Vigna Traverso

Via Ronchi, 73, 33040 Prepotto
Italy

Telephone +39 0422 804807
Fax +39 0422 804510
info@vignatraverso.it

Trade fair hall

  • Hall 15 / G51
 Interactive Plan

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

Ribolla Gialla

NAME: Ribolla Gialla COF – Colli Orientali del Friuli – white.
ALCOHOL CONTENT: 13.00% abv.
GRAPE VARIETIES USED: 100% Ribolla Gialla.
PRODUCTION AREA AND EXPOSURE: vineyards of the Eastern Hills of Friuli (Colli Orientali del Friuli): north-east and south-east.
SOIL TYPE: Located in the Ronco area, where the presence of clay (here called “ponca”) and hillside exposure allow to produce deep, aromatic, persistent wines. Yield of 70/80 quintals per hectare.
TRAINING SYSTEM: single-arched cane and Sylvoz short cane.
VINTAGE: Harvested by hand into crates towards the end of September.
VINIFICATION: brief cold maceration of destemmed grapes (at a temperature of 7°C for 7/8 hours) followed by soft pressing. Cold settling (around 5°C) and fermentation with selected yeasts at a controlled temperature (18°C).
MATURATION AND AGEING: yeast contact until spring, when the wine is bottled. Aged in the bottle for a further few months.
ORGANOLEPTIC CHARACTERISTICS: throughout history, this Friuli wine has been popular with the crowned heads of Europe. Dry, white wine, straw yellow in colour with greenish tinges. Stylish fragrance, with floral, fruity aromas. Well-sustained acidity and balanced body.
SUGGESTED PAIRINGS: cold starters, sweet and sour sauces, soups, vegetables and fish.
HOW TO SERVE: cold, but not chilled, at a temperature of 8-10°C in long-stemmed goblets.

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Product category: Friuli Venezia-Giulia

Schioppettino

NAME : SCHIOPPETTINO COF – Colli Orientali del Friuli – red 
ALCOHOL CONTENT: 13.5% abv.
GRAPE VARIETIES USED: SCHIOPPETTINO 100%
PRODUCTION AREA AND EXPOSURE: vineyards in Prepotto, province of Udine, at an altitude of 160m asl, facing south-east.
SOIL TYPE: Located in the Ronco area, where the presence of clay (here called “ponca”) and hillside exposure allow to produce deep, aromatic, persistent wines. Yield of 70/80 quintals per hectare.
TRAINING SYSTEM: Guyot, with a yield of 50/70 quintals per hectare.
VINTAGE: The ribolla black grape, known as Schioppettino in the municipality of Prepotto and in the surrounding area, is certainly an autochthonous local variety, originating from the area between Prepotto and nearby Slovenia, present in limited quantities in the area indicated. The grapes are harvested by hand into crates in late September/early October.
VINIFICATION: destemming and crushing, followed by maceration for 8/10 days with daily délestage.
MATURATION AND AGEING: complete malolactic fermentation, followed by alcohol fermentation in stainless steel tanks and barrels of different cycles for around 7/8 months; aged for a further few months in the bottle.
ORGANOLEPTIC CHARACTERISTICS: ruby red in colour tending towards purple. Typical berry aroma, in particular raspberry and bilberry. Intense, acerbic palate.
SUGGESTED PAIRINGS: excellent with typical Friulan country fare, game and cheeses.
HOW TO SERVE: at a temperature of 16-18° C in large, long-stemmed glasses.

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Product category: Friuli Venezia-Giulia

Moscato Rosa

NAME: MOSCATO ROSA DELLE VENEZIE sweet rosé
ALCOHOL CONTENT: 13.00% abv.
GRAPE VARIETIES USED: MOSCATO ROSA 100%.
PRODUCTION AREA AND EXPOSURE: Prepotto; south-east.
SOIL TYPE: marl with a balanced proportion of clay and organic substances.
TRAINING SYSTEM: Sylvoz short cane.
YIELD PER HECTARE: 30/40 quintals.
VINTAGE: harvested at two different times: one part is harvested towards mid-September and left to dry out for a few months in a fruit room; another part is harvested late.
VINIFICATION: 2-3 day maceration of the de-stemed grapes and soft pressing of the whole grape for the part of the harvest left to dry out. In both cases, the must is subjected to a cold settling procedure and then decanted and fermented on selected yeasts at a controlled temperature of 16-18°C.
MATURATION AND AGEING: left to mature on the fine lees in stainless steel tanks until the spring.
ORGANOLEPTIC CHARACTERISTICS: intense, fruity fragrance, with the characteristic aroma of this grape variety. Eminently drinkable, not over-sweet, never commonplace.
SUGGESTED PAIRINGS: its exquisitely-balanced aroma and flavour make it ideal with dry patisserie products, but also with fresh fruit dishes. Its superb organoleptic properties also make it excellent for enjoying on its own.
HOW TO SERVE: cold, but not chilled, at around 6–8°C, in order to best appreciate the range of nuances.

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About us

Company details

Vigna Traverso was created from the passion of two entrepreneurs who were dedicated to farming with the aim of producing very individual, unique and unrepeatable wines.

Ornella Molon Traverso was created from the passion of two entrepreneurs who were dedicated to farming with the aim of producing very individual, unique and unrepeatable wines.

A story made of commitment, of small gestures and daily care, love for our land and to their work. A story that brings us back to a present where every sacrifice translates into unique wines, characterized by a strong and soft personality  at the same time.

Wines that can seduce, and conquer through their particularities, which are expressions of culture, a spokesman for style and taste immediately recognizable by the public.

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