The production area is included in the Colli Orientali del Friuli area north of Udine and more precisely between the municipalities of Nimis and Tarcento. The vineyard area is 60.41 hectares with a production of 2355 hectoliters; the companies registered with the Consortium are currently thirty. The morphology of these hills is particular, are the slopes very steep? over 30%? and very often the work must be done entirely by hand. The terraces are narrow, sometimes less than a meter but, given the differences in height, there is no danger of shading. They represent the most north-eastern point of Friulian viticulture. The Ramandolo basin is dominated by Mount Bernadia whose top reaches 900 meters above sea level and acts as a cover for the cold north winds. The vineyards, all facing south, are located between 250 meters above sea level in Torlano, 369 meters in Ramandolo and 413 meters in Sedilis. The consistent temperature variations in the pre-harvest period determine a kind of climatic island which led to a drastic selection of the cultivated grapes; in addition to Ramandolo, two other indigenous varieties give excellent results here: Picolit and Refosco. The soils are of Eocene marls, unsuitable for almost all crops, but highly suited to viticulture: a soil poor in nutrients, which allows a production of quality rather than quantity. Ramandolo is obtained from Verduzzo Friulano grapes, a yellow clone. The grapevine, which requires medium planting distances, Guyot or Cappuccina training system, has moderate resistance to disease, excellent vigor and good and constant production. The cluster is small, 12-14 centimeters long, has a short and very robust peduncle, and is compact, pyramidal with two clearly visible wings. It has a small, spherical grape with short pedicels, evident rims, short brush and resistant to detachment. The skin is very hard, pruinose, almost amber yellow in color, with a characteristic black point at the apex of the grape. The pulp is juicy, acidic, tannic, fleshy. The pips are three in number, pear-shaped and large. The grape harvest is late, very often with a slight withering on the plant; in fact, the harvest can also arrive at the end of November. The vinification must compulsorily be done within the production area. Years ago the technique? By raising the hat? Was used, that is a light maceration which, given the low temperatures normally reached here in autumn, turned out to be a mild cryomaceration; today the producers adopt the drying of the grapes in special conditioned rooms, obtaining a wine of considerable aromatic complexity. Ramandolo has an antique golden yellow color, has a scent of acacia, ripe fruit, plums and apricots; full-bodied and full-bodied, very long in the mouth? since the pleasant sensation remains for a long time after swallowing? it is slightly tannic, deliciously sweet and recalls the pleasant bitterness of chestnut honey with hints of lime honey. It is a meditation wine, also excellent with foie gras, liver pâté, San Daniele and Sauris ham, smoked trout; nevertheless, it is appreciated with Gorgonzola, Parmigiano Reggiano, Grana Padano, aged Pecorino and Montasio, fruit and dry pastries, Gubana. It should be served at a temperature of 10-12 degrees.
