Father's Eyes is a 100% Chardonnay expression from Di Lenardo. A smoky Chardonnay that connects Friuli with the US, being aged in American Oak barriques. You'll notice notes of hazelnut and vanilla with backgrounds notes of creamy apple pastry, as well as a lemon meringue. A richer style but that does meet some refreshing acidity with the citrus notes.
Appellation: Venezia Giulia IGT
Training System: Lateral Guyot
Harvest Time: September
Winemaking: After being harvested by hand, the grapes go through a partial fermentation for three months in new American wood barriques. Then they are left to amture on lees, going through a 100% malo-lactic fermentation.
Pairings: Grilled veal or roast chicken, rich and fatty seafood like halibut, mature cheese and mushroom dishes.
Fiore is a dry white wine blend of Sauvignon Blanc and Friulano, following the tradition of the Colli Orientali del Friuli DOC appellation. Fiore means flower in Italian, which is certainly the first aromas you'll get when tasting this wine. Then you'll find it opens up to notes of peach, melon, pineapple and a lasting hint of almond. It's excellent to enjoy with prosciutto based appetizers, as well as vegetable dishes and risottos.
Appellation: Colli Orientali del Friuli DOC
Training System: Guyot
Harvest Time: September
Winemaking: After being harvested by hand, an fermented in stainless steel, the wine remains in steel, on lees for 7 months.
Pairings: Excellent with Prosciutto Crudo di San Daniele, vegetable dishes especcialy asparagus or nettle based, plus a creamy risotto.
Franconia is a single-varietal dry red wine made with the Friuli traditional grape of the same name.
It is a fairly young red wine, not undergoing any aging in wood, nor lengthy aging in stainless steel.
Franconia by Bortolusso is a medium-bodied red, with a deep ruby color. It is moderately tannic with a note of acidity. The younger it is opened it gives off herbaceous notes with a really juicy feel of cherry and raspberry notes, as it ages more aromas of undergrowth come out.
Appellation: Friuli Annia
Training System: Guyot or Cappuccina
Harvest Time: Early October
Winemaking: Grapes are soft pressed then left to ferment for 15 days at a controlled temperature.
Pairings: Roast meats or grilled vegetables.
The story behind this wine is enough to make anyone want to sample it! Friulano from Friuli-Venezia-Giulia is traditionally known as Tocai Friuliano, for its native growing region Friuli. This grape is a member of the Sauvignon family. Like its more recognizable and well-traveled cousin, Sauvignon-Blanc, Tocai Friulano produces dry white wines with pronounced minerality, acidity and gentle fruitiness.
Thanks to the vagaries of European Union naming conventions, the Italians have been searching for a new name for Tocai since 2006. In 1993, after Hungary joined the European Union, they gained the rights to the name “Tokaji,” and all the variations in spelling (Tocai, Tokay, and several others). All this in spite of the fact that Hungarian Tokaji is a sweet dessert wine, with little in common with Tocai Friuliano apart from its color.
Friuli in a bottle - A wine that comes from the blend of the three great indigenous white grapes of Friuli (Friulano, Malvasia, Ribolla Gialla), to perfectly represent the great quality potential of this area! Produced by the historic winemakers of Friuli: Specogna. Explore all their available wines here.
The Malvasia by Il Carpino is a well-structured and full-bodied orange wine, vinified like red wine: with long maceration, and aged in oak. It has rich and intense scents of dried fruit, honey, and yellow fruit in syrup. The taste is warm and full-bodied, smooth, and complex.
This wine is sure to be a conversation-starter, you won’t believe you are looking at a Pinot Grigio. The unique light pink color with coppery highlights is the result of prolonged contact with the skins of the grapes during cellar fermentation. Refreshing fruit and flowery undertones complement this gorgeous wine that is sure to impress, you can’t find anything else like it!
Appellation: Colli Orientali del Friuli
Grapes: 100% Ribolla Gialla
Type of Soil: Eocene marly and sandstone, layered with clay
Growing Method: Spurred cordon
Harvest Time: End of September
Winemaking: Harvested by hand, then grapes are crushed and de-stemmed before soft pressing. Static settling for 36 hours. Fermentation in steel at 18/20°C controlled temperature.
Color: Straw yellow with golden highlights
Nose: Elegant and fine with mineral hints
Palate: Marked pleasantly acid structure, with flavorful end and acid aftertaste
Pairings: Goes well with appetizers and delicate starters, excellent with fried fish and seafood.
Ribolla Gialla is a Friuli classic! This delicious dry white wine is the perfect way to taste the region. Buzzinelli's Ribolla Gialla comes from the Collio DOC area.
It has a pale straw color and you'll notice flowery aromas first, then what stands out are great peach and citrus notes with a little tropical touch.
This refreshing wine is great to have with chilled appetizers or a seafood based pasta.
Appellation: Collio DOC
Training System: Double Arched Canes
Harvest Time: September
Winemaking: After being harvested by hand, the grapes go through a light pressing, then ferment in stainless steel. The wine remains on lees until March.
Pairings: Cold appetizers, veggie or seafood based pasta dishes, creamy soups, and shellfish.
Marco Cecchini's focus is to spotlight the terroir of the small Faedis region while embracing the philosophies of biodynamic and organic farming. Cultivating a number of Friuli indigenous varietals, Cecchini's forward thinking has also led him to plant international varietals like Cabernet Franc, Merlot, Sauvignon Blanc, and this exquisite Riesling.
Cecchini Riesling is a "Cru," coming from a single organic vineyard. It is rich, creamy, and aromatic with the minerality of the Friuli soil coming through for a fresh taste. "A walk in a wood, under the shadow of the trees in an autumn day."
Let's just say #roséallday! What a perfect start for lunch or happy hour, or to have a fantastic time at the pool, this elegant and bright wine pairs perfectly with great food and experiences alike.
This sparkling wine is made using the Classic Method, with secondary fermentation in the bottle. Bread crust and exotic fruits characterize this bubbly that's perfect for the holiday season...or any season!
Looking for a buttery California Chardonnay? This is not it. Friuli’s chardonnays have an entirely different palate than a California Chard, mainly due to the fact that Friuli’s Chardonnays are entirely unoaked, bringing to bear a completely different taste, like nothing you have ever experienced. The 2015 vintage received the prestigious "Tre Bicchieri" award in the 2017 competition.
This wine from di Lenardo, a family that has been making wine since 1878, is the only one in Friuli to use only vines of the “Musque” clone, meaning that this wine is highly aromatic and unique in its composition. Di Lenardo is acknowledged as one of the best quality brands in the Friuli Grave area and the most technologically-advanced. Since 2009, the winery has used only to use solar energy to run its cellar. Environmentally conscious, equally advanced in winemaking, try this little wine for a great surprise that will change your tastes in Chardonnay!
Marco Cecchini's focus is to spotlight the terroir of the small Faedis region while embracing the philosophies of biodynamic and organic farming. Cultivating a number of indigenous varietals, this skin-contact Verduzzo is an excellent example of Friuli winemaking.
Cecchini Verduzzo is a dry orange wine that can hold its own when paired with rich foods. Richly fruity and fresh with a supple, tannic mouthfeel. Low residual sugars and fair acidity make for a perfectly balanced expression of Verduzzo Friulano.
This vibrant orange wine is a brilliant amber-rose color with coppery tones due to 20 days of skin contact. The Pinot Grigio Ramato Vis Uvae by Il Carpino is a unique interpretation of this varietal that astounds with its complexity and aromatic finesse.