Aganis and Ca' di Rajo, local wines signed by the Cecchetto family

From the acquisition of a long-abandoned company near Borgo Salariis in Treppo Grande, in the province of Udine, Aganis was born, the brand-new task by Simone, Fabio and Alessio Cecchetto. With a financial investment of 5 million euros for the next 5 years, the 3 youths at the helm of the Treviso winery Ca’ di Rajo goal with Aganis to enliven a brand-new winery that improves native ranges such as Refosco and Friulano, promotes white wine tourist and welcomes sustainability.

” We wish to make Aganis a business to live– the Cecchetto bros stress– At the entryway to the Carnic valleys and near San Daniele del Friuli we wish to develop a location in which to ponder nature, which represents an enjoyable stop for all enthusiasts of white wine tourist, bicyclists who take a trip the Alpe Adria cycle course that links Salzburg to Grado or for those who take a trip the neighboring horse path. We desire the Aganis winery to end up being a location of escape immersed in the colors and aromas of Friuli with a more sustainable work method, in the vineyard in addition to in the cellar. Our actions have actually led us to the SQNPI accreditation (National Quality System of Integrated Production), however there is still a great deal of work to do”.

the Cecchetto bros, at the helm of Ca’ di Rajo and Aganis

PONCA AND ENTHUSIASM FOR THE AREA

” Aganis” is the term that specifies the agane, female figures of Alpine folklore understood in Carnia, who live around the waterways. “Another homage to the area,” describe the Cecchetto bros, influenced by popular legends and the neighboring Cormor river, which streams beside the vineyards of the estate situated at the foot of the Julian Alps, near the Eastern Hills.

The business consists of 22 hectares of vineyards and 15 hectares of woods. The task consists of the production of 3 champagnes: a Malvasia, a Ribolla Gialla and a Rosé from 100% Pinot Nero grapes. In addition, the production will consist of a series of native ranges in still white wine variations, such as Friulano, Refosco, Malvasia and Ribolla Gialla. Amongst the worldwide grape ranges, they debuted at the Vinitaly simply passed with Red wine, Cabernet Sauvignon, Sauvignon and Chardonnay.

The names of the white wines commemorate regional custom. The red-stemmed Refosco is called Po’ Folc, which suggests “then the lightning”, stimulating a discovery as fantastic as the white wine itself. The Friulano is called Incjant, or “magic”, showing the feeling of the very first encounter with the genuine and real Friulian customs. The Ribolla Gialla is Di Flabe, “fairy tale”, and the Malvasia is Flôr, “flower”, a homage to the rich landscape and the white wine with its fragile, unified and fresh fragrance. Even the graphic style of the labels remembers the worths of the brand name.

The denomination that finest represents Aganis white wines is that of the Doc Friuli Colli Orientali, about 22 hectares of vineyard land at the foot of the Julian Alps. The terroir is generally comprised of “ponca”, irregular layers of marl and sandstone of Eocene origin, abundant in magnesium and calcium carbonate, an essential part of the identity of Friulian white wine.

The microclimate of the Colli Orientali is defined by hot, however not clammy, summer seasons, while winter seasons are severe and dismal. The distance to the mountains and the action of the winds assist to keep temperature levels 2/3 degrees lower than in the Collio Goriziano. Rainfall, nevertheless, is more plentiful in June and October, with approximately 100 mm of rain. Throughout the summer season, the vineyards suffer reasonably from dry durations, thanks to the “ponca” that maintains humidity in the subsoil and the roots of the vines themselves that come down deep searching for nutrition.

Aganis_Treppo — vignettes of Aganis from Treppus

CA DI RAJO AND THE BELLUSSERA OF ICONEMA

A stone’s toss from the Piave River, in Rai di San Polo di Piave, Ca’ di Rajo (Rajo is the ancient name of Rai) has its origins. A story of wine makers connected hand in glove with the area.

The creator, Marino Cecchetto, 87, started growing vines 80 years ago with his household and 2018 was his 80th harvest. In 2005 his nephew Simone, an oenologist, produced the Ca’ di Rajo brand name. The winery now exports to about 50 nations (some white wines are likewise discovered on board Delta Airlines and United Airlines).

Ca’ di Rajo is today led by the 3 young bros Simone, Fabio and Alessio Cecchetto and is dedicated to the improvement of native ranges and the defense of Bellussere, an ancient approach of vine growing and a special example of landscape architecture. This type of vine growing was established at the end of the 19th century by the Bellussi bros from Tezze di Piave (TELEVISION). Established generally in Veneto, Bellussera is now on the brink of termination due to its high upkeep expenses.

Beginning With the 2017 vintage, Ca’ di Rajo has actually chosen to release an additional task to secure Bellussera, a vine growing approach based upon a powerful architecture of iron wires, established at the end of the 19th century and efficient in identifying the architecture of the viticultural landscape of the Sinistra Piave, in the Treviso location, for years. The Cecchetto bros have actually chosen to develop Iconema, a Tai Doc Piave restricted edition that brings with it about 100 years of history: it is a Tai white wine gotten from grapes from a vineyard, grown in Bellussera, which goes back to the early 1900s.

A vineyard owned by the Paladin household of San Polo di Piave that the winery has actually “embraced” by supporting its conservation. “We take pride in this task– describes Alessio Cecchetto who looks after the agronomic part of the business– It is a brand-new action in our fight to secure the wine making heritage of the Piave location, a heritage that is likewise cultural and identity-based. We therefore likewise verify our desire to secure the vineyards in Bellussera, as we currently make with Raboso, Glera and uncommon native ranges such as Marzemina Bianca and Manzoni Rosa”.

TASTING NOTES

Balsim Malvasia Sparkling Vintage Brut 2021– Aganis

Grapes: 100% Istrian Malvasia Vinification: long charmat Aging: rests in autoclave for 10/12 months. 15% 4 months in tonneaux

Balsim is made from Istrian Malvasia grown in a green and woody location, abundant in waterways and animal and plant biodiversity near Borgo Salariis in Treppo Grande, in the province of Udine. It is an item midway in between charmat (volatility, crunchiness) and timeless approach (various volume, tertiary notes). To the eye it has a straw yellow color with greenish reflections, intense and with a great perlage. The nose is intricate, great and extreme and varies from fragrant herbs to fruit such as white peach, apricot, citrus and unique fruit as much as balsamic notes. In the mouth it is fresh and mineral, well balanced and rather relentless. Outstanding as an aperitif with treated meats and damaged veggies, medium-aged cheeses, pizza in basic margherita with buffalo mozzarella in specific.

Beauty Kid Eastern Hills Doc 2022– Aganis

Grapes: 100% Friuli Vinification: soft pushing at 15-17 ° C with chosen yeasts Ageing: steel and 20% in barrique for 4 months

Incjant in Friulian methods “magic”. It originates from Friulian grapes grown in the Guyot and double arched system and gathered in September. They are dealing with the reserve. Aesthetically, the color is straw yellow, dynamic. The nose is normal, intricate, great and extreme with tips of white peach, apple, white flowers and fragrant herbs, a light balsamic note. In the mouth it is rather warm and soft, mouth-watering and rather fresh. Unified, great and well balanced, it is extreme and relentless and uses a timeless almond note on the surface. It is a flexible white wine to couple with, from treated meats to the more timeless Prosciutto Crudo di San Daniele to fish meals, from raw scampi to seafood risotto, scampi alla buzera, spaghetti with clams.

Iconema Doc Piave 2020– Ca’ di Rajo

Grapes: 100% Tai Bianco Vinification: drying of the grapes for a minimum of 25 days. 30-40% of the needs to ferments in tonneaux. Aging: battonage for about 8 months in steel. A part improves in ceramic and one in wood of various sizes. Mix after 1 year

From less than half a hectare of centuries-old ungrafted vineyards grown in the Bellussera design and gathered by hand, we acquire the grapes predestined for a really unique tai. The glass corresponds and the color is golden yellow. The scents, extreme and intricate, differ from ripe yellow peach to dried apricot, a spice of saffron and white pepper, tips of dried fruit and hay. In the mouth it is great and well balanced, dry, warm and rather soft with great freshness and taste. Full-bodied and covering white wine, extreme and relentless. Red wine for Catalan lobster, crawfish, pasta with ragù di corte, mushroom risotto.