• Grape variety: Pinot Bianco.
• Designation: Doc Friuli.
• Type of terrain: Calcareous-clay, rich in microelements.
• Training system: Guyot.
• Vine density: 4,300 vines/ha.
• Harvest time: First ten days of September.
• Vinification: Pre-fermentative cold maceration for 24-36 hours, soft pressing of the grapes, primary fermentation at a controlled temperature, followed by maturation on the lees for several months.
• Ageing potential: 3-4 years after production.
• Alcohol content: 13%
• Serving temperature: Approx. 10-12°C.
• Presentation: 0.75l bottles in 6-bottle boxes.

Bold straw-yellow with bright golden tinges.

The nose has real character, with hints of ripe tropical fruit, peach and seductive notes of sweet spices.

It has a warm, velvety body that is well balanced and mouthfilling.

Extremely versatile: the perfect companion for light starters or pasta and rice dishes. It also goes well with fish. Its structure means it can stand up to dishes such as baked gilthead seabream or roast beef.

• Grape variety: Pinot Grigio.
• Designation: Doc Friuli.
• Type of terrain: Calcareous-clay, rich in microelements.
• Training system: Guyot and Sylvoz.
• Vine density: 4,300 vines/ha.
• Harvest time: First ten days of September.
• Vinification: Pre-fermentative cold maceration for 24-48 hours, soft pressing of the grapes, fermentation at a controlled temperature, followed by maturation in steel vats on the lees.
• Ageing potential: 3-4 years after production.
• Alcohol content: 13%
• Serving temperature: Approx. 10-12°C.
• Presentation: 0.75l bottles in 6-bottle boxes.

Amber-shot yellow with light coppery tinges.

The nose reveals a delicate structure, characterized by a wide range of clearly distinguishable floral notes.

It has a supple structure, sustained by a distinct tangy freshness. With delicate, lingering hints of white-fleshed fruit.

Best paired with delicate dishes.
Perfect with fish starters or pasta and rice dishes.

• Grape variety: Monovarietal Chardonnay.
• Designation: Doc Friuli.
• Type of terrain: Calcareous-clay, rich in microelements.
• Training system: Guyot and Sylvoz.
• Vine density: 4,500 vines/ha.
• Harvest time: Third ten days of September.
• Vinification: After a brief period of decantation, the must is racked and fermented at a controlled temperature. Once fermentation is complete, it remains on the fine lees until spring.
• Ageing potential: 3-4 years after production.
• Alcohol content: 13%
• Serving temperature: Approx. 10-12°C.
• Presentation: 0.75l bottles in 6-bottle boxes.

Bright straw-yellow with real lustre.

Reveals a decidedly intense nose, with alternating notes of apple, banana and vanilla, together with delicate hints of hedgerow.

Racy but balanced, it has a tangy taste and fresh body, with a harmonious finish.

It goes well with starters and risottos.
Best served with fish and white meat.

• Grape variety: Friulano.
• Designation: Doc Friuli.
• Type of terrain: Calcareous-clay, rich in microelements.
• Training system: Guyot.
• Vine density: 4,300 vines/ha.
• Harvest time: Mid-September.
• Vinification: Pre-fermentative cold maceration for 24 hours, soft pressing of the grapes, fermentation at a controlled temperature, followed by maturation in steel vats for several months.
• Ageing potential: 3-4 years after production.
• Alcohol content: 13%
• Serving temperature: Approx. 10-12°C.
• Presentation: 0.75l bottles in 6-bottle boxes.

Intense straw-yellow with green-gold tinges.

Subtle and delicate, it is enriched with balsamic notes and wild flowers, which make for a complex bouquet.

Fresh-tasting, piquant and dynamic, it is well balanced.

Excellent as an aperitif or table wine. More traditional pairings include with soups and seafood pasta dishes, also a surprisingly good match for Asian cuisine.

• Grape variety: Sauvignon.
• Designation: Doc Friuli.
• Type of terrain: Calcareous-clay, rich in microelements.
• Training system: Guyot.
• Vine density: 4,300 vines/ha.
• Harvest time: Second ten days of September.
• Vinification: Pre-fermentative cold maceration for 24-48 hours, followed by primary fermentation at a controlled temperature, and maturation on the fine lees.
• Ageing potential: 3-4 years after production.
• Alcohol content: 13%
• Serving temperature: Approx. 10-12°C.
• Presentation: 0.75l bottles in 6-bottle boxes.

Straw-yellow with greenish tinges.

The delicate flowery notes that first emerge from the bouquet evolve into tropical fruit aromas and assertive notes of white peach.

Fresh-tasting, dry and velvet-smooth, it has a bold character that alternates between exotic and delicately salty notes, in perfect harmony.

Perfect with Italian raw seafood dishes, but also sushi and sashimi. It also goes well with complex vegetable dishes such as soups.

• Grape variety: Traminer.
• Designation: Doc Friuli.
• Type of terrain: Calcareous-clay, rich in microelements.
• Training system: Guyot.
• Vine density: 4,300 vines/ha.
• Harvest time: First ten days of September.
• Vinification: Pre-fermentative cold maceration for 24-48 hours, soft pressing of the grapes, fermentation at controlled temperatures, followed by maturation in steel vats for several months.
• Ageing potential: 2-3 years after production.
• Alcohol content: 13%
• Serving temperature: Approx. 10-12°C.
• Presentation: 0.75l bottles in 6-bottle boxes.

Rich straw-yellow.

Subtle, delicate and pronounced, it offers fruity notes and hints of rose petals.

Fresh-tasting and velvety on the palate, supported by pronounced spiciness.

Not to be undervalued as an aperitif wine to enjoy with friends. Perfect with crustaceans.

• Grape variety: Ribolla Gialla.
• Designation: IGT Venezia Giulia.
• Type of terrain: Calcareous-clay, rich in microelements.
• Training system: Guyot and Sylvoz.
• Vine density: 4,000 vines/ha.
• Harvest time: Early September.
• Vinification: Pre-fermentative cold maceration for 12 hours, soft pressing of the grapes, fermentation at a controlled temperature, followed by maturation in steel vats for several months.
• Ageing potential: 2-3 years after production.
• Alcohol content: 12.5%
• Serving temperature: Approx. 8-10°C.
• Presentation: 0.75l bottles in 6-bottle boxes.

Lustrous straw-yellow.

The nose tells the story of this grape variety: intense and scented, with floral hints and a delicately grassy note.

Fresh-tasting and polished on the palate, with a confident balance between acidity and rich flavour. Good length.

Excellent as an aperitif alongside a selection of cheeses, it also goes well with soups and white meat.

• Grape variety: Cabernet Franc.
• Designation: Doc Friuli.
• Type of terrain: Calcareous-clay, rich in microelements.
• Training system: Guyot.
• Vine density: 4,000 vines/ha.
• Harvest time: First ten days of October.
• Vinification: After careful checks during the crushing phase, slow fermentation follows at a controlled temperature with daily pigeage for 15-20 days. Stainless steel maturation for 8-10 months.
• Ageing potential: 3-5 years after production.
• Alcohol content: 13%
• Serving temperature: Approx. 16-18°C.
• Presentation: 0.75l bottles in 6-bottle boxes.

Intense ruby red with garnet red tinges.

A rich, lingering bouquet with intense notes of fruit preserve and hints of grass.

A velvety, mouthfilling palate, balanced by supporting acidity; elegant with excellent length.

Its warm, assertive body means it goes well with cured and red meats, as well as game.

• Grape variety: Cabernet Sauvignon.
• Designation: Doc Friuli.
• Type of terrain: Calcareous-clay, rich in microelements.
• Training system: Guyot.
• Vine density: 4,300 vines/ha.
• Harvest time: First ten days of October.
• Vinification: Medium-duration maceration for 10-12 days, with daily pigeage at a controlled temperature. Followed by stainless steel maturation and bottle ageing for 8-10 months.
• Ageing potential: 3-5 years after production.
• Alcohol content: 13%
• Serving temperature: Approx. 16-18°C.
• Presentation: 0.75l bottles in 6-bottle boxes.

Intense ruby red with purply tinges.

Rich and complex, the aroma recalls wild berries, black cherry and plum, with notes of tobacco and spices in the finish.

Pleasant and austere, it also brings a pleasant taste in the mouth reference to the fruit, envelops the palate and accompanies it with its persistence.

Ideal with flavoursome meat dishes such as roast red meat and game.

• Grape variety: Refosco dal Peduncolo Rosso.
• Designation: Doc Friuli.
• Type of terrain: Calcareous-clay, rich in microelements.
• Training system: Guyot.
• Vine density: 4,300 vines/ha.
• Harvest time: Last ten days of September.
• Vinification: The grapes are vinified with maceration that lasts between 12 and 15 days, with daily pigeage at a controlled temperature. Stainless steel malolactic fermentation follows.
• Ageing potential: 4-6 years after production.
• Alcohol content: 13%
• Serving temperature: Approx. 16-18°C.
• Presentation: 0.75l bottles in 6-bottle boxes.

Bold ruby red with purplish tinges.

Pervasive, with warm notes of ripe red fruits and elegant spicy fragrances.

Graceful and sophisticated, it seduces from the first sip, with a perfectly harmonious balance of body, mineral notes and compact, silky tannic texture.

It goes well with rich, velvety, full-flavoured dishes, which it manages to keep in check. It brings out the best in red meat, but also an indulgent carbonara.

• Grape variety: Merlot.
• Designation: Doc Friuli.
• Type of terrain: Calcareous-clay, with areas that enjoy a unique microclimate.
• Training system: Guyot.
• Vine density: 4,300 vines/ha.
• Harvest time: Last ten days of September.
• Vinification: Maceration with daily pigeage at a controlled temperature for 15-20 days. Stainless steel maturation for 8-10 months.
• Ageing potential: 4-6 years after production.
• Alcohol content: 13%
• Serving temperature: Approx. 16-18°C.
• Presentation: 0.75l bottles in 6-bottle boxes.

Intense ruby red.

Pervasive, charming and constantly evolving in the glass, alternating between fruity and spicy notes.

With a pleasant, fresh flavour, it offers lingering fruity notes, supported by elegant balance.

Best paired with bold flavours: it works well with red and cured meats.

• Grape variety: Refosco dal Peduncolo Rosso.
• Designation: Doc Friuli.
• Type of terrain: Alluvial, clayey terrain with a naturally calcareous-dolomitic subsoil, rich in microelements.
• Training system: Guyot
• Vine density: 4,300 vines/ha.
• Harvest time: Second ten days of October.
• Vinification: Cold maceration and fermentation at controlled temperatures in oak vats. The wine obtained is matured for a few months, before being bottled following a subsequent period of bottle ageing.
• Ageing potential: 8-10 years.
• Alcohol content: 14%
• Serving temperature: Approx. 16-18°C.
• Presentation: 0.75l bottles in 6-bottle wooden crates.

Deep ruby red with purplish tinges, leaving dense tears on the glass.

Intense and complex, it offers a rich backdrop ranging from notes of currants and blackberries to hints of musk and spices such as pepper, cinnamon and tobacco, through to walnutskin.

Warm, soft and mouthfilling, with good supporting acidity. Complex and balanced structure, which lingers on the palate.

A wine for important occasions, to be paired with flavoursome, traditional Italian dishes, especially red meat and game.

• Grape variety: Merlot.
• Designation: Doc Friuli.
• Type of terrain: Calcareous-clay, rich in microelements.
• Training system: Guyot
• Vine density: 4,300 vines/ha.
• Harvest time: First ten days of October.
• Vinification: Brief pre-fermentative cold maceration, followed by alcoholic fermentation at controlled temperature. Maceration continues for 15-20 days with daily pigeage. Racked it carries out the malolactic fermentation and matures for a few months before being bottled. Before being marketed it is aged in the bottle. Before being sold, it is bottle-aged for about 10-12 months
• Ageing potential: 8-10 years.
• Alcohol content: 14%
• Serving temperature: Approx. 16-18°C.
• Presentation: 0.75l bottles in 6-bottle wooden crates.

Ruby red with tinges of garnet red on the rim.

The nose opens with hints of wild berries, blackberries, cherries and violet that alternate with a slightly charred oak edge and an assertive mineral influence.

It is well structured and has a warm mouthfeel, thanks to the elevated alcohol content, as well as being rounded on the palate.

It goes perfectly with grilled red meat, but also with more complex dishes such as boiled meat, and pasta and rice dishes with elaborate sauces. It can also be enjoyed with a selection of mature cheeses.

• Grape variety: White wine grape mix.
• Designation: IGT Trevenezie.
• Type of terrain: Calcareous-clay, rich in microelements.
• Training system: Guyot.
• Vine density: 4,300 vines/ha.
• Harvest time: Second ten days of September.
• Vinification: The grapes are gently destemmed and left to macerate for a short period of time. Alcoholic fermentation at a controlled temperature, the refinement takes place on the noble lees for a few months.
• Ageing potential: 6-8 years after production.
• Alcohol content: 13.5%
• Serving temperature: Approx. 12°C.
• Presentation: 0.75l bottles in 6-bottle boxes.

Bright straw-yellow with golden tinges.

Subtle and elegant, at first the nose reveals hints of ripe fruit which develop into sweet custard.

Gracefully contoured, warm and full-bodied, with balanced notes of fruit and quince that reveal themselves in a fresh and intense finish, with good minerality.

Excellent with pasta and rice dishes, as well as with fish and white meat. Recommended recipe: spaghetti with lobster.

• Grape variety: Glera.
• Type of terrain: Calcareous-clay, rich in microelements.
• Training system: Guyot and Sylvoz.
• Vine density: 3,100 vines/ha.
• Harvest time: Mid-September.
• Vinification: Soft pressing of the grapes in reducing conditions. Primary alcoholic fermentation conducted at a controlled temperature of about 17°C, cleaning of the base obtained in this way, second fermentation with the Charmat method at a controlled temperature of about 16°C, and subsequent stay on the lees lasting at least 30 days.
• Ageing potential: 1-2 years after production.
• Alcohol by volume: 11.5%
• Residual sugar: 5 g/l.
• Serving temperature: Approx. 6-7°C.
• Presentation: 0.75l bottles in 6-bottle boxes.

Pale straw-yellow.

At first the nose reveals hints of ripe fruit which develop into sweet custard.

Dynamic and fresh-tasting, very well balanced.

Ideal as an aperitif, it goes well with fish and light risotto dishes.

• Grape variety: Glera.
• Type of terrain: Calcareous-clay, rich in microelements.
• Training system: Guyot and Sylvoz.
• Vine density: 3,100 vines/ha.
• Harvest time: Mid-September.
• Vinification: Soft pressing of the grapes in reducing conditions. Primary alcoholic fermentation at a controlled temperature of about 17°C, cleaning of the base obtained in this way, second fermentation with the Charmat method at a controlled temperature of about 16°C, and subsequent stay on the lees lasting at least 30 days.
• Ageing potential: 1-2 years after production.
• Alcohol by volume: 11.5%
• Residual sugar: 13 g/l.
• Serving temperature: Approx. 6-7°C.
• Presentation: 0.75l bottles in 6-bottle boxes.

Pale straw-yellow.

A delicate aroma with hints of fruity apple and floral wisteria, which give way to notes of crusty bread.

A lively, pleasant flavour that is well balanced with a fruity finish.

Ideal as an aperitif, it is also the perfect accompaniment to a fresh cheeseboard or light pulse soup.

• Grape variety: Ribolla Gialla.
• Type of terrain: Calcareous-clay, rich in microelements.
• Training system: Guyot and Sylvoz.
• Vine density: 4,000 vines/ha.
• Harvest time: Last ten days of August.
• Vinification: Soft pressing of the grapes in reducing conditions. Primary alcoholic fermentation conducted at a controlled temperature of about 17°C, cleaning of the base obtained in this way, second fermentation with the Charmat method at a controlled temperature of about 16°C, and subsequent stay on the lees for about 60 days.
• Ageing potential: 2-3 years after production.
• Alcohol by volume: 11.5%
• Residual sugar: 6 g/l.
• Serving temperature: Approx. 6-8°C.
• Presentation: 0.75l bottles in 6-bottle boxes.

Lustrous pale yellow.

With a distinctive nose, it immediately releases typical fresh flowery hints, which give way to a delicate grassy note.

Fresh-tasting, with a good balance between acidity and a rich flavour. The mineral finish lingers on the palate.

Perfect with raw seafood, it also holds its own with richly marinated dishes. Try with traditional fried sardines and onions ("sarde in saor") or with salmon-trout bruschetta.

• Grape variety: Pinot Nero.
• Type of terrain: Calcareous-clay, rich in microelements.
• Training system: Sylvoz.
• Vine density: 4,000 vines/ha.
• Harvest time: Last ten days of August.
• Vinification: Soft pressing of the grapes in reducing conditions. Primary alcoholic fermentation conducted at a controlled temperature of about 17°C, cleaning of the base obtained in this way, second fermentation with the Charmat method at a controlled temperature of 16°C and subsequent stay on the lees for about 60 days.
• Ageing potential: 2-3 years after production, optimal maturation of 1 year.
• Serving temperature: Approx. 6-7°C.
• Alcohol by volume: 11.5%
• Residual sugar: 6 g/l.
• Presentation: 0.75l bottles in 6-bottle boxes.

Bright pale pink.

A subtle, elegant bouquet which recalls red berry fruit, currants and raspberries, with flowery notes of rose petals.

Lively and enjoyable, with a defined red fruit flavour. The acidity typical of this grape variety is perfectly balanced by a likable sugar content.

Best with delicate flavours and ideal as an aperitif to accompany less mature cured meats or raw fish.

• Grape variety: Glera and Pinot Nero.
• Type of terrain: Calcareous-clay, rich in microelements.
• Training system: Guyot and Sylvoz.
• Vine density: 3,100 vines/ha.
• Harvest time: Mid-September.
• Vinificazione:Soft pressing of the grapes in reducing conditions. Primary alcoholic fermentation at a controlled temperature of 17°C, cleaning of the base, secondary fermentation with the Charmat method for 30 days at a controlled temperature of 16°C, followed by at least 30 days on the lees.
• Ageing potential: 1-2 years after production.
• Serving temperature: Approx. 6-7°C.
• Alcohol by volume: 11.5%
• Residual sugar: 12 g/l.
• Presentation: 0.75l bottles in 6-bottle boxes.

Pale straw-yellow.

A delicate aroma with hints of fruity apple and floral wisteria, which give way to notes of crusty bread.

A lively, pleasant flavour that is well balanced with a fruity finish.

Ideal as an aperitif, it is also the perfect accompaniment to a fresh cheeseboard or light pulse soup.