Antique wine-making traditions

Antique wine-making traditions

September 7, 2020

Friuli is a region where all the various elements mix together, perhaps more than in any other. In a relatively small area we can find the mountains, the hills, the plain and the sea.

Behind its calm, almost static appearance, the region’s history dates back to ancient times, with signs of all the various cultures that have reigned over the years: Romans, Barbarians, Slavs, Venetians, Austrians. People coming from all directions, a cross roads between East, North and West. Antique wine-making traditions could not be left out from this conglomeration, as they have always been a sure sign of civilization.

The Giulia Alpine foothills protect the area from the cold north winds and the closeness of the sea brings a mild, temperate climate, which is ideal for grapewines.

The wine estate was refounded this background in 1965, thanks to the drive and enthusiasm of Luciana Bennati, who renovated an old and abandoned hamlet in a very short space of time, whilst fully respecting all the local traditions. Be side the offices and the guardian’s house, she also created quarters for guests, converted an old kitchen into a small tasting room, she built a cellar for aging in wood casks, besides another functional and extremely modern cellar for making and storing the wine. She purposely kept it small and intimate, but of exceptionally high quality, for the pleasure of family, friends and a few very fortunate costumers.

After the death of Luciana Bennati, her daughter Francesca Bortolotto (President and CEO of the 5 starred luxury Bauer Hotel in Venice, symbol of high-level hospitality since the 30’shas taking over running the estate, now also helped by her daughter Olimpia Possati.

They too are bound to Colmello di Grotta, with Luciana’s same passion and have the intention of taking the company to the top of Friuli production, with the knowledge however, that to reach this objective they must continuously commit to seeking new ways of improving all the various aspects of her products.

A very simple philosophy is applied to production, from the vines through to the bottled wine, to scrupulously look after and harmonize the production details so as to offer a finished product of increasingly improved quality. The Estate spreads over an area of 21 hectares, 15 used for the vines; they all face directly south and are at a height of between 40 and 80 meters above the sea level.

The grapevines are equally divided between the two DOP Collio and Isonzo appelations, which, though they lie close by are made up of completely different soil types. This dual personality is perhaps the main feature of the company, as they manage to produce two completely different types of wine which perfectly complement each other.

The fascinating, feminine Isonzo wines and the powerful and masculine ones from Collio. The calcareous-gravely soil of Isonzo produces wines which have elegant structures, combined with concentrated intense bouquets. The marlsandstone soil of Collio exalts the complexity of the bouquet and the structures that bursts forth on the palate.
The Estate undertook now the process (three years needed) toward a certificated organic production.

With the intention to preserve the freshness and minerality of our wines, the production is now leaving the traditional wooden tasks introducing clay amphoras with different grades of ceramic isolation, studied and produced by our young and talented winemaker Michele Bean.

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