History
San Floriano del Collio nestles among gently rolling hills covered with vineyards, cherry trees and acacia woods, near the Slovenian border. It is here that Mariano and his wife Loredana planted their first vineyard on a small plot of land in 1972.
Buoyed up by the owners' constant hard work and enormous enthusiasm, the estate has gradually expanded over the years to include a winery, warehouse and bottling plant. The estate now covers some 30 hectares in the Collio DOC and Friuli Isonzo zones, traditional areas of fine wines. Walter and Luana, the owners' children, each took up role in the business to help Mariano and his wife on the family-run wine estate.
The vineyards
The Collio vineyards are situated at an altitude between 150 and 250 metres above sea level on soil with an ideal substrate of stratified marl and sandstone that formed during the Eocene, known as ponca, with good structure and mineral content. Most of the estate’s production comes from these vineyards, where white grape varietals are grown. The Friuli Isonzo vineyards are located in the flat area next to Collio, known as Rive Alte, on the left bank of the River Isonzo. The soil has low limestone content and is composed of noble clays with red gravels of recent alluvial origin. Red and white grape varietals are cultivated in these vineyards. The winery’s production is based on several key factors: well-aspected vineyards, which enjoy the sun throughout the day; density of approximately 5.500–6.500 plants per hectare; low yields; meticulous attention to the health of the vines; and harvesting exclusively by hand. Wine is a product of the land, and good land makes good wine.
The cellar
In our cellar, modern practices are applied to a traditional wine-making technique. Our white wines are made exclusively in steel, including soft pressing of the grapes, short maceration according to the vintage and grape variety, temperature-controlled fermentation.
Red wines, too, are made traditionally and are then aged in wooden barrels for about 12 months. Continuous quality control, from pressing to bottling. “All this to bring out the best from our vineyards, with due respect for the fundamental characteristics which every bottle must have and for the fruit created from a partnership of people and their land”.
Wines
Ascevi Luwa
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Friulano
Manually harvested grapes from our Farra d’Isonzo vineyard, with a yield per hectare of approximately 7000 kilograms, are used to produce this bright straw-yellow wine with subtle greenish highlights. The elegant, delicate nose offers hints of spring flowers, while the fresh, full-bodied palate has a slight aftertaste of bitter almonds. It is an excellent accompaniment to charcuterie, particularly raw ham, but also to delicate fish dishes, snails and frogs’ legs, and goes nicely with white meats.
Best served at a temperature of 11–12° C. -
Chardonnay Rupis
Manually harvested grapes from our Rupis vineyard, named after the hamlet in which it is located, near San Floriano del Collio, with a yield per hectare of approximately 7000 kilograms, are used to produce this bright straw-yellow wine with subtle golden highlights. The elegant, delicate nose has slight hints of citrus fruit and spring flowers, while the fresh, mineral palate is stylish and full bodied. It can be paired with dishes such as delicate risottos and simple fish or vegetable soups, veal in tuna sauce and grilled white meats.
Best served at a temperature of 11–12° C. -
Sauvignon Ronco dei Sassi
Manually harvested grapes from our “Ronco dei Sassi” vineyard at San Floriano del Collio (the name is derived from the stones – sassi – of various sizes in the vineyard), with a yield per hectare of approximately 5000 kilograms, are used to produce this bright straw-yellow wine with subtle golden-greenish highlights. The elegant, well-defined nose is true to type, with notes ranging from bell pepper to peach, with hints of sage. The mineral palate is stylish and full bodied. It can be paired with appetisers featuring salmon or raw ceps, starters with vegetable sauces and, above all, lobster and prized fish.
Best served at a temperature of 11–12° C. -
Pinot Grigio Grappoli
Manually harvested grapes from our San Floriano del Collio vineyards, with a yield per hectare of approximately 7000 kilograms, are used to produce this bright straw-yellow wine with an elegant nose, offering hints of unripe fruit and spring flowers, and a fresh, mineral palate with firm structure. It is a classic accompaniment to fish, but it is also good with starters such as risottos, and goes well with charcuterie and medium-mature cheeses.
Best served at a temperature of 11–12° C. -
Ribolla Gialla
Manually harvested grapes from our San Floriano del Collio vineyards, with a yield per hectare of approximately 7000 kilograms, are used to produce this bright straw-yellow wine with subtle golden highlights. The elegant, delicate nose displays notes of ripe fruit and flowers, while the fresh, mineral palate has excellent body. It is a classic wine to pair with fish and seafood appetisers and baked oily fish, although it is also good with smoked fish or ham.
Best served at a temperature of 11–12° C. -
Cabernet Sauvignon
Manually harvested grapes from our Farra d’Isonzo vineyard, with a yield per hectare of approximately 7500 kilograms, are used to produce this wine, which is lightly aged in oak for approximately 10–12 months. It vaunts a deep ruby hue, tending to garnet with ageing, a grassy, delicate nose with hints of wild berries, and a full-bodied, velvety palate with medium tannin content. It goes well with grilled meats, roast red meats and, after further ageing, game.
We recommend uncorking a while before drinking, decanting and serving at a temperature of 18–20° C. -
Col Martin
A white blend of Sauvignon, Chardonnay and Pinot Grigio. Manually harvested grapes from our vineyards in San Floriano del Collio, with a yield per hectare of approximately 7000 kilograms, are used to produce this bright straw-yellow wine with subtle greenish highlights. The delicate nose has vegetal and floral aromas and is accompanied by a fresh, mineral palate with excellent body. It goes well with all types of fish, including salmon, white meats in delicate sauces and cold summer dishes, such as veal in tuna sauce or ham and melon.
Best served at a temperature of 11–12° C.
Ronco Ceròu
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Chardonnay
Manually harvested grapes, with a yield per hectare of approximately 7500-8000 kilograms, are used to produce this bright straw-yellow wine with subtle golden highlights. The delicate nose displays hints of apple and spring flowers, while the fresh, mineral palate has good body. It can be paired with delicate risottos and simple fish or vegetable soups, as well as grilled white meats.
Best served at a temperature of 11–12° C. -
Pinot Grigio
Manually harvested grapes, with a yield per hectare of approximately 7500–8000 kilograms, are used to produce this bright straw-yellow wine. The elegant nose proffers hints of unripe fruits and spring flowers, while the fresh, firmly structured palate has good length. It is ideal paired with light appetisers, starters and fish dishes, although it can also accompany charcuterie.
Best served at a temperature of 11-12° C. -
Sauvignon
Manually harvested grapes, with a yield per hectare of approximately 7500-8000 kilograms, are used to produce this bright straw-yellow wine with subtle golden-greenish highlights. The well-typed nose has hints of green pepper and tomato leaf, while the fresh, mineral palate shows good length. It can be paired with appetisers like raw ham and melon or cream of vegetable soups, but also with lobster and prized fish.
Best served at a temperature of 11–12° C. -
Ribolla Gialla
Manually harvested grapes, with a yield per hectare of approximately 8000 kilograms per hectare, are used to produce this bright straw-yellow wine. The delicate nose has floreal and fruity notes , while the fresh palate shows nice structure, length and minerality. It is ideal as an aperitif and can be paired with fish and seafood appetisers and baked oily fish.
Best served at a temperature of 11-12° C.
The Sparkling
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Ribolla Gialla Galeon
Manually harvested grapes from our San Floriano vineyard, with a yield per hectare of approximately 8000 kilograms, are used with the cuvee close method to produce this strawyellow wine with subtle greenish highlights. The delicate nose of fruit and flowers is accompanied by a fresh palate with firm structure. It is an excellent aperitif, an ideal accompaniment to fish-based appetisers and dishes, and suitable for drinking throughout the meal. Best served at a temperature of 8-9 °C.
Contact us
Map
Azienda Agricola
Ascevi Luwa
di Pintar Marjan
34070 - San Floriano del Collio (GO)
Località Uclanzi, 24
Phone/Fax.: 0039 0481 884140
e-mail: p-l@libero.it
P.IVA: 00164680316
How to find us:
Take the A4 Venice-Trieste motorway and exit at Gorizia-Villesse. Take the Gradisca d’Isonzo exit and follow the signs for Gorizia. As soon as you reach Gorizia, head for Piedimonte and then San Floriano del Collio.
