The Ronco Margherita Collection

Ronco Margherita’s story is one of love. Alessandro Bellio founded the estate in 2009 after falling in love with the region of Friuli Venezia Giulia. There, he fell in love again: this time with his wife Margherita (after whom the estate is named). Together, Alessandro and Margherita have cultivated the Ronco Margherita estate, producing innovative and organic wines that reflect their passion for the land and each other. The consistency of high quality and great taste is the hallmark of the Ronco Margherita wines.

Cabernet Franc

100% Cabernet Franc
Friuli Venezia Giulia
“Doppio Capovolto” with 4500 vines per hectare
Grape harvest begins, usually around the first week of October, then grapes are taken to the cellar for further qualitative selection and then destined for winemaking.
Grapes are harvested to the best degree of sugar and phenol maturation and gently decomposed and pressed. Once the fermentation-maceration has begun, in controlled stainless steel vinoders, frequent replenishes and delestages are performed for about seven days to facilitate the extraction of the aromatic and phenolic component from the skins. Subsequently the grinding is done and the wine is terminated for alcoholic and malolactic fermentation. The wine is left to mature in the stainless steel tanks for about 5 months. When this period is completed, the bottling is carried out, followed by refining in the bottle before it begins to be marketed.
Color: Intense ruby red tending to violet
Sensory and taste notes: Intense, wide scent, with fruity notes that recall black cherry, blackberry and currant, well linked to a herbaceous background characteristic of the vine. On the palate it looks dry, crisp and full bodied.

Cabernet Sauvignon

100% Cabernet Sauvignon
Friuli Venezia Giulia
“Doppio Capovolto” with 4500 vines per hectare
Grape harvest begins, usually around the first week of October, then grapes are taken to the cellar for further qualitative selection and then destined for winemaking.
The grapes are harvested at the best degree of sugar and phenol maturation, delicately destemmed and pressed. Once the fermentation-maceration has begun, in controlled stainless steel vinoders, frequent replenishes and delestages are performed for about seven days to facilitate the extraction of the aromatic and phenolic component from the skins. Subsequently the grinding is done and the wine is terminated with alcoholic and malolactic fermentation.
Color: Intense ruby red tending to violet
Sensory and taste notes: Intense, wide scent, with fruity scents of raspberry, blackberry, currant. The palate is full bodied and slightly tannic.

Chardonnay

100% Chardonnay
Friuli Venezia Giulia
“Doppio Capovolto” with 4500 vines per hectare
Harvest begins from mid-September with the verification of ripening of the grapes in the various vineyard locations. Subsequently, grapes are brought to the cellar for further qualitative selection and then destined for winemaking.
The grape is gently dirasped and immediately after being subjected to a slight criomaceration for a short time. It is then soft pressed and the obtained must is placed in stainless steel containers at controlled temperature where alcoholic fermentation will take place. The wine is left to mature in the same containers for about 5 months. When this period is completed, the bottling is carried out, followed by refining in the bottle before it begins to be marketed.
Color: Straw yellow with light greenish reflections
Sensory and taste notes: Intense, fruity aroma, with delicate notes reminiscent of golden apple, white peach and crust of bread. The palate is dry, full bodied and velvety

Sauvignon

100% Sauvignon Blanc
Friuli Venezia Giulia
Doppio Capovolto (double arched) – sixth planting distances with 4500 vines per hectare
Harvesting begins mid-September with the verification of grape ripening in various vineyard locations. The grapes are then taken to the cellar for a further qualitative selection and are then destined for winemaking
he grapes are gently destalked and immediately after subjected to a slight cryomaceration for a short period. They are then lightly pressed and the obtained must is placed in stainless steel containers where alcoholic fermentation will take place. The wine is left to mature in the same containers for about 5 months. When this period is completed, bottling is carried out followed by refining in the bottle before being marketed
Color: Pale straw yellow with light green reflections
A remarkable aromatic complexity, where fine and intense bouquets invoke exotic fruit, melon and yellow bell pepper. To these, gently mix vegetable hints of sage and tomato leaf. It is dry on the palate, medium bodied with good acidity

Friulano

100% Friulano
Friuli Venezia Giulia
“Doppio Capovolto” with 4500 vines per hectare
Harvest begins from mid-September with the verification of ripening of the grapes in the various vineyard locations. Subsequently, grapes are brought to the cellar for further qualitative selection and then destined for winemaking.
The grape is gently dirasped and immediately after being subjected to a slight criomaceration for a short time. It is then pressed softly and the obtained must is placed in stainless steel containers where alcoholic fermentation will take place. The wine is left to mature in the same containers for about 5 months. When this period is completed, the bottling is carried out, followed by refining in the bottle before it begins to be marketed.
Color: Bright brilliant straw yellow
Sensory and taste notes: The nose is characterized by its distinctive varietal characteristics, with scents that recall bitter almonds: balanced taste, elegant and savory. All this is exalted by good acidity.

Merlot

100% Merlot
Friuli Venezia Giulia
Guyot with sixth plant of 6000 vines per hectare
Grape harvest begins at the end of September, early October, then grapes are taken to the cellar for further qualitative selection and then destined to winemaking.
Grapes are harvested to the best degree of sugar and phenol maturation and gently decomposed and pressed. Once the fermentation-maceration has begun, in controlled stainless steel vinoders, frequent replenishes and delestages are performed for about seven days to facilitate the extraction of the aromatic and phenolic component from the skins. Subsequently the grinding is done and the wine is terminated for alcoholic and malolactic fermentation. The wine is left to mature in the stainless steel tanks for about 5 months. When this period is completed, the bottling is carried out, followed by refining in the bottle before it begins to be marketed.
Color: Ruby red
Sensory and taste notes: It has a bouquet that recalls cherry, small fruits and spices. The palate is soft and full of flavor.

Pinot Grigio

100% Pinot Grigio
Friuli Venezia Giulia
”Doppio Capovolto” system with 4500 vines per hectare
Harvest begins from the middle of September with the verification of ripening of grapes in the various vineyard locations later, grapes are brought to the cellar for further qualitative selection and then destined for winemaking.
The grape is gently dirasped and immediately after being subjected to a slight criomaceration for a short time. It is then pressed softly and the obtained must is placed in stainless steel containers where alcoholic fermentation will take place. The wine is left to mature in the same containers for about 5 months. When this period is completed, the bottling is carried out, followed by refining in the bottle before it begins to be marketed.
Color: Straw yellow with light refined reflections
Sensory and taste notes: Intense and wide scent, with typical hints of acacia flowers. On the palate confirms the sensations of olfactory and is elegant, full bodied, slightly acidic, with a pleasantly bitter aftertaste.

Ucelut

100% Ucelut
Friuli Venezia Giulia
Guyot with planting of 5,000 plants per hectare
The harvest begins in the first ten days of October after a careful check of maturation. The grapes, placed in special boxes, are left to dry without forcing thanks to the particular microclimate that distinguishes the area of the Pordenone foothills
After about a month of drying, the grapes are gently de-stemmed and then pressed with a manual press. The must obtained is clarified and then left to ferment in small oak barrels, once it reaches the alcohol content the yeast stops naturally, leaving the typical sugary residue that distinguishes this wine. After fermentation, the wine is kept on the lees for a period of about 18 months, in this period the lysis of the yeasts that release mannoproteins occurs. The latter, thanks also to the use of the barrique, give full roundness to the wine. After bottling, a period of aging follows for about 6 months in thermo-conditioned rooms.
Color: Intense yellow
Elegant on the nose, it is characterized by intense notes of candied fruit, pastry, apricot and fig, blended with hints of orange blossom, acacia honey and an elegant spice. Wine of great complexity, in the mouth it is soft, savory, with a great balance between acidity and sugars. Very persistent aftertaste, with complex aromatic sensations, on which ginger and exotic yellow pulp fruit stand out.

Ribolla Gialla

100% Ribolla Gialla
Friuli Venezia Giulia
“Doppio Capovolto” system with 4500 plants per hectare
Grape harvest begins after about 15/20 days of drying, generally around the first half of October, and later, with the verification of ripening of the grapes in the various vineyard locations later, grapes are taken to the cellar for A further qualitative selection and then destined for winemaking.
The grape is gently dirasped and immediately after being subjected to a slight criomaceration for a short time. It is then pressed softly and the obtained must is placed in stainless steel containers where alcoholic fermentation will take place. The wine is left to mature in the same containers for about 5 months. When this period is completed, the bottling is carried out, followed by refining in the bottle before it begins to be marketed.
Color: Straw yellow with light greenish reflections
Sensory and taste notes: Elegant and intense aroma, floral, fruity and fragrant. It snaps on acacia flowers, yellow peach and quince. Dry and sour, is exalted by good acidity.

Pinot Nero

100% Pinot Nero
Friuli Venezia Giulia
Guyot with planting of 5000 vines per hectare
The harvest begins in the last ten days of September after a careful check of the phenolic ripeness.
The grapes are gently de-stemmed and crushed, then fermentation is started at a controlled temperature inside stainless steel vats. On a regular basis, both pumping over and delestage are carried out to facilitate the extraction of the phenolic and aromatic component. After fermentation is drawn off and placed in French oak barrels where it will carry out the malolactic fermentation. Then follows the refinement in the same barriques for 12 months, after bottling the wine rests in the bottle for 6 months before being placed on the market
Color: Light ruby red
Sensory and taste notes: Delicate on the palate and elegant on the nose, it is characterized by fruity notes reminiscent of undergrowth fruit as well as spicy notes reminiscent of pepper and tea. In the mouth it is fresh and enveloping, rich in pulp and silky tannins.

Refosco Dal Peduncolo Rosso

100% Refosco dal Peduncolo Rosso
Friuli Venezia Giulia
Guyot with 4500 vines per hectare
Grape harvest begins after about 15/20 days of drying, generally around the first half of October, then grapes are taken to the cellar for further qualitative selection and then destined for winemaking.
Grapes are harvested to the best degree of sugar and phenol maturation, delicately destemmed and pressed. Once the fermentation-maceration has begun, in controlled stainless steel vinoders, frequent replenishes and delestages are performed for about seven days to facilitate the extraction of the aromatic and phenolic component from the skins. Subsequently the grinding is done and the wine is terminated for alcoholic and malolactic fermentation. The wine is left to mature in the stainless steel tanks for about 5 months. When this period is completed, the bottling is carried out, followed by refining in the bottle before it begins to be marketed.
Color: Intense ruby red with purple reflections
Sensory and taste notes: It has a rich and intense bouquet, with fruity notes reminiscent of marasca, plum and small fruits. On the palate you will find the sensations perceived by the smell pleasantly linked to a slight tannicity.

Traminer Aromatico

100% Aromatic Traminer
Friuli Venezia Giulia
Double upside down with sixth plant of 4500 vines per hectare
Harvest begins from mid-September with the verification of ripening of the grapes in the various vineyard locations. Subsequently, grapes are brought to the cellar for further qualitative selection and then destined for winemaking.
The grape is gently dirasped and immediately subjected to a slight criomaceration for a short time. It is then pressed softly and the obtained must is placed in stainless steel containers where alcoholic fermentation will take place. The wine is left to mature in the same containers for about 5 months. When this period is completed, the bottling is carried out, followed by refining in the bottle before it begins to be marketed.
Color: Straw yellow with light golden reflections
Sensory and taste notes: Aromatic wine gives smell unmistakable notes of pink, acacia flowers. It gives the taste pleasant feelings of softness and intensity

Ribolla Gialla Brut

100% Ribolla Gialla
Friuli Venezia Giulia
Guyot planted 4500 plants per hectare
Harvest begins from mid-September with the verification of ripening of grapes in the various vineyard locations and continues until the beginning of October. Grape is then taken to the cellar for further qualitative selection and then destined for winemaking.
Grapes are harvested before technological maturity in order to have a good acidity, followed by pressing the whole grape to obtain the must that will make the first alcohol fermentation in stainless steel tanks at controlled temperature. Obtained the base wine proceed with the foaming through the Charmat-Martinotti method. The wine is left to mature in autoclave for about 6 months by making the technique known as Long Charmat. When this period is completed, the bottling is carried out, followed by refining in the bottle before it begins to be marketed.
Color: straw yellow
Sensory and taste notes: Fine and persistent perlage and a delicate and slightly citrusy bouquet. On the palate it tastes brilliant and aromatic.

Prosecco Rosé DOC

Prosecco DOC, Pinot Nerot
Friuli Venezia Giulia
Doppio Capovolto (double arched) - sixth planting distances with 4000 vines per hectare
Grape harvesting starts in mid-September with the verification of grape ripening in various vineyard locations and continues until the beginning of October. The grapes are then taken to the cellar for further qualitative selection and are then destined for winemaking
The grape is harvested before its technological maturity in order to have good acidity; the whole grape is pressed in stainless steel tanks at a controlled temperature to obtain the must that will create the first alcoholic fermentation. After obtaining the base wine, the sparkling process begins through the Charmat-Martinotti method. The wine is left to mature in an autoclave for about 40 days. When this period is completed, bottling is carried out followed by refining in the bottle before it is marketed
Color: Soft pink with fine and persistent perlage
Sensory and taste notes: A floral and fruity bouquet with hints of rose, strawberry and maraschino cherry. It is dry on the palate and pleasantly acidic

Parvus Piculit Neri

100% Piculit Black
Friuli Venezia Giulia
Guyot with sixth plant of 4500 vines per hectare
Grape Harvest starts from the middle of September with ripening of the grapes and continues in the various vineyard locations with manual crushing of the petiole to start the period of drying on the plant until the beginning of October. The actual harvest begins after about 15/20 days of drying, generally around the first half of October, then grapes are taken to the cellar for further qualitative selection and then destined for winemaking.
Grapes are harvested to the best degree of sugar and phenol maturation and gently decomposed and pressed. Once the fermentation-maceration has begun, in controlled stainless steel vinoders, frequent replenishes and delestages are performed for about seven days to facilitate the extraction of the aromatic and phenolic component from the skins. Subsequently, the wine is finished and the wine ends its alcoholic and malolactic fermentation in French oak barriques (225l) for 12 months. After that period, it is followed by aging in the bottle for about 6 months before placing the product on the market.
Color: Ruby red
Sensory and taste notes: The typical of the small berry, from which it comes, gives it a unique and fine scent, from the bouquet that recalls the red fruits, marasca and spices. Tannic and warm, the palate is full bodied, giving you notes of extreme elegance and intensity.

Ovalis Blend Rosso

Merlot, Cabernet Franc, Frefosco dal Peduncolo Rosso
Friuli Venezia Giulia
Guyot with sixth plant of 4500 vines per hectare
Grape Harvest starts from the middle of September with ripening of the grapes and continues in the various vineyard locations with manual crushing of the petiole to start the period of drying on the plant until the beginning of October. The actual harvest begins after about 15/20 days of drying, generally around the first half of October, then grapes are taken to the cellar for further qualitative selection and then destined for winemaking.
Grapes are harvested to the best degree of sugar and phenol maturation and gently decomposed and pressed. Once the fermentation-maceration has begun, in controlled stainless steel vinoders, frequent replenishes and delestages are performed for about seven days to facilitate the extraction of the aromatic and phenolic component from the skins. Subsequently, the wine is plated and wine concludes its alcoholic and malolactic fermentation in French oak barriques (225l) for 18 months. After that period, follow the cut of wine and refine the bottle for about 6 months before placing the product on the market.
Color: Ruby red
Sensory and taste notes: It has a bouquet that recalls cherry, small fruits and spices. The palate is soft and full of flavor.

Tiliae

Ribolla Gialla, Friulano and Sciaglin
Friuli Venezia Giulia
Guyot with sixth plant of 4500 vines per hectare
The grape harvest begins with the maturation of grapes in the middle of September and continues in the various vineyard locations with the manual crushing of the petiole to start the period of drying on the plant until the end of September. The actual harvest begins after about 15 days of drying, generally at the end of September. Subsequently, grapes are brought to the cellar for further qualitative selection and then destined for winemaking.
Tiliae, our white blend, produced only with native Friulian vines, Ribolla Gialla, Friulano and Sciaglin, is dedicated to the two Tigli, portraits on the label, which for centuries have protected our Tenuta ‘Col Colàt’ at Pinzano al Tagliamento. The grapes are harvested to the best degree of sugar and phenol maturation and delicately destemmed and pressed. The must is fermented in new French oak barriques where frequent replacements and delestages are performed over a period of about 6 months to facilitate the extraction of the aromatic and phenolic component of wine. Next, the three wines are poured and assembled. The wine continues to ripen for about 8 months in steel and then is filtered and bottled and followed by refining in the bottle for another 6 months before being placed on the market.
Color: Golden yellow
Sensory and taste notes: With a large structure, it is elegant on the palate. Mature fishing notes and almonds

Arginum

Ucelut, Sciaglin
Friuli Venezia Giulia
Double arched with planting size of 4000 plants per hectare
The harvest begins according to the two different types between mid and late September and with the ripening verification of the grapes in different locations of the vineyards and continues until the beginning of October. Afterwards, the grapes are taken to the cellar for further qualitative selection and then are destined for winemaking.
The grapes are delicately de-stemmed and immediately and undergo a light cryomaceration for a short period. Subsequently they are pressed delicately and the must is obtained and placed inside stainless steel containers where the first alcoholic fermentation takes place. The wine is left to age in the same containers for a few months. The bottling follows in the presence of complete oxidation. A further 40 months of aging in its yeasts enhances the refining process. The bottles are then placed horizontally on special racks, “called pupitres”, and are manually and daily rotated and tilted to allow the yeasts to settle towards the bottle neck, before the final disgorgement or dégorgement, called “à la volée”, just as ancient art and tradition dictates.
Color: Straw yellow with light golden reflections
The olfactory experiences pleasant clean and fruity notes, together with citrus ones and it also has a very good acidity deriving from the Sciaglin vine which has floral aromas of linden and acacia flowers for Ucelut.

Schioppettino Rieppi

100% Schioppettino
Friuli Venezia Giulia
Doppio capovolto with a planting density of 4,500 vines per hectare
The harvest generally begins around the first half of October, subsequently, the grapes are taken to the cellar for further qualitative selection and then they are destined for vinification.
The grapes are harvested at the best degree of sugar ripeness, gently de-stemmed and crushed. The must thus obtained is left to ferment in contact with the skins for about 20 days. Frequent pumping over favors the passage of color and noble components from the skins to the fermenting must. The wine will rest in oak barriques for at least 24 months, and then go on to refine in the bottle and be put on the market.
Color: Dark red with purple reflections
It opens on the nose with elegant and decisive aromas, reminiscent of dried figs, has balsamic aromas of wood and a light background of black berried fruits. In the mouth it is broad and decisive, enveloping and velvety, however showing vigor. The noble component of tannins is excellent.

Tazzelenghe Rieppi

100% Tazzelenghe
Friuli Venezia Giulia
Doppio capovolto with a planting density of 4,500 vines per hectare
The bunches after having undergone a thinning on the plant in June are harvested by hand. The harvest generally begins around the beginning of October, subsequently, the grapes are taken to the cellar for further qualitative selection and then they are destined for vinification.
After a delicate destemming and pressing, the must ferments on the skins for about 15 days, with several pumping over, until it is racked. The wine is aged in oak barriques for about 24 months. Refinement in the bottle for 6 months before release.
Color: Intense red color with violet reflections
Robust wine that softens as a result of aging. The bouquet is large and pleasant with hints of tobacco and chocolate.

Friulano Rieppi

100% Friulano
Friuli Venezia Giulia
Guyot method – sixth planting distances with 4500 vines per hectare
Grape harvest begins from mid-September with the verification of grape ripening in various vineyard locations. The grapes are then taken to the cellar for a further qualitative selection and are then destined for winemaking
The grapes are gently destalked and immediately after subjected to a slight cryomaceration for a short period. They are then lightly pressed and the obtained must is placed in stainless steel containers where alcoholic fermentation will take place. The wine is left to mature in the same containers for about 5 months. When this period is completed, bottling is carried out followed by refining in the bottle before being marketed
Color: Bright vibrant straw yellow
Olfactory perception notices its distinctive varietal characteristics, with hints that recall bitter almond. Savouring it you will appreciate its balanced taste; elegant and savoury and enhanced with good acidity