Vini e distillati | Collio e Isonzo

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In 2014 Loretto Pali launched a new style of Collio wines being aware that the international trend was moving toward greater elegance and crisp freshness.

A collaboration was set up with Enrico Paternoster, oenologist from the Trentino Alto Adige region, who is skillfully able to combine freshness and elegance with structure and longevity, which result in elegant, mineral, lingering and pleasantly refreshing wines with great drinkability.

HARVEST

We pick the grapes at in the very early morning to take advantage of the cooler temperatures.
The low yields per hectare (between 40 and 70 q/ha), combined with winegrowing practices that are respectful of the vegetative balance of the vines, ensure grape clusters that are desirably small and a skin/pulp ratio that is optimal for the production of wines that are nicely structured, aromatic, and age well.

VINIFICATION AND AGING

The grapes of each vineyard are carefully selected and vinified separately to enhance the character of the Cru.
We go to great lengths to preserve the grapes and the must from aroma oxidation, particularly during pressing. The white grapes are delicately pressed in order to ensure a balance between the acidity and the aromatic components, and fermentation takes place in both stainless steel controlled-temperature tanks and French oak barrels.
For the red grapes, the ermentation is carried out at a controlled temperature of 26-27°C in stainless steel tanks, and for the superior reserve wines fermentation is followed by long aging in wooden barrels in the cellar of the manor.