Our wines - Simon di Brazzan

Centenary Merlot Selection

Thu, 05 Dec 2024 20:35:02 +0000

VINIFICATION AND BOTTLING
Manual selection of grapes, destemming, gentle crushing of berries; fermentation in 25 hl truncated conical vat for 25 days; use of indigenous yeasts; wine storage in large casks for 24 months. Bottling: total acidity 5.2, total sulphur dioxide 70 ml/lt, free sulphur dioxide 36 ml/lt (pre-bottling values). Bottle aging for 6 months.

ORGANOLEPTIC PROPERTIES
A red wine with a deep ruby red color, its aroma is reminiscent of small fruits, the flavor is decidedly pleasantly spicy soft, intense.

PAIRINGS
cured meats, roasted red and white meats, rolls with sauces that are not too spicy, lamb, meat stews, stewed tripe and fairly spicy cheeses.
Serving temperature: 16°-18°C

L'articolo Centenary Merlot Selection proviene da Simon di Brazzan.

Pinot Grigio Tradition

Thu, 05 Dec 2024 20:32:02 +0000

VINIFICATION AND BOTTLING
De-stemming, of grapes; fermentation with indigenous yeasts; fermentative maceration of crushed grapes in 25 hl truncated conical vat until the end of fermentation with temperature control about 25 days; separation of skins from wine using traditional press; storage of wine in 7.5 hl wooden barrels for 15 months. Bottling: total acidity 5, total sulfur 83 ml/lt, free sulfur 40ml/lt (pre-bottling values).

ORGANOLEPTIC PROPERTIES
A wine with a coppery color, its complex aroma is reminiscent of roses, cherries in spirit, balanced, elegant. Blindly, it feels like drinking a red wine.

PAIRINGS
Excellent with fish first courses, cheeses, white meats, feathered game
Serving temperature: 16°C-18°C, like a red wine

L'articolo Pinot Grigio Tradition proviene da Simon di Brazzan.

Blanc by Simon Tradizión

Thu, 05 Dec 2024 20:29:34 +0000

Production area: Collio, Municipality of Cormons, Isonzo
Grapes: 100% Friulano
Denomination: D.O.C. FRIULI
Soils: alluvial type, irrigated
Training forms: single Guyot on new vines, bilateral on old vines
Cultural operations: cultivation with biodynamic method, targeted thinning, defoliation near the bunches to preserve their health
Production: 3,400 bottles
Harvest time: early October, manual harvest performed in the early hours of the day. Usually in the Friulano grape cluster, harvesting the grapes around October, some berries are formed that are partially dehydrated similar to raisins (botrytis nobile); tasting them gives off a concentration of very intense flavor and special aromas. Maceration is used to extract through alcohol this concentrated

Alcohol content: 13.5% vol.

L'articolo Blanc by Simon Tradizión proviene da Simon di Brazzan.

Pinot Grigio

Thu, 05 Dec 2024 20:27:27 +0000

VINIFICATION AND BOTTLING
Manual selection of grapes, gentle destemming; cooling of crushed grapes by temperature 10°C exchanger; overnight in winemaker; soft pressing by vacuum press; cleaning of must by flotation; fermentation in temperature-controlled stainless steel, 18°C; keeping on yeast until end of February in stainless steel barrels. On one-third of the crushed grapes fermentative maceration for 18 days. Separation of the skins from the wine using the traditional wine press. Wine storage in wooden barrels, contact on yeast until the end of February. Wine blending, one-third wood, two-thirds stainless, protein stability through the use of bentonite. Bottling: total acidity 5.5 total sulfur 121, free sulfur 51 (pre-bottling values)

ORGANOLEPTIC PROPERTIES
A white wine with particularly pleasant coppery hues and an intense aroma. Ripe fruit notes emerge, from peach to melon, lasting persistence, pleasant round and balanced flavor.

PAIRINGS
Savory fish starters, marinated risottos, grilled, baked or fried fish main courses.

Serving temperature: 10°- 12°C

L'articolo Pinot Grigio proviene da Simon di Brazzan.

Malvasia

Thu, 05 Dec 2024 20:24:53 +0000

WINE-MAKING AND BOTTLING
Manual selection of grapes and gentle destemming; cooling of crushed grapes by exchanger; resting in press for two days; soft pressing by vacuum press; cleaning of must by flotation; fermentation in stainless steel at controlled temperature, 18°C. One part ferments in vats in the presence of skins for the entire fermentation and then refines in 7.5 hl barrels. Keeping on the lees until the end of February. Wine blending, protein stability through the use of bentonite.
Bottling: total acidity 5.5, total sulfur dioxide 90 ml/lt, free sulfur dioxide 40 ml/lt (pre-bottling values)

ORGANOLEPTIC PROPERTIES
An indigenous white wine with a straw color with golden reflections sharp scent slightly aromatic, very delicate reminiscent of flowers and fruits. Fresh, balanced flavor, recalls the olfactory notes on the palate, very persistent.

PAIRINGS
Fish dishes and fatty cheeses
Serving temperature: 10°-12°C

L'articolo Malvasia proviene da Simon di Brazzan.

Ri-né Blanc

Thu, 05 Dec 2024 20:19:21 +0000

VINIFICATION AND BOTTLING
Manual selection of grapes; gentle destemming; cooling of crushed grapes by exchanger; overnight rest in press; soft pressing by vacuum press; cleaning of must by flotation; fermentation with indigenous yeasts at controlled temperature, 18°C. Keeping on the lees until the end of February in stainless steel barrels. Wine assembly, protein stability using bentonite. Bottling: acidity 5.3, total sulfur 104ml/lt, free sulfur 40 ml/lt (pre-bottling values).

ORGANOLEPTIC PROPERTIES
A white wine with a complex taste ranging from aromatic hints to ripe fruit, fresh balanced

PAIRINGS
Baked fish dishes, St. Pierre, snapper and mackerel
Serving temperature: 10°-12°C

L'articolo Ri-né Blanc proviene da Simon di Brazzan.

Simon’s Blanc

Thu, 05 Dec 2024 20:14:26 +0000

VINIFICATION AND BOTTLING
Manual selection of grapes; gentle destemming; cooling of crushed grapes by exchanger; resting in winemaker overnight at controlled temperature; soft pressing by vacuum press; cleaning of must by flotation. Fermentation in temperature-controlled stainless steel, 18°C. Keeping on yeast until the end of February in stainless steel barrels. On one third, maceration of the crushed grapes in 24 hl truncated conical vat for 20 days with indigenous yeasts. Separation of the skins from the wine using the traditional wine press. Wine storage in vat, on yeast until the end of February. Wine blending: one-third vat, two-thirds stainless, protein stability using bentonite. Bottling: total acidity 5.6, total sulfur 110 ml/lt, free sulfur 45 ml/lt (pre-bottling values).

ORGANOLEPTIC PROPERTIES
A native white wine with a light golden color with greenish highlights. Its pleasant and delicate fragrance is reminiscent of white flowers and tropical fruits. Full, harmonious flavor with lingering aromatic aftertaste.

PAIRINGS
Excellent with prosciutto appetizers and pasta dishes, fish and white meats.
Serving temperature: 10°-12°C

L'articolo Simon’s Blanc proviene da Simon di Brazzan.

Sauvignon

Thu, 05 Dec 2024 20:05:50 +0000

WINE-MAKING AND BOTTLING
Manual selection of grapes, of gentle stalk removal; cooling of crushed grapes by exchanger; resting in press overnight; soft pressing by vacuum press; stabling of must for 5 days at 8°C; cleaning of must by flotation; fermentation with indigenous yeasts at controlled temperature, 18°C. A portion ferments in 7.50 hl wooden barrels. Keeping on the lees until the end of February. Wine assembly, protein stability using bentonite. Bottling: total acidity 5.4 ,total sulfur 90 ml/lt, free sulfur 31 ml/lt (pre-bottling values)

ORGANOLEPTIC PROPERTIES
Aromatic white wine with a pale straw-yellow color. Green notes (pepper-tomato leaves) and floral notes reminiscent of elderflower prevail in its delicate aroma, with a warm, full, aromatic lingering flavor.

PAIRINGS
Appetizers seafood starters sea bass sea bream and vegetables asparagus risottos
Serving temperature: 10° – 12°C

L'articolo Sauvignon proviene da Simon di Brazzan.

Cabernet Franc

Sun, 27 Oct 2024 17:47:26 +0000

Production area: Municipality of Cormons, Mariano, Isonzo
Grapes: 100% Cabernet Franc
Denomination: I.G.T. Venezia Giulia Rosso
Soils: alluvial type, irrigated, clayey
Forms of cultivation: single or double Guyot (horizontally bent shoot)
Cultural operations: cultivation with biodynamic method, targeted thinning, defoliation near the bunches to preserve their health
Production: 5,000 bottles
Harvest time: mid-October, manual harvest performed in the early hours of the day.

Alcohol content: 12.5% vol.

L'articolo Cabernet Franc proviene da Simon di Brazzan.

Merlot Reserve

Sun, 20 Oct 2024 20:30:34 +0000

VINIFICATION AND BOTTLING
Manual selection of grapes, gentle destemming; fermentation in 25 hl truncated conical vat for 25 days with indigenous yeasts; malolactic fermentation. Storage of the wine in large barrels for 24 months. Bottling: total acidity 5.60, total sulfur 51 ml/lt, free sulfur 25 ml/lt (pre-bottling values). Bottle aging for 5 months.

ORGANOLEPTIC PROPERTIES
A red wine with a deep ruby red color, its aroma is reminiscent of small fruits, the flavor is distinct pleasantly spicy, smooth.

PAIRINGS
cured meats, roasted red and white meats, rolls with sauces that are not too spicy, lamb, meat stews, stewed tripe and fairly spicy cheeses.
Serving temperature: 16°C-18°C

L'articolo Merlot Reserve proviene da Simon di Brazzan.