Ronco delle Betulle : natural crafting of characterful wines
The Ronco delle Betulle vineyard is located on the eastern hills of Friuli, in the Rosazzo region, in northeastern Italy. It was established in 1967 by Giovanbattista Adami, who poured all his passion and respect for the winemaking practices of the past into it. He passed the torch to his daughter Ivana in the 1990s, and she embarked on a rationalization of the cellar, which is now expanded and evolved, allowing for a more modern elaboration of their wines while respecting the style of past experiments. She now works alongside her son Simone, and the vineyard now covers 12 hectares of vineyards, in the DOC Colli Orientali del Friuli and the DOCG Rosazzo, producing about 70,000 bottles per year.
The philosophy of Ronco delle Betulle reflects their belief in great wines; they are the result of a perfect combination of soils, microclimate, good vintages, passionate people, and respect for nature.
They believe that ”the personality of a wine always comes from the soil, the sun, and the air; it’s not something that can be constructed.’’
The DOCG Rosazzo is a sub-region of the Colli Orientali del Friuli created to showcase the white grape varieties of the area and produce a unique blend composed of Friulano (50%), Sauvignon, Pinot Bianco, Chardonnay, and Ribolla Gialla.
It is considered a cru due to its particular microclimate: proximity to the sea (about 30 km away), high altitudes, the presence of Mount Santa Caterina which protects the vines from cold winds, and unique soils whose origins date back to about 50 million years, locally called “Ponca”. They are made up of marls, limestone clays, and sandstones represented by calcified sands, rich in mineral salts.
Rosazzo benefits from a long tradition of winemaking, and the philosophy of the estate also lies in the desire to preserve the typicity of the terroir and ancient traditions. The wines in the cellar are therefore handled minimally to preserve their original authenticity. The grapes are gently destemmed, left in contact with the skins for a few hours or days depending on the grape variety and vintage. Alcoholic and malolactic fermentations occur naturally thanks to indigenous yeasts. The wines are bottled with very light filtration for the whites and without filtration for the reds.
Their 12 hectares are cultivated using an artisanal approach where the use of synthetic products, herbicides, or chemical fertilizers is not considered. No artificial irrigation is used, and the harvest is entirely done by hand. The wines have been certified organic since the 2019 vintage.
