Grape Variety
Friulano 100% – DOC Friuli Colli Orientali
Soils Profile
Ponca (eocenic marl)
Area: Stabili della Rocca
Type of Wine
White
Alcohol
14,5% Vol.
Size
0,75 L
Vinification
After the cold maceration, the fermentation of the must takes place at a controlled temperature for 10 days.
Then the wine is left to rest 8 months in stainless steel tanks and is then aged in the bottle for a month.
Tasting Profile
Straw yellow with hints of gold.
Delicate; flowery, especially acacia; peach, pear, almond; sage, thyme, ginger, slightly vegetal and medicinal; creamy and mineral note.
Soft, harmonious; long; warm, well balanced; fleshy, textured, creamy; slightly saline with bitter almond finish.
Food Pairing
San Daniele Ham; risotto with seafood, shellfish, vegetable soups and Asian fusion dishes with soy sauce and ginger.
Serving temperature 10 – 12 °C
Awards
DOC Friuli Colli Orientali & DOC Collio
15 hectares of vineyards are located in the hills of the DOC Friuli Colli Orientali area along 4 different south-east facing slopes, on the historical cru “Stabili della Rocca”. The soil here is the typical ponca: a mix of carbonate-rich mudstone and clays, that is the marl originated in the Eocene epoch.
In the DOC Collio area, 5 hectares of vineyards stretch in the south-facing slopes of the hills located in the “Ronco Antico” cru. They sit in a perfect natural amphitheater, surrounded and protected by the natural reserve of Plessiva.
The Angoris line reflects the features that made Friulian wines famous worldwide. White wines are typically bold, pleasant, mineral and with intense fragrances, while red wines have a more spicy note, with earthy taste and an enchanting complexity.
We love it with:
CALAMARATA
Clean the squid under running water, remove the internal parts, the cartilage and the skin, and finally cut them into large rings of about 2 cm. Move to the stove; Bring plenty of salted water to the boil in a pan and then cook the pasta. In the meantime, heat the oil in a saucepan with the garlic clove and chopped chilli pepper.
As soon as the bottom is hot, raise the temperature and sear the squid rings. Once they are sealed, it only takes a few seconds, add the white wine and wait until the alcohol has completely evaporated. Then remove the garlic, add the cherry tomatoes cut into 4 parts and the tomato paste.
Mix, add salt and then lower the heat, let everything cook for about ten minutes. At the end of cooking, sprinkle with chopped parsley. In the meantime you can cook the pasta until half cooked. As soon as the pasta is cooked, take a ladle of cooking water and pour it into the pan, then drain the calamarata and put it in the pan. Mix for a few moments and add water as needed so that the mixture is liquid but not loose.
On an aluminum sheet, place another sheet but of baking paper, place a couple of ladlefuls of dough in the middle and close first the baking paper and then the aluminum foil. Place the parcels on a baking tray and cook in a static oven, already hot at 200°, for about 10 minutes. Here’s your calamarata ready, all you have to do is serve it and enjoy it!
