What we have

Art works
Die chemise reiningung – Cement Installation – Erik Sommer
Movie T-shirts
Film T-Shirt made by Jordan Mattos

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ribollagiallabrut

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Prosecco Doc Millesimato DOC Prosecco (Vintage-dated) Typology: Sparkling Wine Vineyard size: 4.70 hectares Growing area: Azzano Decimo- (Pordenone) Soil profile: Deep soil with a silty-clay loam texture, sub-alkaline with moderate limestone Grape variety: Glera tondo Aspect: Northeast-Southwest Average age of vines: 8 years Number of vines per hectare: 3.500 Production per hectare: 18.000 bottles produced on average: 30.000 Average altitude: 25 mt. asl Vinification: The grapes are de-stemmed and pressed gently, then the juice macerates on the skins for 12 hours at 10°C. After this process the wine undergoes a second fermentation at 14°C in steel pressure fermenters and maturation of 30 days on the fine lees Maturation: In steel Bottle ageing: 2 months Appearance: A subtle straw yellow, with a long-lingering bead of pin-point bubbles. Bouquet: Delicate, fruity, with a refined impression of yeast Palate: Truly distinctive for its refined aromatics and exquisite balance. Note: Technical values for last harvest: Alcohol: 11.50% Total acidity: 6.00 g/l ph: 3.15 Pressure: 5.00 atm Dry extract: 22,00 g/l Total SO2: 100 mg/l (legal maximum: 200 mg/l) Residual sugar: 15,00 g/l Serving suggestions: Superb as aperitif, it partners perfectly with fish in general, although not with stews; it is delicious too with sweets, fruit and fruit crostate.
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Verduzzo Friulano DOC Friuli Grave Typology: 8°-10° Vineyard size: 2.00 hectares Growing area: Porcia – Azzano Decimo (Pordenone) Soil profile: Deep soil with a silty-clay loam texture, sub-alkaline with moderate limestone Grape variety: Verduzzo Friulano Aspect: Northeast-Southwest Average age of vines: 30 years Number of vines per hectare: 2.700 Production per hectare: 9.000 bottles produced on average: 6.600 Average altitude: 25 mt. asl Vinification: The clusters are de-stemmed and pressed, then the juice macerates on the skins for 2 days; the must is given a temperature-controlled fermentation part in steel fermenters and part in oak barriques; the wine rests briefly on the fine lees and is then aged Maturation: in steel Bottle ageing: 6 months Appearance: Gold yellow Bouquet: Rich, emphatic, well-balanced Palate: Rich, emphatic, well-balanced Note: Technical values for last harvest: Alcohol: 12.50% Total acidity: 5.20 g/l pH: 3.35 Dry extract: 25.40 g/l Total SO2: 100 mg/l (legal maximum: 200 mg/l) Residual sugar: 40 g/l Serving suggestions: Traditional dessert wine, for serving with pinapple carpaccio, fruit salad and fancy biscuits; in particular with strawberry and white chocolate mousse and with walnut biscuits.
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Cabernet Franc D.O.C. Friuli Typology: Red Wine Vineyard size: 10.00 hectares Growing area: Azzano Decimo (Pordenone) Soil profile: Deep soil with a silty-clay loam texture, sub-alkaline with moderate limestone Grape variety: Cabernet Franc Aspect: North-South Average age of vines: 10 years Number of vines per hectare: 3.125 Production per hectare: 9.000 bottles produced on average: 40.000 Average altitude: 15 mt asl Vinification: The grapes are gently de-stemmed and pressed, then fermented in steel for 9-11 days with cultured yeasts at a controlled temperature of 28-32°C, with regular pumpovers and délestage. The wine is then pressed off and racked into steel tanks for malolactic fermentation and maturation Maturation: In steel Bottle ageing: 3-4 months Appearance: Vivid ruby red, with purplish highlights Bouquet: Clean-edged, elegant, a subtly herbaceous Palate: Full-bodied, silky, with a slight note of grassiness Note: Technical values for last harverst: Alcohol: 12.80% Total acidity: 5.30 g/l pH: 3.42 Dry extract: 25.00 g/l Total SO2: 65 mg/l (legal maximum: 160mg/l) Serving suggestions: Perfect with roasts, stews and hard cheeses. In particular with “Bistecca alla Fiorentina” hare, barbecued suckling pig, traditional “Frico” made with potatoes and Montasio del Friuli cheese