Sara & Sara

DOC, DOCG and IGP Venezia Giulia Wines from Colli Orientali del Friuli

The earth is life and generates life, we are fortunate to collect his fruits and the duty to keep it as we found it , to allow those that there will be have our own lucky and our own duty.

Sara & Sara - Dove Siamo

Where We Are

Our small family business counts around 7 hectares of old vineyards separated in small pieces situated of ground on the hills (135-280 s.l.m.) of Savorgnano del Torre, in the more zone to north and fresh of the Colli Orientali del Friuli.

The earth's composition (marne sandstones locally called “ponka”), the presence of woods and water's courses, the elevated thermal shock and the activity natural microbiologicas are all elements that compete to create an unique micro-climate that allows over that the formation of the noble rot, important for the complexity and elegance of the raisin wines you Picolit and Verduzzo, the production of territorial wines: fresh, mineral and above longest.

Sara & Sara - Cosa Pensiamo

What We Think

The earth is life and generates life, we are fortunate to collect his fruits and the duty to keep it as we found it , to allow those that there will be have our own lucky and our own duty.

This is our thought that guides us to work in the most genuine and natural as possible trying to produce healthy wines that express our territory and that they are not subject to the fashion of the moment but to our tradition, and to nature.

Sara & Sara - Cosa Facciamo

What We Do

Our company for some years although with some difficulty due to the territoriality, being the Friuli region rainy a lot, has decided to undertake the organic farming practices. In the vineyard does not use herbicides but only mowing the grass manual; the treatments take place without the use of pesticides but following the organic line.

The harvesting of the grapes occurs in a manual way to preserve the whole bunch. In the cellar we follow the natural withering of the grape, and the winemaking is realized only through natural yeasts.

We do not use of clarifying or stabilizers but we use the natural settling and for some wines not filtering. In addition while preserving the wine from oxidation we manage to keep levels of sulphites very low.

Our Wines

Friuli Colli Orientali

Sara & Sara - Friulano

Friulano


DOC Friuli Colli Orientali
Native vine of Friuli

No. of bottles produced: 2,500 bottles of 0.75l ea.

Position: 180-350 m altitude. Hilly slopes. Sandy marl soil.

Yield per vine: 1.5 kg/vine.

Harvesting: manual, in small crates.

Winemaking: after drying for about 20 days the grapes are gently pressed, followed by natural settling at 8 °C for 24 hours. After it is separated from the sediment, the must begins temperature-controlled fermentation with native yeasts to preserve its multilayered olfactory characteristics.

Ageing: in stainless-steel vats on the lees for ten months, regularly stirred. Then bottled-aged for four months before release.


Sara & Sara - Saragialla

Saragialla


DOC Friuli Colli Orientali
Native vine of Friuli

Grape: Ribolla Gialla.

No. of bottles produced: 1000 bottles of 0.75l ea.

Position: 180-350 m altitude. Hilly slopes. Sandy marl soil.

Yield per vine: 1.5 kg/vine.

Harvesting: manual, in small crates.

Winemaking: after crushing the must and the skins are left for 48 hours in a stainless steel barrel at a temperature of about 1-2 °C takes place so that the must-peel contact called “pellicular maceration”. The aim is to extract from the peel of the primary characteristics of the grape. This is followed by a soft pressing and alcoholic fermentation begins with indigenous yeasts in wooden tonneau.

Ageing: in stainless-steel vats on the lees for ten months, regularly stirred.
Then bottled-aged for four months before release.
Not filtered wine.


Sara & Sara - Sauvignon

Sauvignon


IGP Venezia Giulia

No. of bottles produced: 2,000 bottles of 0.75l ea.

Position: 180-220 m altitude. Alluvial, marly limestone soil.

Yield per vine: 1.5 kg/vine.

Harvesting: manual, in small crates.

Winemaking: the whole grapes are gently pressed, followed by settling at 8 °C for 24 hours. After being drained off the sediment, the must starts temperature-controlled fermentation with selected yeasts to preserve its multilayered olfactory characteristics.

Ageing: in stainless-steel vats on the lees for ten months, regularly stirred. Then bottled-aged for four months before release.


Sara & Sara - Cabernet Franc

Cabernet Franc


IGP Venezia Giulia

No. of bottles produced: 2,800 bottles of 0.75l ea.

Position: 180-350 m altitude. Hilly slopes. Sandy marl soil.

Yield per vine: 0.5-1kg per vine.

Harvesting: manual, in small crates.

Winemaking: after pressing, the grapes ferment with selected yeasts in large oak tubs at natural temperature for about 20 days. Frequent pumping-over ensures colour extraction and promotes malolactic fermentation.

Ageing: in stainless-steel vats on the lees for ten months, regularly stirred. Then bottled-aged for four months before release.


Sara & Sara - Il Rio Falcone

Il Rio Falcone

A wine made from a selection of the finest 100% Refosco dal Peduncolo Rosso (70%) and Pinot Nero (30%) grapes which are vinified together in only the best years.

No. of bottles produced: 1,300 bottles of 0.75l ea. Wine made only in the years when the grapes reach optimum physiological ripeness.

Position: 180-350 m altitude. Hilly slopes. Sandy marl soil.

Yield per vine: Refosco dal Peduncolo Rosso 1 kg/vine, Pinot Nero 0.5-1 kg/vine.

Harvesting: manual, in small crates.

Winemaking: after drying for 30-40 days, the grapes are pressed and left to ferment with selected yeasts in large oak tubs at natural temperature for about 20 days. Frequent pumping-over ensures colour extraction and promotes malolactic fermentation.

Ageing: in oak barriques for 20 months. After frequent racking, when the wine is clear (no filtering or fining) it is bottled and continues to age for six months more before being released to the market.


Sara & Sara - Merlot

Merlot


IGP Venezia Giulia

No. of bottles produced: 2,000-2,500 bottles of 0.75l ea.

Position: 180-220 m altitude. Alluvial, marly limestone soil.

Yield per vine: 1.5 kg/vine.

Harvesting: manual, in small crates.

Winemaking: after drying for 20-30 days, the grapes are pressed and left to ferment with selected yeasts in large oak tubs at natural temperature for about 20 days. Frequent pumping-over ensures colour extraction and promotes malolactic fermentation.

Ageing: in oak barrels for 10 months on the lees, regularly stirred. Then bottled-aged for four months before release.


Sara & Sara - Refosco dal Peduncolo Rosso

Refosco dal Peduncolo Rosso


IGP Venezia Giulia
Native vine of Friuli

No. of bottles produced: 2,000 bottles of 0.75l ea.

Position: 180-350 m altitude. Hilly slopes. Sandy marl soil.

Yield per vine: 1.5 kg/vine.

Harvesting: manual, in small crates.

Winemaking: after drying for 20-30 days, the grapes are pressed and left to ferment with selected yeasts in large oak tubs at natural temperature for about 20 days. Frequent pumping-over ensures colour extraction and promotes malolactic fermentation.

Ageing: in oak barrels for 10 months on the lees, regularly stirred. Then bottled-aged for four months before release.


Sara & Sara - Gamay

Gamè


Vino da Tavola Rosso

Grape variety: Gamay

No. of bottles produced: 2,000 bottles of 0.75l ea.

Position: 180-350 m altitude. Hilly slopes. Sandy marl soil.

Yield per vine: 1.5 kg/vine.

Harvesting: manual, in small crates.

Winemaking: after drying for 20-30 days, the grapes are pressed and left to ferment with selected yeasts in large oak tubs for 10-13 days. After racking off by filtration, fermentation is stopped at 12-12.5° vol. Preserving a small percentage of residual sugar results in a medium-dry wine.

Ageing: in stainless-steel vats for ten months. Then bottled-aged for four months before release.


Sara & Sara - Verduzzo Friulano

Verduzzo


IGP Venezia Giulia
Native vine of Friuli

No. of bottles produced: 3,500 bottles of 0.75l ea.

Position: 180-350 m altitude. Hilly slopes. Sandy marl soil.

Yield per vine: 1.5 kg/vine.

Harvesting: manual, in small crates.

Winemaking: after drying on the vine for 30-40 days, the whole grapes are gently pressed, followed by natural settling at 8 °C for 24 hours. After being drained off the sediment, the must begins temperature-controlled fermentation with native yeasts.

Ageing: in stainless-steel vats for ten months. Then bottled-aged for four months before release.


Sara & Sara - Crei

Verduzzo "Crei"


IGP Venezia Giulia
Native vine of Friuli

A wine created from a selection of the finest Friulano and Sauvignon botrytised grapes (5%-10%) and Verduzzo Friulano grapes (90%-95%) which are vinified together only in the best years.

No. of bottles produced: 1,000 bottles of 0.375l ea. (Wine made only in the most propitious years for the development of noble rot).
Position: 180-350 m altitude. Hilly slopes. Sandy marl soil.
Yield per vine: Verduzzo Friulano 1 kg/vine; Friulano and Sauvignon 1.5-1 kg/vine.
Harvesting: manual, in small crates.
Winemaking: grapes affected by noble rot are selectively picked at regular intervals from among the bunches shrivelling on the vine, between the 1st and 20th days of December. After a light pressing and separation from the sediment, the must starts temperature- controlled fermentation with selected yeasts.
Ageing: 14 months in oak barriques. After frequent racking, when the wine is clear (no filtering or fining) it is bottled and continues to age for six months more before being released to the market.


Sara & Sara - Picolit

Picolit


DOCG Friuli Colli Orientali
Native vine of Friuli

A wine made from a stringent selection of the finest 100% Picolit dried and botrytised grapes.

No. of bottles produced: 1,200 bottles of 0.75l ea.
Position: 180-350 m altitude. Hilly slopes. Sandy marl soil.
Yield per vine: 0.3-1.0 kg/vine. Yield varies a lot from year to year because of the vine's low pollination rate.
Harvesting: manual, in small crates.
Winemaking: part of the grapes are picked before full maturation and kept in the fruit-drying room for about 30-60 days. This procedure ensures high acidity so the wine will keep for as long as 10-15 years. The rest of the grapes are left on the vine, then only botrytised grapes are picked at intervals, starting in December. This method enriches the wine's bouquet. The whole grapes are gently pressed, the must is separated from the sediment and then starts temperature-controlled fermentation with selected yeasts.
Ageing: 18 months in oak barriques. After frequent racking, when the wine is clear (no filtering or fining) it is bottled and continues to age for six months more before being released to the market.


Awards

CREI VERDUZZO PASSITO 2009
5 bunches with the guide "Duemilavini".
Excellent wine "I vini d'Italia" by Espresso.
2 and a half glasses with "Vini D'Italia" by Gambero Rosso 2012.

CREI VERDUZZO PASSITO 2010
3 glasses with the guide Vini D'Italia Gambero Rosso 2013.
5 bunches with the guide "Duemilavini" AIS Sommeliers.

FRIULANO 2010
Excellent wine "I vini d'Italia" by Espresso.

PICOLIT 2008
2 and a half glasses with "Vini D'Italia" by Gambero Rosso 2012.

PICOLIT 2010
100 Top Wines with the guide The Italian Wines from Friuli Venezia Giulia.
Vitae-guida ass. Sommelier

PICOLIT 2011
4 bunches with the guide Guida Vitae.

REFOSCO DAL PEDUNCOLO ROSSO 2011
Wine crowned with the guide "Vini Buoni d'Italia" by Touring club.



Sara & Sara - Riconoscimenti

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