IL DOMINIO DI BAGNOLI IL DOMINIO DI BAGNOLI

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IL DOMINIO DI BAGNOLI

IL DOMINIO DI BAGNOLI

    IL DOMINIO DI BAGNOLI

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IL DOMINIO DI BAGNOLI


IL DOMINIO DI BAGNOLI
Wines and Distillates
Etichetta Friularo Giovane

Friularo Classic:

Friularo 100%. All grapes are grown on the property. Production uses techniques which have minimal environmental impact and high eco compatibility. Fermentation is carried out with wild yeasts without the addition of sulphites. (sulphites present are those naturally obtained from the yeasts.) Ageing is carried out in large oak barrels to enhance the aromatic properties of the wine, and then follows a period of ageing in the bottle. The colour is an intense ruby red; the bouquet has pronounced scents of cherries and violets. On the palate it is dry and best suited to slow cooked meats, grilled eel and cheeses of medium maturity.
Bagnoli Classico D.O.C. – (0,75 l)

 

Etichetta Bianco S.Andrea

White S. Andrea:

Sauvignon 60%, Chardonnay 30% and Friularo 10%. 4.400 plants/ha; 6.300 l/ha. The vineyard is located within the S.Andrea plot, of historic fame, so named by the Benedictine monks during the 13th Century. Fermentation is with selected yeasts at controlled temperature. Ageing is for 6 months in cement tank. The colour is straw yellow, the scent recalls jasmine, and there are notes of sage and white fruits. It goes well with first courses made with a base of fresh cheese, or fish cooked in a salt crust. – Bagnoli Classico D.O.C. – (0.75l)

Etichetta Friularo Riserva

Friularo Riserva:

Friularo 100%; 4.400 plants/ha; 6.300 l/ha. There is a soft pressing of the grapes and fermentation with wild yeasts, without controlled temperature. Two weeks maceration with twice daily submersion of the skins. Matured for 2 years in large barrels and for a further 6 months in the bottle. It is an intense ruby red, tending towards garnet as maturation proceeds. Intense, with scents of fruits, especially morello cherries, and with notes of violets. It is tannic, in balance with the acids. Suitable for well flavored casseroles, grilled eel, and cheeses of medium maturity. – Bagnoli Classico D.O.C. – (0.75l; 0.5l)

Etichetta Rosso Riserva

Red Reserve:

This wine is a meeting between indigenous and international grape varieties. The result of the technical inspiration of Emile Peynot, who understood that the blending of Merlot, Cabernet, Friularo and Carménère would produce the Bagnoli Rosso. Fermentation is with wild yeasts. Ageing is for two years in both small and large barrels, and then assembled before bottling. The “Riserva” is made only during exceptional years. The colour is an intense ruby red, the scent is of fruits, with notes of woodland fruits, of cherries, and spices, cinnamon, tobacco and cocoa. It pairs well with first courses of red meats, and with game. – Bagnoli Classico – (0.75l)

Etichetta Bianco SS Trinità

White S.S. Trinità:

Chardonnay 70%, Sauvignon 20% and 10% Friularo . 4.400 plants/ha; 6.300 l/ha. Gathered from the S.S.Trinità vineyard. After soft pressing the fermentation is carried out with selected yeasts at controlled temperatures. It is aged in part in large barrels and in part in barriques. The colour is a brilliant yellow with gold reflections. There are scents of white and exotic fruits, honey and spices which bring to mind vanilla and cocoa butter. It goes well with mushrooms, gorgonzola and walnut tortelli, grilled fish, and mature cheese. – Bagnoli Classico D.O.C. – (0.75l)

Etichetta Merlot

Merlot:

Merlot 100%; 5.100 plants/ha; 7.700 l/ha. Produced according to ‘Organic agriculture’ and certified I.C.E.A. There is a soft pressing and fermentation at controlled temperatures with wild yeasts. Maceration is for a week with twice daily submersion of the skins. It is a young wine where the fruit and the freshness are pronounced. A lively ruby red, tending towards purple, soft, with scents of fruits and violets. Ideal to accompany first courses with meat sauces, rare beef with rosemary, cheeses made from unpasteurized milk and Taleggio and Munster cheeses of medium age. – Bagnoli Classico D.O.C. – (0.75l)

Etichetta Cabernet

Cabernet:

Cabernet 100%; 4.400 plants/ha; 7.700 l/ha. A young wine in which the fruit and the freshness are pronounced. There is a soft pressing and fermentation with wild yeasts at controlled temperatures. Maceration is for a week, with twice daily submersion of the skins. It is an intense ruby red. The scents are of vines, herbs, green pepper and woodland fruits. Dry, full bodied, balanced and velvety. It goes well with meat sauces, game and unpasteurized cheese of medium age. – Bagnoli Classico D.O.C. – (0.5l; 0.75l)

Etichetta Pinot Grigio

Pinot Grigio:

 

Pinot Gris 100%; 4.200 plants/ha; 10.500 l/ha. Cultivation of the grapes is ‘organic’; above all there is no use of synthetic fungicides, or insecticides or herbicides. There is a soft pressing followed by a cold decanting for twenty four hours. Fermentation occurs with selected yeasts at controlled temperatures. It is straw yellow in colour with green reflections. It is intense with scents of white fruits, and it is balanced, rounded and harmonious. It goes well with antipasti, first courses of white meats, grilled fish, and cheeses of medium age. – I.G.T. Veneto - (0.75l)

 

Etichetta Friularo Vendemmia Tardiva

Friularo Late Harvest:

Friularo 100%; 5.100 piante/ha; 4.900 l/ha. The historic practice of leaving some grapes on the vine in order to concentrate the fruit, yields an intense taste of fruit, typically of Morello cherries. For the Vendemia Tardiva. The grapes are picked during the third week of November, when the dewdrops freeze on the vines. After the fermentation with wild yeasts, the wine is aged for 27 months in large barrels, and for a further 2 years in the bottle. It pairs well with stewed, casseroled or boiled meats. – Bagnoli Classico D.O.C. – (0.75l)

Etichetta Friularo Passito

Friularo Passito:

Friularo 100%; 4.000 plants/ha; 90 Qli/ha; 3.000 l. During the second week of October the best Friularo grapes are handpicked, then dried for a lengthy period in the granary. During Saint’s week at Easter, the grapes are pressed without the addition of sulphites, allowing maximum naturalness. There follows an initial tumultuous fermentation with wild selected yeasts and without controlling the temperature. The wine is then put in small barrels where the fermentation proceeds very slowly. The wine is aged for 36 months in wood, then for a further 2 years in the bottle. An intense ruby red with garnet reflections, its elegant scent is a rainbow of spices. The taste is sweet and intense. It pairs perfectly with blue cheeses, dry pastries, chocolate, and chocolate truffles. – Bagnoli Classico D.O.C. - (0.5l)

Etichetta Bianco San Lorenzo

White S. Lorenzo:

Sauvignon 60%; Chardonnay 30%; Friularo 10%. 4.200 plants/ha, 6.300 l/ha. The Chardonnay and Sauvignon grapes from the S. Lorenzo vineyard are picked when over ripe, one month after the normal vendemmia when the grapes have developed Botrytis Cinerea. The light dusting of Botrytis and the long maturation in small barrels, yields an intense golden yellow wine. The scents are elegant, of fruits, and mature fruits, of honey and spices with tastes of vanilla. It marries well with first courses flavoured with truffles, paté de foie gras, and blue cheeses. – Bagnoli Classico D.O.C. – (0.75l)

Etichetta Friularo 1988

Friulario 1988:

Friularo 100% Historic Reserve from 1988, made with a soft pressing and fermentation with selected yeasts at controlled temperatures, maceration was for thirty days. Ageing was for four years in large oak barrels and for a further two years in the bottle. It is a wine of exceptional longevity which, every season surprises with its capacity to evolve and give a taste ever more complex and austere. It is a wine for lovers of “extreme” wines where the taste pivots on the emotional – sensory impact. To be consumed with barbequed wild boar, well aged salami and well aged, unpasteurised cheese. - Vino da Tavola Rosso 1988 – (0,75 l )

Etichetta Rosso 1988

Red 1988:

Merlot 40%, Friularo 30%, Cabernet Sauvignon 15%, Cabernet Franc 10%, Carménère 5%. Historic Reserve from 1988, obtained by soft pressing and fermentation with selected yeasts at controlled temperatures, maceration for thirty days. Ageing was for four years in large oak barrels and for a further two years in the bottle. A wine of great longevity which loves to surprise with its capacity to present in the bouquet the soul of Bagnoli: weight, minerals, sulphur, peat. To be consumed with spiced meats, well aged salami, sheep’s milk cheese. - Vino da Tavola Rosso 1988 – (0.75 l)

Etichetta Bianco Spumante Charmat

White Spumante Charmat:

 

Made with Friularo (70%), Chardonnay (20%), Pinot Gris (10%). There is a soft pressing and fermentation with selected wild yeasts at controlled temperature, without the use of sulphites. The secondary fermentation takes place in an autoclave (lengthy Metodo Charmat), for a period of 9-12 months, with selected yeasts, at a temperature approaching 15°C., in order to obtain very fine bubbles. The scent is fragrant, with typical scents of peaches and hydrocarbons, and it has a persistent aroma. It pairs well with fish canapés, fish soup, goat’s cheese, soft cheeses and sweet pastries. – Bagnoli D.O.C. – (0.75l)

 

Etichetta Bianco Spuimante Metodo Classico

White Spumante Metodo Classico:

Produced only during exceptional years from 70% Friularo , 20% Chardonnay and 10 % Pinot Gris. 4.400 plants/ha, 6.300 l/ha. There is soft pressing and fermentation with selected wild yeasts at controlled temperature, without the use of sulphites. The secondary fermentation occurs in the bottle. After 5 years of ageing on the lees, there is dégorgement and bottling. On the nose it is intense and fragrant with scents of mature and dried fruits and the typical aroma of fresh bread. It pairs well with first courses based on shellfish, shellfish with rich sauces, and Parmesan cheese which has been aged for at least 24 months. - Bagnoli D.O.C.- (0,75l; 1.5l)

Etichetta Grappa di Friularo Bagnoli

Friularo Grappa from Bagnoli:

Friularo Grappa is obtained by alembic, discontinuous distillation in a bain-marie, from the seeds, skins and stems of Friularo grapes. The distillation starts immediately after the harvest in order to preserve the primary aromas of the grapes. The grappa represents the tradition of Venetian distillates and preserves the exceptional inherent qualities of the Friularo of Bagnoli: the tastes of fruit, with characteristic tastes of woodland fruits, especially cherries, with notes of spices, of cinnamon, tobacco and cocoa. Alc. 40%.

Etichetta Brandy di Friularo Bagnoli

Friularo Brandy from Bagnoli:

Friularo wine is distilled in a Bain Marie in a discontinuous distillation. The brandy is then aged for a long period in small oak barrels. It is soft and harmonious, and there are enhanced tastes of spices, of cocoa, tobacco and cinnamon. Alc. 40%.