BOTTLE 75cl.

13%VOL.

VINEYARD: - LOCATION: CORONA (Fraction of the Municipality of Mariano del Friuli) – Gorizia

- MAP SHEET: 1 - 3 - 4 - 5 - Census Municipality of Corona

- CAT. PARCEL NUMBERS: 1362 (partial) – 1369 – 1403 // 1387 - 1389/1 (partial) – 1390/1 (partial)

- SOIL TYPE: Predominantly gravelly, with a high presence of iron sesquioxides. These

soil characteristics, combined with the low organic matter and nutrient content, induce extremely moderate vegetative and productive growth in the

vine, with positive repercussions on the macro and micro compositional components of the grape and wine.

- TOTAL AREA: 3,000,32 hectares.

- YEAR OF PLANTING: 1976 – 1982 - 1983 – 1989 - 2005

- PLANTING DIMENSIONS: 2.70 x 0.80 m

- VINES PER HECTARE: 4630

- EXPOSURE: South, with rows oriented NORTHWEST / SOUTH

- TRAINING SYSTEM: Single GUYOT (with 4 – 5 buds per vine, which

leads to reduced yields), light summer pruning for a better leaf/grape bunch ratio. No fertilization.

GRAPE VARIETY: SCHIOPPETTINO + CABERNET FRANC

- DOC AREA: VENEZIA GIULIA Protected Geographical Indication

- ROOTSTOCKS: SO4; KL. 31 Op.

- CLONAL SELECTION: Select Friuli V. G.; KL. Ferrari, 331-332-623-214 Antav; 337 Entav. - R 5

- YIELD PER HECTARE: 3.5 tons / per hectare

- YIELD PER VINE: 0.800 kg / per plant

HARVEST: Overripe, almost dried, optimized according to the specific and particular fermentation evolution of this unique native wine. Harvest done exclusively by hand.

WINE: Destemming and pressing of the grapes, followed by spontaneous fermentation (... yeasts have always been naturally present

on the grapes...) on the skins for approximately 30 days, during which several punching downs,

pumping overs, and 1 or 2 "délestages" are performed daily; once this phase is completed, the fermented must is separated from the

skins, which are gently squeezed only to facilitate complete draining and nothing else.

Then, as ancient tradition dictates, the wine is placed in different 2000-liter barrels, handcrafted,

still using different varieties of wood typical of the area, where the secondary fermentation process continues.

In these barrels, the wine can begin its life, deciding autonomously and completely naturally when to carry out the

malolactic fermentation... whether all at once or over several years, a little at a time... (...man who respects nature

can never replace it...). Over the next 3-4 years, the wine continues its aging "on the lees" ("sur lies") with

periodic "bâtonnage" (stirring of the yeasts).

When the wine has reached a satisfactory level of maturation, the different barrels are transferred to a single

steel container, where it will remain for at least 3 months, to promote the fusion of its different souls and the natural settling of the

gross particles at the bottom; Then, it is bottled without any filtration and placed in wooden crates with a capacity of

500 bottles and stored in a warehouse at a constant temperature for subsequent aging.

- Alcohol content: 12.5% ​​to 13.5% ABV

- Total acidity: 7.80 g/l to 8.50 g/l

SENSORY ANALYSIS: The most hidden, yet truest, soul of each land is revealed in its native wine...

a silent witness to a centuries-old tradition, a silent guardian of ancient rituals where truth is in the eye of the beholder,

a humble custodian of a thousand-year-old culture that teaches us that "origin makes the difference"... here is born EGO ("I" in Latin), the fruit of the experience of ten generations of BRESSAN master winemakers, jealous guardians of a past they bring

to life every day in this intensely velvety wine, where a symphony of undergrowth aromas complement

a bouquet of pepper and moss that gradually evolve to give way to hints of tar,

truffle, and aromatic wood.