About us

WINE COMPANY SRL was founded in 2008 for the production of still wines and sparkling wines.

As demanded by the global market, the winery has been equipped with new steel autoclaves for the production of sparkling wines, as well as with modern bottling equipment, in order to guarantee the best quality in the production of wines and sparkling wines. Besides making wines sparkling for its own production, the winery works for third parties as well.

Wine Company is a young and dynamic firm and we offer customized labels to our clients such as restaurants, hotels or private people wanting to celebrate and remember a particular happy event. Our new gift packages will be available for sale in our new shop during the 2013’s Christmas time.

Was born

The winery was founded in 2008 for the production of still wines and sparkling wines for its own production and for third parties, too. Wine Company srl was born with the intention to make typical local Friulian wines sparkling, by doing it on the Friulian soil itself.

In fact we make sparkling our Ribolla gialla, an autochthonous vine that is typical of the Colli orientali del Friuli area, as well as other white wines of our region, widely renown as the best producer of Italian quality wines, such as Pinot blanc, Pinot gris, Chardonnay, Muscat and Ribolla gialla. The above mentioned white wines are particularly suited to being made sparkling, together with red wines such as Pinot noir, Schioppettino and Franconia, which are conversely suited to the production of rosé sparkling wines.

Grow

Standards and regulations define a sparkling wine as a wine whose carbon dioxide (CO2) melt in water has got a pressure in bottle at 20°C not less than 3,5 Atm. Such condition is obtained through a particular process called spumantizzazione (sparkling wine-making). Spumantizzazione is a natural process enabling the production of a sparkling wine starting from a still wine with precise characteristics.
The procedure is quite simple: a determined quantity of sugar and yeast is added to a base wine to start a second fermentation; the re-fermentation takes place in an anaerobic sealed environment (autoclave or bottle) and it produces carbon dioxide, which, by being trapped inside the pressurized vessel, dissolves in the wine, making it peculiarly sparkling and frothy.
Two methods of making sparkling wines are common: the Champenoise method, also called Classic and the Charmat method, also known as Martinotti; the former uses each single bottle as the anaerobic sealed container under pressure, the latter on the contrary uses vessels of bigger size and volume, called autoclaves or tanks. The underlying concept is still the same, whereas the procedures are very different, according to the method used; also the finished products are very different and never comparable: the classic method guarantees developed and complex sparkling wines, with bready, toasty flavours, greater lees contact and longer persistence; the method with tank second fermentation is commonly used to produce fresh and fruity sparkling wines, with high varietal and youthful aromas, less aged and to be consumed within the year of production on the average.

Creates

The firm Wine Company srl makes its wines sparkling using the Charmat method: the process of making the wine sparkling takes place starting the second fermentation in autoclave tanks.

With adequate operative methods in mind and in order to guarantee the maximum safety, hygiene and quality to our finished products, Wine Company srl is equipped with a modern system of different size autoclaves and modern bottling equipment.

Becomes

Passion and tradition melt with technique and professionalism in a company that succeeds in creating more and more fabulous wines, able to involve the end consumer, both emotionally and physically.

All the wines produced by the Wine Company srl are addressed to a more and more demanding market, which is very attentive to our products and it appreciates the perfumes, flavours and emotions representing a powerful heritage of a highly productive territory.