Wine Details

Ronco Dei Tassi Friulano Collio DOC

Fruilano (the locals still call it Tocai despite the 2007 ruling to ban the use of “Tocai” on the label) is the Fruili region’s most important grape. This white wine is intense and fruity on the nose with elegant perfumes of acacia flowers. In the mouth, it is fleshy and rich with a creamy texture and distinct varietal notes of citrus, pear, liquorice and almond and the classic minerality of the Collio.

Region:

Producer:

Ronco Dei Tassi

Classification:

Collio DOC

Variety:

100% Tocai Friulano

Number of bottles produced:

20,000 bottles

Production area:

Montona (7.4 acres) vineyard, southern exposure, Cormons

Altitude:

150 meters (492 feet) a.s.l.

Age of vines:

50 years

Yield:

1.5-1.8 kg per vine

Training:

Cappucina

Vinification:

Fermentation in stainless steel tank at controlled temperature followed by partial malolactic fermentation in second-hand barriques

Refining:

Predominantly in stainless steel tank for 6 months and 1 month in bottle

Alcohol content:

13.5%

Soil:

Arenaceous marl

Time of harvest:

End of September

Harvest:

Manual

Recent press reviews

91

Ronco Dei Tassi Friulano Collio DOC 2020

Italian Wine Report (91)- "Bright, medium-deep yellow; aromas of melon, apple peel and a hint of green mint. Medium-bodied with very good concentration, there is very good acidity, impressive persistence and lovely texture. Offering noteworthy complexity and very good typicity, pair this with many types of white meats and enjoy over the next 3-5 years."

91

Ronco Dei Tassi Friulano Collio DOC 2019

James Suckling (91)- "Lime-curd, fresh-pear, papaya and apricot-stone aromas. It’s medium to full-bodied with crisp acidity and a creamy, oily texture. Layered. Drink now."

91

Ronco Dei Tassi Friulano Collio DOC 2019

Wine Enthusiast (91)- "Delicate scents evoking yellow peach, citrus, and spring blossom aromas come together on this savory, enveloping white. The fresh, medium-bodied palate shows ripe pear, grapefruit, apricot and a hint of fresh bread dough alongside tangy acidity. It closes on a hazelnut note."