La Roncaia was created by the Fantinel Family in partnership with winemaker Tibor Gal to make traditional Friulan wines of the highest distinction as well as expresses the tradition and the potential for wines, both white in red, in the Collio Orientali del Friuli zone. This dedication to the traditions and potential of the region of Friuli has lead them to produce strictly the native varieties of Cabernet Franc, Picolit, Pignolo, Pinot Grigio, Refosco, Sauvignon Blanc, Schiopettino, Tazzalenghe, Tocai Friulano and Verduzzo. The estate’s vineyards are located around Nimis, Attimis and Ramandolo in the hills of Friuli that were formed at least three hundred and fifty years ago. Passion is at the heart of all operations at La Roncaia: the plants are the result of deliberate clonal selection and careful vineyard management while winemaking is thoroughly and skilfully designed with a singular goal of excellence.
Grapes dry for about 2 weeks. Fermentation on skins in small French oak barrels for over 30 days, followed by a slow maturation of over 18 months in new...
After fermentation on skins, which lasts for over thirty days, Fusco is refined in barriques for over a year and then matured in bottles for at least six...
Harvested separately, the Picolit grapes are slightly stripped of the leaves when ripening so that they dry on the vine itself. The wines are blended in...
After a significant drying process on the vine, the grapes are selected and handharvested, placed in suitable boxes and left in the drying room for over eight...
