Dario Coos (Nime s, Friuli)

The name Dario Coos is synonymous with Ramandolo, where he lives and makes his wines. The Coos philosophy is to give meaning to tradition in the quest for the original and authentic Ramandolo.

This beautiful part of Friuli just north east of Udine with its rolling hills, has seduced Visitors throughout history.

The dessert wines of this region belong to the top echelon in Italy and anywhere in the world.

In more recent years though the dry wines have come to th forefront, Friulano, Pinot Grigio, Verduzzo and Ribolla Gialla have impressed the international clients.

All the grapes are grown on very steep slopes, handpicked and extreme care is taken with the vinification

Vindos

A dry blend of Verduzzo and Sauvignon, the wine shows dried white flower and Almonbd Aromas with fresh Sauvignon character. On the palate citrus, fresh herbs and honey with medium body but powerful intensity.

Sauvignon Blanc

Friulano

The classic white of Friuli and this part of Veneto, this is a very versatile wine for many different foods. Dry and 'herbal' nose with a fruit spectrum from citrus to white plums. Initially medium bodies the wine gains body with time in the glass to show richness and depth. Very long finish with hints of sweet almonds and white flowers.

Il Longhino Ramandolo

The wine takes its name from the old family farmhouse and the Coos estates 'upper vineyard', which stands on steep, south-facing and superbly sunny terraces on the hillside below the little church at Ramandolo. It is made from the native Friulian Verduzzo Giallo variety, for which Ramandolo is a particularly excellent growing area. Il Longhino is a historic wine from the Coos cellars. Its aromas are nutured in the vineyard, where the bunches are thinned during ripening, which goes on until late October. As always, the late harvest gives the grapes a high concentration of sugars and good tannin content.

Ramandolo

Variety: Verduzzo Giallo. Training system: Guyot

Harveszt method: manual in three successive selections, late from the end of October to mid November.

Vinification: maceration on skins for a varying period

Fermetation: in oak or acacia-wood barriques.

Cropping level: 40 quintals per hectare

Appearance: golden yellow, becoming more intense with age

Nose: Attractive, fruit-rich, with good body that opens into a broad spectrum of sweet spice aromas, violets and acacia blossoms. Extraoridinarily balanced with harmonious persistency.

Alcohol content: 13.5% vol