Grape Variety
Pinot Grigio 100% – DOC Collio
Soils Profile
Ponca (eocenic marl)
Area: Ronco Antico
Type of Wine
White
Alcohol
14,0% Vol.
Size
0,75 L
Vinification
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 copper hues.
Dried flowers, dried apricots; Kaiser pear, nutty, candied orange, slightly smoky and complex.
Rich, dense, textured; full, silky and slightly tannic; expressive, long; hint of bitterness.
Food Pairing
Vitello tonnato or other cold white meats, tuna carpaccio or richer fish dishes; dense pastas like cacao e pepe.
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:
RICE WITH MUSHROOM
Start by cleaning the champignons and the nails by eliminating the final part of the stem and taking only the central part which will be used to make the broth while for the risotto you will only use the upper part which you will have to cut into cubes with a small knife. At this point, make the mushroom broth.
Pour the scraps into a pan, add the water and let them simmer for about 30 minutes. In the meantime, also cut the mushroom heads into cubes and finely chop half an onion. Take a large pan that will be used for cooking the risotto, add half the amount of butter (40 g) and let it melt gently. Then add the onion and let it brown before adding the mushrooms. Cook over medium-high heat for 5 minutes, stirring occasionally and making sure the mushrooms do not release any liquid. At this point add the rice and mix often to toast it.
After a few minutes, add the white wine and only when the alcoholic part has completely evaporated, add a couple of ladles of broth, filtering them with a sieve directly into the pan. Add salt to taste and continue cooking for about 13 minutes, basting occasionally with the hot filtered broth, until it is cooked. Then turn off the heat and mix the risotto: first add the remaining 40 g of butter and mix until it melts completely; then add the Parmesan and mix again.
Now finely chop the parsley; Season the rice with ground white pepper, parsley and a drizzle of oil. Stir to blend the flavors and adjust the density of the risotto by adding more broth if necessary, mix again and serve your mushroom risotto while still hot. Enjoy your meal!
