When you happen to experience a bottle of Myò, all our dream will become clear to you too.

Passion and authentic values.

Myò is the translation of an ancient passion for the Colli Orientali del Friuli.

The land where we have our roots is particularly favoured by its uniquely unpretentious and lush nature, which surrounds the hills and makes them an ideal location for wine growing. This is what Myò is all about. A culture and tradition to be protected.

FRIULANO

APPELLATION

Doc Friuli Colli Orientali

VINEYARD OF ORIGIN

Located in Spessa underneath the large family house, vines are from between 25 and 35 years old, made up of a variety of strains of grape, which up to a few years ago were known as Tocai Friulano. Vines are trained using the double-arched cane method with a plant density of 4.500 plants per hectare.

YIELD

Less than 7.000 kg/hectare.

HARVEST

Carried out manually in the third week of September.

VINIFICATION

The grapes, which are harvested by hand are destemmed and left to macerate for 18 hours at a temperature of 10°C. The must resulting from soft pressing is left to settle for 24 hours, protected from oxygen in order to maintain its varietal aromas. Alcoholic fermentation, which lasts for about ten days, is carried out at a temperature of between 18° and 20° C.

AGEING

After racking at the end of fermentation, the wine remained on the lees until March with batonnage being carried out weekly until the arrival of the first spate of cold winter weather.

TASTING NOTES

The wine is intense straw yellow in colour with light greenish highlights that is typical of the Tocai grape. A slightly aromatic bouquet, that is intense and full with spicy and liquorice overtones. The taste is velvety, full, persistent and typical of the variety with fruity sensations reminiscent of ripe pear. A sweet almond after-taste.
An elegant wine that is easy to drink.

Technical Sheet

PINOT BIANCO

APPELLATION

Doc Friuli Colli Orientali

VINEYARD OF ORIGIN

Located in Spessa with a south-easterly position, this represents the winery's oldest vineyard and dates back to the 1950s.
It derives from a mass selection and plants are trained using the double-arched cane method with a plant density of 5.000 plants per hectare.

YIELD

Less than 6.000 kg/hectare.

HARVEST

Carried out manually in crates in the second half of September.

VINIFICATION

Traditional with the crushing of whole unstemmed grapes followed by a cold fining phase for a period of 12 hours.
At this point the resulting must, which is continually protected from oxygen, begins fermentation which continues for 10 days at a temperature of 18°/19° C.

AGEING

After fermentation and one racking, the wine remained in contact with the lees until March.

TASTING NOTES:

The wine expresses all of the elegance of the original grape variety together with the structure resulting from the age of the vineyard. Straw yellow in colour with light greenish reflections, an elegant but intense nose that is reminiscent of Golden Delicious apples.
In the mouth it is tangy, velvety, whilst at the same time decisive with a good nose-palate convergence; overtones of white fruit and bread crust complete the description.

Technical Sheet

SAUVIGNON

APPELLATION

Doc Friuli Colli Orientali

VINEYARD OF ORIGIN

Positioned in the lowest part and therefore coolest part of the hillside which hosts the winemaking cellar. Planted in the year 2000, the vineyard is composed of 3 different clones and is cultivated with a plant density of 5.000 plants per hectare.

YIELD

Less than 7.000 kg/hectare.

HARVEST

Carried out at the beginning of September.

VINIFICATION

The grapes, which are harvested by hand in crates, undergo dynamic skin maceration without SO2, that is substituted by CO2 for 16 hours at a temperature of 10°C.
After pressing and cold static decantation, the must completed alcoholic fermentation in 12 days at a temperature which never exceeded 17°C.

AGEING

After racking at the end of fermentation, the wine remained on the lees until March with batonnage being carried out weekly until the arrival of the first spate of cold winter weather.

TASTING NOTES

A wine with a brilliant yellow colour and greenish highlights.
The nose is intense but not cloying, the aroma is elegant and complex with overtones of tropical fruits such as mango and passion fruit, and hints of sage and yellow-fleshed peaches.
The taste does not disappoint that expected from the nose: initially it is velvety and well-balanced and many of those sensations found on the nose can still be perceived. From the very long finish where its tanginess is particularly marked, we find the wine's varietal origin.

Technical Sheet

RIBOLLA GIALLA

APPELLATION

Doc Friuli Colli Orientali

VINEYARD OF ORIGIN

Located right under the winemaking cellar, in the highest and therefore sunniest part. Planted in 1988 and cultivated using the Guyot training method with a plant spacing of 2.6 x 1 metre, and a density of 4500 plants per hectare.
This is a highly productive grape variety and only by means of harsh pruning and brunch thinning is it best able to express its varietal characteristics.

YIELD

Less than 7.000 kg/hectare.

HARVEST

Carried out by hand in crates at the end of September.

VINIFICATION

Crushing of whole unstemmed grapes followed, protected from oxygen in order to safeguard the primary aromas. Cold decantation then takes place overnight before alcoholic fermentation begins for a period of 10 days at a temperature of 18°C.

AGEING

After racking at the end of fermentation, the wine remained on the lees until March with batonnage being carried out weekly until the arrival of the first spate of cold winter weather.

TASTING NOTES

It is pale straw yellow in colour.
The bouquet is intense, floral with overtones of camomile and acacia blossom. Thanks to the excellent level of grape ripeness, in the mouth the caracteristic acidity is softened and well balanced by the wine's structure. Good richness of flavour makes the finish both persistent and pleasant.

Technical Sheet

MALVASIA

APPELLATION

DOC Friuli Colli Orientali

SOIL TYPE

Marl and sandstone of Eocene origin, formed 50 million years ago after the upheaval of the seabed.

VINEYARD AGE

75/80 years

VINEYARD SELECTION

Located in the hamlet of Ipplis in the municipality of Premariacco.
This is a generous variety, which is highly productive and requires a lot of dry pruning even during the varaison period. Grapes have a very thick skin which contains an abundance of extracts and aromatic substances.
The grape cluster is loose-packed. It is a variety unharmed by botrytis, an indication of grapes that are always markedly healthy even during particularly rainy seasons.

VINEYARD POSITION

South/South-East

YEALD

Less than 6000 kg/hectare.

HARVEST

Carried out manually in crates in the middle of September.

VINIFICATION

The grapes are collected in crates and are destemmed and left to macerate for 18 hours at a temperature of 10° C. The must resulting from soft pressing is left to settle for 24 hours, in an oxygen-free area so as to maintain the varietal aromas intact.
Alcoholic fermentation lasts for about ten days and is managed at a temperature of between 18° and 20° C.

EVOLUTION

After racking at the end of fermentation, the resulting wine remained on the fine lees until March where weekly batonnage took place until the first cold days of the winter.

TASTING NOTES

Straw yellow in colour with delicate golden highlights.
Unique and sought-after spicy overtones which are reminiscent of cinnamon and nutmeg which embellish a complex floral bouquet of dried flowers and a fruitiness which is reminiscent of very ripe apples, peaches and apricots. On the palate it is intense, long and persistent. Great tanginess and richness in the finish.

Technical Sheet

PIGNOLO

APPELLATION

DOC Friuli Colli Orientali

VINEYARD OF ORIGIN

A vineyard planted in 2000 and trained using the Guyot method with a plant density of 4.500 plants per hectare.

YIELD

6000 kg/hectare with harsh pruning and bunch thinning.

HARVEST

Carried out by hand around the middle of October.

VINIFICATION

The grapes are taken to the winery in crates and are then destemmed and left to macerate for a fortnight. On the third day, the grapeseeds are removed to avoid bitter tannins being given.
Fermentation is terminated on the skins which are moistened twice daily by the wine being pumped over the cap.

AGEING

After being racked twice, the wine completed its malolactic fermentation in barrique, of which half were new and the other half of second use, where it aged for at least 24 months.

TASTING NOTES

Purple red in colour with slight garnet highlights. Toasty overtones prevail pertaining from the long ageing period in wood, which is necessary to refine the tannins. Left for a while in the glass or in the decanter, the wine opens up leaving space for balsamic and violet overtones.
Tannic overtones are marked with great structure which denotes a good promise of growth over time. A long-lasting Friulian red wine which improves its harmony and balance after a long period of ageing in the bottle.

Technical Sheet

SCHIOPPETTINO

APPELLATION

DOC Friuli Colli Orientali

VINEYARD OF ORIGIN

A vineyard planted in 1980 close to the winery on a hillside with an east-west position.
Composed of selected old clones on the hillside where the variety originated, it is trained using the Guyot method with a plant density of 4.500 plants per hectare.

YIELD

Less than 7.000 kg/hectare resulting from harsh pruning and cutting of the final part of the cluster after veraison.

HARVEST

Carried out manually in crates at the end of September.

VINIFICATION

Traditional with the crushing and stemming of the grapes and a fortnight's maceration period with the wine being pumped over the cap twice a day.
Fermentation is finished in stainless steel tanks following the first racking.

AGEING

After being racked twice in succession, the wine was put into barriques, of which half were new and the other half of second use, remaining there from November for at least 12 months completing malolactic fermentation.

TASTING NOTES

Spicy aroma in which peppery and juniper overtones prevail; hints of ripe red fruits and a slight note of vanilla can also be perceived.
In the mouth a slight toastiness from the barrique confers greater complexity to the wine.
Full flavour, decisive but velvety.
A further ageing period will lead to even more interesting overtones and sensations.

Technical Sheet

REFOSCO DAL PEDUNCOLO ROSSO

APPELLATION

DOC Friuli Colli Orientali

VINEYARD OF ORIGIN

Located in Spessa right under the family home and planted back in 1982, it is made up of old varietes which in the past were widespread in the area. Vines are trained with a plant density of 4.500 plants per hectare.

YIELD

Less than 7.000 kg/hectare, resulting from harsh pruning and bunch thinning.

HARVEST

Carried out by hand at the end of September.

VINIFICATION

After having reached an excellent point of ripening, grapes are harvested and promptly consigned at the winery. Here the grapes are destemmed and left to macerate for a fortnight, being moistened briefly three times pumping over the cap. After being drawn off the lees, fermentation is completed in the vat where it remains until the first racking.

AGEING

Malolactic fermentation was carried out in barrique, of which half were new and the other half of second use, remaining there from October for at least 12 months, with racking taking place during the summer.

TASTING NOTES

Intense red colour, on the nose it is sweet, elegant and complex with a concentration of red fruits, black cherries and blackberries.
It is well-balanced and full in the mouth, structured but with soft tannins. Overtones acquired by wood ageing are delicate and pleasant, with a return to the aftertaste that continues to be of red fruits.

Technical Sheet