Deep ruby red with purple highlights. Ronco dei Roseti reveals a vast spectrum of aromatics on the nose, ranging from ripe red berry fruit to leather, spices, dried fruit and liquorice in a warm, pervasive whole. The complexity and intensity of the well-balanced palate unfold in a succession of blackcurrant, blueberry, plum, dried fig, coffee and cocoa powder sensations. The sesnory experience is complete. Fullness, intensity and persistence make the flagship Zamo product a wine you can enjoy straight away or lay down in your own cellar. In either case, Ronco dei Roseti will not let you down.
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Wine maker notes
Each variety is vinified separately. Maceration takes place in open-top truncated cone wooden vats for 15 days with alternating manual punch-downs, rack and returns and pump-overs. This is followed by devatting. The pomace is then pressed in the traditional manner. The wine is allowed to settle in stainless steel for one day, so that the larger solid particles fall to the bottom, and it is then racked into new barriques. Malolactic fermentation and a series of rackings mature the wines for 16-18 months until final blending. After being allowed to rest in large wood for five months, the wine goes into bottle. It ages for a further two years in glass before release.
Roast shin of veal, leg of lamb, spit-roast duck or mallard, roast shin of pork, charcoal-grilled meat, stews and grilled liver are just some of the dishes you can partner with this very Friulian Bordeaux blend.
The Zamo family always loved wine and in 1924 they opened an osteria at Manzano. The new venture was run by Luigi, Tullios father and Pierluigi and Silvanos grandfather.
But the real adventure began when Tullio Zamo acquired five hectares of vineyards on the slopes of Rocca Bernarda, one of the zones acknowledged as the historic heartland of premium-quality wines in Friuli.
The ABBAZIA DI ROSAZZO label, which still belongs to the Zamo family, was born with the recovery of the vineyards the family then rented from the Archiepiscopal Curia of Udine.
After the success of wines like RONCO DEI ROSETI, which with the 1988 vintage was the first Friulian red wine to win the much-coveted Three Glass award of the Gambero Rosso/Slow Food Italian Wines Guide, Tullio Zamo sought the collaboration of an internationally famous oenologist, Franco Bernabei, and acquired five hectares of vineyards on the hills at Ronchi di Buttrio. During these years, the estates reputation grew as Three Glasses were awarded to RONCO DEI ROSETI again for the 1992 and 1994 vintages.
Tullio and his sons Pierluigi and Silvano did not wish to squander the experience and ideas they had acquired over years of managing the vineyards at Abbazia di Rosazzo. They purchased 15 hectares under vine in the Rosazzo subzone, opposite the Abbey itself.
In this period, the family rented the oldest and best-aspected vineyards in Rosazzo, building up a total of 35 hectares under vine, while also completing restoration of the old farmhouse at Rosazzo and of the offices and the estates new hospitality centre. In 1999, work on the new cellar began and ended. With the aid of the most modern technology, the Zamo family continued to make wine with the utmost respect for the painstaking attention lavished on the vineyards.
In 2001, a further two hectares on the hillsides at Rosazzo were purchased. Vineyard preparation work started the same year and was completed in 2004. Since the site enjoys a superb location, and in view of the soil type at Rosazzo, it was decided to plant the two varieties that best represent the estate Tocai Friulano and Pignolo. Clones were taken from our oldest vineyards.