Ronco Margherita

Organic

Friuli and Pinzano al Tagliamento

Pinzano al Tagliamento is located in the foothills of Western Friuli, between two of the most beautiful valleys of the high Pordenone: the Val Cosa on the west famous for its pink Roscoff onion; and the Val d’Arzino, to the northeast, famed for its crystal clear waterfalls, bathing waters and untouched forests. The village has about 1500 inhabitants and is literally on the crossroads of empire- directly on the ancient routes towards northern Europe between the Swiss Alps to the west and the Dinaric Alps to the east. The area was first settled in the Neolithic, then farmed by Celts in the first millenium BCE, who were in turn absorbed by the expanding Roman Empire, which greatly expanded settlement, civic life, farming, and of course roads. As Rome declined in power, various Germanic tribes swept through the area, until final conquest by the Longobards (Lombards) who established the Ducato (Duchy) of Friuli and made their capital at Cividale. In the 10th century it became the first Marca (March, borderland- see Denmark, Austria (Ostmark), Italy’s Marche, the Spanish March) of the expanding Holy Roman Empire. It remained Imperial territory until the Venetian conquest of 1420, then part of the Venetian “Empire” (La Serenissima Republicca) until 1797 and the Napoleonic Wars. From then through the two World Wars the area was an agricultural backwater until its postwar renaissance as a winemaking and tourist region, at the foothills of the dramatic Dolomite Mountains, at the crossroads of modern Italy, Austria, Slovenia and Croatia.

Ronco Margherita

Ronco Margherita was founded in 2009 by Alessandro Bellio, a winemaker and vineyard management consultant with 20 years experience in vineyards all over northern Italy. The estate was formerly owned by Ruggero Forti, an ampelographer who specialized in the recovery of ancient indigenous Friulian varietals, and who is widely considered one of the fathers of modern Friulian viticulture. Working with the promising base of Forti’s vines, Bellio and his wife Margherita (for whom the estate is named) have created one of the most innovative quality estates in the region.

Today the Ronco Margherita estate works its lands organically with green cover between the rows and no use of chemical fertilizers or other treatments. The vines strain to reach the subterranean water sources, and fill the fruit with beautiful minerality, focus and a great sense of their terroir.

The Wines

The "Classic" line from Ronco Margherita includes a range of pure varietal wines, grown either at the flagship estate at Pinzano al Tagliamento or for some varietals on their gravel-based properties in the Colli Orientali del Friuli. All are pure expressions of cool-climate varietal character, showing bright aromatics and crisp, balanced acidity. All are vinified in stainless or glass; no wood is used on the Classic line.

Chardonnay: Destemmed, then cold-macerated as whole berries for abotu 5 months before fermentation in stainless steel, then clarifying, a few months of rest and bottling. Bright and clean- a nice example of cool-climate unoaked Chard.

Sauvignon Blanc: Destemmed then cold-macerated as whole berries before a gentle pressing, then fermentation in stainless steel. 5 months ageing in tank before racking and bottling. The finished wine is full-bodied and intense with a lush complexity not often found in Friuli Sauv Blancs.

Pinot Grigio: Harvested plot by plot to ensure ripeness, then destemmed and cold-macerated for several days before pressing and fermentation in stainless. 5 months ageing in tank then several additional months in bottle before release.

Ribolla Gialla: From one of the regions autochthonous varieties. Destemmed, macerated in stainless, followed by fermentation and about 5 months rest in tank before clarifying and bottling. A lovely example of Ribolla, bright and lively with great fruit and crisp acidity.

Traminer Aromatico: The Italian name for Gewurztraminer (which of course originated in Tramin, in what is now Italy’s Alto Adige province), this is a hugely fragrant bone dry exemplar of the grape. Destemmed then cold-macerated as whole berries before a gentle pressing, then fermentation in stainless steel. 5 months ageing in tank before racking and bottling.

Cabernet Sauvignon: Harvested at peak phenolic ripeness then destemmed and vinified in stainless for both the alcoholic and malolactic fermentation. Elevage in stainless before bottling. Ripe and complex with a truly beautiful classic Cabernet aromatic profile.

Cabernet Franc: Harvested at peak phenolic ripeness then destemmed and vinified in stainless for both the alcoholic and malolactic fermentation. Elevage in stainless before bottling. Rich and snappy with the classic capsicum notes that indicate its Sauv Blanc parentage.

Refosco dal Pedunculo Rosso: Another autochthonous variety, not to be confused with regular Refosco. Harvested at peak phenolic ripeness then destemmed and vinified in stainless for both the alcoholic and malolactic fermentation. 7-10 days of pumpover and reintegration of the solids with the juice for maximum extraction. Elevage in stainless before bottling. Huge and penetrating- a great example of the varietal.

Tenuta Col Colat

The property in Pinzano is located at the foot of one of the promontories that jut out from the Dolomites, isolated by the rushing streams that flow from the mountains out through the plains of Friuli on their way to the Adriatic. This hill, the Col Colat, gives its name to the Tenuta Col Colat, under which come Ronco Margherita's oaked wines from this district. Rich, substantial wines with great ageing potential, and marked by their subtle, well-integrated use of oak. There are three wines:

Tiliae: Named for two stately lime (linden, genus tilia) trees on the estate. A blend of Ribolla Gialla, Friulano and Sciagalin, this wine is de-stemmed and gently pressed, then the must is fermented in new French oak barriques. Frequent pumping over and emptying into a fresh cask ( delestage ) are carried out for a period of about 6 months to favor the extraction of the aromatics. The wine is then racked into stainless steel, blended, matured for another 8 months, filtered and aged in the bottle for at least 6 months. Light and bright straw yellow in color with golden reflections, the scent of the Mediterranean scrub is followed by aromas of apple, plum, and yellow peach. Harmonious and well structured, the wine finishes with a soft savory touch of almond.

Ovalis: Named in reference to the oval rugby ball- Alessandro is an avid rugby player. From Merlot, Cabernet Sauvignon, Cabernet Franc and Refosco dal Peduncolo Rosso. Each varietal is harvested separately at optimum ripeness, then vinified individually prior to blending. After destemming and gentle pressing, maceration is followed by temperature-controlled stainless steel vats, carrying out frequent pumping over for about 10 days to extract the aromatic and phenolic components from the skins. After racking, the malolactic fermentation takes place in French oak barriques for 18 months, the varietals are then blended and then rest in bottle for at least 6 months. Dark and luminous ruby red color with garnet reflections, it attacks with a beautiful scent of plum and black cherry and a very light vanilla that is barely noticeable. These sweep into aromas of cherries and ripe strawberries, nested in a round, full-bodied mid-palate. in the mouth it is soft and full-bodied, and it then finishes with nuances of good leather, sweet spices and chocolate that heralds great potential for further ageing in the cellar.

Piculit Neri “Parvus”: From the latin for small, diminutive, in reference to the small berry size of the Piculit Neri grape. This rare varietal is only found in Pinzano al Tagliamento. Dry-hung on the vines to increase extraction, then destemmed after harvest and vinified with daily pumpover in stainless before being transferred to 225l French oak barriques to finish malolactic fermentation. Lush and complex, structured to age for 15 years. A unique wine from a unique and almost extinct grape variety.

Alessandro Bello & his wife Malgorzata (Margherita) Wieczorek

The Vineyards

With plantings in three separate subdistricts, they have optimal soils and terroir for each varietal they work with, leading to deep, sublime wines of character, balance and finesse.

The headquarters and winery is located at the beginning of the Col Colat, a part of the foothills of the Dolomites. The vineyards are divided into small plots wedged into the area between the hill and the Tagliamento, the main river located less than one kilometer from the winery. Vineyards are located between 400ft and 1500 ft, on riverine and glacial clays and conglomerates filled with limestone and dolomite cobbles. As this is immediately adjacent to the winery, they plant their “babies” here- the rare indigenous varieties they’re working with including Picolit Neri, Sciaglin, Ucelut and Forgiarin.

In Dandolo, in the municipality of Maniago in the district of Grave del Friuli, the vineyards are located on gently rolling gravel outwash plains, at an altitude of about 600ft. and the landscape is surround by the mountains of the Friulian Dolomites Natural Park. The vineyards nestle in the “V” formed by the Cellina and Meduna rivers, where their waters sink into an underground aquifer composed of deep gravel layers. The vanishing surface water creates a unique lunar landscape called Magredi, which means ’poor lands.’ This alluvial soil, made of limestone and dolomitic rocks, is suitable for white and aromatic wines which develop extra ripeness as the stony soil surface releases overnight the heat absorbed during the day. The vineyards are given over to bright, higher acidity varietals including Pinot Grigio, Chardonnay, Sauvignon, Traminer Aromatico for whites; and Merlot and Cabernet Franc and Cabernet Sauvignon for reds.

Further east in the Colli Orientali area, the vineyards are planted on soils consisting of stratified marl of Eocene age, a mix of limestone, clay and, sandstone; and calcified sands full of silica, which is known as ponca. Elevation averages some 1300 ft and the vineyards are typically terraced into the hillsides. The deeper clayier soils here provide a base for fuller bodied wines including Friulano (formerly Tocai or Tocai Friulano) and Ribolla Gialla for whites; and then structured reds such as Refosco dal Peduncolo Rosso, Schoppetino and Tazzelenghe, as well as the Cabernet and Merlot blended with Refosco for their barrique-aged “Ovalis” red blend.

Sparkling Wines

Alessandro also makes a selection of sparkling wines, some via cuve close, some via methode champenoise. We carry one - a favorite style of the region, and a favorite of ours:

Ribolla Gialla Brut NV: 100% Ribolla Gialla, fermented in stainless and bottled under pressure. Bright and fresh with zesty citrus acidity. A great alternative with the dryness of a French brut-style sparkling wine.