Pale straw yellow in the glass, it has a delicate, velvety profile. The aromas evoke white flowers and fresh apple, with notes of apricot and banana and a subtle mineral edge.

The grapes are vinified as a white wine, with fermentation split between stainless steel and wood. The wine spends five months ageing in both before resting in bottle. The result is a harmonious, precise wine with a smooth, consistent palate.

Versatile at the table, it pairs well with raw seafood and fish dishes, risotto, soups, white meats, light dishes and fresh cheeses. It also makes a good aperitif. Best served at 12°C.

Made from 100% Sauvignon grapes, the wine is pale straw yellow, with a delicate, velvety palate. Aromas of peach, sage and tomato leaf give it a distinct varietal character.

After harvest in early September, the grapes undergo a 12-hour cold maceration and then ferment in stainless steel. The wine ages for five months in stainless steel, followed by further ageing in bottle.

It pairs particularly well with starters, pasta and other first courses, vegetables and fresh herbs, fish, shellfish and white meats. Best served at 12°C.

Pale straw yellow in the glass, it has a fragrant, floral nose and a fresh, light character.

The bouquet recalls citrus and wildflowers, while the palate brings together bright freshness, a pleasant saline note and a clean finish. Its crisp, direct style highlights how naturally easy Ribolla Gialla is to drink.

This wine is made from 100% Ribolla Gialla. The grapes are vinified as a white wine, with fermentation split between stainless steel and wood. The wine ages for five months in both before further ageing in bottle.

Especially good as an aperitif, it pairs well with cold starters, light fried dishes, molluscs, fish, mild cured meats and dishes with citrus or a touch of acidity. Best served at 12°C.

This white wine brings together four varieties, each with something different to offer. Pinot Bianco lends elegance and softness, Sauvignon brings floral aromatics, and Ribolla Gialla contributes freshness and lift. Riesling Passito adds roundness, complexity and notes of ripe fruit.

The result is a rich, harmonious white with good freshness and a layered, measured aromatic profile. The Riesling Passito gives the blend a distinctive touch among the area’s classic whites.

Bright ruby red with violet hues, it offers aromas of red fruit, blackberry and raspberry, with the black pepper note that is the hallmark of the variety.

Harvested in late September, the grapes are vinified as a red wine, with skin maceration and fermentation in stainless steel. The wine ages for twelve months in wood, then rests in bottle. It has good structure, soft tannins and a long, spicy finish.

It pairs well with pasta and other first courses served with ragù, as well as red meats, game and aged cheeses. Best served at 16°C.

Deep ruby red with violet hues, it brings aromas of blackberry, plum and forest berries, with light herbal notes and a hint of forest floor.

After harvest in early October, the grapes are vinified as a red wine, with skin maceration and fermentation in stainless steel. The wine ages for twelve months in wood, followed by ageing in bottle. On the palate it is fresh and structured, with lively tannins and its characteristic hint of almond on the finish.

It pairs particularly well with cured meats, grilled meats, roasts, traditional Friulian dishes and semi-aged cheeses. Best served at 16°C.

This wine blends three distinctive native varieties from the Colli Orientali del Friuli. Pignolo brings structure, body and tannins. Refosco dal Peduncolo Rosso contributes deep colour, freshness and fruit, while Schioppettino adds its characteristic spice, particularly black pepper.

A structured, complex red with a character all its own, it carries the hallmarks of all three varieties and reflects the land and winemaking traditions of Friuli.