Collio Bianco Fosarin DOC
Ronco dei Tassi is a family-owned and run estate, founded in 1989 when Fabio Coser and his wife Daniela bought their first 9 hectares (22 acres) in Collio Goriziano, in the township of Cormons in Friuli. The estate now extends 30 hectares (75 acres) of which 18 (45 acres) are under vine, all located in a beautiful natural park, which is protected by the region of Friuli. Ronco dei Tassi takes its name from the way the vineyard are set up: ronchi in Italian means terracing. They are set up this way so the vines get the most sun possible. While tassi, means badger in Italian, which reminds us of the small groups of badgers that visit the property during harvest to sample the ripe and juicy grapes.
The winemaking team believes that great wines are made in the vineyard and they thus spend a lot of time up close and personal with the vines with the aim of cultivating perfect and healthy grapes to be transformed, using the least invasive and most natural ways possible, preserving the innate characteristics of the grapes, the terroir and of course, the vintage.
Fosarin is a Collio Bianco DOC from a vineyard of the same name, measuring 2.5 hectares/6 acres. It is a blend of equal parts Pinot Bianco and Friuliano and 20% Malvasia. The former ferments in barrique, while the latter two in stainless steel. The result is a rich, elegant, structured and fragrant wine with balanced acidity and alcohol. It is a classic example of Friuli’s unique terroir.
Wine exported to
Japan, Canada, Australia
30-40% Tocai Friulano, 20% Malvasia, 40-50% Pinot Bianco
Length of alcoholic fermentation:
Type of yeast:
18-20 °C (64.4-68 °F)
Barriques and stainless steel
Type of oak:
Aging before bottling:
Aging in bottle:
Collio, Friuli Venezia Giulia
2.5 hectares (6.2 acres)
180 meters (590 feet) above sea level
4,500 vines per hectare
1.5-1.5 kg per vine
Age of vines:
Time of harvest:
First vintage of this wine:
Total yearly production (in bottles):
Straw yellow, delicate bouquet, elegant, distinct finesse; fresh and fruity in youth, then ample and spicy from its 2nd year. Full, dry, well balanced, wonderful depth and richness.
Best served at 8-10 °C (46.4-50 °F).
Its structure and complexity can stand up to rich, structured food, flavorful first courses, fish, white meat, medium-seasoned cheese.
Alc. cont. 13.5% by vol.