy grapes, and a good technology in the cellar, produce a long lasting wine, like Vignis di Venica. It ages well for at least 5 years.
Alcoholic Content: 13,5 %
Total Acidity: 5,3 g/l
Bottling: 13 months from harvest
Bottles Produced: 4.000
Serving Temperature: 12° C (53° F)
Serving Suggestions: poultry, veal and pasta dishes.
Tasting Notes:
Meritage blend of three varieties. Bouquet is very complex as
well as full of finese. The aroma profile is made out of very
mature juicy tropical fruits and sweet almond pastry. Taste
is elegant and persistent with a full array of flavors such
as almond candy or torrone,with a long finish of licorice and
vanilla. top
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TOCAI FRIULANO RONCO DELLE CIME d.o.c. COLLIO 2005
Winemakers: Giampaolo and Giorgio Venica
Vineyard: Località Cime, Bernizza
Vineyards Planted: 1972-1974
Vine Training: double upside-down, Bilateral Guyot
Grape Variety: 100% Tocai Friulano, not to be confused with the Hungarian Tocai or the Tokay d’Alsace. The density is 3,500 vines per hectare (1,435 per acre). Tocai Friulano is the most widespred varietal in Friuli. In the past it was consumed daily (1 to 2 liters per day per person), and was so popular that it was considered the wine of the masses. The vines are 10-13 years old.
Vinification, Maturing and Aging: There are two separate vinifications of the Tocai grapes here. About 40-60%
of the grapes (the ratio changes from year to year according to the sugar and acidity content) follow the normal “white vinification”: the grapes are softly pressed in a pneumatic press (Willmes), the must is decanted statically at 50°F (10°C), and afterwards the alcoholic fermentation is activated at 68°F (20°C), lasting for 7-10 days. The other portion of the grapes, after de-stemming, are cold macerated (“criomaceration”) on the skins for 14-15 hours at 46°-50°F (8°-10°C). The pressing of-the grapes and the alcoholic fermentation follow. Two different wines are obtained: one is light, fine, “elegant”, the other is rough, typical and rich. The proper blending gives the desired style sought for by the Venica brothers. The wine is bottled in March (no malolactic fermentation) and the wine “grows” in the bottle with its tertiary perfumes for 5 years.
Alcoholic Content: 13,5 %
Total Acidity: 5 g/l
Bottling: 7 months from harvest
Bottles Produced: 13.000
Serving Temperature: 10°-12° C (50°-53° F)
Serving Suggestions: Antipasti, fish, white meats
Tasting Notes:
Bouquet is complex in which the varietal aromas explode with
finesse orchestrated by fresh almonds, and walnuts, candy, clovers
and linden flowers. Taste has a velvet texture, good harmony
among the flavors such as quince peel, and after taste reminiscent
of curry and bitter almond and good persistance. top
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PINOT GRIGIO d.o.c. COLLIO 2005
Grape Variety: 100% Pinot Grigio. In 1989 the Venicas decided to change the harvest procedure of the grapes: to leave them on the vine to mature further. The density is 4,500 (1,845 per acre). The vines range from 3 to 15 years old.
Vinification, Maturing and Aging: The grapes of Pinot Grigio are copper-colored, and therefore it is important to treat the grapes with strict “white vinification”. The grapes are softly pressed in a pneumatic press (Willmes); the must is decanted statically at 50° F (10° C) and afterwards the alcoholic fermentation which takes place in stainless steel tanks is activated with
selected yeast at 68° F (20° C), lasting for 7-10 days. There is no malolactic fermentation. Aging in the bottle is an important factor for the improvement of the wine for the next five years.
Alcoholic Content: 13 %
Total Acidity: 6 g/l
Serving Temperature: 12° - 14°
Serving Suggestions: Starter, ham, risotti, fish, white meats, light soups. Ideal as aperitif. top
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TOCAI FRIULANO d.o.c. COLLIO 2005
Winemakers: Giampaolo and Giorgio Venica
Vineyard: Cerò, Sant'Elena
Vineyards Planted: 1948-1964-1975
Vine Training: double upside-down
Grape Variety: 100% Tocai Friulano, not to be confused with the Hungarian Tocai or the Tokay d’Alsace. The density is 3,500 vines per hectare (1,435 per acre). Tocai Friulano is the most widespred varietal in Friuli. In the past it was consumed daily (1 to 2 liters per day per person), and was so popular that it was considered the wine of the masses. The vines are 10-13 years old.
Vinification, Maturing and Aging: There are two separate vinifications of the Tocai grapes here. About 40-60%
of the grapes (the ratio changes from year to year according to the sugar and acidity content) follow the normal “white vinification”: the grapes are softly pressed in a pneumatic press (Willmes), the must is decanted statically at 50°F (10°C), and afterwards the alcoholic fermentation is activated at 68°F (20°C), lasting for 7-10 days. The other portion of the grapes, after de-stemming, are cold macerated (“criomaceration”) on the skins for 14-15 hours at 46°-50°F (8°-10°C). The pressing of-the grapes and the alcoholic fermentation follow. Two different wines are obtained: one is light, fine, “elegant”, the other is rough, typical and rich. The proper blending gives the desired style sought for by the Venica brothers. The wine is bottled in March (no malolactic fermentation) and the wine “grows” in the bottle with its tertiary perfumes for 5 years.
Alcoholic Content: 13 %
Total Acidity: 5 g/l
Bottling: 7 month from harvest
Bottles Produced: 17.000
Serving Temperature: 10°-12° C (50°-53° F)
Serving Suggestions: Antipasti, fish, white meats
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