1. Ronc DI VICO
lunedì 2 dicembre 13
Love of wine; respect for nature and
traditions; dedication to quality

2. It all started by
opening great
bottles
lunedì 2 dicembre 13
Many, many, many great bottles that left
lasting impressions. Something clicked in
me; something that told me that wine
wasn’t just a beverage, but something that
could leave lasting impressions.

3. I CAN DO THIS AS
WELL!
lunedì 2 dicembre 13
In memory of my Grandfather I started Ronc di Vico.
Ronchi are the traditional vineyards of Friuli’s hills.
Vico was my Grandfather. In 2003 I bought my first
vineyard and got to work creating Ronc di Vico.

4. I never sought to be the
biggest... or the best
lunedì 2 dicembre 13
I just wanted to make the wines I liked- for
myself and for a select few others

5. Dedication
I bought old vineyards in places that had been
long forgotten. People told me I was crazy. I
went ahead anyway.
And since I spent my time in the vineyards and I
listened to nature’s rhythms and realized the
chemical fertilizers, pesticides and herbicides did
not give me the results I wanted and I never once
used them.
I made wines for me. I wanted people to taste
the land I deeply loved. I didn’t talk; I wanted
my wines to talk for me.
People watched me, “that crazy guy in the
vineyards”; and then they started opening the
bottles...
lunedì 2 dicembre 13

6. TAKING NOTICE
•
•
Then they came from a few of my
friends.
•
Then several of local restaurants who
started praising the wines.
•
Then slowly legendary resturaunts in
Roma, Milano, Venice started calling me
and visiting me.
•
Then the wine guides started praising
me.
•
lunedì 2 dicembre 13
The first satisfactions were personal.
It all felt good, but I have more work to
do...

7. FRIULANO
Surface: 2,5 hectares
Position: South-East
Soil type: Eocenic Marls “Ponca”
Yineyard Age: 7-40 years
Vine Training: Monolateral Guyot
No destemming, soft press, decanted one day, fermented
in wooden barrels. No malolactic fermentation. Aged on
the lees for almost 8 months.
2 time 3 bicchieri winner (2009, 2008); 2010 received 92
points Parker; 2008 received 90 points PArker
lunedì 2 dicembre 13

8. SAUVIGNON
BLANC
Surface: 2,5 hectares
Position: South-East
Soil type: Eocenic Marl “Ponca”
Vineyard Age: 7-40 years
Vine Training: Monolateral Guyot
No destemming, soft press, decanted one day, fermented
in wooden barrels. No malolactic fermentation. Aged on
the lees for almost 8 months.
This wine is new and has yet to be rated by any guide.
lunedì 2 dicembre 13

9. TITUT
BLANC
Depending on year it can be a blend between the
following varietals: Chardonnay, Friulano, Sauvignon
Position: South-East
Soil type: Eocenic Marl “Ponca”
Vineyard Age: 7-40 years
Vine Training: Monolateral Guyot
No destemming, soft press, decanted one day, fermented
in wooden barrels. No malolactic fermentation. Aged on
the lees for almost 8 months.
2008 received 91 points Parker
lunedì 2 dicembre 13

10. REFOSCO
Surface: 1,5 hectares
Position: South-West
Soil type: Eocenic Marls “Ponca”
Vineyard Age: 7-40 years
Vine training: Monolateral Guyot
Composition: Refosco dal Peduncolo Rosso
Winemaking: Complete destemming; fermented with
indigenous yeasts and macerated on the skins for 3-4
weeks. Malolactic fermentation. Aged 18 months in oak
barrels. No clarification, nor filtration.
2009 received 92 points Parker, 2008 received 93 points
Parker, 2007 received 92 points Parker
lunedì 2 dicembre 13

11. TITUS ROS
Surface: 1,2 hectares
Position: South-West
Soil type: Eocenic Marls “Ponca”
Vineyard Age: 20-40 years
Vine training: Monolateral Guyot
Composition: Merlot
Winemaking: Complete destemming; fermented with
indigenous yeasts and macerated on the skins for 3-4
weeks. Malolactic fermentation. Aged 18 months in oak
barrels. No clarification, nor filtration.
2009 received 92 points Parker, 2008 received 91 points
Parker, 2007 received 91 points Parker
lunedì 2 dicembre 13

12. VICOROSSO
Surface: 1,2 hectares
Position: South-West
Soil type: Eocenic Marls “Ponca”
Vineyard Age: 20-40 years
Vine training: Monolateral Guyot
Composition: Merlot and Refosco
Winemaking: Complete destemming; fermented with
indigenous yeasts and macerated on the skins for 3-4
weeks. Malolactic fermentation. Aged 18 months in oak
barrels. No clarification, nor filtration.
2009 received 94 points Parker, 2008 received 92 points
Parker, 2007 received 91 points Parker
lunedì 2 dicembre 13

13. MATEC
Surface: 0,7 hectares
Position: South-East
Soil type: Eocenic Marls “Ponca”
Vineyard Age: 20-40 years
Vin training: Monolateral Guyot
Composition: Picolit
Winemaking:
Grape harvest with a perfect maturation and with high acidity.
Air dried for 40-60 days. Pressed without destemming and
fermented in oak barrels. When fermentation is finally
finished it is stopped by adding sulphites. Wine is then aged
at least one year in barrel and bottled with limited sulphur
addition.
2009 received 94 points Parker
lunedì 2 dicembre 13

14. WHAT I’M LOOKING FOR
•
•
I realize there are many more “costeffective” ways of doing the things I do,
but the quality just isn’t the same.
•
This is my story... and I realize there are
a select few people in the world who do
things the way I do them.
•
lunedì 2 dicembre 13
I’m still not looking to be the biggest. I
view myself an artisan and pride myself
in the tradition of doing things by hand.
I’m looking for partners who believe
that small is beautiful and tradition is to
be respected. I know you are out there
and I look forward to working with
you.