artisan bottles
Bottles of artisan wine-growers
Igt Venezia Giulia from hills

Alture is the picture that distinguishes the most representative wines of quality vine-growing in the hills. The Julian and Friulian ALTURE (highlands), and particularly the bordering hills that make up the COLLIO Goriziano and COLLI ORIENTALI DEL FRIULI areas have always been renowned for their particular viticultural vocation and therefore the quality of the grapes produced.

The vineyards from these hills produce the grapes for our white and red Alture wines. These grapes are selected year after year from the traditionally-cultivated vineyards that have long since been acclimatised, in various proportions, to optimise the diversity of the vintages and allow us to offer, as usual, only the best wines. The varieties that are a part of the production of the Alture Bianco are the Pinot Bianco and the Friulano (ex Tocai Friulano), while for the Alture Rosso, Merlot is used almost exclusively.

Igt Venezia Giulia
from plains

Braide is the picture that distinguishes the most representative wines of quality vine-growing in the plains. "Braida" is the Friulian name for a strip of land near a house, that is enclosed, flat and cultivated, often as vineyards, however the term "Braida" is also used in a much broader sense to indicate all those plots in the plains that are mostly vineyards.

The Braide vineyards produce the grapes for our white and red Braide wines. These grapes are selected year after year from the traditionally cultivated vineyards that have long been acclimatised, in various proportions to optimise the diversity of the vintage years and allow us to offer, as usual, only the best.

Particularly used for the production of Braide Bianco are Pinot grapes, Grigio and Chardonnay, and Sauvignon (non aromatic). For the Braide Rosso we use Merlot, Cabernets, Franc and Sauvignon, and Refosco p.r..

With grapes of…
Igt Venezia Giulia

. . . in order to respond to the ever discerning needs of the consumer, that of a wine obtained by a special vine.

The grapes used are all varieties that have been cultivated in our region for more than one hundred years. They are varieties that are acclimatised and traditional; it has been the land's true vocation so many years.

In the spirit of respect and support (for vine-growers) that motivates and distinguishes our company, these grapes, like those used for all of our other wines, are produced by vine-growers in a collaborative context that respects the different professional qualities of the growers and guarantees quality.

All of the different wines can be described as agreeable and beautifully balanced, but also with the complexity and structure that derive from the small number of production volumes in the vineyard and the special attention to grape processing that respects the special nature of the land and grapes, because they must be truly natural and artisan

VinOro e ViNero
Igt Venezia Giulia
classic cuvée

VinOro and ViNero are classical artisan wines with a moderate alcohol content, and an excellent quality. They are born from grapes that are produced in a traditional way in our region, on flat vineyards, but also on vinyards that have hilly sections.

Because of the natural way that they are produced . . . the flavours, the organoleptic balance, and the moderate alcohol content with which they express themselves, the versatility, and also the interesting value for money . . . they can be enjoyed quite frequently.

Thanks to their integrity, VinOro and ViNero, just as with more important wines, stand the test of time. Even if a bottle stays open for a stretch of a few days, the wine tastes better and better.

Riserve Massime
Over 14 years bottles

The term "Reserve" normally indicates a bottled wine that has aged in casks for several years but also when the bottles are of top quality wine; in bottles there are many reasons for it not to be a top quality wine: a mistake during the bottling process, imperfect closure due to defects in the glass or the cork, bad preservation…

Only by checking the stopper sealing and the quality evolution of the wine, which are possible only after a sufficient period in the bottle cellar, can errors or irregularities be excluded and therefore the quality of a bottle and its contents be guaranteed.


The bottle cellar contains a collection of bottles that are unique as far as the quality and the evident unrepeatability of the wines are concerned, but most of all for what these wines can transmit. These bottles are all over 14 years of age and, for this reason, although the stopper seal has been controlled, they are all topped up and their corks are replaced before being sold. Due to the extremely limited availability of very old vintages, these bottles are intended for connoisseurs more than for ordinary consumers.

Perle d'Uva
Natural sparkling wines

These wines are particular because, like the original method, the sparkling process takes place in the bottle by fermentation of the grape sugars and not added sugars, therefore they can be bottled only during harvesting or immediately after.

This choice was made so that ripe grapes having structure and complexity could be used to achieve a product with little carbonic aggressiveness, but creamy and balanced, and also suitable as a table wine. Whole cork is used which is held down by a metal cap in order to avoid depriving the wine of the important contribution of cork undistorted by glue and allow the wine to develop gradually which is very important for this type of wine.

Their value, besides the quality of the grapes and the cost of the entirely manual labour, is determined by time: both the time taken from filling the bottle until it overflows to eliminate the sediment left by the fermentation process - no less than 4 years - as well as the time from this process to final consumption - from a few months to many years. And that which confirms the exceptional longevity of the wines' evolution is the fact that some bottles from the first 1987 production are still sold today.
This production is singular and protected, because even the sugars from the second fermentation are the same grapes used for the wine making process. It is presented as a "RiBolla" because the Ribolla grapes were are large part of the blend of grapes. "RiBolla" then became "Perle d'Uva" because of the diversification of the blend of grapes and the change in methodology.

Today, the wines normally chosen are cuvèes from the two years preceding the bottling year, and they are used to supply the necessary sugars for refermentation in the bottle. The grapes used are therefore from three years at least, and different varieties. They are all traditionally produced, even if the variety is considered international, such as Pinots and non-aromatic Sauvignon, or local, like the Friulano (ex Tocai Friulano), Ribolla Gialla, Malvasia Istriana, and Verduzzo Friulano. Upon request, for small orders, the company may produce bottles with a different label that have a mix of grapes from the same year and a crown cap.

We have decided to call these bottles Perle d'Uva Fondo because they are a 'sur lieu' wine for the growing number of 'lees' lovers made from the same base wine as Perle d'Uva.
The elimination of the disgorging process, a reduction in the weight of the glass because of the lower pressure in the bottle, though the wine still has plenty of creamy bubbles, and a reduction of sales times enables us to keep the price of this wine down.
For better ageing and more compact lees these bottles are left in the winter cold and the lees may thus contain salt crystal deposits.

Le Esperienze

Each label tells the wine's story. And you can see that this wine is unique because the "Eperienze" wines are born from a need for appraisal and research.

Appraisal and research is performed in order to garner maximum quality, in order to arrive at results that are the very best expression of the quality of the vineyard.

No correction, therefore, is necessary of the qualitative components of the grapes nor of fermentation components, to improve the organoleptic qualities. No stabilizers are added, except for a small quantity of sulphur dioxide, which, I believe, is still needed to create wines that have a long period of evolution as well as classical wines. We do not use industrial technology like yeasts or controlled fermentation. We do all that is necessary to ensure the very best grapes, integral and sound, during processing. This means that the must, or the pressed grapes, have the optimal conditions for natural processing, and the must then becomes wine, and subsequently finished wine. The wine is organically, chemically, and physically stable.

All of these "Esperienze", except for the very last example, have surpassed 20 years in aging and are still for sale. This gives me the motivation to develop my "natural oenology", but especially more confidence in the nature and the value of my work.

These are important bottles of our work for vine-growers, produced in their own wine cellars.

Like ours, these wines are made in an artisan way and are "Artisan Wines": wines which are not modified in their original values and not standardized by repeatable even though advanced industrial technologies, wines which are very healthy, capable of withstanding the passing of the years and to improve in quality over time because they are "hand-made" following the rules of top quality.

In fact, also these wines stem from grapes which are harvested and processed in their period of maximum freshness and health, and the must is obtained and transformed through naturally occurring fermentation and chemical and physiological stabilization, natural processes because they start and are conducted in a natural manner, providing only the environmental conditions necessary for their natural fulfilment and completion. This is what allows us not to resort to specific stabilizers and to reduce the use of sulphur dioxide.