Production quantity: 2,000 (numbered bottles)

 

Alcohol content: 13,5%

 

Yield per hectare: 70 quintals/ha

Training system: Friulian pergola or double inverted

Harvest: manual

Winemaking: cold maceration for 24 hours, vinification (alcoholic and malolactic fermentation) and ageing on full lees in stainless steel, bottled 8 months after harvest

 

Food pairings: a powerful yet supple, easy-drinking wine that pairs well with battered vegetable appetisers, cheese-based snacks, soups, fish risottos, grilled white meats and fairly aged hard cheeses

 

Appearance: elegant straw yellow with golden reflections, deep in the glass

Nose: marked and pleasant intensity with vegetal and lightly toasted notes

Palate: savoury, fresh and full-bodied

Grape varieties: Friulano, Pinot Bianco, Sauvignon

Production quantity: 2,000 (numbered bottles)

 

Alcohol content: 13,5%

 

Yield per hectare: 70 quintals/ha

Training system: Friulian pergola or double inverted (Friulano); Guyot (Pinot Bianco); unilateral inverted (Sauvignon)

Harvest: manual

Winemaking: separate vinification of the three varieties. For Friulano: cold maceration for 24 hours, fermentation in oak barrels. For Pinot Bianco: maceration at cellar temperature (approx. 20°C) for 48 hours, fermentation in oak barrels. For Sauvignon: cold maceration for 24 hours, vinification in stainless steel. All three varieties undergo malolactic fermentation and ageing on full lees.

 

Food pairings: structured yet agile, excellent with linguine with amberjack ragù, crustacean risottos, elaborate fish first and main courses, and well-aged cheeses

 

Appearance: clear, elegant straw yellow

Nose: citrus notes with grapefruit in the lead, sweet cinnamon-like spices balanced by a fresh hint of sage

Palate: fresh, structured yet pleasantly easy to drink

Production quantity: 2,000 (numbered bottles)

 

Alcohol content: 14%

 

Yield per hectare: 70 quintals/ha

Training system: Guyot

Harvest: manual

Winemaking: maceration at cellar temperature (approx. 20°C) for 48 hours with the start of fermentation on the skins, continuation of fermentation in second-use oak barrels followed by malolactic fermentation, ageing on full lees in the same vessels for 8 months, then bottling

 

Food pairings: excellent with tuna carpaccio with Grana Padano, crustacean risottos, bread gnocchi with speck, elaborate fish main courses, white meats and fairly aged cheeses

 

Appearance: deep, luminous straw yellow

Nose: intense, fruity, with hints of spice

Palate: fine, elegant yet structured, balanced, savoury and persistent

Grape varieties: Cabernet Sauvignon, Merlot, Refosco dal Peduncolo Rosso

Production quantity: 1,000 x 75cl, 100 x 1.5L (numbered bottles)

 

Alcohol content: 13,5%

 

Yield per hectare: 60 quintals/ha

Training system: unilateral Guyot

Harvest: manual

Winemaking: separate vinification of the three varieties. Spontaneous fermentation in stainless steel with skin maceration for 30 days, blending the following spring, ageing in second-use tonneaux, bottled 2 years after harvest 

 

Food pairings: structured yet agile and versatile, excellent with flavourful cured meats such as soppressa, meat first and main courses, hearty vegetarian dishes such as aubergine parmigiana, and medium to long-aged cheeses

 

Appearance: brilliant, vivid ruby red

Nose: red fruits such as currant and raspberry alternating with undergrowth notes, followed by spicy hints led by cloves, with a touch of liquorice and balsamic notes of eucalyptus

Palate: structured, harmonious, with a clear savoury vein closing on long, warm notes of cocoa and spices

Production quantity: 1,330 (numbered bottles)

 

Alcohol content: 13,5%

 

Yield per hectare: 70 quintals/ha

Training system: Guyot

Harvest: manual

Winemaking: maceration at cellar temperature (approx. 20°C) for 48 hours with the start of fermentation on the skins, continuation of fermentation in second-use oak barrels followed by malolactic fermentation, ageing on full lees in the same vessels for 8 months, then bottling

 

Food pairings: Perfect with asparagus in any preparation, lemon and prawn risotto, fish sashimi and tartare, fresh goat’s cheese

 

Appearance: deep, luminous straw yellow

Nose: ripe tropical fruit, aromatic herbs, a delicate sweet spice

Palate: fresh, savoury, enveloping, with a long and silky finish

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Grape varieties: Verduzzo and Picolit (organic wines)

 

Botanicals: wormwood, oregano, marjoram, clary sage, coriander, gentian, angelica

 

Production quantity: 435 (numbered bottles)

 

Alcohol content: 18% vol

 

Production: botanicals macerated in a hydro-alcoholic solution for 15 days; ageing for at least 3 months without additives; no added sugar or colouring

 

Food pairings: as a refined aperitif with an orange peel or canapés; at table with wild-herb risotto, rabbit roulade with aromatics, mixed cheeses at various stages of ageing; as a digestif with dry pastries; as a base for cocktails

 

Appearance: deep, luminous golden yellow​

Nose: intense and herbaceous, with spice notes evoking the Friulian botanicals

Palate: fine, elegant and balanced — fresh, savoury and persistent, with a complexity that surprises at every sip