Conte D'Attimis Maniago

Buttrio Udine, 
Italy
http://www.contedattimismaniago.it
  • Booth: 8354


CONTE D'ATTIMIS-MANIAGO, founded in 1585

CONTE D’ATTIMIS-MANIAGO is the oldest winery in the region of Friuli, and one of the oldest in the country of Italy, having been officially founded by the d’Attimis family back in year 1585.

The d’Attimis-Maniago family  has owned the winery since then and has been producing wines with no interruption until today. Nowadays the winery, run by Count Alberto d’Attimis-Maniago,  has an extension of 110 hectares, 87 of which are vineyards, all located in the Doc area Colli Orientali del Friuli, considered the most favorable growing area in the region of Friuli and one of the top areas in Italy for the production of high quality wines.

Beyond the unquestionable value of the land, the Estate has another special characteristic: more than 70% of the existing vineyards are made up of vines from local biotypes, meaning from a selection made directly on the vines of the grapes that are best suited to our hills in terms of the consistency and the quality of their harvest. While this decision has allowed us to always have perfectly adapted vines and produce truly characteristic wines, it does require a notably longer period of time between planning the layout of the vineyard and its actual realisation. However, it is a choice that we firmly believe in. While it prevents us from following the latest fashions in winemaking, it guarantees the superior quality of our wines consistently through the years. We have long known that a great wine comes from a great vineyard.

 

The winery has always believed strongly in indigenous varietals, of which the region is rich: Friulano, Ribolla Gialla, Malvasia (Istriana ), Refosco dal Peduncolo Rosso, Schioppettino, Tazzelenghe, Pignolo, Verduzzo Friulano, Picolit….these wines represent the territory and the estate at the best and are vinified mostly with no blend with other varietals. This preserves their real and most original character. 

International varietals such as Sauvignon (Blanc ), Chardonnay,Pinot Grigio, Merlot, Pinot Nero, Cabernet Sauvignon are also grown ont eh Conte d’Attimis-Maniago estate as they adopted very well to the territory of  Friuli, where they have been introduced a long time ago ( 19th century ).


An ancient tradition, combined with the most modern technologies, allow Conte d’Attimis-Maniago to produce some of the finest wines of Friuli, both from indigenous varieties, and from international grapes, that found their perfect home here in the Colli Orientali

 

Brands: CONTE D'ATTIMIS-MANIAGO, CASALI MANIAGO


 Products

  • CASALI MANIAGO SAUVIGNON 2018
    DOC FRIULI COLLI ORIENTALI...

  • Grapes Used:

    Pure Sauvignon grapes. A vine of French origin grown in Friuli since the last century.

    Location of the vineyard:

    Hills on the Sottomonte estate in Buttrio (UD), part of the Eastern Friuli Hills D.O.C. area. Hill or foothill terrain, of Eocenic origin (formed about 40 millions year ago), featuring the characteristic “ponca”: alternating marl and sandstone layers. Hills facing North.

    Training system:

    Cappuccina and Guyot, with reduced bud number.

    Vinification methods:

    Immediate separation of the must from the grape skins with soft pressing. Controlled temperature fermentation (18°C) to help developing and preserving the aromas typical of this vine variety.

    Sensory characteristics:

    Bright straw yellow colour. Lightly aromatic scent reminding of citrus fruit, pepper and tomato leaves. Full-bodied and light to the palate, with a nicely mineral, persistent aftertaste.

    Food and wine pairings:

    Light starters, delicate first courses, but also tasty pasta and risotto dishes (with asparagus, etc). Excellent with fish in general. Serve cool at about 12°C.

  • CONTE D'ATTIMIS-MANIAGO REFOSCO DAL PED.ROSSO 2016
    DOC FRIULI COLLI ORIENTALI...

  • VINEYARD.

    Grapes used: wine produced from Refosco dal Peduncolo Rosso grapes, as befits an ancient indigenous Friuli vine, to preserve all its original and traditional characteristics.

    Position: the hills of the Sottomonte Estate in the municipality of Buttrio (Udine). The C. D.O (controlled denomination of origin) area is the Colli Orientali del Friuli (Eastern Hills of Friuli). Exposure is south.

    Terrain: hill and foothill area, soil composed of marl and sandstone with a predominantly clayey component.

    Training system: double bending canes (called cappuccina). A traditional training technique in Friuli, optimised for quality production through reduced vine vigour and a lower number of buds.

    Phytosanitary crop protection: low environmental impact focussing on traditional products with a short persistence, distributed according to the agroalimentary programme for crop protection.

    CELLAR.

    Harvesting: manual with a qualified, suitably trained workforce from the third ten days in September with selection of the best grapes in the field and fast transfer to the cellar.

    Vinification method: red wine fermentation with prolonged maceration of the must and skins in modern steel wine makers at a controlled temperature (26 °C) to extract the characteristic aromas typical of this wine and the correct body. This is followed by pressing and completion of the alcoholic fermentation process.

    Maturation and ageing: first in a “sur lies” tank and in the bottle, stored horizontally in our sixteenth century underground estate cellar for about four weeks after bottling.

    WINE.

    Sensory characteristics: Intense ruby red colour with violet hues. The aroma is rich with fruity hints of wild berries, raspberries and plums. The result is a very attractive bouquet with sensations suggesting liquorice and sweet spices with a smokiness. A balanced and harmonious wine, the flavour treats the palate to fruits with flavours of berry jam and characteristic smoky notes. Soft tannins support the persistent aftertaste. It has remarkable freshness and strong tannins that ensure the wine’s longevity.

    Food and wine pairings: this wine pairs exceptionally with flavourful first courses and, in general, with all typical dishes of the regional cuisine. Ideal with red and cured eats: San Daniele ham or smoked Sauris ham.

    Longevity: reaches maximum expression of the vine in the first two years and can easily exceed six years in the bottle.

    Service: serve at 18 °C to fully appreciate all of its sensory characteristics.

  • CONTE D'ATTIMIS-MANIAGO FRIULANO 2018
    DOC FRIULI COLLI ORIENTALI...

  • VINEYARD.

    Grapes used: Wine produced from 100% Friulano grapes, as befits an ancient indigenous Friuli vine, to preserve all its original and traditional characteristics.

    Position: the hills of the Sottomonte Estate in the municipality of Buttrio (Udine), with their fantastic landscape, provide an ideal wine country for excellent wine making. The C.D.O. (controlled denomination of origin) area is the Colli Orientali del Friuli (Eastern Hills of Friuli). Exposure is south - southeast.

    Terrain: hill and foothill area, soil composed of marl and sandstone with a predominantly clayey component.

    Training system: double bending canes (called cappuccina). A traditional training technique in Friuli, optimised by our winery’s methods for small but high quality production using reduced vine vigour and a lower number of buds.

    Phytosanitary crop protection: low environmental impact focussing on traditional products with a short persistence, distributed according to the agroalimentary programme for crop protection.

    CELLAR.

    Harvesting: manual harvesting by a qualified, suitably trained workforce from the second half of September with selection of the best grapes in the field and fast transfer to the cellar.

    Vinification method: white wine fermentation (without skins) with gentle pressing at low temperature under immobile covering to protect the potential quality of the grapes from oxidisation. Low temperature fermentation (15–18°C) to help develop and preserve the most characteristic aromas of this grape variety.

    Maturation and ageing: first in a “sur lies” tank and then in the bottle, stored horizontally in our sixteenth century underground cellar for at least four weeks prior to labelling.

    WINE.

    Sensory characteristics: straw yellow colour with hints of green. Fine and delicate, with a bouquet suggesting flowers and fruit. This wine has a long lasting and persistent flavour with a characteristic almond aftertaste. The elegant, slightly bitter flavour and fine aroma, typical of this wine, make it an excellent drinking wine. The aftertaste is long and persistent.

    Food and wine pairings: It is a traditional Friulian white wine and is superb as an aperitif. It pairs well with hors d’oeuvres, soups, seafood dishes and white meat. An ideal accompaniment to San Daniele ham.

    Longevity: reaches maximum expression of the vine in the first two years and can easily exceed four years in the bottle.

    Service: best served chilled (12°C).

  • RONCO BROILO CONTE D'ATTIMIS- MANIAGO BIANCO 2015
    DOC FRIULI COLLI ORIENTALI...

  • VINEYARD.

    Grapes used: blend of two prestigeous varietals, one of French origin, Pinot Bianco and the other the flagship of Friulian winemaking: the varietal Friulano.

    Position: the hills of the Sottomonte Estate in the municipality of Buttrio (Udine). The C. D.O. (controlled denomination of origin) area is the Colli Orientali del Friuli. Exposure is south - southeast.

    Terrain: hill and foothill area, soil composed of marl and (“Ponca”) sandstone with a predominantly clayey component.

    Training system: Guyot training technique which is very widespread in the Friuli hills, optimised for quality production through reduced vine vigour and a lower number of uds.

    Phytosanitary crop protection: low environmental impact focussing on traditional products with a short persistence, distributed according to the agroalimentary programme or crop protection.

    CELLAR.

    Harvesting: manual harvesting by a qualified, suitably trained workforce from the last week in September with selection of the best grapes in the field and fast transfer to the  cellar.

    Vinification method: prior “raisining” of the grapes on drying mats in dry, well-ventilated rooms, followed by a white wine fermentation method (without skins) and gentle pressing of the grapes. Oak cask or barrel ageing where the wine remains until the final blending prior to bottling.

    Maturation and ageing: in oak cask and barrels to prevent the wine from clouding through to agitation of the fine lees. The wine remains “sur lies” until bottling. The ageing period continues in the bottle, stored horizontally in the sixteenth century underground estate cellar for about six months after bottling.

    WINE.

    Sensory characteristics: after a long ageing period the wine takes on a straw yellow colour, rich in golden undertones. The delicate bouquet suggests hazelnuts, dates and candied fruits with a slight vanilla scent. A wine with an inviting, full bodied flavour and a reduced acidity level that contributes to the softness of the wine. An excellent balance and fine, long lasting aftertaste.

    Food and wine pairings: excellent served with entrées, “noble” and smoked fish. It makes a pleasant accompaniment to dishes with mushrooms and truffles. Ronco Broilo is also an interesting companion for full flavoured cheeses.

    Longevity: a wine that is not afraid of ageing, reaching the height of its taste expression in the first three years and then develops elegantly for a period that can easily exceed six years.

    Service: best served chilled (12 °C), avoiding sudden drops in temperature that impair the best organoleptic expression of the wine.

  • CASALI MANIAGO PINOT GRIGIO 2018
    DOC FRIULI COLLI ORIENTALI...

  • Grapes Used:

    Pure Pinot Grigio grapes. A wine of French origin, grown in the Friuli region since the middle of the nineteenth century.

    Location of the vineyard:

    Hills of Tenuta Sottomonte in the municipality of Buttrio (UD), Colli Orientali del Friuli D.O.C. Hills area, predominantly marly-clayey soil. South exposure. With average altitude of 170 meters a.s.l..

    Training system:

    “Cappuccina” and “ Guyot” method with low bud capacity.

    Vinification methods:

    White wine vinification method with immediate separation of the must from the skins and slight pressing. Controlled temperature fermentation (18°C) to encourage the development and preservation of the primary aromas.

    Sensory characteristics:

    Straw yellow colour with slightly coppery undertone The bouquet is delicate with fruit hints of Golden apple and floral hints of sambuco and almond tree. The final is agreeably with citrus fruit and rind of grape-fruit in the evidence. On the taste is dry, fresh, full-body and attrayant. Harmonious and refined, the aftertaste have pleasantly mineral hints and the varietal aromas.

    Food and wine pairings:

    An excellent aperitif and hors d’oeuvres wine, it is ideal served with raw and cooked seafood, fish, crustaceans and clear soups. This wine is best served chilled (12°C).

  • CONTE D'ATTIMIS-MANIAGO PINOT NERO 2017
    DOC FRIULI COLLI ORIENTALI...

  • VINEYARD.

    Grapes used: wine of French origin produced from Pinot Nero grapes, grown in the Eastern Hills of Friuli region where they have been cultivated since the second half of the nineteenth century. This is an ideal environment for the vine.

    Position: the hills of the Sottomonte Estate in the municipality of Buttrio (Udine), with their fantastic landscape, provide an ideal wine country for excellent wine making. The C. D.O. (controlled denomination of origin) area is the Colli Orientali del Friuli (Eastern Hills of Friuli). Exposure is south.

    Terrain: hill and foothill area, soil composed of marl and sandstone with a predominantly clayey component.

    Training system: double bending canes (called cappuccina). A traditional training technique in Friuli, optimised by our winery’s methods for quality production using reduced vine vigour and a lower number of buds.

    Phytosanitary crop protection: low environmental impact focussing on traditional products with a short persistence, distributed according to the agroalimentary programme for crop protection.

    CELLAR.

    Harvesting: manual with a qualified, suitably trained workforce from the third ten days in September with selection of best grapes in the field and fast transfer to the cellar.

    Vinification method: red wine fermentation with prolonged maceration of the must and skins in modern steel wine makers at a controlled temperature (26 °C) to obtain a wine with a rich fragrance. This is followed by pressing and completion of the alcoholic fermentation process.

    Maturation and ageing: first in a “sur lies” tank and in the bottle, stored horizontally in our sixteenth century underground cellar for about four weeks after bottling.

    WINE.

    Sensory characteristics: deep ruby red colour. The aroma releases complex spicy fragrances (cinnamon and black pepper), coffee, and forest berry jam. The palate is treated to persistent sensations of spices and red currants. A full bodied, rich and balanced wine.

    Food and wine pairings: this wine pairs exceptionally with risotti and seafood dishes. Ideal with red or white meats and with flavourful fish. Sublime with escargots and frogs’ legs.

    Longevity: straight away for those who wish to appreciate the extraordinary fragrance of this wine or after a couple of years for maximum expression of this elegant vine. This wine can easily exceed four years in the bottle.

    Service: best served at room temperature (18 °C) or slightly chilled (14 °C), depending on the chosen accompaniment.

  • VIGNARICCO CONTE D'ATTIMIS-MANIAGO ROSSO 2011
    DOC FRIULI COLLI ORIENTALI...

  • VINEYARD.

    Grapes used: a wine produced as a classic bordeaux blend of Cabernet Sauvignon and Merlot embellished with the unusual addition of Schioppettino.

    Position: the hills of the Sottomonte Estate in the municipality of Buttrio (Udine), with their fantastic landscape, provide an ideal wine country for excellent wine making. The C.D.O. (controlled denomination of origin) area is the Colli Orientali del Friuli (Eastern Hills of Friuli). Exposure is south.

    Terrain: hill and foothill area, soil composed of marl and sandstone with a predominantly clayey component.

    Training system: Guyot training technique which is very widespread in the Friuli hills, optimised by estate techniques to produce high quality products through reduced vine vigour and a lower number of buds.

    Phytosanitary crop protection: low environmental impact focussing on traditional products with a short persistence, distributed according to the agroalimentary programme or crop protection.

    CELLAR.

    Harvesting: manual grape harvesting from the second week in October with selection of the best grapes in the field by a qualified, suitably trained workforce.

    Vinification method: red wine fermentation with prolonged maceration of the must and skins at a controlled temperature (28 °C) to obtain a well structured wine, rich in colour and suitable for long ageing periods. This is followed by pressing and completion of the alcoholic fermentation process.

    Maturation and ageing: In oak casks and in small oak barrels. Ageing continues after bottling in the sixteenth century underground estate cellar. The bottles are  stored orizontally for about twelve months.

    WINE.

    Sensory characteristics: after a long period of ageing, this wine takes on a brick red colour with “ruby red” hues. A fine, characteristic aroma of an aged wine with a balanced woody scent. The wine is especially striking for the warm and concentrated red fruit, sour cherry and hay fragrances it releases. The dry flavour suggests sweet liquorice and jam with a “goudron” and forest-like aftertaste that is both pleasant and persistent. A concentrated and powerful yet balanced wine with mature and well blended fragrances. An excellent wine to drink now and one that offers a promising future.

    Food and wine pairings: a great wine to accompany game dishes, roasted and braised meats, poultry and hard cheeses.

    Longevity: reaches maximum expression of the vine in the first four years and then, under suitable preservation conditions, can exceed eight years in the bottle.

    Service: Vignaricco is best when the bottle is brought to room temperature before decanting. Let it “breathe” for a few minutes before serving.


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