Kovac http://www.kovac.it/en/ Agriturismo e molto altro ancora Tue, 03 Feb 2026 20:00:57 +0000 en-US hourly 1 https://wordpress.org/?v=4.1.41 100% Teran grape juice http://www.kovac.it/en/teran-grape-juice/ http://www.kovac.it/en/teran-grape-juice/#comments Fri, 15 Nov 2013 08:44:16 +0000 http://kovac.pentagramm.it/succo-di-terrano-scheda-2/ 100% Terrano grape juice.

L'articolo 100% Teran grape juice sembra essere il primo su Kovac.

]]> The grape juice is produced mainly from the pressing of the grapes. Its natural content of vitamins, mineral salts and sugars is kept intact through the cold decantation, thus avoiding the fermentation. The juice is then pasteurized and bottled without the addition of water and sugar. It is a pleasant non-alcoholic beverage, with a high content of antioxidants and many healthful properties, suitable for children, athletes and the elderly.

L'articolo 100% Teran grape juice sembra essere il primo su Kovac.

]]> http://www.kovac.it/en/teran-grape-juice/feed/ 0 Il Terrano http://www.kovac.it/en/il-terrano-p/ http://www.kovac.it/en/il-terrano-p/#comments Thu, 14 Nov 2013 19:19:31 +0000 http://kovac.pentagramm.it/il-terrano-2/ 2011 Vintage

L'articolo Il Terrano sembra essere il primo su Kovac.

]]>  TECHNICAL DATA SHEET

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VINTAGE

2011

GRAPE VARIETY

100% Terrano

 PRODUCTION AREA

Doc Carso, Friuli Venezia Giulia

SOIL

red Karst soil rich in iron

PRUNING METHOD

Guyot 4 – 6 buds

YIELD Qli/Ha

50/60

WINE-MAKING

maceration for over three weeks

MALOLACTIC FERMENTATION

complete

AGING

in oak barrels and bottles

ALCOHOL 

vol. 12,50%

COLOUR

vibrant red that goes from deep ruby ​​to purple

BOUQUET

aromas of berries and spices

TASTE

fruity and round

SERVING TEMPERATURE

summer 15 ° -16 °, winter 17 ° -18 °

PAIRINGS

ham and cold cuts, pasta with meat sauces, roasted meats, grilled meats, beef stews, game and fish fat

 

L'articolo Il Terrano sembra essere il primo su Kovac.

]]> http://www.kovac.it/en/il-terrano-p/feed/ 0 Merlot (bulk) http://www.kovac.it/en/merlot-sfuso/ http://www.kovac.it/en/merlot-sfuso/#comments Thu, 14 Nov 2013 14:55:04 +0000 http://kovac.pentagramm.it/merlot-sfuso-2/ 100% Merlot - DOC Carso

L'articolo Merlot (bulk) sembra essere il primo su Kovac.

]]> buy now

GRAPE VARIETY

 100% Merlot

PRODUCTION AREA

 Doc Carso, Friuli Venezia Giulia

SOIL

 red Karst soil rich in iron

PRUNING METHOD

 Guyot 8 buds

YIELD Qli/Ha

 60/70

WINE-MAKING

 maceration for over three weeks

MALOLACTIC FERMENTATION

 complete

AGING

 in oak barrels and in bottles

ALCOHOL STRENGHT

 vol. 12,50%

COLOUR

 ruby red, with aging tending to garnet

BOUQUET

 intense, a little herbaceous

TASTE

 dry and sweet, savory, robust

SERVING TEMPERATURE

 18° – 20°

PAIRINGS

 risotto and pasta dishes with meat, meat with mushrooms, pork and veal meat.

 

L'articolo Merlot (bulk) sembra essere il primo su Kovac.

]]> http://www.kovac.it/en/merlot-sfuso/feed/ 0 Malvasia http://www.kovac.it/en/malvasia/ http://www.kovac.it/en/malvasia/#comments Thu, 14 Nov 2013 14:20:27 +0000 http://kovac.pentagramm.it/malvasia-2/ 2011 Vintage, White Wine

L'articolo Malvasia sembra essere il primo su Kovac.

]]> buy now

VINTAGE

 2011

 GRAPE VARIETY

 100% Istrian Malvasia

PRODUCTION AREA

 Doc Carso, Friuli Venezia Giulia

SOIL

 red Karst soil rich in iron

PRUNING METHOD

 Guyot 8 – 10 buds

YIELD Qli/Ha

 70/80

WINE-MAKING

 maceration for three days of a part

MALOLACTIC FERMENTATION

 partial

AGING

 stainless steel

ALCOHOL

 vol. 13,00%

COLOUR

 pale yellow

BOUQUET

 lavender and black pepper

TASTE

 fresh, crisp, dry and salty

SERVING TEMPERATURE

 10°-12°

PAIRINGS

 rice, pasta, appetizers, shellfish

 

L'articolo Malvasia sembra essere il primo su Kovac.

]]> http://www.kovac.it/en/malvasia/feed/ 0 Caberlot http://www.kovac.it/en/caberlot/ http://www.kovac.it/en/caberlot/#comments Wed, 13 Nov 2013 13:47:15 +0000 http://kovac.pentagramm.it/caberlot-2/ 2011 Vintage / Red Wine

L'articolo Caberlot sembra essere il primo su Kovac.

]]> buy now

VINTAGE

 2011

GRAPE VARIETY

 60% Merlot, 40% Cabernet

PRODUCTION AREA

 Doc Carso, Friuli Venezia Giulia

SOIL

 red Karst soil rich in iron

PRUNING METHOD

 Guyot 8 buds

YIELD Qli/Ha

 60/70

WINE-MAKING

 maceration for over three weeks

MALOLACTIC FERMENTATION

 complete

AGING

 in oak barrels and bottle

ALCOHOL

 vol. 12,50%

COLOUR

 Intense ruby ​​red

BOUQUET

 leather, cassis, herbs

TASTE

 fresh and soft

SERVING TEMPERATURE

 summer 15 ° -16 °, winter 17 ° -18 °

PAIRINGS

 all meals with exception of the blue fish

 

L'articolo Caberlot sembra essere il primo su Kovac.

]]> http://www.kovac.it/en/caberlot/feed/ 0 HAM http://www.kovac.it/en/ham/ http://www.kovac.it/en/ham/#comments Tue, 12 Nov 2013 15:56:41 +0000 http://kovac.pentagramm.it/prosciutto-crudo-2/ Heavy ham salty 1 day per each kilogram, peppery and dried.  After 9 months is put a paste of 1 cm and aged for about 2 years.  

L'articolo HAM sembra essere il primo su Kovac.

]]> Heavy ham salty 1 day per each kilogram, peppery and dried.  After 9 months is put a paste of 1 cm and aged for about 2 years.

 

L'articolo HAM sembra essere il primo su Kovac.

]]> http://www.kovac.it/en/ham/feed/ 0 BACON http://www.kovac.it/en/pancetta/ http://www.kovac.it/en/pancetta/#comments Tue, 12 Nov 2013 15:56:13 +0000 http://kovac.pentagramm.it/pancetta-2/ From the entire flank we trim only the central part, in order to obtain a smaller and leaner part which put into a net previously seasoned in salt, pepper, garlic, rosemary and bay leaves for 8-10 days, turning frequently.  

L'articolo BACON sembra essere il primo su Kovac.

]]> From the entire flank we trim only the central part, in order to obtain a smaller and leaner part which put into a net previously seasoned in salt, pepper, garlic, rosemary and bay leaves for 8-10 days, turning frequently.

 

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L'articolo BACON sembra essere il primo su Kovac.

]]> http://www.kovac.it/en/pancetta/feed/ 0 OSSOCOLLO http://www.kovac.it/en/ossocollo/ http://www.kovac.it/en/ossocollo/#comments Tue, 12 Nov 2013 15:55:32 +0000 http://kovac.pentagramm.it/ossocollo-2/ It is produced by the lean part of the neck put into a net previously seasoned in salt, pepper, garlic, rosemary and bay leaves for 8-10 days, turning frequently.  

L'articolo OSSOCOLLO sembra essere il primo su Kovac.

]]> It is produced by the lean part of the neck put into a net previously seasoned in salt, pepper, garlic, rosemary and bay leaves for 8-10 days, turning frequently.

 

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L'articolo OSSOCOLLO sembra essere il primo su Kovac.

]]> http://www.kovac.it/en/ossocollo/feed/ 0 SALAMI http://www.kovac.it/en/salame/ http://www.kovac.it/en/salame/#comments Tue, 12 Nov 2013 15:54:56 +0000 http://kovac.pentagramm.it/salame-2/ It’s a delicate sausages with a prevalence of lean body mass, slightly salty, with the addition of a layer of red pepper and garlic squeezed in our wine (Malvasia).  

L'articolo SALAMI sembra essere il primo su Kovac.

]]> It’s a delicate sausages with a prevalence of lean body mass, slightly salty, with the addition of a layer of red pepper and garlic squeezed in our wine (Malvasia).

 

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L'articolo SALAMI sembra essere il primo su Kovac.

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