Friuli-Venezia Giulia

Draga

The Estate

Behind the brands Draga there are people, as well as vines and fruits.  Mitja and his tireless parents Anna and Milan are united by their passion and experience.  They lead the company with passion and determination passed down from their ancestors.

The vineyards are entirely covered with grass, and are managed with respect for the environment and especially for the consumer.  No herbicides are ever used.  The property is situated in the best areas of Collio and is divided into two plots:

Draga: The vineyards are planted in the sunniest area at an altitude of 200 meters and have always produced excellent crops.

Breg: The vineyards are planted at an altitude of 220 meters and surround the winery. They are also exposed to the sun but beaten by stronger winds, where the most resistant grapes find comfort.

The grape growing methods are “Cappuccina” and “Guyot” with 4000-6000 plants per hectare. The production is very low, from 4,000 to 7,000 kg per hectare, in order to ensure the highest quality of the grapes. Most of the work in the vineyards, such as the harvest, crop thinning, and grape selection, is done by hand due to the steep slopes and with respect for tradition.

Draga has been awarded several times with the eco-friendly prize.  The vineyards are managed with low environmental impact. The wine is bottled in lightweight glass. They also use green energy generated by two photovoltaic systems. The rainwater is recovered in a large tank for agricultural use and for the cleaning of machinery. There is a natural water spring that allows the winery to have an independent water supply even during the drier years. Moreover, renewable energy is used for heating the business premises.


Friulano

Production Area: San Floriano del Collio (Friuli Venezia Giulia)

DOC: Collio

Terroir: Hilly, consisting of layers of clayey marl and sandstone, locally called “ponca”

Altitude: 230 meters above sea level

Vines: No synthetic products or herbicides used

Grape Varieties: 100% Tocai Friulano

Average Age of the Vines: 63 years old

Pruning System: Guyot

Harvest: September; the grapes are harvested and selected manually

Vinification: The grapes are destemmed and gently pressed, cooled down to 8°-10°C and macerated on the skins for 24 hours. Then they are soft pressed and after that the alcoholic fermentation in stainless steel tanks begins, at controlled temperature between 16° and 18°C.

Aging: About 7 months in contact with the yeasts in steel tanks, always at controlled temperature. The wine is filtered and then aged in bottles.

Tasting Notes: Straw yellow color.  Floral and fruity bouquet with hints of white flowers, bitter almonds, honeydew melon, exotic fruits. Ample and mineral taste, fresh, lively, harmonic.

Food Pairings: It pairs well with all fresh fish dishes, light starters, and cheese. Also an excellent aperitif.

Serving Temperature: 12° C

Alcohol Content: 12.5% vol.


Pinot Grigio

Production Area: San Floriano del Collio (Friuli Venezia Giulia)

DOC: Collio

Terroir: Hilly, consisting of layers of clayey marl and sandstone, locally called “ponca”

Altitude: 210 meters above sea level

Vines: No synthetic products or herbicides are used.

Grape Varieties: 100% Pinot Grigio

Average Age of the Vineyard: 16 years old

Pruning System: Guyot

Harvest: End of August; the grapes are harvested and sorted manually

Vinification: The grapes are destemmed and gently pressed, cooled down to 8°-10°C and macerated on the skins for 24 hours. Then they are soft pressed and after that begins the alcoholic fermentation in stainless steel tanks, at controlled temperatures between 16° and 18°C.

Aging: About 7 months in contact with the yeasts in steel tanks, always at controlled temperature. The wine is filtered and then aged in bottles.

Tasting Notes: Slightly coppery color.  The wine has a floral and fruity aroma, with a lovely bouquet of pomegranate, pear tree, dried hay, roasted almonds, jasmine, and acacia. Mineral, fresh and sapid taste, balanced and persistent.

Food Pairings: An excellent aperitif wine, it pairs well with light starters, risotto, soups, but also cold cuts and white meats.

Serving Temperature: 12°C

Alcohol Content: 13.5% vol.


Ribolla Gialla

Production Area: San Floriano del Collio (Friuli Venezia Giulia)

DOC: Collio

Terroir: Hilly, consisting of layers of clayey marl and sandstone, locally called “ponca”

Altitude: 230 meters above sea level

Vines: No synthetic products or herbicides used

Grape Varieties: 100% Ribolla Gialla

Average Age of the Vines: 20 years old

Pruning System: Guyot

Harvest: September; the grapes are harvested and selected manually

Vinification: The grapes are destemmed and gently pressed, cooled down to 8°-10°C and macerated on the skins for 24 hours. Then they are soft pressed and after that the alcoholic fermentation in stainless steel tanks begins, at controlled temperature between 16° and 18°C.

Aging: About 7 months in contact with the yeasts in steel tanks, always at controlled temperature. The wine is filtered and then aged in bottles.

Tasting Notes: Straw yellow color.  Citrus and floral bouquet, pleasant and mellow, with hints of fresh fruits. Ample and mineral taste. Fresh, lively, harmonic.

Food Pairings: It pairs well with all fresh fish dishes, light starters, and cheese. Also an excellent aperitif.

Serving Temperature: 12° C

Alcohol Content: 12.5% vol.


Malvasia Miklus

Production Area: San Floriano del Collio (Friuli Venezia Giulia)

DOC: Collio

Terroir: Hilly, consisting of layers of clayey marl and sandstone, locally called “ponca”

Altitude: 230 meters above sea level

Vines: No synthetic products or herbicides used

Grape Varieties: 100% Malvasia Istriana

Average Age of the Vines: 17 years old

Pruning System: Guyot

Harvest: September; the grapes are harvested and selected manually

Vinification: The grapes are gently destemmed and macerated on the skins for 7 days in conical oak vats without temperature control. The alcoholic fermentation with indigenous yeast begins during these days, with manual punching down three times a day (dipping the skins into the must). The skins are then soft pressed.

Aging: The wine is transferred into big oak barrels for 2 years, always in contact with the yeasts until the bottling. Bottle aging for minimum 6 months.

Tasting Notes: Golden yellow color. This wine has an ample and very complex bouquet, slightly aromatic with hints of nutmeg, peaches in syrup and apricot, with an after-taste of tropical fruit, very persistent, mineral, refined and harmonic.

Food Pairings: It pairs well with mature cheeses, fried fish, stockfish, lobster, cuttlefish with polenta, white meat etc.

Serving Temperature: 13°-15° C

Alcohol Content: 14% vol.