_ Fermentation is carried out in stainless steel. _ 3-5 years. _ Fish dishes, crustaceans and seafood,

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1 Capriva del Friuli, Mossa 15 years Guyot 5,600 plants/ha 50 hl/ha Fermentation is carried out in stainless steel tanks (18 C). The wine remains on the fine lees for 7 months and undergoes weekly batonnage. Bottling and further ageing in the bottle. 3-5 years Serving temperature 8 C - 10 C Fish dishes, crustaceans and seafood, risottos, salads and pizza. Creamy seafood soup and risotto with Jerusalem artichoke. Pizza topped with bufala mozzarella, fresh cherry tomatoes and basil. Scallops au gratin with butter and brandy. Sicilian style sea bream sandwich.

2 pinot grigio Pinot Grigio San Lorenzo Isontino, Mossa, Moraro. 20 years Guyot plants/ha 50 hl/ha Fermentation is carried out in stainless steel tanks (20 C). The wine remains on the fine lees for 7 months and undergoes weekly batonnage. Bottling and further ageing in the bottle. 4-6 years Serving temperature 11 C Fish dishes, crustaceans and seafood, pasta dishes, white meat. Chardonnay-marinated chicken with potatoes and carrots. Crostini with rosemary and lentil pâté. Redfish with thyme.

3 MALVASIA Malvasia Istriana Mossa 50 years Guyot plants/ha 40 hl/ha Fermentation is carried out in stainless steel tanks (19 C). The wine remains on the fine lees for 7 months and undergoes weekly batonnage. Bottling and further ageing in the bottle. 4-6 years Serving temperature 12 C Oven baked fish dishes, seafood, white meats. Tuna fillet in a crust of walnuts and pistachio nuts. Turkey rolls, with pancetta, ricotta and potatoes.rainbow trout with orange glaze.

4 chardonnay Chardonnay Mossa 20 years Guyot 5,000 plants/ha 50 hl/ha Fermentation in tonneaux (19/21 C). The wine remains on the fine lees for 7 months and undergoes weekly batonnage. Bottling and further ageing in the bottle. 4-6 years Serving temperature 11 C Meat, fish. Anglerfish bites in a crust of almonds. Broccoli and ricotta cannelloni with spicy ragout. Escalopes with white wine and parsley sauce.

5 RIBOLLA GIALLA Ribolla Gialla 60 hl/ha Fermentation is carried out in stainless steel tanks (18/20 C) The wine remains on the fine lees for 7 months and undergoes weekly batonnage. Bottling and further ageing in the bottle 3-5 years Serving temperature 11 C Fish-based appetizers, aperitifs, pasta first course dishes. Pasta with fresh tomatoes, bruschetta. Pastry pockets with leeks, salmon and Robiola cheese. Caprese salad with oregano dressing. Whole grain spaghetti with pea pesto, sun dried tomatoes and Stracciatella cheese.

6 friulano D o c Friuli Isonzo Friulano San Lorenzo Isontino 15 years Guyot plants/ha 50 hl/ha Fermentation is carried out in stainless steel tanks (19/21 C). The wine remains on the fine lees for 7 months and undergoes weekly batonnage. Bottling and further ageing in the bottle. 4-7 years Serving temperature 12 C Fresh creamy cheeses, risottos, pastas, oven baked fish dishes. Warm octopus and potato salad. Citrus branzino with rosemary roast new potatoes and zucchini with parsley.

7 SAUVIGNON BLANC Sauvignon Blanc San Lorenzo Isontino, Mossa, Moraro 25 years Guyot plants/ha 40 hl/ha Fermentation is carried out in stainless steel tanks (17/19 C). The wine remains on the fine lees for 7 months and undergoes weekly batonnage. Bottling and further ageing in the bottle. 4-6 years Serving temperature 11 C Fish-based appetizers, pastas or main course dishes. Bittersweet stockfish Liguria style. Lasagne with asparagus and Raspadura cheese. Scallop and lime kebabs with honey and poppy seeds. Chickpea soup with sautéed mussels and clams.

8 PINOT BIANCO Pinot Bianco Mossa 30 years Guyot plants/ha 30 hl/ha Fermentation takes place in stainless steel tanks with indigenous yeasts (19/21 C). The wine remains on the fine lees for 10 months and undergoes weekly batonnage. Bottling and further ageing in the bottle. 6-8 years Serving temperature 11 C Sashimi, risottos, pastas, oven baked fish dishes. Risotto with prawns, courgette and courgette flowers. Whole grain spaghetti with crispy speck, broccoli and ricotta. Sicilian style sea bream sandwich.

9 KOLAUS - SAUVIGNON Sauvignon Blanc Località Kolaus - San Lorenzo Isontino 40 years Guyot plants/ha 30 hl/ha Fermentation takes place in oak barrels with indigenous yeasts (17/19 C). The wine remains on the fine lees for 9 months and undergoes weekly batonnage. Bottling and further ageing in the bottle for 7 months years Serving temperature 11 C Sushi, tempura. Cirashi Sushi. Calamari tempura and vegetables. Beef carpaccio with arugula and parmesan. Eggs en cocotte with salmon. Scampi alla busara.

10 OLIVERS - PINOT GRIGIO Pinot Grigio San Lorenzo Isontino, Mossa 15 years Guyot plants/ha 40 hl/ha Fermentation takes place in oak barrels with indigenous yeasts (17/19 C). The wine remains on the fine lees for 9 months and undergoes weekly batonnage. Bottling and further ageing in the bottle for 7 months. 4-6 years Serving temperature 16 C Beef escalopes, salt baked fish, first course dishes. Fish skewers. Spinach gnocchi with Taleggio cheese sauce. New England clam chowder

11 SORjS - CHARDONNAY Chardonnay Località Soris - San Lorenzo Isontino 40 years Guyot plants/ha 30 hl/ha Fermentation takes place in oak barrels with indigenous yeasts (17/19 C). The wine remains on the fine lees for 9 months and undergoes weekly batonnage. Bottling and further ageing in the bottle for 7 months years Serving temperature 11 C Risottos, salads, fish based dishes. Fish skewers. Spinach gnocchi with Taleggio cheese sauce. New England clam chowder Salt baked branzino. Rice salad with seafood. Cuttlefish stew.

12 BAOLAR - MERLOT Merlot Mossa 60 years Guyot plants/ha 30 hl/ha Maceration takes place in stainless steel tanks for 21 days with repeated dèlestage at 26/28 C. The wine ages in 225 litre French oak barrels for 12 months. Bottling and further ageing in the bottle for 7 months. more than 10 years Serving temperature 16 C Meat dishes and mature cheeses Roast suckling kid goat with rosemary. Roast lamb. Beef tenderloin. Orange glazed duck breast. Veal rolls with ham and cheese.

13 MERLOT Merlot San Lorenzo Isontino, Mossa 15 years Guyot plants/ha 40 hl/ha Maceration takes place in stainless steel tanks for 10 days with dèlestage at 26/28 C. The wine ages on the yeast for 10 months. Bottling and further ageing in the bottle. 4-6 years Serving temperature 15 C Meat dishes and mature cheeses Roast filled with figs and prosciutto. Reblochon cheese fondue. Rump steak wellington, with lard and mushrooms.

14 cabernet franc Cabernet Franc Mossa 50 years Guyot plants/ha 40 hl/ha Maceration takes place in stainless steel tanks for 10 days with dèlestage at 26/28 C. The wine ages in stainless steel tanks for 10 months. Bottling and further ageing in the bottle. 4-6 years Serving temperature 16 C Cold cuts and cheeses, grilled meat Escalopes with Marsala sauce. Beef Wellington. Beef tagliata. Glazed ribs served with BBQ sauce. Tartare steak. Raclette.

15 refosco dal Peduncolo Rosso Refosco dal peduncolo Rosso San Lorenzo Isontino, Mossa and Capriva del Friuli 15 years Guyot plants/ha 40 hl/ha Maceration takes place in stainless steel tanks for 20 days with dèlestage at 26/28 C. The wine ages in 225-litre French oak barrels for 10 months. Bottling and further ageing in the bottle. 4-7 years Serving temperature 16 C Roast meat and mature cheeses, speck, prosciutto, grilled meat. Piedmont hamburger served with smoked aioli sauce. Polenta roulade with sausage and mushrooms. Pork medallions with Roquefort cheese.

16 cabernet SAUVIGNON Cabernet Sauvignon 40 hl/ha Maceration takes place in stainless steel tanks for 10 days with dèlestage at 26/28 C. It ages in stainless steel tanks for 10 months. Bottling and further ageing in the bottle. 4-6 years Serving temperature 16 C Meat dishes, pasta dishes with game sauce Lasagne with rabbit ragout. Pork chops served with pumpkin and Taleggio cheese sauce. Trippa alla Parmigiana. Bruschetta with sausage and smoked peppers.

17 TRAMINER AROMATICO Traminer Aromatico Corona 30 years Guyot plants/ha 30 hl/ha Fermentation takes place in stainless steel tanks with indigenous yeasts (17/19 C). The wine remains on the fine lees for 10 months and undergoes weekly batonnage. Bottling and further ageing in the bottle. 6-8 years Serving temperature 11 C Foie Gras, grilled prawns, raw fish hors d oeuvres. Mussels in creamy, white wine sauce. Smoked herring salad. Venere black rice with squid tentacles and brown prawns.

18 tao - refosco Refosco dal peduncolo rosso Moraro 30 years Guyot plants/ha 30 hl/ha Maceration takes place in stainless steel tanks for 24 days with dèlestage at 26/28 C. The wine ages in 225-litre French oak barrels for 12 months. Bottling and further ageing in the bottle for 36 months. more than 10 years Serving temperature 16 C Game, mature cheeses Stewed roebuck with buckwheat polenta. Melanzane alla parmigiana.

19 ADSUM W h i t e wine Sauvignon Blanc e Traminer Aromatico Località Kolaus - San Lorenzo Isontino 40 years Guyot plants/ha 10 hl/ha The grapes are raisined in Ramandolo for a month. Fermentation takes place in oak barrels (17/19 C). The wine remains on the fine lees for 10 months and undergoes weekly batonnage. Bottling and further ageing in the bottle for 7 months. 6-9 years Serving temperature 11 C Cookies, mature cheeses Risotto with Castelmagno cheese and hazelnuts Cous Cous with dried fruit and honey Paccheri pasta filled with stockfish and served on a cheese fondue Chocolate and hazelnut cookies with jam.