Collio Goriziano: a visit to Roberto and Alessia Picech.

It was 1500 when Roberto Picech’s forefathers showed up from Bohemia in Friuli, settling in 1920 in Cormons in the Collio, on the Pradis hill. At the starting they were sharecroppers from the honorable De Savorgnan household, then in 1963 their dad Egidio, referred to as “the rebel” due to his combative character, handled to buy the home. Lastly, in 1989 Roberto, with his better half Alessia, took control of the management of the business, making it a point of referral for the Collio system.

The vineyards

Strolling towards the vineyards, Roberto, smiling and talkative, states that the Pradis hill is a woody location, extremely aerated and with a perfect temperature level variety for the ripening of the grapes of its 6 hectares of terraced vineyards, while another hectare and a half lies in Cormons. The sandstone marl of Eocene origin, the ponca, makes up the fertility of the soils of this location; for his part, Roberto has actually been working naturally for a number of years, utilizing manure as the only nutrition and keeping spontaneous and lavish greenery in between the rows in the Pradis location, abundant in wildflowers and clover, efficient in keeping the soil temperature level cool, a basic element today for taking on environment modification.

Picech is completely versus watering, the roots need to have the ability to go deep underground to discover water and nutrients by themselves. The historical vines are from the sixties, the brand-new plantings from the nineties with the guyot and stimulated cordon system, all handled with manual labor. We are speaking about native whites such as Friulano, Ribolla Gialla and Malvasia, while Pinot Bianco is global. Pinot Grigio was never ever planted by option, while Sauvignon was removed. In the very best years the business produces a Red wine reserve and the Tocai vines enliven 3 labels.

Roberto Picech

The cellar

The underground cellar, completely incorporated with the landscape, goes back to 2005: it is a semi-circular structure on 2 levels, integrated in wood, enhanced concrete and steel, constantly appreciating the production approach. After destemming, some grapes enter into maceration, while racking occurs by gravity. Roberto describes that Pinot Blanc is the very first grape to get in the cellar and for the fermentation of which chosen yeasts are utilized: this will pollute the whole cellar and after that begin all the other fermentations spontaneously. All white wines go through malolactic fermentation and are not filtered. The stoppers utilized are natural one-piece cork. The improvement occurs in big wood, barriques and 5 concrete tanks which house the reserve whites.

The tasting

On each label we discover the words Le vigne del Ribel in memory of Egidio, Roberto’s dad, an “intransigent” male: specifically in memory of his character, the image of the hedgehog was selected on the label, which later on ended up being the sign of the business. Alessia, Roberto’s better half, commits herself to hospitality: in reality, given that 2011 there has actually likewise been a lodging part of the business including 3 double spaces, a suite in the turret and an apartment or condo, a sanctuary of peace ignoring the Collio where you can experience warm hospitality familiar.

The tasting of the white wines, accompanied by the treated meats produced by Roberto himself, occurs in the business of the fire of a crackling fireplace.

Intense straw yellow, it vinifies and ages in steel, staying on the yeasts for a number of months. The sophisticated olfactory method exposes white peach, pastry notes and yellow flowers; great taste and structure on the sip, warm, well balanced and complicated, it guarantees durability; 14.5 °.

the very first 5 white wines tasted

Remarkable golden yellow for this Istrian Malvasia which discovers its optimum expression on the Collio. After a brief maceration, it ages in steel on its yeasts for a number of months: the alcohol material is substantial, however the balance makes it enjoyable. On the nose medical herbs, apricot and sweet spices, puffs of ginger, then mandarin and bergamot. Warm, broad and with noteworthy structure, it exposes freshness and taste in the mouth, with a long perseverance. Likewise a red wine of excellent durability; 15 °.

Athena 2020 Collio Friulano Riserva.

With the Tocai vines, Roberto Picech produces a pure red wine vinified in steel, a mix of the Collio Bianco and the Athena reserve, devoted to his seventeen-year-old child, a violin trainee at the Conservatory. Choice of grapes collected at optimum ripeness, 12-18 days of maceration, then vinified in big barrels and aged for 2 years in cement; bottling without filtering and a long remain in the cellar before being placed on sale. A sun in the glass, extreme golden, with tips of flowers, honey and mint, somewhat almondy, with a surface of toasted notes. Warm, complicated and tasty, of excellent perseverance; 14th.

Jelka Collio Bianco 2019 (Ribolla Gialla 40%, Friulano 40%, Malvasia 20%).

A homage to Roberto’s mom, this mix has actually Friulano vinified in big barrels and Malvasia and Ribolla Gialla in tonneau. After mixing, it rests for 3 years in cement barrels and one year in the bottle, before being sold 5 years after the harvest. Golden subtleties, citrus and spicy notes and ginger on the nose, puffs of incense; in the mouth, tasty and fresh, unified, with a long taste-olfactory perseverance, a red wine with significant aging capacity; 13.5 °.

Ruben 2020 Collio Riserva (Red Wine 95%– Cabernet Sauvignon 5%).

Devoted to his thirteen-year-old child, currently thinking about following the business characteristics, this red is produced just in the very best years. It was tasted in sneak peek (this year we still discover a little portion of Cabernet Sauvignon) and will be on sale next fall. After 35 days of maceration, it enters big wood with everyday battonage, followed by 3 years in tonneaux. Extreme ruby color, extremely fruity in the beginning glimpse: cherry in alcohol, plum, however likewise hot notes of pepper, star anise and bitter cocoa. Complete and complicated on the taste buds, dynamic tannins, warm and long consistent; 15 °.

Athena 2015 Collio Friulano Riserva.

A surprise likewise for Roberto and Alessia, this 2015 from magnum: it was a hot however never ever sultry year, ideal for the Friulian design. Golden yellow, sweet spicy notes and fragrant herbs, dried chamomile flowers, honeyed puffs, balsamic notes in an extremely vibrant glass. Young on the taste buds however exceptionally appealing for its present pleasantness and freshness; 14th.

Ruben Collio Riserva 2007.

Constantly from magnum and with a gorgeous garnet red color. Its complicated notes drift towards spices, withered flowers and heavenly fragrances such as sealing wax and enamel; in the mouth the tannins are still dynamic however rather soft making it extremely extreme and enjoyable.