Intense straw yellow. Exotic fruit, herbs, citrus. Juicy, fresh, zesty, mineral.

Denis Montanar's Bianco Santdrigo is a juicy and very fresh white wine, vinified exclusively in steel and unfiltered. It expresses itself on exotic fruit and citrus tones that fully reflect the characteristics of the terroir and the vineyard from which it is produced.

Santdrigo Venezia Giulia Bianco Igt - Denis Montanar

<label>Soil:</label>Sandy silty clayey
<label>Average vineyard age:</label>31 years old
<label>Estensione del vigneto:</label>0.4 ha
<label>Vine training:</label>Sylvoz
<label>Vine density:</label>3000 strains per hectare
<label>Average production per ha:</label>90 hl
<label>Harvest time:</label>na
<label>Vinification and ageing:</label>Spontaneous fermentation in steel. Aging in steel tanks for 8 months. No filtration or clarification.
<label>Sulfur dioxide:</label>32 mg/l

Venezia Giulia Bianco Igt

Friulano

Vasca d'acciaio

Ais Vitae

Slow wine

Gambero

Denis Montanar, based in Friuli-Venezia Giulia, produces Borc Dodon using organic vineyards, mixed soils and wines made through spontaneous fermentation.

Denis Montanar - Friuli-Venezia Giulia | Enologik

Denis Montanar

Italia

Collio e Carso

Vigneti Denis Montanar

Friuli Venezia Giulia

Cervignano

Intense ruby red. Flowers, red fruits, tobacco, spices, hints of licorice and cocoa. Balanced, full-bodied, tannic.

Refosco is made from grapes of the same name that are grown in the Borc Dodòn locality near Udine. The vineyards are cultivated in a certified organic condition, winemaking is done in an artisanal manner with spontaneous fermentations, no addition of yeast, and the wine is neither clarified nor filtered.

<label>Soil:</label>Argilloso
<label>Average vineyard age:</label>19 years
<label>Estensione del vigneto:</label>0.55 ha
<label>Vine training:</label>Guyot
<label>Vine density:</label>6500 strains per hectare
<label>Average production per ha:</label>30 hl
<label>Harvest time:</label>na
<label>Vinification and ageing:</label>Spontaneous fermentation in open oak vats with maceration on the skins for 25 days. Aging in 5 hl oak tonneaux for 24 months. No clarification or filtration.
<label>Sulfur dioxide:</label>40 mg/l

Venezia Giulia Rosso Igt

Refosco dal Peduncolo Rosso

Tonneau

Garnet red. Wild fruits, herbs, vegetal notes. Firm, balanced, persistent.

Denis Montanar's Uis Neris Dodon is a rich and interesting red wine. Expertly crafted from merlot and carbernet sauvignon grapes, it has a wild, vegetal flavor and a long, salty, deep mouthfeel. At the end comes a splendid persistence that fully satisfies even the most demanding palates.

Uis Neris Dodon Venezia Giulia Rosso Igt - Denis Montanar

<label>Soil:</label>Loamy, sandy and clayey
<label>Average vineyard age:</label>45 years old
<label>Estensione del vigneto:</label>1.3 ha
<label>Vine training:</label>Bilateral Guyot and spurred cordon
<label>Vine density:</label>4500 strains per hectare
<label>Average production per ha:</label>45 hl
<label>Harvest time:</label>na
<label>Vinification and ageing:</label>Maceration on the skins for 24 days and spontaneous fermentation in open oak vats. Aging in oak barrels for 22 months. No filtration or clarification.
<label>Sulfur dioxide:</label>25 mg/l

Merlot

Cabernet Franc

Barrique

Orangey yellow with amber highlights. Dried fruit, honey, macerated fruit, spices, herbs, underbrush. Full, intense, fresh, slightly tannic.

Verduzzo Scodovacca is a white wine macerated on the skins, produced in an artisanal manner. The grapes are vinified in white with a light maceration on the skins in open vats, this gives the wine its typical aromas. The vineyards are located near the municipality of Aquileia and are grown organically with respect for the land.  

<label>Soil:</label>Argilloso
<label>Average vineyard age:</label>24 years old
<label>Estensione del vigneto:</label>0.3 ha
<label>Vine training:</label>Guyot bilaterale
<label>Vine density:</label>6500 strains per hectare
<label>Average production per ha:</label>25 hl
<label>Harvest time:</label>na
<label>Vinification and ageing:</label>Spontaneous fermentation in open fiberglass vats with maceration on the skins for 1 day. Aging for 2 years in used oak barrels. Conducting malolactic fermentation. No clarification or filtration.
<label>Sulfur dioxide:</label>na

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