angoris technical sheets wines 2012

T e n u t a d i A n g o r i s , F r i u l i w i n e s s i n c e 1 6 4 8

www.angoris.com

Pinot Bianco is a genetic variation of Pinot Noir and often confused with Chardonnay. At Angoris, we place special emphasis on this little known grape varietal.

TECHNICAL DATA Grape variety: pinot bianco 100% DOC: Friuli Isonzo, Rive Alte

Place: Cormòns (GO)

Source Vineyard: Villa Locatelli

Size: 4 hectares

Altitude: 47 m

Exposure: N-S

Training method: single Guyot

Average vineyard age: 15 years

Vine density: 3,600 vines/ ha

Yield per hectare: 90 quintals/ ha Alcohol: 12.5 %

Total acidity: 6.2 g/ l

pH: 3.2

Soils profile: Shallow with generous

gravel-pebbly texture and reddish clay

rich in iron and aluminum oxides

Harvest period: early September

Production: 20,000 750 ml bottles

VILLA LOCATELLI

Pinot Bianco 2010

D.O.C. Isonzo

VINIFICATION

Grapes destemmed and crushed;

2 hour cold-soak maceration;

10 day maceration in stainless steel;

No malolactic fermentation;

5 months aging on dead yeast cells in

stainless steel tanks

TASTING NOTES

Color

Straw yellow of medium intensity.

Nose

Fruity aromas of golden apples,

pineapple and apricots; white flowers

and a pleasant stony minerality.

Palate

Dry and light bodied; elegant, warm,

well-balanced; simple.

Serving Suggestion

Ideal on its own or with light appetizers,

vegetable soups and veloutès, simple

poached fish dishes and light cheeses.

Suggested Serving Temperatures

8 - 9° C.


www.angoris.com

TECHNICAL DATA

Alcohol: 12.5 %

Total acidity: 6 g/l

pH: 3.25

Grape variety: pinot grigio 100%

Geographical area: Friuli Isonzo, Rive

Alte

Place: Cormons (GO)


Vine density: 3,500 vines/hectare

Yield per hectare: 100 quintals/ha

Area: 22 hectares in production

Elevation: 47 m

Exposure: N-S

Training method: Single Guyot

Soils profile: Rather shallow, with

generous gravel-pebbly texture, clay of

reddish hue due to presence of ferrous

and aluminum oxides, well-drained


VINIFICATION

Grapes destemmed and crushed

2 hour cold-soak maceration

10- 12 day maceration in stainless steel

No malolactic fermentation


stainless steel containers


VILLA LOCATELLI

Pinot Grigio 2010 D.O.C. Isonzo

Since the 1860s, Pinot Grigio has been one of the most important grapes of the region.

Color

Golden.

Nose

Floral notes mix with rich fruit aromas

of apricot and peach; slight chalkiness.

Palate

Soft; medium bodied; mineral. Melon

flavors.

Serving Suggestion

Very versatile; simple fish dishes, past

with simple fish or vegetable sauces.


8 - 9° C.


www.angoris.com

TECHNICAL DATA Alcohol: 12.5 %

Total acidity: 5.7 g/l

pH: 3.4

Grape variety: chardonnay 100%


Alte

Place: Cormons (GO)


Vine density: 7,200 vines/hectare

Yield per hectare: 80 quintals/ ha


Elevation: 47 m

Exposure:N-S

Training method: Guyot






VINIFICATION



10- 12 day maceration in stainless steel





VILLA LOCATELLI

Chardonnay 2010

D.O.C. Isonzo

The most important white varietal of the world, Isonzo Chardonnay is simple, fresh and refreshing.

Color

Straw yellow of medium intensity.

Nose

Fruity aromas of pineapple and

banana.

Palate

Dry, full, harmonious, balanced.

Serving Suggestion

Ideal on its own or with light appetizers,

simple poached fish dishes, clams,

oysters and light cheeses.


8 - 9° C.


www.angoris.com



pH: 3.2

Grape variety: sauvignon blanc 100%


Alte

Place: Cormons (GO)


Vine density: 7,200 vines/ha


Area: 8 ha in production

Elevation: 47 m

Exposure: N-S

Training method: Short arched-cane

and Guyot training system






VINIFICATION



10 day maceration in stainless steel





VILLA LOCATELLI

Sauvignon Blanc 2010

D.O.C. Isonzo

Sauvignon Blanc from Friuli remains a hidden treasure. In the Isonzo the wine tends to be Sancerre like.

Color

Pale green with golden highlights.

Nose

Intense, aromatic with overtones of

green bell-pepper and tomatoes leaf;

grapefruit and white peach; minty;

thyme, rosemary, marjoram.

Palate

Fresh, with a light body; lingering

minerality; delicate.

Serving Suggestion

Prosciutto e melone, aperitif, smoked

salmon.


8 - 9° C.


www.angoris.com



pH: 3.40

Grape variety: friulano 100%


Alte

Place: Cormons (GO)




Area: 3 hectares

Elevation: 47 m

Exposure: N-S

Training method: short-arched cane Soils profile: Rather shallow, with





VINIFICATION



10 day maceration in stainless steel





VILLA LOCATELLI

Friulano 2010 D.O.C. Isonzo

The signature varietal from the region- what the locals drink! In Friuli we call a glass of Friulano “tajut”

Color

Straw yellow with slight golden hues.

Nose

Wildflowers dominate the nose like

they dominate on a spring mountain

pasture; some richness of almond and

honeysuckle combine with some vegetal

geranium leaf and hay aromas.

Palate

Smooth; dry and medium bodied; well-

balanced; characteristic bitter almond

finish.

Serving Suggestion

Drink it on its own (“tajut”) like we do

in Friuli; light soups, canapés; prosciutto

di San Daniele.


8 - 9° C.


www.angoris.com



pH: 3.5

Grape variety: merlot 100%


Alte

Place: Cormons (GO)





Elevation: 47 m

Exposure: N-S

Training method: Cordon de Royat

and Guyot





Harvest period: early October

VINIFICATION


8 day maceration and fermentation in


Malolactic fermentation

6 months maturation in used oak


VILLA LOCATELLI

Merlot 2010 D.O.C. Isonzo

Friuli’s most widely planted red varietal- for over 100 years.

Color

Ruby red with purple highlights.

Nose

Delicate; grapey with raspberry notes.

Palate

Harmonious, intense.

Serving Suggestion

Versatile; tomato or meat pasta sauces,

sausages, pork cutlets.


18 - 20° C.


www.angoris.com



pH: 3.5

Grape variety: cabernet franc 100%


Alte

Place: Cormons (GO)


Vine density: 3,500 vines/ ha



Elevation: 47 m

Exposure: N-S

Training method: short arched cane






VINIFICATION







VILLA LOCATELLI

Cabernet Franc 2010 D.O.C. Isonzo

One of the first “international” varietals planted in Friuli, Cabernet Franc has been popular in Friuli’s vineyards for over 200 years.

Color

Deep ruby red.

Nose

Intense; vegetal notes of grass and cut

hay; cherry, grapey

Palate

Medium bodied; round with typical

vegetal after notes.

Serving Suggestion

On its own; cold meats.


16 - 18° C.


www.angoris.com



pH: 3.2

Grape variety: refosco del peduncolo

rosso 100%


Alte

Place: Cormons (GO)





Elevation: 47 m

Exposure: N-S

Training method: arched cane training

system






VINIFICATION







VILLA LOCATELLI

Refosco dal peduncolo

Rosso 2010 D.O.C. Isonzo

An ancient varietal that continues a long tradition of juicy wines filled with character.

Color

Deep garnet with purple tinges.

Nose

Forthright, broad, lingering; blackberry,

cherry; forest floor; white pepper;

slightly herbacious

Palate

Sturdy with lively tannins; wild and

earthy; noticeable acidity.

Serving Suggestion

Roasts; meats with rich sauces; game;

spicy dishes.


18 - 20° C.


www.angoris.com

TECHNICAL DATA Alcohol: 13 %


pH: 3.4

Grape variety: pinot grigio 100%

Source vineyard: Ronco Antico

Geographical area: Collio

Place: Dolegna del Collio (GO)





Elevation: 85 m

Exposure: E-W

Training method: Guyot Soils profile: Ponca (Eocene marl)

Harvest period: mid September

VINIFICATION



Length of fermentation: 10 days

Malolactic fermentation: no

Maturation: 8 months on dead yeast

cells in stainless steel containers

Bottle-ageing: 1 month

Production: 7000 750 ml bottles

ANGORIS Pinot Grigio 2010

D.O.C. Collio

Unlike the mass produced and insipid Pinot Grigio’s, in the Collio Pinot Grigio becomes inspired and filled with character, weight and elegance.

Color

Straw yellow with copper hues.

Nose

Dried flowers, dried apricots; Kaiser

pear, nutty, candied orange; slightly

smoky; complex.

Palate:

Rich, dense, textured; full, silky and

slightly tannic; expressive, long; hint of

bitterness.

Serving Suggestion

Vitello tonnato or other cold white

meats; tuna carpaccio or richer fish

dishes; dense pastas like cacio e pepe.


10 - 12° C.


www.angoris.com



pH: 3.25

Grape variety: sauvignon blanc 100%

Source vineyard: Stabili della Rocca

Geographical area: Colli Orientali del

Friuli

Place: Rocca Bernarda (UD)





Elevation: 90 m

Exposure: E-W

Training method: Arched cane

Soils profile: Ponca (Eocene marl)

Harvest period: mid September

VINIFICATION









ANGORIS Sauvignon Blanc 2010

D.O.C. Colli Orientali del Friuli Up in the hills Friuli’s Sauvignon Blancs rival the best of the world. Richer, denser and more textured then many, these Sauvignons have their own character and style.

Color

Straw yellow with hints of pale green.

Nose

Delicate and aromatic; elderberry;

spearmint, sage, basil; yellow peach;

nettle; papaya .

Palate:

Full bodied, elegant, harmonious;

mineral and slightly savory; vibrant and

long acidity; waxy texture.

Serving Suggestion

Grilled fish; rich salads; cream based

sauces; Thai food; rich vegetarian

dishes; mussels, clams.


10 - 12° C.


www.angoris.com



pH: 3.35

Grape variety: friulano 100%



Friuli






Elevation: 90 m

Exposure: E-W

Training method: arched-cane


Harvest period: late September

VINIFICATION









ANGORIS Friulano 2010

D.O.C. Colli Orientali del Friuli

Known in Friuli since 1622 (known then as Tocai, however), Friulano is Friuli’s most beloved varietal. In the hills, a simple wine becomes layered and complex.

Color

Straw yellow with hints of gold.

Nose

Delicate; flowery, especially acacia;

peach, pear, almond; sage, thyme,

ginger; slightly vegetal and medicinal;

creamy and mineral note

Palate:

Soft, harmonious; long; warm, well-

balanced; fleshy, textured, creamy;

slightly saline with bitter almond finish

Serving Suggestion

Creamy risottos; grilled fish; Asian

fusion dishes with soy sauce and ginger


10 -12° C.


www.angoris.com



pH: 3.2

Grape variety: ribolla gialla 100%



Friuli






Elevation: 90 m

Exposure: N-S




VINIFICATION









ANGORIS Ribolla Gialla 2010


Minerality and elegance since the 13th Century.

Color

Pale straw yellow with greenish hues.

Nose

Subdued and refreshing; chalky and

flinty; slightly smoky; cedar; green

apple, lemon, lime.

Palate:

Fleshy, rich, tingly acidity and

minerality; fresh, melon and golden

delicious, long and elegant.

Serving Suggestion

Match it’s acidity- sharp sauces with

lemon; cold appetizers; grilled fish;

seafood pastas .


10- 12° C.


www.angoris.com

TECHNICAL DATA Alcohol: 13,5 %

Total acidity: 6 g/l

pH: 3.5

Grape variety: refosco dal peduncolo

rosso 100%



Friuli






Elevation: 90 m

Exposure: E-W



Harvest period: mid October

VINIFICATION



stainless steel tanks Malolactic fermentation: yes

Maturation: 12 months in tonneaux

Bottle-ageing: 4 months


ANGORIS Refosco dal peduncolo

rosso 2009 D.O.C. Colli Orientali del Friuli

There are at least 9 different types of Refosco, but Refosco dal peduncolo rosso is without a doubt the best. Color

Deep garnet with purple tinges, almost

impenetrable.

Nose

Broad, complex; blackberry, raspberry,

cherry; slight tobacco leaf; wild;long.

Palate:

Crisp, dry, slightly tannic; noticeable

acidity; wild, slightly spicy.

Serving Suggestion

Braised meats, boar, hare and other

“gamey” meats; many Chinese beef

dishes.


18 - 20° C.


www.angoris.com



pH: 3.45

Grape variety: merlot 100%



Friuli






Elevation: 80 m

Exposure: N-S




VINIFICATION







ANGORIS Merlot 2009


Classic example of cool climate Merlot- elegance dominates over jam.

Color

Ruby red with good intensity.

Nose

Forthright, black cherry, blueberry,

raspberry; slightly spicy.

Palate:

Dry, medium bodied; savory and

slightly herbaceous; smooth and

harmonious, nice acidity.

Serving Suggestion

Roasted chicken; roasted red meats;

medium-aged cheeses.


1 8 - 20° C.


www.angoris.com



pH: 3.9

Grape variety: schioppettino 100%



Friuli






Elevation: 80 m

Exposure: E-W




VINIFICATION







ANGORIS Schioppettino 2009


A native grape that takes it names becomes it pops (schioppetta) with its spiciness in your mouth.

Color

Pale ruby red, with purple hues.

Nose

Berrylike- blackberry, raspberry,

blueberry; intense; grapey; slightly

peppery and liquorish spice note.

Palate:

Medium bodied; prominent yet fine

tannins; elegant; plenty of acidity; spicy.

Serving Suggestion

Feathered game, roasted lamb dishes;

be creative, try it with tempura.


18 - 20° C.


www.angoris.com



pH: 3.5

Grape variety: cabernet sauvignon

100%



Friuli






Elevation: 80 m

Exposure: E-W




VINIFICATION







ANGORIS Cabernet Sauvignon 2009 D.O.C. Colli Orientali del Friuli

Cabernet Sauvignon from Friuli? Let the Stabili della Rocca vineyard surprise you.

Color

Deep ruby with purple hues.

Nose

Delicate; rich blueberry and raspberry;

slight menthol;spicy with a hint of

liquorish, hint of leather and tar; forest

floor and mushroom.

Palate:

Full flavored, sturdy and intense;

velvety; dry and full bodied; warm, well-

balanced;

Serving Suggestion

Pepper crusted entrecote; grilled or

smoked meats; strong mushroom

flavored dishes.


18 - 20° C.


www.angoris.com



pH: 3.5

Grape variety: chardonnay 50%, ribolla

gialla 25%, friulano 25%



Friuli




Yield per hectare: 50 quintals/ ha Area: 1.5 ha in production

Elevation: 80 m

Exposure: E-W




VINIFICATION



Length of fermentation: 12 days in

stainless steel

Malolactic fermentation: only

chardonnay

Maturation: chardonnay 8 months

tonneaux; friulano and ribolla gialla on

the lees for 8 months



ANGORIS Spiule 2008


Spiule mixes new world stlye (oaked Chardonnay) with old world elegance (ribolla and friulano). Color

Gold with greenish hues.

Nose

Complex; golden plumbs, nectarine;

yogurt, custard; golden raisins; mineral

notes of gunflint and wet stone; cedar

wood, intense.

Palate:

Full, soft, round; dense; warm;

integrated oak, minerality from Ribolla

Gialla very present; long finish with

clean acidity.

Serving Suggestion

Strong fish dishes like sardines, white

meats with cream sauces .


14 - 16° C.


www.angoris.com



pH: 3.4

Grape variety: friulano 60%, sauvignon

30%, malvasia 10%

Source vineyard: Ronco Antio

Geographical area: Collio

Place: Dolegna del Collio (GO)





Elevation: 90 m

Exposure: E-W




VINIFICATION


6 hour cold-soak macerations







ANGORIS

Collio 2010 D.O.C. Collio

Collio. A (special) place. A special wine.

Color

Straw yellow with greenish hues.

Nose

Very complex; sage, thyme, acacia

flower, elderberry; green apple, citrus,

white peach, slight tropical note to it;

very mineral; elegant

Palate:

Bone dry; medium bodied, but rich;

lively acidity with great drinkability;

pleasant saline quality to it; harmonious

Serving Suggestion

Crudo (raw fish with olive oil), scampi,

lobster, oysters, tuna tartar- delicate fish

dishes.


12 - 14° C.


www.angoris.com



pH: 3.45

Grape variety: merlot 60%, refosco

30%, pignolo 10%



Friuli




Yield per hectare: 50 quintals


Elevation: 80 m

Exposure: E-W



Harvest period: mid-October

VINIFICATION




Malolactic fermentation: yes




ANGORIS

Ravost 2008 D.O.C. Colli Orientali del Friuli

Ravost means rustic in Friulano. This wine is meant to show the beauty of rusticity.

Color

Deep ruby red.

Nose

Broad; spicy; slightly smoky and gamey;

raspberry and blueberry; inky and

tarry.

Palate:

Soft, warm, long; inviting; nice acidity.

Serving Suggestion

Feathered game; venison.


1 8 - 20° C.


www.angoris.com



pH: 3.5

Grape variety: picolit 100%



Friuli






Elevation: 90 m

Exposure: E-W

Training method: guyot

Soils profile: Ponca (Eocean marl)

Harvest period: late October

VINIFICATION


20 day fermentation and maceration in

tonneaux

Malolactic fermentation: yes

Maturation: one year tonneaux



ANGORIS Picolit 2008

D.O.C.G. Colli Orientali del Friuli

The noblest of all wines from Friuli. A wine for kings and queen. Color

Deep gold.

Nose

Exceptionally flowery, orange blossom,

acacia; dried apricots; lime, fig; chestnut

honey; subtle; slightly spicy with notes of

espresso and orange peel.

Palate:

Intense; medium-sweet; warm, elegant,

long; complex; rich;.

Serving Suggestion

A meditation wine to savor and enjoy;

superb with fegato d’oca (an ancient

tradition in Friuli known as foie-gras

elsewhere); flaky biscuits.


16 - 18° C.


www.angoris.com



pH: 3.55

Grape variety: pignolo 100%



Friuli






Elevation: 100 m

Exposure: N-S




VINIFICATION



tonneaux Malolactic fermentation: yes

Maturation: 4 years in tonneaux

Bottle-ageing: 1 year


ANGORIS

Pignolo 2006 D.O.C. Colli Orientali del Friuli

The giant of Friuli’s red wines. Rustic, big, traditional.

Color

Garnet with slightly fading hues.

Nose

Very complex and intriguing; tar,

leather; wild; clove, liquorish, coffee,

cocoa; menthol; sweet cherry.

Palate:

Strong, dark robust flavor, sour cherry,

tobacco,; rustic, tannic, yet velvety; full,

strong acidity.

Serving Suggestion

Big grilled steaks, game; braised meats

with wine reduction sauces- give it

richness and fat for these tannins and

acidity!


1 8 - 20° C.


www.angoris.com

A single goal: following the tradition of Angoris’ first méthode champenoise, il Nature, which ceased production in 1996. From here comes 1648: a toast

to Angoris and its long history.

TECHNICAL DATA Grape variety: chardonnay 100% Source Vineyards: Villa Locatelli,

Stabili della Rocca

Alcohol: 12.5 %

Residual sugar: 7 g/l


pH: 3.5


VINIFICATION The grapes are carefully selected and

hand harvested. In the winery they are

destemmed and cooled and undergo

cold-soak maceration directly in the

press in order to extract the maximum

polifenolic components. After pressing,

the must is then fermented in

temperature controlled steel tanks and

allowed to rest on the lees for 6 months.

In June the wine is bottled and the wine

rests an additional 30 months on the

lees and referments. Finally, the

sparkling wine is placed on the pupitres

for three months before disgorging in

the spring.

1648 brut bianco 2007

Metodo classico

TASTING NOTES

Color

Cristal golden yellow; fine and persistant

perlage.

Nose

Intense; bread crust, almond, yogurt

;floral with hawthorn and elderberry

flowers; fruit notes of white peach,

nectarine and hints of tropical fruit;

fragrant, mineral.

Palate

Soft, fresh; dry, balanced and persistent;

creamy, mineral with a nice acidic

backbone.

Serving Suggestion

Raw crustaceans, oven roasted grouper,

fried shrimp, crudo, tuna or swordfish

tartar, oysters or the greatest of aperitifs.


7 - 8° C.


www.angoris.com

1648… in pink. Pinot Nero in its most prestigious form.

TECHNICAL DATA Grape variety: pinot nero 100% Source Vineyards: Villa Locatelli,

Stabili della Rocca

Alcohol: 12.5 %



pH: 3.5


VINIFICATION

The grapes are carefully selected and

hand harvested. In the winery they are

destemmed and cooled and undergo

cold-soak maceration directly in the

press in order to extract the maximum

polifenolic components. After pressing,

the must is then fermented in

temperature controlled steel tanks and

allowed to rest on the lees for 6 months.

In June, the wine is bottled and the wine

rests an additional 30 months on the

lees and referments. Finally, the

sparkling wine is placed on the pupitres

for three months before disgorging in

the spring.

1648 brut rosato 2007

Metodo classico

TASTING NOTES

Color

Onion skin copper; fine and persistant

perlage.

Nose

Delicately raspberry and strawberry

mixed with floral and mineral notes;

intense; hint of yeast.

Palate

Soft, fresh; balanced and persistent;

creamy.

Serving Suggestion

Can compliment many foods; grilled

fish, margherita pizza, cold salmon

dishes, trout.


7 - 8° C.


www.angoris.com

Modolet is the name of one of the areas in the Villa Locateeli Estate from where the bulk of the wine’s grapes come

from. Angoris is a pioneer in making sparkling wines in Friuli. Modolet has been made since 1973 and is considered a regional standard bearer.

TECHNICAL DATA Grape variety: Pinot Nero, Pinot

Bianco, Chardonnay Source Vineyards: Villa Locatelli,

Stabili della Rocca

Alcohol: 12 %



pH: 3.5


VINIFICATION The grapes are destemmed and soft

pressed and fermented in temperature

controlled stainless steel tanks. After

fermentation, the wine is transferred to

autoclave where selected yeasts are

added to increase roundness. After 6

months in the autoclave, the sparkling

wines is moved to bottle where it is aged

4 months in bottle before release.

Modolet bianco brut

Metodo Charmat

TASTING NOTES

Color

Straw yellow with hints of gold.

Nose

Delicate; white flowers, fragrant,

mineral; peach.

Palate

Dry, elegant and fine perlage; mouth

watering; long, warm.

Serving Suggestion

On its own; salumi, tempura, grilled

crustaceans, carbonara.


7 - 8° C.


www.angoris.com

Modolet in rosè; a rosey and fruitier alternative to a classic Friuli sparkling wine.

TECHNICAL DATA Grape variety: Pinot Nero, Pinot

Bianco, Chardonnay Source Vineyards: Villa Locatelli,

Stabili della Rocca

Alcohol: 12 %



pH: 3.5


VINIFICATION The grapes are destemmed and soft

pressed and fermented in temperature

controlled stainless steel tanks. After

fermentation, the wine is transferred to

autoclave where selected yeasts are

added to increase roundness. After 6

months in the autoclave, the sparkling

wines is moved to bottle where it is aged

4 months in bottle before release.

Modolet rosè brut

Metodo Charmat

TASTING NOTES

Color

Cherry pink.

Nose

Raspberry and strawberry, rose petal,

peach.

Palate

Dry, fine perlage; mouth watering; long,

warm.

Serving Suggestion

On its own; salumi, scaloppini alla

Milanese.


7 - 8° C.

angoris technical sheets wines 2012

Documents

i w i n e s s i n c

n g o r i s

ns training method

t e n u t

f r i u

friuli isonzo

alte place

isonzo vinification