“Roi Clâr Colli di Noax” is a small agricultural company that has just over 5 hectares between Corno di Rosazzo (Ud) and Manzano (Ud), where the winery is located, within the beautiful park of Villa Beria, in the middle of the Colli Orientali del Friuli.
This agricultural start-up was founded in 2020 with the aim of enhancing the elderly vineyards, which many companies tend to abandon, giving them a second life in the name of oenological quality, respect for the territory and environmental sustainability. The wines obtained from these old plants are subsequently reborn in the Sirio Amphorae, in order to improve and make these sophisticated and elegant products unique.
The amphorae in question are handcrafted by our second company, SIRIO ANFORE (www.sirioanfore.com) which designs, builds and distributes them in 25 countries around the world. They are technological tools that date back to the mists of time but look to the future as they are made of stoneware, a more resistant, durable and safe material than terracotta.
The company was founded and consists of 3 members. Raffaele Petris, director of the Company, is also owner of a communication and entertainment company. Michele Bean, Oenologist and Agronomist, international oenological consultant; he has 25 years of experience in the field and is the co-founder and owner of Sirio Anfore, an innovative company that produces ceramic amphorae for the food industry. Matteo Bean, Michele’s brother, is the responsible for vineyard management, phytosanitary and agricultural interventions and maintenance. He too has decades of experience in the agricultural sector.
The production is 20,000 bottles divided into 7 references that belong to 4 cultivated varieties: Merlot, Friulano, Ribolla and Pinot Grigio. All our wines are produced following the best guidelines for environmental sustainability and we are starting the conversion for “Integrated Pest Management”. The most important characteristics of our products can be summarized as follows: the wines are obtained from old plants, some of which are over a hundred years old, the harvests are strictly manual and the ageing in the cellar vary from 6 to 12 months in amphora.
In Pinot Grigio “Yellow Capsule” is a Ramato, where a carbonic maceration (with dry ice) of the whole grape is done with all stalks, which can last up to 12-15 days (depending on the vintage) with the purpose to extract color from the skin. Thanks to this process, Pinot Grigio becomes “Ramato” or “onion skin”.
In the “Silver Capsule” version, Pinot Grigio is vinified in “White” without maceration on the skins. In both versions there is a long period of aging after fermentation in Sirio amphorae.
