Azienda Agricola Brunner’s origins are very old and highly prestigious; it takes its name from an aristocratic Austrian family. The estate was established in 1864 when Count Brunner started cultivating grapes on an experimental basis. He made his wines in huge oak barrels which can still be seen in the estate’s winery.
Paolo Antonutti bought the estate in 2004, with his wife, Monica. They took a dynamic, modern approach to winemaking and introduced the very latest technologies, making Brunner one of the most promising wine estates in the region.
Villa Brunner is a splendid residence, probably dating from the 18th century. It owes its present aspect to the renovation work done for Giovanna Brunner, who became its owner in 1864. The main house and its outbuildings, which today are the estate’s headquarters, represent a more elegant version of the typical Friulian country mansion of the landed gentry. Beyond its lovely garden, the estate’s property extends over 155 hectares, 15 of which are under vine and 120 under other crops. The remaining hectares form the villa’s parkland.
The estate lies between two major streams and is not far from the Medea nature reserve. The property borders on the prestigious Collio, Colli Orientali del Friuli and Isonzo DOC zones.
A mild climate, which the nearby wooded hills help to cool, and the vineyards’ favourable aspect are the secrets behind the estate’s full-bodied, elegant wines, which are perfect for cellaring. Here, the work of dedicated professionals enhances nature’s contribution. Low vine density; bunch selection during the harvest; meticulous, temperature-controlled vinification; and a careful selection during the ageing process are all fundamental factors contributing to our wines’ high quality.
Dear Friends,
Some of you may not know me, so please allow me to introduce myself. My name is Paolo ANTONUTTI and I used to be one of the two owners of Casa Vinicola E. ANTONUTTI of Colloredo di Prato (Udine).
I worked there for some 30 years, from the time my father, Ermanno Franco (hence the “E” in the estate’s name), the firm’s founder, decided I should leave university and take charge of the company, running it with him. Which is what I did. I handled the commercial side of the business and, above all, the technical side (thanks to my technical contribution all the specialised wine magazines carried reviews of almost all the wines we produced) up to February 2004, when I decided to leave the company.
I took my courage in both hands and, with my wife,Monica, I took over a prestigious and magnificent wine estate (please visit our website to see how beautiful it is), BRUNNER of Chiopris.
I have of course created a top team to accompany me on this new “wine journey”, including a highly-qualified winemaker. I have also set up a brand-new testing laboratory, which is the best possible facility for a wine estate like BRUNNER. So you can see that the kind of product I hope to offer you will satisfy the palate of the best, most sophisticated and discerning tasters and consumers.
There will be interesting new wines. Rich (in extracts) reds made using new technologies and advanced international techniques. And new whites skilfully made to heighten those aromas and flavours which form what my friend Luca Maroni calls the “pleasurableness of wine”. These are all techniques I have honed in recent months by following numerous Italian and international specialised wine courses. I also intend to use the very latest, ground-breaking new corking systems to preserve our wines’ fine aromas.
As you can therefore imagine, our estate will be positioned at the top-quality, high end of the market, as high as the quality I trust your reviews and tasting parameters will reflect.
I should like to finish by thanking you for your kind attention, with the hope that you will want to contact me and my wife, Monica, very soon for further, detailed information about our “modus operandi”.
With our very best regards,
Paolo and Monica ANTONUTTI
Brunner wines: www.brunnervini.it
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CHARDONNAY VENEZIA GIULIA i.g.t.
Wine: Vineyard aspect:South-east
Area:1 ha
Vine density: 4,500 vines per ha.
Average yield: 11,000 kg/ha
Harvest: in September, hand-picked into small crates.
Winemaking: soft pressing; the final part of the press wine is eliminated. The must is cooled to 12°C and settles in steel for 24 hours. Fermented with selected yeasts at a constant, electronically-controlled temperature of 16°C. Sur-lie ageing for six months.
Analysis:
Alcoholic strength: 13.00% Vol.
Reducing sugars: 3 g/l.
Total acidity: 5.5 g/l. pH: 3.55.
Dry extract: 21 g/l
Sensorial characteristics: intense, varietal, fruity nose; elegant and with good length. The palate is dry and lean yet soft and elegant.
Food matching: good with simple risottos or vegetable soups, egg dishes, grilled fish. Serve at a temperature of around 12°C.  top |
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PINOT GRIGIO VENEZIA GIULIA i.g.t.
Vineyard aspect: South-east
Area: 3 ha
Vine density: 5,500 vines per ha.
Average yield: 11,000 kg/ha
Harvest: in September, hand-picked into small crates. Winemaking: soft pressing; the final part of the press wine is eliminated. The must is cooled to 12°C and settles in steel for 24 hours. Fermented with selected yeasts at a constant, electronically-controlled temperature of 16°C. Sur-lie ageing for four months.
Analysis:
Alcoholic strength: 13.00% Vol.
Reducing sugars: 3 g/l.
Total acidity: 3.5 g/l. pH: 3.50.
Dry extract: 20 g/l.
Sensorial characteristics: a delicate fragrance with hints of forest flowers and tropical fruit. Vibrant notes of melon and acacia. Attractively soft, extremely well-balanced palate.
Food matching: A fine partner for many different dishes, from pasta to fish or white meat. Serve at a temperature of around 12°C.top |
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SAUVIGNON BLANC VENEZIA GIULIA i.g.t.
Vineyard aspect: South-east
Area: 3 ha
Vine density: 4,500 vines per ha.
Average yield: 10,000 kg/ha
Harvest: in September, hand-picked into small crates. Winemaking: soft pressing; the final part of the press wine is eliminated. The must is cooled to 12°C and settles in steel for 24 hours. Fermented with selected yeasts at a constant, electronically-controlled temperature of 16°C. Sur-lie ageing for six months.
Analysis:
Alcoholic strength: 13.00% Vol.
Reducing sugars: 3 g/l.
Total acidity: 5.6 g/l. pH: 3.50.
Dry extract: 21 g/l
Sensorial characteristics: a concentrated, forthright fragrance that bursts onto the nose with lots of bell pepper and tomato leaf. Silky-smooth, attractively caressing mouthfeel with exceptional length.
Food matching: excellent with main courses, especially fish dishes. Serve at a temperature of around 12°C.top |
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CABERNET FRANC FRIULI-GRAVE d.o.c.
Vineyard aspect: South-east
Area: 1.5 ha
Vine density: 5,500 vines per ha.
Average yield: 10,000 kg/ha
Harvest: end September-beginning October, hand-picked into small crates
Winemaking: after de-stemming and pressing, the grapes are fermented with selected yeasts in temperature-controlled stainless-steel vats. The wine is then aged in small- and medium-sized French oak barrels for about 12 months.
Analysis:
Alcoholic strength: 13.00% Vol.
Reducing sugars: 2 g/l.
Total acidity: 5.1 g/l. pH: 3.70.
Dry extract: 25 g/l
Sensorial characteristics: purple red, with distinct overtones of ripened hay which evolve over time to reveal fruity notes. A wine with a remarkable mouth feel that transmits warm, soft sensations.
Food matching: goes well with white or red meat and game. Serve at a temperature of around 18°C. top |
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SENIBUS ROOS FRIULI-GRAVE d.o.c.
Vineyard aspect: South-east
Area: 0.5 ha
Vine density: 5,500 vines per ha.
Average yield: 8,000 kg/ha
Grape varieties: Cabernet, Merlot, Refosco dal p.r.
Harvest: end September-beginning October, hand-picked into small crates
Winemaking: after de-stemming and pressing, the grapes are fermented with selected yeasts in temperature-controlled stainless-steel vats. The wine is then aged in 225-l French oak barriques for about 20 months.
Analysis:
Alcoholic strength: 13.50% Vol.
Reducing sugars: 2 g/l
Total acidity: 5.10 g/l. pH: 3.60.
Dry extract: 25.5 g/l.
Sensorial characteristics: a very elegant, dry and powerful red wine. A warm sensation of very ripe wild berries opens out from the nose to the palate.
Food matching: a fine accompaniment to excellent meat, especially game. Serve at a temperature of around 18-20°C.top |
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SENIBUS BLANC FRIULI-GRAVE d.o.c.
Vineyard aspect: South-east
Area: 0,5 ha
Vine density: 4,500 vines per ha.
Average yield: 8,000 kg/ha
Grape varieties: Sauvignon, Chardonnay and Verduzzo.
Harvest: in mid September, hand-picked into small crates. Winemaking: after soft pressing and racking into steel, fermentation with selected yeasts takes place initially at a controlled temperature and finishes in French oak barriques. The wine then ages in wood for about six months.
Analysis:
Alcoholic strength: 14.50 % Vol.
Reducing sugars: 2 g/l.
Total acidity: 5.50 g/l. pH: 3.60
Sensorial characteristics: well-developed nose with ripe apple, acacia and vanilla overtones and delicately fragrant notes. Produces sensations of caressing softness on the palate that acquire even greater depth over time.
Food matching: An excellent partner for fine-quality fish dishes and especially with white-meat main courses. Serve at a temperature of about 14°Ctop |
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