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Castello di Porcia

castello

Castello di Porcia wines:

The “Castello di Porcìa” line comprises a generous portfolio of indigenous and international wines: Lison Classico DOCG Lison and Sauvignon Lison Pramaggiore DOC, Pinot GrigioPinot BiancoChardonnayVerduzzo Friulano and Verduzzo Friulano Amabile Friuli Grave DOC, Traminer Aromatico and Chardonnay Jubial delle Venezie IGT. Cabernet Franc Lison Pramaggiore DOC, MerlotRefosco dal Peduncolo Rosso and Rosato Friuli Grave DOC, Malbec delle Venezie IGT and Novello (made of cabernet, merlot, and malbec) della Venezia Giulia IGT.

The “Principe di Porcìa” line represents the sparkling wines:  Pinot Spumante Brut, Rosé Spumante Brut, Sauvignon Spumante Dry, Chardonnay Spumante VSQ Brutand Prosecco Millesimato Extra Dry.

Barrique-aged wines

Refosco dal Peduncolo Rosso Titianus 2007 (Friuli Grave DOC), is a full-bodied wine matured in French oak barriques, and appearing a luminous ruby red, is dedicated to Conte Antonio di Porcìa, whose portrait, painted by Titian probably on the occasion of Emperor Charles V’s trip to Porcía, was donated by the family to the Accademia di Brera in Milano and is reproduced on the front label. Titianus is the perfect partner to dishes of game and grilled meats.

Principe Serafino 2007 (Della Venezia Giulia IGT), is dedicated to Principe Serafino, another illustrious ancestor, of the Bavarian branch of the family; an author and philanthropist, he personally witnessed the destruction of the Ancien Regime and Napoleon’s triumph, as well as the successive Restoration. The front label is an accurate reproduction of the main gate of the Castello di Spittal in Carinthia, residence of the princely branch of the family up until 1917. This barrique-aged blend of sauvignon blanc and chardonnay boasts intense aromas and a smooth, fragrant palate. It will bring out the flavours in foie gras and in cuttlefish stew with polenta.

Torre Colombera 2006 is made from merlot, cabernet franc, and refosco grapes that have been naturally dried on mats for three months. Matured in oak and further two years in the bottle, it appears a garnet-tinged red, with aromatic notes of well-ripened fruit and spice. This very full-bodied wine shoud be decanted 2-3 hours before serving.  It is the ideal partner to the finest roasts and grills, game stews, boar, and polenta. Available also in magnums.

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