WINES

Pradio Crearo Cabernet Sauvignon DOC Friuli Grave

Cabernet Sauvignon

Wine Name: Crearo Cabernet Sauvignon
Appellation:Friuli Venezia Giulia DOC
Varietal Blend: 100% Cabernet Sauvignon
Vineyards: Exclusively Pradio vineyards
Soil Type: Alluvial soil with 40% to 60% stone content
Vine Training: Method Guyot
Vine Density: 4,500 vines per hectare
Yield: Approx. 8,000 kg of grapes per hectare
Harvest: First 2 weeks of October
Vinification Technique: Frequent delestage during fermentation and racking off after 12-15 days and at the beginning of the malolactic fermentation. At the end of the malolactic fermentation process the wine is transferred to first, second and third passage barriques for twelve months.
Aging: In barriques then bottle-aged for a minimum of 4 months
Bottling: Estate bottled
Tasting Notes: Saturated ruby red hue with deep red highlights. Delicate, persistent bouquet, with herbaceous and fruity hints of morello and small red fruits; spicy, very elegant on the finish. Excellent entry due to its gentle and fresh palate-nose. Will develop over a few years. Suggested Food Pairings: Game, roasted red meats and hard mature cheeses

Pradio Friulano Doc Friuli Grave

Friulano

Wine Name: Gaiare Friulano
Appellation: Friuli Venezia Giulia DOC
Varietal Blend: 100% Gaiare Friulano
Vineyards: Exclusively Pradio vineyards
Soil Type: Alluvial soil with 40% to 60% stone content
Vine Training Method: Guyot
Vine Density: 4,500 vines per hectare
Yield: Approx. 9,000 kg of grapes per hectare
Harvest: Second and third weeks of September
Vinification Technique: Meticulous planning goes into choosing the harvest time and vinification technique in order to prevent the typically bitterish note of this variety from predominating. Long resting on the fine lees with regular batonnages. Cryo-maceration may be used, depending on the season.
Aging: In steel then bottle-aged for a minimum of 2 months
Bottling: Estate bottled
Tasting Notes: The aromas, delicate but persistent, vary from elder flower to light aromatic herbs and almond. Strong, straightforward mouthfeel, the varietal aromas are enhanced by freshness and mineral tones to give a perfect palate-nose balance.
Suggested Food Pairings: Excellent as an aperitif, ideal served with vegetable dishes, particularly asparagus.

Pradio Pinot Grigio

Pinot Grigio

Wine Name: Priara Pinot Grigio
Appellation: Friuli Venezia Giulia DOC
Varietal Blend: 100% Pinot Grigio
Vineyards: Exclusively Pradio vineyards
Soil Type: Alluvial soil with 40% to 60% stone content
Vine Training Method: Guyot
Vine Density: 5,000 vines per hectare
Yield: Approx. 9,000 kg of grapes per hectare
Harvest: First 2 weeks of September
Vinification Technique: Meticulous grape selection, soft pressing, use of different types of yeast, partial malolactic fermentation, long resting on noble lees.
Aging: In steel then in the bottle for a minimum of 3 months.
Bottling: Estate bottled
Tasting Notes: Bright saturated straw-yellow hue. Excellent impact on the nose with complex and well-blended wild flower and ripe fruit (apple and banana) bouquet. Strong personality, long, pleasantly fresh and lingering on the palate.
Suggested Food Pairings: Tasty fish-based appetisers, vegetable first courses, and white meat-based main dishes

Pradio Merlot Grave Doc Friuli

Merlot Grave Doc Friuli

Wine Name: Roncomoro Merlot
Appellation: Friuli Venezia Giulia DOC
Varietal Blend: 100% Merlot
Vineyards: Exclusively Pradio vineyards
Soil Type: Alluvial soil with 40% to 60% stone content
Vine Training Method: Guyot
Vine Density: 4,500 vines per hectare
Yield: Approx. 9,000 kg of grapes per hectare
Harvest: Third and fourth weeks of September
Vinification Technique: Depending on the year, the “must bleeding” is carried out before the fermentation begins to increase the skin-must ratio. The duration of the maceration, the pumping over and the wine-pressings are established according to the ease of extraction of the tannins from the skin and above all from the seeds. Malolactic fermentation is generally preferred.
Aging: In steel then bottle-aged for a minimum of 2 months
Bottling: Estate bottled
Tasting Notes: Deep ripe cherry hue. Blackberry, light cocoa and dried violet aromas emerge. The fresh, tannic flavour is well-balanced by its softness.
Suggested Food Pairings: Red meats, jugged game and semi-mature cheeses.

Pradio Sauvignon Grave Doc Friuli

Sauvignon Friuli Venezia Giulia Doc

Wine Name: Sobaja Sauvignon
Appellation: Friuli Venezia Giulia DOC
Varietal Blend: 100% Sauvignon
Vineyards: Exclusively Pradio vineyards
Soil Type: Alluvial soil with 40% to 60% stone content
Vine Training Method: Guyot
Vine Density: 5,500 vines per hectare
Yield: Approx. 8,000 kg of grapes per hectare
Harvest: First 2 weeks of September
Vinification Technique: From the harvest to the crushing stage the grapes are protected from oxidation by the use of dry ice: cold maceration in the press. Temperature-controlled fermentation and a long resting on yeast exalt the varietal and terroir characteristics. Aging: In steel then bottle-aged for a minimum of 2 months
Bottling: Estate bottled
Tasting Notes: Straw-yellow hue with light greenish highlights. Intense bouquet, clean scents of tomato leaf, light sage that with time fade to sweeter sensations of white peach. The slightly citrusy aromatic and fresh, minerally sensations come together on the palate.
Suggested Food Pairings: Cooked and raw fish appetisers, goat's milk cheeses.

Pradio Chardonnay Grave Doc Friuli

Chardonnay Doc

Wine Name: Teraje Chardonnay
Appellation: Friuli Venezia Giulia DOC
Blend: 100% Chardonnay
Vineyards: Exclusively Pradio vineyards
Soil Type: Alluvial soil with 40% to 60% stone content
Vine Training Method: Sylvoz
Vine Density: 4,000 vines per hectare
Yield: Approx. 8,000 kg of grapes per hectare
Harvest: First 2 weeks of September
Vinification Technique: A part of the grapes are cryomacerated and the rest are pressed and vinified using traditional methods. Once the mass has been assembled, roughly 20% of the must ferments and matures in 1st and 2nd passage barriques where the malolactic fermentation takes place.
Aging: In steel and partially in barriques; then bottle-aged for a minimum of 3 months.
Bottling: Estate bottled
Tasting Notes: Bright light golden hue. Elegant, refined, broad bouquet with exotic fruit, sweet spice and dried flower scents. The soft mouthfeel is balanced by lively fresh, mineral notes.
Suggested Food Pairings: Vegetable pies and stuffed pasta dishes, fish risotto, white meats served with delicate sauces, fresh cheeses.

Refosco Grave Doc Friuli

Wine Name: Tuaro Refosco dal Peduncolo Rosso
Appellation: Friuli Venezia Giulia DOC
Varietal Blend: 100% Refosco
Vineyards: Exclusively Pradio vineyards
Soil Type: Alluvial soil with 40% to 60% stone content
Vine Training Method: Guyot Vine Density: 5,000 vines per hectare
Yield: Approx. 10,000 kg of grapes per hectare
Harvest: Third and fourth weeks of September
Vinification Technique: The grapes are picked from the bunch and crushed then they undergo a cold pre-fermenting maceration for 48 hours. The temperature is raised and maintained at 25° for the entire fermentation period in order to obtain the best varietal characteristics and to contain the extraction of the tannins which are often a little hard and aggressive.
Aging: In steel then bottle-aged for a minimum of 2 months
Bottling: Estate bottled
Tasting Notes: Attractive deep ruby red hue. Marked underwood berry, tobacco and blackcurrant scents. Good flavour and mineral aromas. The tannins are reasonably sweet with a slightly vegetal aftertaste which is typical of the grape variety.
Suggested Food Pairings: Pasta dishes with meat sauce, roast pork, lamb chops.

Pradio Passaparola Prosecco D.o.c. Spumante

Prosecco D.o.c. Spumante

Since 2009 vintage Pradio Estate fits in the new Prosecco doc denomination, just 40 km away from the "same Prosecco town"!
Grapes: Prosecco
Denomination: D.O.C.
Alcohol: 11% by vol.
Serving temperature: 8°C
Colour: gold yellow
Bouquet: intense and elegant yeast bouquet
Taste: sapid and persistent in the mouth
Serving suggestions: appetizers, fish and shellfish, light meals
Bottles: 0.75l - net weight kg 0.750
Case: 6 btls - gross weight kg 9.78 - dimensions cm. 30x20x33h
Pallet: gross weight kg. 590 - dimensions cm. 120x80x180h
Packing details: 5 layers - 16 cases per layer - 80 cases per pallet - 480 btls per pallet
Bottle EAN code: 8008900001488

Rosso

WINE NAME: STARZ ROSSO
APPELLATION: VENEZIA GIULIA IGT
VARIETAL BLEND: Union of noble and indigenous vines
VINEYARDS: Exclusively Pradio vineyards
SOIL TYPE: Alluvial soil with 40% to 60% stone content
VINE TRAINING: Method Guyot
VINE DENSITY: 4,500 vines per hectare
YIELD: Approx. 6,000 kg of grapes per hectare
HARVEST: First week of October
VINIFICATION TECHNIQUE: Frequent delestage during fermentation and racking off after 12-15 days and at the beginning of the malolactic fermentation. At the end of the malolactic fermentation process the wine is transferred to first, second and third passage barriques for 18 months.
AGING: In barriques then bottle-aged for a minimum of 4 months
BOTTLING: Estate bottled
TASTING NOTES: It has a garnet red color with purple hues, fine, persistent with soft spicy notes and ripe red fruits. Soft and rich in the mouth, able to evolve for 5 years or more.

Bianco

WINE NAME: STARZ BIANCO
APPELLATION: FRIULI VENEZIA GIULIA DOC
VARIETAL BLEND: Union of noble and indigenous vines
VINEYARDS: Exclusively Pradio vineyards
SOIL TYPE: Alluvial soil with 40% to 60% stone content
VINE TRAINING: Method Guyot
VINE DENSITY: 4,500 vines per hectare
YIELD: Approx. 6,000 kg of grapes per hectare
HARVEST: First week of September
VINIFICATION TECHNIQUE: Carefull selection of healthy and well matured white grapes, picking and pressing at cold temperature to preserve fruit aromas, cold fermantion with no malolactic
AGING: 3 months in bottle
BOTTLING: Estate bottled
TASTING NOTES: It has a warm gold color with greenish nuances, fine and persistent slighlty aromaic bouquet, sapid and round texture with lingering finish, able to evolves well for 5 years