Golden yellow. With a large structure, it is elegant on the palate. Mature fishing notes and almonds.
Great with white meats, slightly seasoned cheeses and fish risotto
Planting method: Guyot with sixth plant of 4500 vines per hectare
Harvest: The grape harvest begins with the maturation of grapes in the middle of September and continues in the various vineyard locations with the manual crushing of the petiole to start the period of drying on the plant until the end of September. The actual harvest begins after about 15 days of drying, generally at the end of September. Subsequently, grapes are brought to the cellar for further qualitative selection and then destined for winemaking.
Vinification: Tiliae, our white blend, produced only with native Friulian vines, Ribolla Gialla, Friulano and Sciaglin, is dedicated to the two Tigli, portraits on the label, which for centuries have protected our Tenuta ‘Col Colàt’ at Pinzano al Tagliamento. The grapes are harvested to the best degree of sugar and phenol maturation and delicately destemmed and pressed. The must is fermented in new French oak barriques where frequent replacements and delestages are performed over a period of about 6 months to facilitate the extraction of the aromatic and phenolic component of wine. Next, the three wines are poured and assembled. The wine continues to ripen for about 8 months in steel and then is filtered and bottled and followed by refining in the bottle for another 6 months before being placed on the market.
Colour: Golden yellow
Sensory and taste notes: With a large structure, it is elegant on the palate. Mature fishing notes and almonds.
Food Matching: Great with white meats, slightly seasoned cheeses and fish risotto.
Light ruby red. The typical of the small berry, from which it comes, gives it a unique and fine scent, from the bouquet that recalls the red fruits, marasca and spices. Tannic and warm, the palate is full bodied, giving you notes of extreme elegance and intensity.
Great with wild game meat like duck breast or seasoned cheeses
Yellow, pale straw yellow. A fine and persistent perlage with a delicate and slightly citrusy bouquet.
It is lively and aromatic on the palate, Excellent as an aperitif wine with finger food. It also goes well with dishes
such as carpaccio, fish tartare and tasty risotto.
The wine has a brilliant ruby red colour. Its characteristic is a bouquet of fresh red fruits such as cherry, strawberry and raspberry, elegant and balanced. In the mouth it maintains its elegance and has a marked acidity.
It combines perfectly with pork dishes, but also with lamb and goose, as well as fat cheese. Recommended with traditional Venetian and Friulian “Musetto”
Intense ruby red tending to violet. Intense, wide scent, with fruity notes that recall black cherry, blackberry and currant, well linked to a herbaceous background characteristic of the vine. On the palate it looks dry, crisp and full bodied.
It is well suited to quick snacks of cold meats or processed meats such as braised and other red meats.
Ruby red. it has a bouquet that recalls cherry, small fruits and spices. The palate is soft and full of flavour.
Great with grilled red meat, boiled, poultry and rabbit meat, roasted and cheese.
Bright straw yellow. The nose is characterized by its distinctive varietal characteristics, with scents that recall bitter almonds: balanced taste, elegant and savory. All this is exalted by good acidity.
This wine, good as an aperitif, matches well with fresh cheese, salami and in particular ham of San Daniele. It also lends itself to be mixed with white or fish meats and, in the right season, with asparagus or typical dishes with spontaneous country herbs, such as wild hops.
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