DESSERT WINE
Ronchi di Cialla quickly became one of the icons of Friulian winemaking since their founding in 1970. The name of the estate is direct, meaning "an estate of hillside vineyards in the Cialla valley," which is located near the end of the foothills that descend from the Rhaetian Alps. This is a prime spot for growing the native varieties such as the rare picolit that makes a storied sweet wine that comes from a partial drying of grapes, first on the vines, then indoors on wooden crates. Fermented and aged in French oak (20+ months total). It's delicious now, but will age for decades to come!
"An exhilarating aroma of acacia flowers and candied orange peel; considerable minerality and spicy notes. Great 'meditation' wine, but also excels with foie gras, aged or blue cheeses and dry pastries. Serve at 52F.
"This winemaking process dates back to an ancient tradition in Friuli according to which, ever since the 17th century, Picolit was considered one of 'the most precious wines, which distinguished themselves at the courts of kings and queens all over Europe.'
"Tradition teaches us that a few days before harvesting, when grapes are still on the vine –– it is necessary to cut the shoots supporting grape bunches for a first partial withering of the grapes on the plant (this operation, in the Friuli language has been known as “tajà lis strezzis” “to cut off locks”). Then grapes are harvested and put – by one layer only – into suitable wood cassettes, half of these grapes are set up in a naturally ventilated room to wither at length – until mid December, resulting in a 60% decrease in weight.
"The must thus obtained contains a high concentration of sugars and extracts, it is made to ferment in small oak barrels, so that fermentation can continue until the following spring. It is then added to the remaining Picolit and, after a natural settling, the wine is poured into bottles for a long period of slow refinement before being sold.
"It is thus possible to get a great wine endowed with structure and roundness, as well as freshness and elegant floral fragrances: features of the famous Picolit wine of Cialla." - WINERY NOTES
Ronchi di Cialla quickly became one of the icons of Friulian winemaking since their founding in 1970. The name of the estate is direct, meaning "an estate of hillside vineyards in the Cialla valley," which is located near the end of the foothills that descend from the Rhaetian Alps. This is a prime spot for growing the native varieties such as the rare picolit that makes a storied sweet wine that comes from a partial drying of grapes, first on the vines, then indoors on wooden crates. Fermented and aged in French oak (20+ months total). It's delicious now, but will age for decades to come!
"An exhilarating aroma of acacia flowers and candied orange peel; considerable minerality and spicy notes. Great 'meditation' wine, but also excels with foie gras, aged or blue cheeses and dry pastries. Serve at 52F.
"This winemaking process dates back to an ancient tradition in Friuli according to which, ever since the 17th century, Picolit was considered one of 'the most precious wines, which distinguished themselves at the courts of kings and queens all over Europe.'
"Tradition teaches us that a few days before harvesting, when grapes are still on the vine –– it is necessary to cut the shoots supporting grape bunches for a first partial withering of the grapes on the plant (this operation, in the Friuli language has been known as “tajà lis strezzis” “to cut off locks”). Then grapes are harvested and put – by one layer only – into suitable wood cassettes, half of these grapes are set up in a naturally ventilated room to wither at length – until mid December, resulting in a 60% decrease in weight.
"The must thus obtained contains a high concentration of sugars and extracts, it is made to ferment in small oak barrels, so that fermentation can continue until the following spring. It is then added to the remaining Picolit and, after a natural settling, the wine is poured into bottles for a long period of slow refinement before being sold.
"It is thus possible to get a great wine endowed with structure and roundness, as well as freshness and elegant floral fragrances: features of the famous Picolit wine of Cialla." - WINERY NOTES
