Collio Rosso Cjarandon 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.
A very special red only released in excellent vintages. A Bordeaux bland of Merlot, Cabernet Sauvignon and Cabernet Franc from a very small vineyard. The wines ages in a mix of new and used barrique for thirty months and then in bottle for twenty-four months. Black cherry, eucalyptus and a long finish.
Wine exported to
Japan, Canada, Australia
60% Merlot, 30% Cabernet Sauvignon , 10% Cabernet Franc
Type of yeast:
25-30 °C (77-86 °F)
Length of maceration:
80% new - 20% second use
Type of oak:
Aging before bottling:
Aging in bottle:
Cormons, Friuli Venezia Giulia
1 hectare (2.5 acres)
180 meters (590 feet) above sea level
5,000 vines per hectare
1.2-1.3 kg per vine
Age of vines:
Time of harvest:
First vintage of this wine:
Total yearly production (in bottles):
Intense ruby red with subtle garnet reflections from the 4th year of cellar age, the nose is ample, intense and persistent, with excellent fruit and increasing complexity; on the palate, round, full, intense, with a beautifully long finish.
Best served at 16-18 °C (60.8-64.4 °F).
Flavorful first courses, red meat, seasoned cheese
Alc. cont. 13.5% by vol.