Duemilavini

The Estate, well managed by Alberto d’Attimis-Maniago, fully confirms the trend in quality growth already pointed out in the past Guide Edition.
Quality is surely something you cannot improvise and the Buttrio estate built up a valid team that is already gathering prizes and in time will be able to provide further reason for praise. A special mention goes to the 2003 Pignolo: a wine of great character placing itself in the high 4 Bunches range.

COF PIGNOLO 2003:
Impenetrable heart and purple rim. Vibrant, powerful nose with hints of violet, blackberry and marasca cherry, and a light toasting touch. Exuberant taste, enwrapping and invasive. Aged for 30 months in barriques. Best matching dish: veal escalope in blueberry sauce.

COF BIANCO RONCO BROILO 2003:
Antique gold colour. With an abundance of toasted hazelnut, candied fruit, honey nougat and peanut butter flavours. Warm sip, dense and indelible. Vinified in French oak. Ravioli in rabbit meat sauce.

COF PICOLIT 2004:
A jolly good Picolit. Amber yellow with gentle hints of baked apple, raisins and apricot tart. It is very sweet and lingers on endlessly. Dried grapes. Steel and 20% wood.
To be enjoyed on its own or with miniature pastries. C

COF TAZZELENGHE 2002:
Lively ruby red with purplish nail. Persistent winy and fruity scents, although softened
by the stay in wood. Warm and powerful to taste, brightened up by a fresh sparkle. One year in oak. Head of veal.

COF VERDUZZO FRIULANO TORE DELLE SIGNORE 2005:
The colour of amber with intense sensations of citrus peel, candied fruit, dried flowers and almonds. Typical sweetness that fades away towards the end. “Appassito” (dried) in fruit cellar, then steel and only 10% in wood. Struccoli.

COF SAUVIGNON 2005:
Light straw coloured with fresh aromas of white peach, lychee and grapefruit peel.
In the mouth it turns into velvet brushed by an aromatic veil. 5% is matured in new barriques. Pea pastry.

RIBOLA SPUMANTE BRUT:
Fine long-lasting perlate. Fragrant with hints of acacia flowers, white fruit and bread crusts. Fresh, with traces of minerals. Early harvest. Long Charmat method. As aperitif.