OUR WINES
Cabernet Franc The wine: Presenting a characteristic herbaceousness when young, Cabernet Franc has a distinctive and on occasion robust personality. The Friulian version is Carmenère, an ancient vine from the Gironde which in 1870 was introduced as Cabernet Franc into the region, where it found an ideal terrain and climate. Today it yields one of Friuli s great wines. Intense ruby red shading into purple. The attractive wild berry fragrances may be nuanced with mint. Full-flavoured and much appreciated for its herbaceous tones of newly cut hay. When young, serve with red meats, roast pork and grilled mushrooms. After maturing, it is ideal with feathered game and mature cheeses. Serve at 14-16 C when young. Cellar-aged Cabernet Franc should be served at 16-18 C. The classic large, broad-rimmed Bordeaux type.
Merlot The wine: Merlot is Friuli s traditional tajut (glass) of red wine, just as Tocai is for white. Our very approachable version is vinified for early drinking and can accompany a meal from starter to sweet. Originally from Bordeaux, Merlot was introduced to Friuli in 1880 by Senator Pecile and the Count of Brazzà. It quickly spread throughout the region, yielding excellent results. In fact, Count Savorgnan of Brazzà won a gold medal when he presented Merlot for the first time at Cividale in 1886. An intense ruby red wine. Full, fragrant and faintly herbaceous, with hints of spice. Dry, well-structured and savoury. An excellent wine with white or red meats, roasts and moderately mature cheeses, barley soups and pasta with beans. When cellar-aged, Merlot is delicious with game, baked capon or shin of pork. Serve at 16-18 C. Classic Bordeaux type.
Pinot Grigio The wine Pinot Grigio has become emblematic of Italian white wine around the world. Like Pinot Bianco, Pinot Grigio is a mutation of Pinot Nero (Pinot Noir).The vine prefers clay and limestone soil and fairly cool climates. In the hill country of Friuli, Pinot Grigio achieves its finest expression. Pinot Grigio s elegant, subtle straw yellow may present onionskin highlights. The characteristic varietal fragrances are reminiscent of acacia blossom and toasted almonds. Fresh-tasting and supple. The full-flavoured palate is dry with a faint bitterish twist. Perfect with pasta or rice in tomato-based sauces, grilled fish, white meats and moderately mature cheeses. Serve at 8-10 C. Medium-sized, broad-bowled tulip.
Ribolla Gialla The wine When young, Ribolla Gialla is supple and easy-drinking. Its distinctive character brims with freshness and vibrancy. Ribolla Gialla is Friuli s longest-established native grape. First documented in 1299, Ribolla Gialla was used by the Republic of Venice for public relations purposes. It was so well-known that Boccaccio himself mentions Ribolla in one of his tirades against the sin of gluttony. Pale straw yellow with faint greenish highlights. The nose is subtle but immediate, revealing floweriness that follows through onto the palate. The complex, restrained bouquet hints at acacia, oak and chestnut blossom. Dry, lemony and moderately alcoholic; invitingly easy-drinking. A fine partner for cold starters, soups, fish or rice with vegetables, creams, veloutés or fish in sauce. Serve at 10-12 C. Medium-sized, broad-bowled tulip.
Tocai Friulano The wine Tocai is the white wine that Friulians enjoy when they order a tajut (glass) as an aperitif. The Tocai grape for which the wine in named has always been grown in Friuli but today s dispute with the Hungarians, who claim the name for themselves, has yet to be resolved. In fact, Hungarian Tokaji is a totally different wine, as is the grape and apparently its origin. A white wine whose straw yellow is flecked with greenish highlights. Fresh, elegant and delicate with perceptions of bitter almond and green apple. Fruit-forward, stylish, delicate and soft, rich in bitter almond aromas. Very velvety thanks to low fixed acidity and plentiful glycerine. An aperitif wine also appropriate for low-fat starters, air-cured prosciutto crudo ham, herb risottos, white meats and fresh cheeses. Serve at 10-12 C. Medium-sized tulip.
Sauvignon The wine: Created from the grape of the same name, it has a penetrating aroma that is immediately recognisable. Originating in the Bordeaux area in France, it was introduced to Italy around the middle of the last century. It has been cultivated on the hillside in Friuli for years, adapting well to the environment and giving up its green aroma acquiring a sweeter, muskier and more endearing fragrance. a white wine of a more or less intense straw yellow colour. Unbridled, a typical aroma, which recalls yellow flowers, sage, mint and bell peppers. A wine of great structure, full bodied and at the same time with good acidity. Lively and exuberant in the mouth it has a long aromatic persistence. : an aperitif wine that should be matched with spicy foods such as creamed soups and broths, medium-ripe cheeses, cured ham, shellfish, foil-baked and grilled fish. Best served at 8-10. a medium-sized Tulip shaped glass.
Verduzzo Friulano The wine: This is one of the oldest Friulian grape varieties and has been produced in these lands since time immemorial. like Refosco, it is a native and very old Friulian grape variety, which was once very widespread. The Faedis Verduzzo, together with other autochthonous wines was served to Pope Gregory XII in 1409 during his visit to the town of Cividale del Friuli. golden yellow, even intense, tinged with orange when the grapes have been loft-dried. intense, fruity, it recalls dried apricots, candied orange and mountain honey. slightly sweet on the palate, lightly tannic, lusty, full-bodied, important. : a typical dessert wine that is well matched with dry biscuits, it is also interesting with blue-veined and mature cheeses. Excellent with pâté. Best served at 8-10. large, balloon shaped glass.