Family Wines
Friulano DOC Friuli
Deep yellow, full-bodied, on the nose it expresses its youth
with notes of ripe tangerine, chalk, beach sand, but also thyme,
tarragon, and aromatic herbs. In the mouth, that chalky minerality
returns, mingling with savory notes yet remaining faithful
to its usual glyceric smoothness. Just slightly bitter.
Manual harvest. Soft pressing and fermented in stainless steel tanks, temperature controlled. Aged in glazed concrete tanks
Its ideal partner on the table are fried zucchini flowers with ricotta.
August 23, 2006. From that day on, everything changed. The flagship wine of Friuli could no longer be called Tocai, after decades, centuries. Now it has simply become Friulano, but the grape, undaunted, is still called Tocai friulano. An example of the tenacity of the Friulians who, despite the name change, have not stopped producing it, drinking it, loving it. Loving it like you do with a child who sets off on a journey and then stays to live there, far from home. In times of nostalgia, Friulano is the wine to open.
100% Friulano grapes
13% abv
50° serving temp
Malvasia DOC Friuli
Pale straw yellow, brilliant like the sun in Greece, it bursts on the nose with citrus notes of cedar, verbena, and dried bay leaves that blend with fresh white almonds. In the mouth, it is full, sinuous, welcoming, and fresh, lively, and youthful. Its acidity elegantly finishes each sip, leaving behind a marine trail that takes us back to Greece, where it began.
Harvested by hand in and soft pressed. Frementation in stainless steel, temperature controlled. Refined in stainless on the lees.
Great with seafoods, pizza, and battered vegetables.
Named after dozens of other grapes in Italy and around the world, this is Malvasia istriana. To arrive in Friuli, it took a long journey. It started in 1300 from the city of Monemvasia in Greece, boarded Venetian ships returning from the Fourth Crusade to the Holy Land, and crossed the Ionian Sea and the Adriatic to land in Veneto. There, it was introduced to the Venetians, who fell in love with this foreign grape that produced wonderfully elegant, sinuous, and fresh wines. The charm of the foreigner? Perhaps. Or perhaps simply the magic of a grape that manages to feel at home even in different places, even hundreds of kilometers away. A bit
like travelers who discover that, often, it takes very little to become attached to a new home.
100% Malvasia grapes
13% abv
50° serving temp
Ribolla Gialla IGP Venezia Giulia
Aromas of lime, orange blossom, lemongrass, and lemon peel. Pure elegance. It’s light-bodied, citrusy, and incredibly easy to drink. We vinify it in steel, with soft pressing and batonnage to extract structure from grapes that excel in acidity and minerality from the lees.
Pair it with simple bread and butter, alongside raw fish, no lemon needed. Think swordfish tartare, tuna, amberjack, or sea bream.
Visiting Friuli means filling your phone’s memory with shots of bridges, landscapes, beaches, hills, and mountains. Visiting Friuli means encountering Ribolla, a wine known in this area for 300 years. A grape variety that has evolved, adapting to the desires of those who cultivate it: sparkling, still, macerated, sweet.
100% Ribolla Gialla grapes
12.5% abv
50° serving temp
Sauvignon DOC Friuli
A concentrated burst of fruit: peach, apricot, and
melon, with hints of sage and alfalfa. It’s elegant, not overpowering. Subtle, but not trying too hard. Before tasting it, take a moment to focus on its scent, like the sea at low tide. It feels like a barefoot evening on the Adriatic coast. On the palate, it’s full-bodied, with a balanced, crisp finish.
Manual harvest. Gentle pressing and fermentation in stainless tanks. Agingin on the lees with batonnage.
The classic pairing would be eggs and asparagus, but why not cook some rice and toss together a shrimp and mayo salad?
Sauvignon has a well-traveled passport, with every page stamped by
the many countries where it’s found. From New Zealand to France, from the United States to Friuli. But it doesn’t feel quite as at home anywhere else as it does here. Our climate is just right: the mix of cool and warm temperatures brings out its aromatic qualities.
100% Sauvignon grapes
13% abv
50° serving temp
Cabernet Franc DOC Friuli
With us, Cabernet Franc grape becomes a ruby red wine that on the nose doesn’t just hint at classic bell pepper, but ranges from raspberry to blackcurrant syrup and even cooked tomato. It also has an ethereal, curious, almost enamel-like side. In the mouth, it’s as you would expect: delicate, light tannins, easy. Just what you’d expect when ordering “a glass of Cabernet, please” in a tavern.
Manual harvest. Skin maceration for about 10 days with periodic pump-over. Aged in cement and stainless tanks for several months.
Its perfect pairing is simple, rustic, traditional. For once, forget the wine glass, ask for a tavern-style glass and enjoy it with a salami sandwich wrapped in a paper napkin.
Travel around the world and ask for a Cabernet, and they’ll serve you a Cabernet Sauvignon. Step into a tavern in Friuli, and you’ll get Cabernet Franc. The nuances of language, homonymy, tradition, all wrapped
up in a word that needs no further explanation. Whether “Franc” stands for frank, in the sense of straightforward, or rather denotes French origins doesn’t matter. This grape variety, after traveling, has also found capable hands in Friuli to welcome it and guide it to maturity.
100% Cabernet Franc grapes
12.5% abv
60-65° serving temp
Merlot DOC Friuli
Deep ruby red, dense. On the nose, it emphasizes the soft side with sweet cocoa, blueberry jam, and “Mon Chéri” chocolates. Even in the mouth, dark chocolate is evident, with lively, cheerful tannins that contrast with its fascinating fruity roundness.
Skin maceration for about 10 days, with periodic pump-overs. Aged in cement and stainless tanks for several months.
For such an international grape variety, a dish that can be found everywhere is fitting. One of those foods that everyone likes. Sit back, open wide, and bite into your juicy American cheeseburger, a few fries, and a big sip of Merlot.
To travel, you must know languages. That’s what they say. Knowing a language means also grasping the nuances of pronunciation. Different sounds for identical words. In Friuli, the “t” in Merlot is pronounced with vigor. Is the name of French origin? Well, so be it. Like other grape varieties, Merlot has also found skilled hands in Friuli that have adopted it.
100% Merlot grapes
12.5% abv
60-65° serving temp
"Moveri" Malvasia DOC Friuli
Bright golden yellow color, with a sinuous density. Upon opening, you’ll notice a subtle and discreet aroma with hints of apple compote, Williams pear, dried flowers, and a balsamic touch of eucalyptus. Then, you’ll be transported to a garden filled with blossoming cherry trees and citrus plants like grapefruit and bitter orange, with distant notes of sweet tobacco. As it lingers in the glass, you’ll uncover fragrances of apple pie, lavender, dried figs, and mandarin. On the palate, it reveals itself as rich and full-bodied; round and velvety. It leaves a memorable impression with a sweet trail of custard and a long, salty finish, with a hint of tannins.
Manual harvest. Gentle pressing and fermentation in stainless of the first must. Aged on the lees for 8 months with frequent batonnage. Bottle aged for several months.
Enjoy it at dinner with friends or family the night before a journey. Many questions and expectations, few certainties. Have I packed everything? What awaits me? How will I find it there?
Derived from the Latin word for “to move”, Moveri is a Malvasia that symbolizes the journey of setting off. It embodies the joy of discovering, of exploring new and different places, but also the fear of leaving a safe harbor and venturing into the unknown, into something unfamiliar. A wine of contrasting flavors: sweet, acidic, tannic, and savory.
100% Istrian Malvasia grapes
13% abv
50° serving temp
"Progredi" Ribolla Gialla IGT Venezia Giulia
Its marked acidity allows the creation of dry and acidic wines that stand up well to oak aging, as seen here, creating seamless and harmonious combinations. The idea that 1 + 1 becomes 3. Golden apple, dried lemon peel, licorice, and cardamom burst on the nose with intensity, hinting subtly at a touch of oak. On the palate, it rushes in with vigor, teasing with bright, fresh, and pronounced acidity before leading to a smooth, almost vanilla-like finish.
Manual harvest. Gentle pressing with the 1st part of the must in stainless tanks. Aged on the lees for 8 months, with frequent batonnage. Several months of bottle aging before hitting the market.
Its perfect pairing? Creamy veal scaloppine in white wine.
From the Latin word for “to move forward”, Progredi is a Ribolla Gialla that celebrates the challenges of traveling. It is about embracing new experiences with freedom and a carefree spirit. Trying, experimenting, opening yourself up to new ways of living, and then returning home with a whole new perspective on the world. Ribolla Gialla is an eclectic grape. It adapts easily to different winemaking styles, to both hilly and flat landscapes, and to poor and rich soils. Its roots run so deep in our region that no matter how you craft it, it turns out beautifully.
100% Ribolla Gialla grapes
12.5% abv
50° serving temp
"Redire" Bianco
Golden yellow hue. Upon opening, it reveals a green, fresh character, reminiscent of crisp bell pepper, cucumber, and lemon chutney. As it evolves, aromas of dried fruit, apricot, matchstick, and almond milk emerge, followed by hints of rosemary and black olives in brine. On the palate, it embodies a classic Friulano with its smoothness, savoriness, and roundness, finishing with a bittersweet note of salted caramel.
Manual harvest. Gentle pressing with the 1st part of the must in stainless tanks. Aged on the lees for 8 months, with frequent batonnage. Several months of bottle aging before hitting the market.
Pair it with an aperitif where you share stories of your journey: describe the places you visited, the people you met, how your daily life changed, the challenges you faced and the scents that will stay with you forever. The dish you’ll miss most of all.
From the Latin for “to come back”, Redire is a Friulano capturing the moment of coming home.It is about the excitement of sharing stories and showing the photos you took. The awareness of returning with a suitcase full of new experiences, a sense of wonder in your eyes and the desire to set off again and again.
100% Tocai Friulano grapes
13% abv
50° serving temp
"Aequilibria" Bianco
It presents a golden yellow color and it moves in the glass with an almost oily texture. Upon opening, it reveals notes of orange zest, banana, and pineapple. As it opens up, the bouquet softens with notes of lavender, mandarin, vanilla, and melted butter. On the palate, it is delicate, with a subtle hint of soy milk, finishing with a smooth, salty note reminiscent of Modica vanilla chocolate.
Manual harvest. Gentle pressing with the 1st part of the must in stainless tanks. Aged on the lees for 8 months, with frequent batonnage. Several months of bottle aging before hitting the market.
Pair it with moments of self-reflection, with a grateful solitude as the sun sets and you think back to that journey, that person, that moment that will forever stay with you.
Aequilibria is a blend of native white grapes with the percentages varying from year to year to ensure they express their best, depending on the season’s conditions. It is the wine that, above all, represents what you can never forget on a journey: your roots. Your starting point and your place of return. That spot in the world you call home. It embodies a new balance, born as a synthesis of the other three experiences.
40% Ribolla Gialla, 30% Tocai Friulano, 30% Malvasia grapes
13% abv
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