The name Danieli has always been associated with one of the biggest steel industry groups in the world. However, Marina has chosen to follow her love for the local countryside and its beautiful surroundings by devoting herself to the vineyards on the symbolic rolling hills of Buttrio and later expanding into hospitality.

As the third generation woman, her daughter is the fourth to oversee and run the lands; Marina has brought the Estate to a much grander position than she found it. She grows indigenous grapes on the hills and flatlands of Buttrio carved out by the glaciers. The land is rich in minerals for farming.

Marina has worked long and hard in honor of her family’s name. Borrowing an old symbol of the family, ‘il mus’, the donkey, which stands for stubbornness, strength, and resilience, also reminds Marina’s grandfather and his witty sense of humor as he chose it as the family’s emblem.

VINIFICATION: Hand-picked grapes are destemmed, short cold maceration of 12 hours with the skins to pull out more color and aromatic components before the fermentation. Soft pressing, fining by flotation. Alcoholic fermentation in stainless steel tank at a controlled temperature (16-18°C). Aging in stainless steel tank with battonage for 18 months. Bottling and then fining for at least six months before sale.
COLOR: Copperery pink.
BOUQUET / TASTE: Like rose gold in a glass! Made with extended contact between the grape skins and the must, this slightly copper-colored wine opens with aromas of orchard fruit and spring blossom. Shimmering! Followed by a satisfying complexity of generously aromatic springtime flowers- jasmine, plum blossoms, and elderflower. Spicy hints of white pepper slowly unfold, with aromas of marjoram, dried apricots, melon, and orange zest blending into noteworthy minerality and fresh acidity.
PAIRINGS: Adaptable and accommodating, an ideal complement to warm evenings as a memorable aperitif. Food + Marina Danieli PG Ramato is a snap! Seared scallops with puréed peas and diced bacon; risotto of all kinds, fillets of fish, tartare, and easy soups all pair fabulously. It is perfectly served in colder weather with warm beets and ricotta; risotto with porcini mushrooms; pasta with sardines; and obvious choices like roasted chicken and pork.
ALCOHOL: 12,5% vol

For over 40 years, their vineyards have produced small and compact grape clusters with a dark grey color, full of juice, and with thin skin. Their Pinot Grigio wine is made according to the traditional method, where the grape’s skins are left together with the pulp. The result is a balanced, rich white wine with a distinctive “peach flower” color.

VINES: 15-25 years VINIFICATION: destemmed grapes and soft pressing. Fining by flotation. Alcoholic fermentation in stainless steel tank at a controlled temperature (16-18°C). Aging in stainless steel for 6 months before sale.
COLOR: bright yellow.
BOUQUET / TASTE: Radiant, warm, and floral. Aromas of wildflowers, lime, freshly mown hay, and Mediterranean scrub layered with white roses and orange blossom, harmonizing entirely with notes of lime, pears, white peaches, and green melon. Lively, aromatic, and progressive. Well-balanced and refreshing, with loafing and pleasant acidity. The finish is citrusy and slightly bitter, closing with a pleasantly mineral tanginess.
PAIRINGS: Excellent as an aperitif, this wine sinfully matches with battered fried vegetables and quiche, flavorsome cheeses, and many fish dishes.
ALCOHOL: 12,5% vol

Ribolla Gialla is a white Italian grape grown most prominently in the Friuli Venezia Giulia region of North East Italy. They don’t use any chemicals for our Ribolla Gialla, and after a short maceration with the skins, producing a light-medium-bodied wine with floral aromatics. Fragrant and linear, delicate scents of spring tree blossoms and freshly picked green apples with a good mix of white peaches, pears, and lemon zest. The mineral note adds support, while zesty acidity gives it a tangy vibrant finish.

VINES: 20-30 yearsVINIFICATION: Winemaking: grapes are first destemmed, then fermentation with the skins lasts around 10 days. After the press and the separation of the must from the skins, the wine ages in stainless steel thank about 1 year.
COLOR: Intense ruby red.
BOUQUET / TASTE: Opens with a blast of freshly milled black pepper, clove, nutmeg, and black fruit. Unlike anything you will ever try, it makes a perfect pairing with pepper-crusted cold cuts or thickly sliced ham. The mouthfeel is intense and pungently filled with a vibrant nose. Fun aromas of wild berries is followed by red berries, nutmeg, and white pepper. It finishes with solid acidity and vibrant energy, slightly sour, hinting of tannin, and full flavor.
PAIRINGS: Served at room temperature, it is perfect with cured meat and Pizza, slightly chilled, and is a great match with fried fish.
ALCOHOL: 12% vol

This unique wine is made from native Schioppettino grapes, an almost extinct varietal up to a few years ago. Schioppettino grapes open with a gamey, dried herbed nose. Breathtakingly, it livens on the palate- with a crumbing of freshly milled black pepper, cool weather baking spices, and black fruit. The wine has a slight tartness and sourness and leaves a lasting impression thanks to the healthy integrity of its fresh fruit.

VINES: 15-25 yearsVINIFICATION: Carefully destemmed, the fruit is crushed, and the first fermentation with the skins lasts until the end of sugar with daily pump-over. After pressing, resulting in the separation of must and skins, the aging continues, for at least 18 months, in stainless steel tank (50%) and French oak barrels (50%) before making the blend. They fine together in stainless steel tank for 6 months before bottling. The bottled wine is then aged in temperature-controlled cellars.
COLOR: Deep ruby red.
BOUQUET / TASTE: Unmistakably, Merlot in the nose!
Lively and stylish, a mellow wine full of plum, red raspberry, and mild oak. Red berries, redcurrants, blueberries, and gooseberries mix it up with hints of leather, dampened forest, golden tobacco, wild mint, and sage. Notes of autumn leaves, ferns, and conifer trees blend with licorice and white pepper. Blindly your mind trips to Bordeaux.
PAIRINGS: Serve at room temperature, perfect with red meat.
ALCOHOL: 13% vol