Grand Cru Selections

Ronco del Gnemiz Current Releases

ronco del gnemiz current releases

 

Chardonnay Ronco Basso

The Chardonnay Ronco Basso is made from a parcel planted in 2001 with selection massale. The yields are low and vary according to the vintage but average 30 hl/ha. The grapes are whole cluster pressed and fermented entirely in barrel on their lees. 1/3 of the barrels are new and the rest are second and third pass. There is very infrequent batonnage.

Chardonnay Sol

This wine’s history goes back to the early days of Ronco del Gnemiz. It was first bottled in 1981 and was the first wine to put the winery on the map.

It comes from a 60 year old east-facing vineyard. The yields are low and vary according to the vintage but average 20 hl/ha. The grapes are whole cluster pressed and fermented entirely in barrel on their lees. 1/3 of the barrels are new and the rest are second and third pass. There is very infrequent batonnage.

Friulano San Zuan

Gnemiz has three small parcels of Friulano, ranging in vine age from 60 years old vines to 20 years old. All three plots are vinfied separately. The grapes are whole cluster pressed and fermented entirely in used barrels on their lees. There is no malolactic.

Sauvignon Peri

Peri is made from Gnemiz’s oldest Sauvignon vineyard. The vines are now over 45 years old and are planted on marl soil, locally called Ponca. The grapes are whole cluster pressed and fermented entirely in used barrels and 650 liter wooden vats. There is no malolactic or battonage.

Sauvignon Salici

Salici comes from a vineyard planted in 1997 in a lighter soil on the lower part of a hill. The yields are low and vary according to the vintage but average 30 hl/ha. The grapes are whole cluster pressed and fermented entirely in used barrels and 650 liter wooden vats. There is no malolactic or battonage.

Sauvignon Sol

Sol comes from a 30 year old vineyard planted in calcareous soil using selection massale from their older vineyards. The grapes are whole cluster pressed and fermented entirely in used barrels and 650 liter wooden vats. There is no malolactic or battonage.

Sauvignon Serena Palazzolo e Figli

This vineyard of Sauvignon is located in the nearby village of Buttrio, which has a warmer microclimate. The grapes are whole cluster pressed and fermented entirely in used barrels and 650 liter wooden vats. There is no malolactic or battonage.

Rosso di Jacopo

Gnemiz has parcels of Cabernet Franc, Cabernet Sauvignon, and Merlot. The Rosso di Jacopo is a selection made from the youngest vines of all three varieties. Percentages of the blend vary vintage to vintage according to the vintage character and also to the quantity added of declassified barrels from the old vine-based Rosso del Gnemiz.

In the cellar, the approach is reminiscent of a classic Bordeaux blend with low yields and a long fermentation. There is very infrequent pumping over in order to avoid over-extraction. Despite being a wine made up of young vines, it maintains the classic austerity of wines from Rosazzo and it requires long aging in barrel before being released. Like all Gnemiz reds it is not fined or filtered.

Rosso del Gnemiz

The Rosso del Gnemiz was among the first wines bottled under the label Ronco del Gnemiz in 1981. It comes exclusively from their oldest parcels of Cabernet Sauvignon (about 30%), Cabernet Franc (about 50%), and Merlot (about 20%). The vines range in age from 60+ to 35 years old. The parcels are perfectly situated with a great exposition and yields are kept to a minimum, around 18 hectoliters per hectare.

Each plot is vinified separately. The macerations vary according to the vintage but their extraction philosophy is more based on pumping over than punching down. The wine ages in oak barrels, 50% of which are new.

SCHIOPPETTINO

Gnemiz farms two plots of Schioppettino in Rosazzo, one over 60 years old and another planted in 2001. Both parcels are vinified together using some whole cluster and aged in neutral oak barrels.

Cabernet Franc

The Cabernet Franc comes from a vineyard the Gnemiz team manages in Buttrio, one of the warmest villages in the Colli Orientali appellation. They are in charge of all of the farming so they can manage the pruning and green harvesting in order to achieve the balance that they want. The vines were planted in 1997 with selection massale.

The fruit is fully de-stemmed and the style of vinification is more based on punching down than pumping over. Aging is in oak barrels for about 20 months, 1/4 of which are new and the rest of second or third use.