Myò

A memory, a dream, substantiated. When you are there with a bottle of Myò, our dreams will have a sense of fulfilment, for us, for you.

The selection:

schioppettino

SCHIOPPETTINO

Denomination:

DOC Friuli Colli Orientali.

Grapes used:

Monovarietal Schioppettino


Vineyard and Provenance:

Planted in 1980 close to the business on an east-west-facing hill. From old clonal selection on the hills in the area where the variety originated, it is grown in Guyot with a density of 4500 plants per hectare.

Yield:

Less than 70 ql/ha, obtained through aggressive pruning and cutting of the end of the bunch after skin colouring.

Harvest:

Hand picked into trays at the end of September.

Vinification:

Traditional with stripping/crushing of the grapes and maceration over 15 days with twice-daily racking. Fermentation was completed in a stainless steel tank after drawing off.

Ageing:

Decanted twice in close succession, then put into barriques (half new, half second passage) and left for 14 months, undergoing full malolactic fermentation.

Tasting notes:

Spicy bouquet with predominant notes of pepper and juniper; ripe red fruit and hints of vanilla can also be detected. In the mouth light roasted notes from the barrique endow the wine with greater complexities. Full  bodied, rich but soft. Further ageing confers still more interesting hints and sensations.

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PIGNOLO

Denomination:

DOC Friuli Colli Orientali

Grapes used:

Monovarietal Pignolo

Vineyard and Provenance:

Planted in 2000 and grown in Guyot with a density of 4500 plants per hectare.

Yeald:

60 ql/ha obtained with aggressive pruning and thinning of bunches.

Harvest:

Hand picked around the middle of October 2008.

Vinification:

Grapes in trays taken quickly to the cellar, then stripped and macerated for 15 days. On the third day the seeds were removed to avoid release of bitter tannins. Fermentation was finished on the soaked skins twice per day through racking.

Ageing:

After decanting twice, the wine completed malolactic fermentation in barrique (half new, half second passage), where it matured for over two years.

Tasting notes:

Purple-red colour with light garnet glints. Standing out are roasted aromas conferred by the long wood-ageing needed to blunt the tannins. Left briefly in the glass or decanter, the wine opens up, leaving space to balsamic and violet sensations. In the mouth there are clear tannic notes; the strong structure hints at a strong capacity to improve over time. Long-lived red wine of Friuli, with harmony and balance enhanced by long bottle-ageing.

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FRIULANO

Denomination:

DOC Friuli Colli Orientali

Grapes used:

Monovarietal Tocai Friulano

Vineyard and Provenance:

Located at Spessa below the proprietor's house, and aged between 25 and 35 years, it comprises various plants known until quite recently as Tocai Friulano. Grown in double curtain (doppio capovolto) with a density of 4500 plants per hectare.

Yield:

Less than 70 ql/ha.

Harvest:

Hand picked in the last third of September.

Vinification:

Grapes harvested in trays were stripped and left to undergo maceration for 18 hours at a temperature of 10° C. The must obtained from gentle pressing was settled for 24 hours, all protected from oxygen to preserve the varietal aromas. Alcoholic fermentation was carried out for about 10 days at a temperature between 18° and 20° C.

Ageing:

The wine obtained after end-of fermentation decanting remained on the fine lees until March 2011, with weekly battonage until the first cold days of winter.

Tasting notes:

Of an intense straw-yellow colour with pale greenish tints typical of Tocai grapes, this wine has a slightly aromatic bouquet, intense and full with notes of spice and licorice. The taste is soft, full, persistent and typical of the variety, with fruity sensations that hint at ripe pears. Back-taste of sweet almond. Elegant wine, excellent for drinking.

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PINOT GRIGIO

Denomination:

DOC Friuli Colli Orientali

Grapes used:

Monovarietal Pinot Grigio

Vineyard and Provenance:

Located across from the proprietor's house at the top of the sunniest hill of the business, this 30-year-old vineyard has built a reputation for producing an elegant and long-lived wine. Grown with a density of 5000 plants per hectare.

Yield:

Less than 70 ql/ha.

Harvest:

Hand picked from mid-September.

Vinification:

The grapes are very sensitive to oxidation. In pre-fermentation phase they were placed whole and unstripped in a press. After gentle pressing, the must - protected from oxygen - underwent cold settling for one night before fermentation for 10 days at a temperature of 18°/19° C.

Ageing:

The wine obtained after end-of-fermentation decanting remained on the fine lees until March 2011, with weekly battonage until the first cold days of winter.

Tasting notes:

Of a straw-yellow colour with pale onion-skin glints typical of Pinot Grigio.
 Generous bouquet, embracing and intense with wild-flower notes, mineral and slightly ethereal. Impact of softening richness in the mouth, opening out to full and elegant. The flowery tones persist at all phases of tasting, right through to the after-taste. Excellent for drinking.

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SAUVIGNON

Denomination:

DOC Friuli Colli Orientali.

Grapes used:

Monovarietal Sauvignon

Vineyard and Provenance:

Positioned in the lowest and therefore coolest area of the hill, where the wine-making cellars are located. Planted in 2000, it comprises 3 different clones and is grown with a density of 5000 plants per hectare.

Yield:

Less than 70 ql/ha.

Harvest:

Carried out in the first third of September..

Vinification:

Grapes harvested in trays underwent dynamic on-skins maceration in absence of SO2, substituted with CO2 for 16 hours at 10° C. After pressing and cold static settling, the must underwent alcoholic fermentation for 12 days at a temperature never exceeding 17° C.

Ageing:

The wine obtained after single end-of-fermentation decanting remained on the fine lees until March, with weekly batonnage until the first cold days of winter.

Tasting notes:

Of brilliant yellow colour with greenish tints. Intense nose but not cloying, elegant and complex bouquet with hints of tropical fruits, mango and passion fruit, overtones of sage and yellow peach. The taste carries through the promise of the nose: first impact is soft and balanced, and many sensations strike the nose. Very long finish, abounding with flavour and hints of the variety of provenance.

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RIBOLLA GIALLA

Denomination:

DOC Friuli Colli Orientali.

Grapes used:

Monovarietal Ribolla Gialla

Vineyard and Provenance:

Located directly below the wine-making cellar, in the highest and therefore sunniest part. Planted in 2000 and trained in Guyot with 2.6 x 1 meter arrangement, it is grown with a density of 4500 plants per hectare. Very productive variety - the varietal characteristics can be optimised only through aggressive pruning and thinning out of bunches.

Yield:

Less than 70 ql/ha.

Harvest:

Hand picked into trays in the last third of September.

Vinification:

The whole, unstripped grapes were crushed, in a regime protected from oxygen to protect the precious aromas. This was followed by cold settling for one night before alcoholic fermentation for 10 days at a temperature of 18° C.

Ageing:

The wine obtained after end-of-fermentation decanting remained on the fine lees until March 2011, with weekly battonage until the first cold days of winter.

Tasting notes:

Of a pale straw-yellow colour, this wine has an intense, floral bouquet with hints of camomile and acacia flowers. Thanks to the optimal degree of ripening of the grapes, the acidic characteristics are gentle on the palate and well balanced by the structure of the wine. Flavourful, ensuring that the finish is persistent and pleasurable.

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PINOT BIANCO

Denomination:

DOC Friuli Colli Orientali.

Grapes used:

Monovarietal Pinot Bianco

Vineyard and Provenance:


Located at Spessa with south-east exposure, this is the oldest vineyard of the business, dating from the 1950s. It derives from massal selection and is grown in double curtain (doppio capovolto) with a density of 5000 plants per hectare.

Yield:

Less than 60 ql/ha.

Harvest:

Hand picked into trays in the second half of September.

Vinification:

Traditional, with pressing of the whole, unstripped grapes, followed by a phase of cold clarification of the must for 12 hours. At this point the must - kept protected from oxygen - then underwent fermentation for 10 days at a temperature of 18/19° C.

Ageing:

The wine obtained after single end-of-fermentation decanting remained in contact with the fine lees until March.

Tasting notes:

The wine expresses all the elegance of the original variety combined with structure conferred by the vineyard's age. Of a straw-yellow colour with pale greenish glints, it has a delicate but intense bouquet hinting at the Golden Delicious. Flavourful in the mouth, soft but at the same time rich, carrying through faithfully the promise of the nose; the picture is completed by notes of white fruits and crusty bread.

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REFOSCO DAL PEDUNCOLO ROSSO

Denomination:

DOC Friuli Colli Orientali.

Grapes used:

Monovarietal Refosco dal Peduncolo Rosso

Vineyard and Provenance:

Located at Spessa just below the proprietor's house, and planted in 1982, this comprises old varieties once common in the area. The growing density is 4500 plants per hectare.

Yield:

Less than 70 ql/ha, obtained through aggressive pruning and thinning.

Harvest:

Carried out by hand at the end of September.

Vinification:

Harvest and rapid transfer to cellar. At optimal degree of ripening the grapes were stripped, followed by maceration for 15 days with three short daily soakings of the cap. After drawing off, fermentation finished in a tank where the wine remained until first decanting.

Ageing:

Malolactic fermentation in barrique (half new, half second passage), remaining for 15 months, decanting once during the summer period.

Tasting notes:

Rich red colour, with a bouquet that is sweet, elegant and complex, a concentrate of red fruits, amarena cherries and blackberries. Balanced and full on the palate, structured but with soft tannins. The notes conferred by the wood-ageing are delicate and pleasurable, with after-taste of lingering red fruits.

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