Azienda Agricola PierPaolo Pecorari

Va N. Tommaseo, 36/c, 34070 San Lorenzo Isontino (Go)
Italy

Telephone +39 481 808775
Fax +39 481 880225
info@pierpaolopecorari.it

Hall map

ProWein 2017 hall map (Hall 15): stand G51

Fairground map

ProWein 2017 fairground map: Hall 15

Our range of products

Product categories

  • 01  Wines (according to cultivable areas)
  • 01.01  Europe
  • 01.01.09  Italy
  • 01.01.09.07  Friuli Venezia-Giulia

Our products

Product category: Friuli Venezia-Giulia

TAO – REFOSCO

Selezioni e Cru TAO – REFOSCO
Variety Refosco dal peduncolo rosso
Vineyard location Moraro
Soil type Gravelly limestone uplands (60 m asl)
Vine training system Guyot 5.400 plants/ha
Yield 30 hl/ha
Winemaking Maceration takes place in stainless steel tanks for 24 days with dèlestage at 26/28 °C.
The wine ages in 225-litre French oak barrels for 12 months.
Bottling and further ageing in the bottle for 36 months.
Aging potential more than 10 years
Serving temperature 16 °C
Food pairing Game, mature cheeses
Suggested dishes:
Stewed roebuck with buckwheat polenta.
Melanzane alla parmigiana.

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Product category: Friuli Venezia-Giulia

ROSÈ ROSALBA

Vini Classici ROSÈ ROSALBA
Vineyard location Capriva del Friuli, Mossa
Soil type Gravelly limestone uplands (60 m asl)
Vine training system Guyot 5,600 plants/ha
Yield 50 hl/ha
Winemaking Fermentation is carried out in stainless steel tanks (18 °C).
The wine remains on the fine lees for 7 months and undergoes weekly batonnage.
Bottling and further ageing in the bottle.
Aging potential 3 - 5 years
Serving temperature 8°C - 10°C
Food pairing Fish dishes, crustaceans and seafood, risottos, salads and pizza.
Suggested dishes:
Creamy seafood soup and risotto with Jerusalem artichoke.
Pizza topped with bufala mozzarella, fresh cherry tomatoes and basil.
Scallops au gratin with butter and brandy.
Sicilian style sea bream sandwich.

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Product category: Friuli Venezia-Giulia

OLIVERS – PINOT GRIGIO

Selezioni e Cru OLIVERS – PINOT GRIGIO
Variety Pinot Grigio
Vineyard location San Lorenzo Isontino, Mossa
Soil type Gravelly limestone uplands (60 m asl)
Vine training system Guyot 5.600 plants/ha
Yield 40 hl/ha
Winemaking Fermentation takes place in oak barrels with indigenous yeasts (17/19 °C).
The wine remains on the fine lees for 9 months and undergoes weekly batonnage.
Bottling and further ageing in the bottle for 7 months.
Aging potential 4 - 6 years
Serving temperature 16 °C
Food pairing Beef escalopes, salt baked fish, first course dishes.
Suggested dishes:
Fish skewers. Spinach gnocchi with Taleggio cheese sauce.
New England clam chowder.

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About us

Company details

Our wines
There are four concepts that inspire our winemaking,
and mark our work and passion:
Freshness, minerality, complexity and elegance.

Our history
We have belonged to this land for generations;
initially as farmers, then as winemakers.
We have a profound attachment to the land
which translates into distinctive
terroir-driven wines.

Our territory
Our estate lies within the Friuli Isonzo DOC,
in the Rive Alte subzone:
the flat plain-land shared by Villanova di Farra,
Capriva del Friuli and Mariano del Friuli.

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