The expression of Friuli
Wine producer in Friuli
Fabio and Luigi are two young friends who decided to combine their respective entrepreneurial skills with their common passion for wine.The most authentic wine, which tells the story of the territory while offering an original and contemporary drinking experience. This project is called Salariis.
Fabio is a graduate of the Scuola Enologica di Conegliano (Conegliano School of Oenology) and today, together with his brothers, he runs the family winery, an experience that not only formed him professionally, but also inspired him to create something new on which to stamp his own quality brand.
Luigi holds a degree in economics from the United States and has accumulated various work experiences in Europe in the food and beverage sector. His passion for wine and his connection to the Friuli region led him to realise his dream of dedicating himself completely to wine production.
A modern winery surrounded by the environment
The name of the business is a tribute to the enchanting village of Borgo Salariis, located in the municipality of Treppo Grande (UD). It’s a place steeped in history and natural beauty, and one that’s always been dear to the two founders, who are committed to preserving the woods, watercourses and wild animals of the local ecosystem.
The company’s lands are nestled between the Julian Alps and the sea, elements that lend a freshness, complexity and elegance to all Salariis wines.
RIBOLLA GIALLA
Venezia Giulia IGT
Accompanies cold starters, perfect on sea truffles, 'molluscs'. Great fish wine.
Colour: Pale straw yellow in colour with lime green hues.
Nose: fresh notes with hints of pear and white pulp fruit.
Taste: good structure, well balanced, pleasant and harmonious on the palate with a dry finish.
PINOT GIRGIO
Friuli DOC
It pairs perfectly with light fish and shellfish dishes, but can also be served during an aperitif.
Colour: pale straw yellow with antique gold hues.
Nose: with floral notes of wild rose and orange blossom, mingled with hints of tropical and citrus fruits and apricot.
Taste: well structured, good volume, dense, with excellent acid balance, soft and persistent finish with strong citrus, peach.and apricot accents.
FRIULANO
Friuli DOC
It can be exalted with San Daniele ham but can also accompany fish very well.
Colour: golden straw yellow.
Nose: broad and complex, with floral notes of lime and wisteria, harmoniously combined with delicate notes of apple, citrus, apricot and more balsamic sensations.
Taste: elegant with an excellent acid balance and characteristic almond notes. In the mouth it remains soft and savoury, with a lingering, fruity finish.
REFOSCO DAL PEDUNCOLO ROSSO
Friuli DOC
Ideal with marinated meat and spicy dishes, roasts and game.
Colour: ruby red with violet hues.
Nose: austere, elegant with cherry, blackberry and white pepper accents. Slightly herbaceous.
Taste: medium structure, robust with light tannins; good acidity.
CABERNET SAUVIGNON
Friuli DOC
Its versatility and aromas accompany grilled meat and medium-aged cheeses very well.
Colour: ruby red with garnet hues.
Nose: jammy hints of red berries, including blackberry, strawberry and raspberry.
Taste: round and soft bodied with a full and fruity finish.
MERLOT
Friuli DOC
Excellent with aged cheeses, with mushrooms and of course with red meat dishes.
Colour: ruby red with garnet hues.
Nose: hints of cherries and forest fruits, mingled with the intense aroma of cinnamon.
Taste: round and soft bodied with a full and fruity finish.
The territory
With its 20 hectares vineyards between Aquileia and Colloredo, Salariis aims to showcase the very best of the Friulian region.
Salariis grows the grape varieties Ribolla Gialla, Pinot Grigio, Refosco and Cabernet Sauvignon in the flat area on the outskirts of the village of Aquileia.
Here, the vines enjoy a climate whose temperatures are mitigated from the summer heat by breezes from the north east and the sea to the south, which also favour good air circulation and so assure a good day/night temperature range
The Colloredo vineyards are located in an area that’s been enjoying a resurgence of winegrowing popularity.
The vineyards of the Merlot and Pinot Grigio varieties were planted almost 10 years ago. They’re positioned in regular, slightly sloping parcels to benefit from the winds descending from the mountain range which limits moisture deposition and thus makes the area very suitable for winegrowing.
Salariis has crafted a series of quality labels, all made from grapes coming from our own vineyards where we grow a range of varieties including Friulano, Ribolla Gialla, Refosco, Merlot, Cabernet Sauvignon, Pinot Grigio, with a total yield of 200,000 bottles per year.
Ours is niche winemaking conducted to exacting quality standards. In addition to classic vinification, 10% of all our wines are aged in small barrels for around 4 months. This imparts greater complexity on the palate whilst preserving the fruity and fresh aromas on the nose.
Salariis produce 200.000 bottiglie all’anno da varietà come Friulano, Ribolla Gialla, Refosco, Merlot, Cabernet Sauvignon, Pinot Grigio, mantenendo standard qualitativi elevati. Il 10% dei vini affina in botte piccola per 4 mesi, arricchendo la complessità al palato senza alterare le note fruttate e fresche al naso.
Sustainable projects
Reduced use of plant protection products, innovative winery management operations, the recovery and reuse of waste water: these are all concrete actions aimed at ensuring the well-being of our winery and the environment.
We protect the Friulian territory and support the development of a sustainable agricultural economy that focuses on human health and the health of the environment.
Our efforts have resulted an integrated approach to production which favours eco-friendly practices and natural resource management to reduce environmental impact, and replace conventional farming practices.
OUR COMMITMENT
Our role is to defend and support the territory, promoting agriculture focused on human and environmental health. Every day, we strive for a more sustainable approach, both in the vineyard and in the cellar, but there is still much to be done.
