CHARDONNAY D.O.C.
DETAILS
  • 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.

COLOUR

Bright straw-yellow with real lustre.

AROMA

A decidedly elegant bouquet, alternating notes of apple, banana and vanilla, together with delicate hints of hedgerow.

FLAVOUR AND TASTE

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

FOOD PAIRINGS

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

FRIULANO D.O.C.
DETAILS
  • Grape variety: Monovarietal 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.

COLOUR

Intense straw-yellow with green-gold tinges.

AROMA

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

FLAVOUR AND TASTE

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

FOOD PAIRINGS

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.

PINOT BIANCO D.O.C.
DETAILS
  • Grape variety: Monovarietal 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.

COLOUR

Bold straw-yellow with bright golden tinges.

AROMA

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

FLAVOUR AND TASTE

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

FOOD PAIRINGS

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.

RIBOLLA GIALLA I.G.T.
DETAILS
  • Grape variety: Monovarietal 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.

COLOUR

Lustrous straw-yellow.

AROMA

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

FLAVOUR AND TASTE

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

FOOD PAIRINGS

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

SAUVIGNON D.O.C.
DETAILS
  • Grape variety: Monovarietal 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.

COLOUR

Straw-yellow with greenish tinges.

AROMA

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

FLAVOUR AND TASTE

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

FOOD PAIRINGS

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

PINOT GRIGIO D.O.C.
DETAILS
  • Grape variety: Monovarietal 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.
  • Ageing potential: 3-4 years after production.
  • Alcohol content: 13%
  • Serving temperature: Approx. 10-12°C.
  • Presentation: 0.75l bottles in 6-bottle boxes.

COLOUR

Amber-shot yellow with light coppery tinges.

AROMA

A delicate and elegant structure on the nose, with a wide range of clearly discernible flowery notes.

FLAVOUR AND TASTE

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

FOOD PAIRINGS

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

PINOT GRIGIO D.O.C.
DETAILS
  • Grape variety: Monovarietal Pinot Grigio.
  • Designation: Doc delle Venezie.
  • Type of terrain: Calcareous-clay, rich in microelements.
  • Training System: Guyot.
  • Vine Density: 5,500 vines/ha.
  • Harvest time: First ten days of September.
  • Vinification: Soft pressing of the grapes, fermentation at a controlled temperature, followed by maturation in steel vats on the lees.
  • Ageing potential: 2-3 years after production.
  • Alcohol content: 12%
  • Serving temperature: Approx. 8-10°C.
  • Presentation: 0.75l bottles in 6-bottle boxes.

COLOUR

Green/yellow glares.

AROMA

A delicate and elegant structure on the nose, with a wide range of clearly discernible flowery notes.

FLAVOUR AND TASTE

Fruity notes with a good freshness.

FOOD PAIRINGS

Excellent with cold cut and light fish dishes.

CABERNET SAUVIGNON D.O.C.
DETAILS
  • Grape variety: Monovarietal 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.

COLOUR

Intense ruby red with purply tinges.

AROMA

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

FLAVOUR AND TASTE

Likable and austere, it recalls pleasant fruity flavours. The palate is filled with finesse, accompanied by good length.

FOOD PAIRINGS

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

CABERNET FRANC D.O.C.
DETAILS
  • Grape variety: Monovarietal 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.

COLOUR

Intense ruby red with garnet red tinges.

AROMA

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

FLAVOUR AND TASTE

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

FOOD PAIRINGS

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

REFOSCO D.O.C.
DETAILS
  • Grape variety: Monovarietal 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.

COLOUR

Bold ruby red with purplish tinges.

AROMA

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

FLAVOUR AND TASTE

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

FOOD PAIRINGS

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.