Vigne del Malina
(Winery in Colli Orientali)

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About Winery and Wines

Vigne del Malina,  the wines of time

Wine is a work, even before that of man, of weather.

Weather, always variable according to its very nature. The abundance or scarcity of rain, the sun at first tepid and then scorching, the wind that dries as much as it dehydrates... they are the unpredictable elements that equally unpredictably fashion the life of the vineyards and their fruits. Every vintage is different from another, this is certain.

And then time, the present that becomes the past, the events that pass by. The maturing, the slow aging that lasts for years and allows the wine to develop all the features of taste and perfume and to give the best of itself. The expression of those four seasons that have marked its creation. Every vintage  is different over the years. Also this is certain.

For consistency, every wine is produced in purity. The vineyards, next to the head office, are owned by the company and no grapes are purchased. The wine-making process takes place on the spot, as well as the bottling, the aging and the labelling.

Our wines are wines of time. Every step of the production process guarantees the safeguarding of long-life: the extreme care of the vine pruning, to conserve the best shoots; the rigorous thinning out of the bunches, so that about one kilo of grapes remains on the vine to ripen; the harvesting, strictly by hand, so late that it takes place barely before the arrival of the wasps; the bitter decision not to harvest when an unfortunate year offers grapes unsuitable to become another wine of time.

The company and its vineyards

The soil is stony, typical of the Friuli Grave area, along the eastern banks of the stream Malina.

The context is that of the gentle countryside of Orzano, a village near the town of Remanzacco, between Udine and Cividale del Friuli.

The cellar is young but proudly rooted in the past, founded in 1967 and completely renovated in 2007. The pioneer, father of the current owner, produced wine for himself, his family and a few close friends. Clean, genuine wines, with no adulteration, to be kept in the cellar to allow to age with no hurry. And the slow ageing, the tradition of excellence and the sound principles are what the son has maintained and exalted.

The vineyards cover about ten hectares of land and give about 45,000 bottles a year of Vigne Del Malina.

45,000 bottles, the quality of which, both to produce and to recount, needs patience.

The vines are Guyot trained, according to the rules of organic farming, with low environmental impact management, frequent manual operations and no chemical weeding. Soil composed of alluvial gravels from the ancient Malina stream and medium mixture soil (Municipality of Remanzacco, Orzano – Friuli Grave) Particular microclimate with high thermal excursions, constantly ventilated by the wind channelled by the pre-alpine valleys. Harvesting by hand, in creats, at full maturity. The grapes are left on the vines as long as possible, so that the slight drying maximizes their concentration of nutrients.

White wines

Winemaking: soft pressing, must clarification by static sedimentation, fermentation at constant temperature. After aging in stainless steel vats for about 12 months, we bottle.  Fining in reclined bottles for another 36 months at constant temperature. Suggested serving temperature 10-12 °C.

Chardonnay

Its delicate straw yellow color introduces the freshness of its aroma which recalls floral fragrances. Its vibrant and fresh flavor amplifies on tones of vanilla and fresh fruit. It goes well with first courses, fish, shellfish.

Pinot Grigio

Its straw yellow color with copper reflections immediately highlights the style of the wine. The nose opens on fresh notes of tropical fruit and htne lingers on spicy tones. Inviting on the palate for its sapidity and harmony, with a full aftertaste. This wine goes well with first courses, risotto, prosciutto, fish soups.

Sauvignon

Its straws yellows color introduces the nose to the delicate notes of sage and pepper, not cloying, but typical pf the grape variety. The palate echoes with a pleasant mineral aftertaste which lingers on and on. This wine pairs well with intense flavored firs courses, herbal soups and grilled fish.

Red wines

Winemaking provides fermentation in stainless steel vats at room temperature until sugars are dried (12 – 20 days), depending on variety. Fining in 20 – 25 – 30 hectoliter oak barrels, at least for 36  months; bottling after natural decanting and racking, without filtration. Fining in bottles laid down for a further three years at constant temperature.

Suggested serving temperature 18 °C.

Cabernet Franc

Intense red ruby, with purple hints. A powerful nose forcefully veers in the varietal, penetrating to fragrances of red wild berries and black pepper. The palate lingers on spices with well integrated tannins while finishing off with notes of rhubarb. A well-structured wine to pair well with red grilled and spiced meats and stews.

Merlot

Ruby red in color with good intensity and rim fading to brick red. A distinct aroma recalling wild berries and leading the palate to a combination of spices and vanilla character. Good tannins on the finish give the wine a robust character making it suitable to pair with red or game meat.

Refosco dal Peduncolo Rosso

Deep red flecked with purple, typical of the varietal, sharing the same color on the rim. Initially impinging, the aroma opens up with oxygenation yet remaining austere and well-balanced. The palate full and rounded, with good tannin structure reminds us that are talking about an autochthonous wine from Friuli, very much appreciated for its firmness. This wine matches well with red and game meats.

Macerated wines (orange wines)

In particularly appropriate years, when the skin of the grapes has adequate properties and thickness, the macerated versions of Chardonnay, Pinot Grigio and Sauvignon are produced. It is a winemaking method typically reserved to red wines which gives white wines an unexpected body and structure, as well as the unequivocal intensity of color.

Winemaking with open vat fermentation with maceration of grape skins and frequent punch-downs.

Malolactic fermentation and aging in oak barrels for two years, bottling, fining in reclined bottles for another three years at constant temperature.

Suggested serving temperature 12-14 °C

Chardonnay Aur

The saturated golden yellow color announces the heady vinous notes which envelop the nose. The scents of vanilla alternate with spicy notes, for a full and austere palate, without compromises. This wine pairs well with fish (grilled or in foil), but also with regional seasoned cheese or “frico”.

Pinot Grigio Ram

Deep copper reflections from its grape skins. The nose charms with delicacy and harmony, combining the perfume of ripe fruit and fermentation aromas. The soft and enveloping palate confers it an inviting mouthfeel. This wine goes well with first courses of the regional cuisine and fish but is open to the fantasy of the chefs.

Sauvignon Aur

Deep and saturated golden yellow which anticipates a wine with a strong character. The nose is immediately greeted by the characteristic notes of flint stone, typical of these wines, later expanding to the wide variety of Sauvignon markers. Full bodied with long lasting mineral tones on the palate, this wine pairs well with the strong and rich flavors of the regional cuisine or with grilled fish.

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