Wines

One of the most important grape varieties in the world, it is now widely grown. It was originated in Burgundy, in central-eastern France, where it is the essential component of the grape blend of some important and prestigious wines such as Champagne. It makes a great sparkling wine, but it is also suitable for aging in barriques. In Italy it is widespread in the regions of Friuli-Venezia Giulia, Lombardy and Trentino Alto Adige. For a long time confused with Pinot Bianco, under Ministerial Decree no. 24.10 Chardonnay has been recorded in the Italian National Register of Grape Varieties since 1978.
Colour: straw yellow, with variable intensity.
Aroma: hints of apple, acacia flowers and freshly baked crusty bread.
Flavour: dry, full-bodied, harmonious and refined, with excellent alcohol content and balanced fixed acidity.
Food pairings: a wine for aperitifs, ideal with a wide range of light appetizers, soups, egg or fish dishes.
Serving temperature: 10-12°C. If sparkling, serve chilled: 8-10°C

A grape variety of French origin, from Burgundy to be exact. It is believed to be of very ancient origin, since its cultivation can be traced back to Roman times. In the early 19th century, it spread to the Piedmont region and then to the rest of northern Italy, finding particularly favourable environmental conditions in Friuli. On the market, we can find it vinified as white or more rarely with light maceration on the skins to produce a copper-coloured wine.
Colour: straw yellow with copper reflections.
Aroma: typical and reminiscent of acacia flowers.
Flavour: a dry, lingering full-bodied taste, with a pleasantly tart aftertaste.
Food pairings: a wine for aperitifs, ideal with a wide range of light appetizers, light soups, fish and white meat dishes.
Serving temperature: 8-10°C.

A grape variety of French origin, it is the outcome of a natural gem mutation of Pinot Nero. Already known in Roman times, today it is widespread in all the DOC areas of the region.
Colour: more or less deep straw yellow.
Aroma: hints of apricot, cherry, white flowers and apple.
Flavour: delicate and velvety, with sustained alcohol content and acidity.
Food pairings: a wine for aperitifs, ideal with a wide range of light appetizers, soups, egg or fish dishes.
Serving temperature: 10-12°C

A native grape variety of Friuli that has been known since 1300. It gets its name from the Slovenian word “Rébula”, which has become “Ribuele” in the Friulian dialect. At the beginning of the last century, during the Austro-Hungarian Empire, sweet filtered Ribolla wines were much appreciated and esteemed. Ribolla owes its name to the characteristic high content of malic acidity, which, in the past, made the wine ferment (“ribollire” in Italian) in demijohns.
The ancient grape variety is now mainly grown in the hilly area that stretches from Tarcento, passing through the Karst, as far as Istria. Ribolla Gialla is at its best in the hills, where this robust grape variety, with its late budding and ripening, provides excellent results.
Colour: pale straw yellow with slightly greenish reflections.
Aroma: floral and fragrant, elegant and refined.
Flavour: dry, elegantly citrine on the palate, highly drinkable.
Food pairings: it goes well with cold appetizers, with tangy lemon sauces, soups, especially velvety creamy ones, vegetable first courses and fish dishes with a sauce.
Serving temperature: 10-12°C.

A native grape variety of Friuli. In the numerous “Malvasia” family, the variety grown in Friuli is known as Malvasia Istriana, which seems to have originated in the Peloponnese.
In Istria, and especially in the areas of Rovigno and Parenzo, the first traces of growing the Malvasia vine date back to 1300. From here, the grape variety spread to the Karst area of Trieste and Gorizia and to the valleys of Friuli.
Nowadays, it is grown throughout the hilly area of Friuli, on gravelly land and along the coast.
Colour: straw yellow of variable intensity.
Aroma: pleasant, characteristic and reminiscent of apricot and peach.
Flavour: dry, smooth, harmonious, appropriately alcoholic and refreshing.
Food pairings: An excellent wine for aperitifs and light appetizers. It also goes well with first courses and with vegetable and fish soups.
Serving temperature: 10-12°C.

The flagship wine of the region and a native grape variety of Friuli with ancient origins, it was first documented more than two centuries ago. (Friuliano is entirely different to Hungarian “Tokay”, made from a blend of Furmint, Hàrzevelu and Muscat Lunelu grapes, whose name indicates a precise geographical area).
As the result of a ruling by the European Court, the name “Tocai Friulano” was abandoned and has been replaced by the synonym “Friulano”. Also grown in nearby Veneto, it is in Friuli, in particular, that the grape variety is used to make a 100% varietal wine.
Colour: straw yellow of variable intensity, with greenish reflections.
Aroma: delicate, agreeable and reminiscent of wild flowers and green apple.
Flavour: a dry, intense taste, velvety, generally with moderate acidity. A characteristic finish of bitter almond.
Food pairings: excellent as an aperitif, perfect with light appetizers such as cured ham, soups, fish and white meat.
Serving temperature: 10-12°C.

A grape variety of uncertain origin, probably from France or Hungary. Originally from the valleys crossed by the river Rhine and the river Moselle, it was brought to Friuli, where it has found the ideal environment in hilly areas, providing a wine with a perfectly balanced taste.
Colour: pale straw yellow.
Aroma: typical aroma of citrus fruits, wild flowers, slightly aromatic.
Flavour: elegant, dry and refreshing on the palate, with good acidity
Food pairings: it goes well with fish dishes, crustaceans, shellfish, refined soups, white meat without spices.
Serving temperature: 8-10°C.

A grape variety from France, used in its land of origin to make world-famous wines, such as Sancerre and Pouilly Fumé. It is an international grape variety, widespread in Australia, Austria, New Zealand and in many other countries.
In Friuli, it is mostly commonly grown in the Colli Orientali (eastern hills) of Friuli, the Collio area and the Grave area. But it is mainly in the hilly area, with its extremely favourable soil and climate conditions that Sauvignon gives rise to excellent wines.
In the Colli Orientali area, this grape variety covers a surface area of 230 hectares. Thanks to the characteristic soils of this area, Sauvignon is able to distinguish itself for its excellent aromatic heritage.
Colour: more or less deep straw yellow.
Aroma: delicate and aromatic, with hints of yellow flowers, sage, mint, sweet pepper and tomato leaf.
Flavour: structured, full-bodied and characteristic with good acidity.
Food pairings: a wine for aperitifs and for accompanying spicy first courses, creamy soups and others, medium mature or blue cheeses, and fish from the lagoon.
Serving temperature: 8-10°C.

A grape variety of uncertain origin. Conflicting opinions exist about its origin: some say that it comes from the Tyrol, others from Alsace, whereas others believe it comes from the Rhine area. What is certain, however, is that this grape variety has its origin in vine-growing areas in high latitudes.
In Italy, the predominant regions growing this grape variety are Trentino Alto Adige and Friuli-Venezia Giulia, where Traminer has perfectly adapted to the soils, the climate and exposure to the sun, producing excellent results.
Colour: more or less deep straw yellow.
Aroma: characteristic with an intense bouquet with hints of vanilla, linden blossom, almond and ripe fruit.
Flavour: dry, aromatic, intense, characteristic and full-bodied.
Food pairings: a complex wine to pair with hot or cold elaborate appetizers, fish with a sauce and flavoursome cheeses.
Serving temperature: 10-12°C.

A native grape variety of Friuli, mainly grown in hilly areas. Without doubt, it is an ancient grape variety that was very widespread in the past. In 1825, it was described by Acerbi in the work entitled Viti Friulane né contorni di Udine.
Verduzzo is widespread throughout Friuli, where it is grown on the plain and in the hills. But when grown in the hills, it provides the best results in terms of quality thanks to distinctive features of the soil and climate.
Colour: golden yellow, also a deep shade.
Aroma: characteristic, intense, agreeable, with a bouquet that recalls hints of apple, pear and apricot.
Flavour: semi-sweet or sweet on the palate, slightly tannic, robust, full-bodied, also with a high alcohol content.
Food pairings: a typical dessert wine that goes well with pastries. When aged, it is also interesting paired with hard and very mature cheeses.
Serving temperature: 12°C.

The first DOCG wine of the region, made from Verduzzo Friulano grapes grown in a small area of the Colli Orientali (eastern hills) of Friuli. A very ancient grape variety, it was one of the wines served to Pope Gregory XII on the occasion of the Council of 1409.
The vineyards are located and cultivated in the sun on the gentle hills of Friuli, in the area between the municipalities of Nimis and Tarcento, the land of the Celts and the Lombards.
Colour: deep golden yellow, antique gold.
Aroma: intense, fruity with hints of chestnut honey.
Flavour: mostly semi-sweet or sweet, slightly tannic, with strong character and a high alcohol content, especially when made from dried grapes.
Food pairings: it is delicious with San Daniele cured ham and ripe figs, with lard, Nimis salami, mature cheeses, smoked trout, foie gras and, of course, with Uessuz and Ramandolini biscuits, Gubana and Pinza cake.
Serving temperature: 10-12°C.

A native grape variety of Friuli, it is undoubtedly ancient, having been grown in Roman Imperial times. It had the honour of delighting the palates of popes and emperors. The admirers of Picolit included Carlo Goldoni, who called this wine the most wonderful oenological gem of Friuli.
This grape variety can be found today thanks to the work of Count Fabio Asquini of Fagagna, who saved this precious grape variety from certain extinction. Count Asquini himself made it known to foreigners in highly prestigious markets such as London, Paris, Genoa, Milan and Ancona. Picolit was therefore appreciated and consumed not only in Italy but also among great admirers at the Court of France, the Papal Court, the Kings of Sardinia, the Emperor of Austria and the Zar of Russia. In the 19th century, production came to a standstill, but then actively started again in the 1970s.
The production of Picolit is very limited due to a unique feature in the growth of the grapes, which partly undergo floral abortion, leaving the grape cluster sparse with smaller and sweeter grapes. Today, Picolit is grown in the hilly area of Friuli-Venezia Giulia, in the provinces of Udine and Gorizia. The 2006 harvest produced the first “Colli Orientali del Friuli – Picolit” DOCG wine: thanks to the acknowledgement of its unique prestige, Picolit is the second DOCG wine of Friuli-Venezia Giulia.
Colour: deep straw yellow. Deep antique gold yellow, especially when aged or refined in wood.
Aroma: very complex, fruity, distinct notes of dried fruit, apricot and honey; floral notes of broom and linden blossom.
Flavour: on the palate it is sweet, harmonious, pleasantly greasy and balanced. Excellent alcohol content. A persistent aftertaste with fruity sensations that match its aromatic content.
Food pairings: due to its characteristics, it is a “meditation” wine for accompanying pastries or mature cheeses such as “formadi frant”, an ancient dairy product of Friuli.
Serving temperature: 12°C.

A wine with a designation of origin obtained by the vinification of one or more of the white grape varieties described above (excluding Traminer Aromatico and Malvasia). Its characteristics vary according to the type of grapes used. It is dry on the palate.

A wine with a designation of origin obtained by the vinification of one or more of the white grape varieties described above. Its colour ranges from deep straw yellow to amber. On the palate it is sweet and harmonious, with hints of wood.

A black grape variety native to the Bordeaux area, where, along with Cabernet Sauvignon and Cabernet Franc, it contributes to the production of the most famous wines in the world.
It was introduced in Italy in 1880 by the senator Pecile and by Count Di Brazzà, and initially became widespread in Friuli and then in Veneto.
In Friuli-Venezia Giulia, it found its ideal habitat: a fundamental aspect of winemaking in Friuli. Today, it is the most widespread black grape variety.
Colour: ruby red that becomes garnet red with aging.
Aroma: a characteristic bouquet with hints of black cherry, raspberry and blueberry. As it ages, its bouquet is enriched with spicy notes.
Flavour: structured and tangy. With aging, it becomes refined and acquires complexity.
Food pairings: it is ideal with red meat, roasts, poultry, rabbit and semi-mature cheeses.
Serving temperature: 18°C.

A wine made by vinifying Cabernet Franc and Sauvignon grapes together. The predominance of fruity or herby notes depends on the proportions of the two types of grape.
Colour: deep red, garnet red when aged.
Aroma: vinous, intense and characteristic.
Flavour: dry, full-bodied, harmonious and pleasantly herby.
Food pairings: grilled, barbecued or roasted red meat.
Serving temperature: 18-20°C.

Originally from the Gironde area of France, this grape variety arrived in Italy and Friuli, where it is now widespread, in the early decades of the1800s. It produces grapes that are vinified separately or blended with Cabernet Sauvignon or Merlot. It is the second most widespread black grape variety in the region.
Colour: ruby red verging on purple, garnet red when aged.
Aroma: intense, herby and vinous.
Flavour: full-bodied, tannic and herby. When aged, it loses its herby notes and is enriched with various nuances.
Food pairings: when young, it goes well with cold meats. When aged, it is a great wine for roasts, especially when paired with wild fowl, game, hard and mature cheeses.
Serving temperature: 18-20°C.

A grape variety native to Bordeaux, where it represents the main component of the grape blend of some of the most prestigious wines in the world. Unlike in France, it is little widespread in Italy, although it is significantly present in Friuli-Venezia Giulia, where the largest quantity is grown.
Colour: ruby red verging on purple, garnet red when aged.
Aroma: intense, initially herby with hints of blueberry and raspberry. This wine ages well with a bouquet that develops with notes of vanilla, liquorice and spices.
Flavour: it is full-bodied and velvety on the palate, especially when aged in barriques.
Food pairings: Excellent with roasts, poultry or hard cheeses.
Serving temperature: 16-18°C.

A grape variety of French origin. It is one of the most prestigious and difficult black grape varieties in the world. It has its origins in Burgundy, a region in central-eastern France.
Colour: deep red, garnet red when aged.
Aroma: delicate, fruity and complex, which evolves and becomes enriched with aging and refinement in wooden barrels.
Flavour: a well-structured wine, with a velvety, smooth palate, never aggressive.
Food pairings: white or red meat, roasts and fresh cheeses.
Serving temperature: 18-20°C.

A native grape variety of Friuli, also known as Ribolla Nera, it is probably native to the Prepotto area.
The origin of its name is uncertain, however, as it is onomatopoeic it probably stems from the fact that Schioppettino, with its high fixed acidity, after being bottled when young and having completed malolactic fermentation in the bottle, became slightly fizzy, giving the impression, to the ear and the palate, of crackling due to the carbon dioxide developed. It is also believed that the word “schioppettare” derived from chewing ripe grapes, with their characteristic taut and thick skin.
Currently, the grape variety is mainly grown in the municipality of Prepotto, in the sub-zone known as “Schioppettino di Prepotto”, recognised by the Ministerial Decree of June 2008.
Colour: ruby red with deep purple nuances, which fade with aging.
Aroma: typical of berries, wild blackberry, raspberry and blueberry, intense. It blends with hints of spice reminiscent of green pepper.
Flavour: complex and elegant, intense, spicy, with an excellent flavour/olfactory balance. Aged in wood, it is well-structured with an extremely complex aromatic character.
Food pairings: a wine for accompanying the typical dishes of Friulian cuisine: red meat, wild fowl and medium-mature cheeses.
Serving temperature: 16-18°C.

A grape variety of the great Refoschi family, our Refosco has always been widespread throughout Friuli, especially in the province of Udine. With the spread of noble grape varieties such as Cabernet and Merlot, this grape variety almost disappeared. The first traces of its cultivation can be found in the municipalities of Torreano and Faedis, but the origins of this grape variety are still uncertain. The northernmost part of the Friuli Colli Orientali DOC area has been acknowledged as a sub-zone for wine made from Refosco Nostrano, namely, “Refosco di Faedis”.
Colour: deep ruby red with obvious purple reflections, verging on garnet red with aging.
Aroma: slightly herby with hints of prunes and wild blackberry. Its original nuance, which expresses its absolute typicality, can be found in its distinct minerality.
Flavour: slightly herby, tangy, with sensations of freshness and tannicity.
Food pairings: ideal with typical regional cuisine.
Serving temperature: 18°C

An ancient native black grape variety of Friuli. It is believed that it was already known and grown before 1600, particularly in the territories of Albana, Premariacco, Prepotto and Rosazzo. It was originated in the vineyards of the Abbey of Rosazzo, and was most likely grown by Benedictine monks. With the recovery in 1978 of the only two vines remaining at the Abbey, it was saved from certain extinction. Nowadays, it is still mainly grown in its area of origin. With their exceptional rarity and finesse, the grapes are used to make a wine for aging. In 1930, Dalmasso called it a “luxury” wine, which is tannic and offers intense aromas.
Colour: deep ruby red, garnet red with aging.
Aroma: delicate, complex and pleasant with hints of ripe red fruit with a slightly spicy sensation, enhanced with many nuances after being aged in wooden barrels.
Flavour: full-bodied, smooth, with embracing tannicity. Great personality and character.
Food pairings: when aged, it is perfect with grilled meat, wild fowl, mature cheeses and spicy cured meats.
Serving temperature: 20°C.

A grape variety of Friuli, whose cultivation is still limited to this region, especially to the hills of Buttrio, Manzano, Rosazzo and Cividale del Friuli. Along with Pignolo and Schioppettino, this grape variety has been saved from certain extinction under the EEC regulation of 1978, which included these grape varieties among those authorised in the province of Udine. Its name derives from the word “tacelenghe” in Friulian dialect, which literally means “tongue cutter” due to its high acidity and initial tannicity, which softens to a perfect balance of sensations after several years of aging.
Colour: deep ruby red, and when aged, it acquires purple tinges.
Aroma: rich and unique with elegant fruity notes. With aging, a refined, distinctive and extremely complex bouquet develops.
Flavour: young with a hard and full-bodied taste. After a long period of aging in wood, it softens and offers a rich and velvety bouquet.
Food pairings: a wine for accompanying fatty meats, cured meats, wild fowl and the typical dishes of regional cuisine.
Serving temperature: 18-20°C.

A wine with a designation of origin obtained by the vinification of one or more of the black grape varieties described above. Its characteristics vary according to the type of grapes used. It is dry and full-bodied on the palate.

A grape variety of the great Refoschi family, our Refosco Nostrano has always been widespread throughout Friuli, especially in the province of Udine. With the spread of noble grape varieties such as Cabernet and Merlot, this grape variety almost disappeared. The first traces of its cultivation can be found in the municipalities of Torreano and Faedis, but the origins of this grape variety are still uncertain.
Colour: deep ruby red.
Aroma: slightly herby with hints of prunes and wild blackberry.
Flavour: slightly herby, with low alcohol content and slightly tannic.
Food pairings: ideal with typical regional cuisine.
Serving temperature: 18°C