Jermann

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Jermann

Jermann is the story of a passion that came from far away...

In 1881 Anton Jermann, the founder, left the Austrian wine-growing region of Burgenland and, later, the vines of Slovenia to put down roots in Friuli Venezia Giulia.
Here he continued his winery business, and from the 1970s Silvio Jermann’s combined genius and imagination took the company to undreamed-of success in wine circles, both in Italy and worldwide.

Today Jermann estate extends over 150 hectares of which 130 hectares are vineyards and 20 hectares are given over to seed and horticultural crops.
This is a company that interacts with the world every day, but its greatest attention is always reserved for the things that make a wine great.

RUTTARS

In the new cellar, technological innovation is expertly integrated with architectural tradition. Great oakwood barrels create a magical atmosphere. This is the same material that was used 50 years ago, just as the passion is the same as it always has been, handed down generation after generation.

Inaugurated on 07/07/07, the cellar is surrounded by over 20 hectares of vineyard and it is designed exclusively for the vinification of Capo Martino and Vignatruss (the vines for these varieties are right beside the cellar) and of Dreams and Vintage Tunina, the wines that more than any other have brought success to the Jermann company.

Here the terrain, with its unique characteristics, is light and cool. The temperatures are not too hot and this, coupled with cold nights, means the aromas and perfumes are not lost and they come from the vine right to the wine.

THE COUNTRYSIDE

Jermann farmland is an area of about 18 hectares, cultivated by the method of organic farming and concentrated in the lands of Moraro, Farra d’Isonzo and Dolegna del Collio (Gorizia).

 Jermann BJO production is grown without the use of chemical fertilizers, pesticides and herbicides. Since 2008 flour is packaged in modified atmosphere to ensure the highest quality, as well as the slow drying of grids ensures a healthy development of the product (that way of drying is used only for beans, in some cases also for maize; for the other products we choose the time of collection based on the level of humidity). The indoor bread tests allow to verify the quality, flavor and texture of the finished product.

That packing method allows to preserve the organoleptic characteristics of the product, the maintenance of the nutritional characteristics and preserve the product from parassites.

 Jermann skills are: high quality, absence of chemical residues and maximum respect for the environment and biodiversity, as guaranteed by the complete absence of residualchemicals and any additives or preservatives.

 The productline of BJO Jermann ensures a healthy nutritional 

style.

No genetically modified organisms.

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