Every cuvée worth knowing in Friuli-Venezia Giulia: taste, food pairings, history and tags to find your match.
Every cuvée worth knowing in Friuli-Venezia Giulia. Each page covers taste, food pairings, history and tags so you can filter by what you want, what you are eating or what mood you are in.
Combine filters to drill in. Each dropdown narrows the list further.
Dry · Full-bodied · Medium tannin · High acidity · Contemplative
Josko Gravner's flagship Ribolla Gialla, fermented six to seven months on the skins in buried qvevri after his 2001 conversion to the Georgian amphora method. Dried apricot and orange peel aromatics over a tea-tannin palate and a saline pithy finish.
Pairs with: Frico con patate, Risotto with porcini, Aged Parmigiano Reggiano 36 months
Dry · Full-bodied · Medium tannin · High acidity · Contemplative
International-varietal field blend (Sauvignon, Pinot Grigio, Chardonnay, Riesling Italico) vinified the same qvevri-and-Slavonian-botti way as Ribolla. Yellow stone fruit, dried orange peel and walnut over a tea-tannin amphora finish.
Pairs with: Cjarsons, Stinco di vitello, Aged Asiago d'allevo
Dry · Full-bodied · Firm tannin · High acidity · Contemplative
Indigenous Pignolo from Oslavia, fermented in qvevri and aged six years in Slavonian botti. Dried black cherry and leather over a graphite, firm-tannin core with the distinctive amphora signature.
Pairs with: Brasato di manzo, Wild boar ragù, Aged Bagòss cheese
Dry · Full-bodied · Firm tannin · High acidity · Contemplative
Merlot-led Bordeaux blend vinified in qvevri the Gravner way. Black plum and violet aromatics with leather and iron mineral over a firm tannin spine.
Pairs with: Roast wild boar, Beef cheek braised in red wine, Aged Montasio stravecchio
Dry · Full-bodied · Medium tannin · High acidity · Contemplative
Stanko Radikon's pioneering extended-maceration Ribolla, with three to four months on the skins. The wine that put Oslavia on the global orange-wine map alongside Gravner; sold in the distinctive 500 ml bottle Stanko adopted in 2002.
Pairs with: Prosciutto di San Daniele, Risotto al tartufo nero, Aged Pecorino Romano
Dry · Medium-bodied · Medium tannin · High acidity · Contemplative
Extended-maceration Friulano, deliberately named Jakot (Tokaj spelled backwards) as a protest against the 2008 EU ruling forcing Friulano off the Tokai label. Dried almond and orange zest aromatics with a tea-tannin finish.
Pairs with: Frico di patate, San Daniele ham, Grilled vegetables with olive oil
Dry · Medium-bodied · Medium tannin · High acidity · Savoury
Indigenous-style Merlot from the Oslavia ponca slopes, vinified the Radikon way with no added yeast and three years in Slavonian botti. Dried red cherry and leather over a dusty, saline-edged finish.
Pairs with: Stinco di maiale, Wild boar pappardelle, Aged Friulano cheese
Dry · Medium-bodied · Low tannin · High acidity · Refreshing
The entry-tier S Line orange blend (Chardonnay + Friulano) with shorter skin contact than the flagship Ribolla. Yellow apple and white peach over a saline finish with light tannin grip.
Pairs with: Octopus carpaccio, Risotto al limone, San Daniele ham with melon
Dry · Medium-bodied · Low tannin · High acidity · Refreshing
S Line orange Pinot Grigio (Sivi means 'grey' in Slovenian) with the variety's natural copper hue from skin contact. Pink grapefruit and rose hip aromatics over a saline-edged finish.
Pairs with: Vitello tonnato, Grilled prawns, Asparagus risotto
Dry · Full-bodied · Firm tannin · High acidity · Contemplative
Indigenous Pignolo from the Oslavia ponca slopes vinified the Radikon natural-wine way. Dried black cherry, leather and graphite over a firm grainy tannin.
Pairs with: Brasato al Refosco, Wild boar with juniper, Aged Montasio stravecchio
Dry · Full-bodied · Medium tannin · High acidity · Contemplative
The Bensa family's extended-maceration Ribolla, one of the four founding Oslavia orange-wine cellars alongside Gravner, Radikon and Damijan Podversic. Dried apricot, orange peel and almond over a tea-tannin finish.
Pairs with: Prosciutto di San Daniele, Frico con patate, Risotto al tartufo nero
Dry · Full-bodied · Medium tannin · High acidity · Contemplative
The international-variety field blend of Chardonnay, Sauvignon and Pinot Grigio, vinified the La Castellada way with extended skin contact. Yellow plum and dried herbs over a tea-tannin saline finish.
Pairs with: Stinco di maiale, Aged Asiago d'allevo, Roast guinea fowl
Dry · Medium-bodied · Low tannin · High acidity · Savoury
Indigenous Friulano with short skin maceration, sold within DOC Collio. Yellow apple and bitter almond aromatics over a saline almond-skin finish.
Pairs with: San Daniele ham with pickles, Frico croccante, Asparagus risotto
Dry · Full-bodied · Firm tannin · Medium acidity · Contemplative
The Bensa family Bordeaux blend from the Oslavia ponca slopes. Black plum and leather over an iron mineral core and dusty firm tannin.
Pairs with: Brasato di manzo, Wild boar pappardelle, Aged Montasio stravecchio
Dry · Full-bodied · Medium tannin · High acidity · Contemplative
Damijan Podversic's extended-maceration Ribolla from the Gorizia hillside, two months on the skins with no added yeast. Dried apricot and honey over a tea-tannin finish.
Pairs with: Goulash friulano, Cjarsons, San Daniele ham
Dry · Full-bodied · Medium tannin · High acidity · Contemplative
The estate's Friulian field-blend orange wine of Chardonnay, Malvasia Istriana and Friulano. Yellow apple and almond aromatics over a tea-tannin saline finish.
Pairs with: Stinco di maiale, Risotto with porcini, Aged Montasio
Dry · Full-bodied · Medium tannin · High acidity · Contemplative
Single-variety Malvasia Istriana with the estate's signature two-month skin contact. Honeysuckle and white pepper aromatics over a tea-tannin saline finish.
Pairs with: Pork loin with sage, Aged Pecorino Sardo, Asian noodle dishes
Dry · Full-bodied · Firm tannin · High acidity · Contemplative
The estate's Bordeaux blend from the Gorizia hillside, with no added yeast and four years in Slavonian botti. Black plum and leather over an iron mineral dusty tannin.
Pairs with: Brasato di manzo, Wild boar pappardelle, Aged Montasio stravecchio
Dry · Medium-bodied · Low tannin · High acidity · Elegant
Schiopetto's prestige Friulano named in tribute to founder Mario Schiopetto, whose late-1960s temperature-controlled white-wine work in Capriva del Friuli set the technical baseline for modern Italian dry whites.
Pairs with: San Daniele ham with figs, Frico croccante, Branzino al sale
Dry · Medium-bodied · Low tannin · High acidity · Refreshing
The classical Collio Friulano vinified in stainless steel since the late 1960s. Yellow apple and bitter almond aromatics over a saline almond-skin finish, the textbook reference for modern Friulano.
Pairs with: San Daniele ham, Frico con patate, Asparagus risotto
Dry · Medium-bodied · Low tannin · High acidity · Refreshing
The reference dry-style Collio Pinot Grigio, vinified in stainless steel since 1965. Pear and almond aromatics over a saline finish, the textbook style for serious Italian Pinot Grigio.
Pairs with: Vitello tonnato, Sardines in saor, Risotto with shellfish
Dry · Medium-bodied · Low tannin · High acidity · Refreshing
The reference Collio Sauvignon, vinified in stainless steel since 1968. Elderflower and lime zest aromatics over a saline pith finish, the textbook restrained Friulian style.
Pairs with: Goat cheese salad, Asparagus with hollandaise, Pan-seared sea bass
Dry · Medium-bodied · Low tannin · High acidity · Refreshing
The textbook serious Collio Pinot Bianco, vinified in stainless steel since 1965. Yellow apple and almond blossom over a saline almond-pith finish, with the cellar-worthy structure of restrained whites.
Pairs with: Risotto alla milanese, Roast chicken with herbs, Carbonara
Dry · Medium-bodied · Low tannin · High acidity · Refreshing
Marco Felluga's classical Collio Pinot Grigio with pear and almond aromatics. The estate's volume flagship since the 1950s, vinified in stainless steel for clean fruit-forward freshness.
Pairs with: Vitello tonnato, Sardines in saor, Risotto with shellfish
Dry · Medium-bodied · Low tannin · High acidity · Refreshing
The estate's Collio Bianco field blend (Friulano + Pinot Bianco + Ribolla Gialla) with partial oak ageing. Yellow apple and almond aromatics over a saline finish.
Pairs with: Frico con patate, San Daniele ham, Roast chicken with sage
Dry · Medium-bodied · Low tannin · High acidity · Refreshing
The classical Collio Friulano from the Marco Felluga estate. Yellow apple and bitter almond aromatics over a saline almond-skin finish.
Pairs with: San Daniele ham, Frico croccante, Asparagus risotto
Dry · Medium-bodied · Low tannin · High acidity · Elegant
The estate's prestige Collio Bianco from the Col Disore cru. Multi-variety field blend with partial oak ageing, the Russiz Superiore flagship since 1997.
Pairs with: Risotto al tartufo bianco, Pan-seared scallops, Roast guinea fowl
Dry · Medium-bodied · Low tannin · High acidity · Refreshing
Russiz Superiore's classical Collio Friulano, vinified in stainless steel since 1967. Yellow apple and bitter almond aromatics over a saline finish, with longer bottle-ageing potential than the Marco Felluga sister bottling.
Pairs with: Frico con patate, San Daniele ham, Asparagus risotto
Dry · Medium-bodied · Low tannin · High acidity · Refreshing
Russiz Superiore's Collio Sauvignon with elderflower and lime zest aromatics over a saline pith finish. The restrained Friulian style, with longer cellar potential than commodity Sauvignon.
Pairs with: Goat cheese salad, Asparagus with hollandaise, Pan-seared sea bass
Sweet · Full-bodied · Low tannin · High acidity · Contemplative
The estate's late-harvest Verduzzo Friulano, a Friulian sweet-wine tradition. Dried apricot and honey aromatics over a saline-edged finish that keeps the wine off cloying territory.
Pairs with: Aged Roquefort, Walnut and pear tart, Foie gras
Dry · Full-bodied · Low tannin · High acidity · Elegant
The Livio Felluga flagship Friulian white from the Rosazzo amphitheatre, a three-variety blend (Friulano, Pinot Bianco, Sauvignon) with partial barrique ageing. First vintage 1981; Italy's reference age-worthy white wine and the flagship of the broader Friulian white-wine movement.
Pairs with: Risotto al tartufo bianco, Lobster Thermidor, Aged Parmigiano Reggiano 36 months
Dry · Full-bodied · Firm tannin · High acidity · Contemplative
The estate's flagship Friulian red, a three-variety blend (Refosco, Merlot, Pignolo) with extended barrique ageing. Black plum and leather over a firm grainy tannin.
Pairs with: Brasato al Refosco, Wild boar pappardelle, Aged Montasio stravecchio
Sweet · Full-bodied · Low tannin · High acidity · Contemplative
Livio Felluga's flagship DOCG Picolit, the indigenous Friulian sweet-wine grape with naturally low yields and tiny berries. Dried apricot and honey over a saline-edged finish that keeps the wine from cloying.
Pairs with: Aged Roquefort, Foie gras with fig compote, Almond biscotti
Dry · Medium-bodied · Low tannin · High acidity · Refreshing
Livio Felluga's classical Colli Orientali Friulano, yellow apple and bitter almond aromatics over a saline finish. The estate's volume Friulano with the broader Friulian sourcing of the Colli Orientali side.
Pairs with: San Daniele ham, Frico croccante, Asparagus risotto
Dry · Medium-bodied · Low tannin · High acidity · Refreshing
Livio Felluga's classical Colli Orientali Pinot Grigio, pear and almond aromatics over a saline finish.
Pairs with: Vitello tonnato, Risotto with shellfish, Roast chicken with herbs
Dry · Full-bodied · Low tannin · High acidity · Elegant
The estate's barrique-led Friulian white, Pinot Bianco-led with a touch of dry-vinified Picolit. Yellow stone fruit and almond cream over a saline finish, the oak-aged counterpart to the stainless-steel Terre Alte.
Pairs with: Risotto with porcini, Lobster Thermidor, Aged Parmigiano Reggiano
Dry · Full-bodied · Low tannin · High acidity · Elegant
Nicola Manferrari's flagship Collio Bianco, three-variety field blend with extended lees ageing. Yellow apple and almond blossom over a wax-and-honey palate with the structural depth of grower Champagne.
Pairs with: Aged Parmigiano Reggiano 36 months, Lobster Thermidor, Risotto al tartufo bianco
Dry · Medium-bodied · Low tannin · High acidity · Refreshing
Nicola Manferrari's classical Collio Friulano, with longer lees ageing than the everyday norm. Yellow apple and bitter almond over a saline almond-skin finish with cellar potential.
Pairs with: San Daniele ham, Frico con patate, Asparagus risotto
Dry · Medium-bodied · Low tannin · High acidity · Elegant
Manferrari's classical Collio Malvasia Istriana, the indigenous Adriatic-coast white grape vinified with extended lees ageing. Honeysuckle and white pepper aromatics over a saline finish.
Pairs with: Pork loin with sage, Asian noodle dishes, Aged Pecorino Sardo
Dry · Full-bodied · Low tannin · High acidity · Elegant
Manferrari's barrique Chardonnay Selezione, the estate's oak-led answer to white Burgundy. Vanilla, almond cream and yellow stone fruit over a saline finish.
Pairs with: Risotto with porcini, Lobster Thermidor, Roast guinea fowl with porcini
Dry · Medium-bodied · Low tannin · High acidity · Refreshing
Edi Keber's monovarietal-rejecting flagship: a single Collio Bianco blend of Friulano, Ribolla Gialla and Malvasia Istriana as the only wine the estate releases (since 2010). Yellow apple and white pepper aromatics over a saline finish.
Pairs with: San Daniele ham, Frico con patate, Roast chicken with sage
Dry · Full-bodied · Low tannin · High acidity · Elegant
The Riserva tier of Edi Keber's sole Collio Bianco, with three years on lees in Slavonian oak. Yellow apple, almond cream and wax over a long saline finish.
Pairs with: Risotto al tartufo bianco, Lobster Thermidor, Aged Parmigiano Reggiano 36 months
Dry · Medium-bodied · Low tannin · High acidity · Elegant
The estate's flagship single-vineyard Sauvignon from the Ronco delle Mele cru in Dolegna del Collio. Elderflower and lime zest aromatics over a saline finish, the textbook benchmark for serious Collio Sauvignon.
Pairs with: Goat cheese salad, Asparagus with hollandaise, Pan-seared scallops
Dry · Medium-bodied · Low tannin · High acidity · Refreshing
Three-vineyard Pinot Bianco selection (Tre Vignis means three vineyards) from the Venica & Venica holdings. Yellow apple and almond blossom over a saline finish, the estate's serious Pinot Bianco statement.
Pairs with: Risotto alla milanese, Roast chicken with herbs, Carbonara
Dry · Medium-bodied · Low tannin · High acidity · Refreshing
Single-vineyard Friulano from the Ronco delle Cime cru in Dolegna del Collio. Yellow apple and almond blossom over a saline finish, the estate's serious Friulano statement.
Pairs with: San Daniele ham, Frico con patate, Asparagus risotto
Dry · Full-bodied · Firm tannin · High acidity · Bold
Indigenous Refosco dal Peduncolo Rosso aged 18 months in barrique. Black plum and violet over a firm grainy tannin, the estate's serious Refosco statement.
Pairs with: Brasato di manzo, Wild boar pappardelle, Aged Montasio stravecchio
Dry · Medium-bodied · Low tannin · High acidity · Elegant
Serena Palazzolo's single-vineyard Friulano from the Sol cru. Yellow apple and almond blossom over a saline finish, the estate's flagship indigenous-variety statement.
Pairs with: San Daniele ham, Frico croccante, Asparagus risotto
Dry · Medium-bodied · Low tannin · High acidity · Elegant
Single-vineyard Chardonnay from the Salars cru. Almond cream and yellow stone fruit over a saline finish, in the restrained Friulian Chardonnay idiom rather than the New World oak style.
Pairs with: Risotto with porcini, Roast guinea fowl, Aged Comte cheese
Dry · Full-bodied · Firm tannin · High acidity · Bold
The estate's Bordeaux blend (Merlot + Cabernet Sauvignon) with 18 months in barrique. Black plum and leather over a fine grainy tannin.
Pairs with: Brasato di manzo, Wild boar pappardelle, Aged Montasio stravecchio
Dry · Medium-bodied · Low tannin · High acidity · Elegant
The Coser family's flagship Collio Bianco from the Monte holding above Cormons. Three-variety field blend with yellow apple and honeysuckle aromatics over a saline finish.
Pairs with: Frico con patate, Risotto al tartufo nero, Aged Asiago d'allevo
Dry · Full-bodied · Firm tannin · Medium acidity · Bold
The estate's Bordeaux blend named Cjarandon (Friulian for the local plum). Black plum, leather and graphite over a fine grainy tannin.
Pairs with: Brasato di manzo, Wild boar pappardelle, Aged Montasio stravecchio
Dry · Medium-bodied · Low tannin · High acidity · Refreshing
Classical Collio Friulano from Ronco dei Tassi, yellow apple and bitter almond over a saline almond-skin finish.
Pairs with: San Daniele ham, Frico croccante, Asparagus risotto
Dry · Medium-bodied · Low tannin · High acidity · Refreshing
Doro Princic's textbook traditional Collio Friulano. Yellow apple and bitter almond aromatics over a saline almond-skin finish, often cited as the most reference of reference Friulanos.
Pairs with: San Daniele ham, Frico croccante, Asparagus risotto
Dry · Medium-bodied · Low tannin · High acidity · Refreshing
Princic's textbook Collio Pinot Bianco, yellow apple and almond blossom over a saline finish. Often cited as the most cellar-worthy serious Italian Pinot Bianco alongside Schiopetto.
Pairs with: Risotto alla milanese, Roast chicken with herbs, Carbonara
Dry · Medium-bodied · Low tannin · High acidity · Elegant
Princic's classical Collio Malvasia Istriana, the indigenous Adriatic-coast white grape vinified in stainless steel. Honeysuckle and white pepper aromatics over a saline finish.
Pairs with: Pork loin with sage, Asian noodle dishes, Aged Pecorino Sardo
Dry · Medium-bodied · Low tannin · High acidity · Refreshing
Franco Toros's Collio Friulano from the Novali holdings above Cormons. Yellow apple and almond blossom over a long saline finish, cellar-worthy in the textbook traditional style.
Pairs with: San Daniele ham, Frico croccante, Asparagus risotto
Dry · Medium-bodied · Low tannin · High acidity · Refreshing
Franco Toros's Collio Pinot Bianco, often cited as one of Italy's most cellar-worthy serious Pinot Bianco bottlings.
Pairs with: Risotto alla milanese, Roast chicken with herbs, Lobster Thermidor
Dry · Full-bodied · Firm tannin · High acidity · Bold
Franco Toros's serious Collio Merlot with 18-24 months in barrique. Black plum and tobacco over a fine grainy tannin and iron mineral finish.
Pairs with: Brasato di manzo, Wild boar pappardelle, Aged Montasio stravecchio
Dry · Full-bodied · Low tannin · High acidity · Elegant
La Tunella's flagship dry white blend of Friulano and Ribolla Gialla with extended Slavonian oak ageing. Yellow apple, almond cream and a long saline finish.
Pairs with: Risotto al tartufo bianco, Lobster Thermidor, Aged Montasio
Dry · Medium-bodied · Low tannin · High acidity · Refreshing
La Tunella's classical Colli Orientali Friulano, yellow apple and bitter almond aromatics over a saline almond-skin finish.
Pairs with: San Daniele ham, Frico croccante, Asparagus risotto
Dry · Medium-bodied · Firm tannin · High acidity · Savoury
Indigenous Schioppettino with the variety's signature white-and-black-pepper aromatics. La Tunella's Schioppettino is one of the modern references for the revived Friulian indigenous red.
Pairs with: Wild boar pappardelle, Brasato al Refosco, Roast venison with juniper
Dry · Full-bodied · Low tannin · High acidity · Elegant
Joe Bastianich's flagship white blend (Chardonnay, Sauvignon, dry-vinified Picolit). The Picolit gives the unique wax-and-honey aromatic register. Vespa Bianco was the first wine Joe Bastianich and Lidia Bastianich released after acquiring the Cividale del Friuli estate.
Pairs with: Risotto al tartufo bianco, Roast guinea fowl, Lobster Thermidor
Dry · Full-bodied · Low tannin · High acidity · Elegant
Late-harvest dry Friulano with brief drying on the vine before harvest. Honey, almond cream and candied citrus over a long saline finish, the most concentrated dry Friulano statement Bastianich makes.
Pairs with: Aged Pecorino Toscano, Roast pork with apples, Risotto al tartufo nero
Dry · Full-bodied · Firm tannin · High acidity · Contemplative
The estate's flagship red, blending the three indigenous Friulian reds (Refosco, Schioppettino, Pignolo). Black plum, tobacco and graphite over a fine grainy tannin and a long finish.
Pairs with: Brasato di manzo, Wild boar pappardelle, Aged Bagòss cheese
Dry · Medium-bodied · Low tannin · High acidity · Elegant
The estate's prestige Friulano named after founder Tullio Zamò, with extended lees ageing in large oak. Yellow apple and almond blossom over a long saline finish.
Pairs with: San Daniele ham, Frico con patate, Risotto al tartufo nero
Dry · Full-bodied · Firm tannin · High acidity · Contemplative
Indigenous Pignolo from the family's Rocca Bernarda holdings, aged 36 months in barrique. Black plum and leather over the variety's signature firm grainy tannin.
Pairs with: Brasato al Pignolo, Wild boar pappardelle, Aged Montasio stravecchio
Sweet · Full-bodied · Low tannin · High acidity · Contemplative
Picolit from the family's Rocca Bernarda holdings, the heart of DOCG Colli Orientali del Friuli Picolit. Dried apricot and honey over a saline-edged finish.
Pairs with: Aged Roquefort, Foie gras with fig compote, Walnut and pear tart
Dry · Full-bodied · Low tannin · High acidity · Elegant
Single-vineyard Friulano from the family's Vigne Cinquant'Anni (50-year-old vines) at Corno di Rosazzo. Yellow apple, almond cream and honey over a saline finish.
Pairs with: Risotto al tartufo bianco, Aged Parmigiano Reggiano 36 months, Roast guinea fowl with porcini
Dry · Medium-bodied · Low tannin · High acidity · Elegant
Volpe Pasini's single-vineyard Zuc di Volpe Friulano from the south-facing slope at Togliano di Torreano. Yellow apple and almond blossom over a saline finish.
Pairs with: San Daniele ham, Frico croccante, Asparagus risotto
Dry · Medium-bodied · Low tannin · High acidity · Refreshing
Single-vineyard Pinot Bianco from the Zuc di Volpe holdings. Yellow apple and almond blossom over a saline finish.
Pairs with: Risotto alla milanese, Roast chicken with herbs, Carbonara
Dry · Medium-bodied · Low tannin · High acidity · Refreshing
Volpe Pasini's everyday-tier Pinot Grigio, pear and almond aromatics over a saline finish.
Pairs with: Vitello tonnato, Risotto with shellfish, Carpaccio of branzino
Sweet · Full-bodied · Low tannin · High acidity · Contemplative
Rocca Bernarda's flagship DOCG Picolit from the Villa Rocca Bernarda estate at Premariacco. The villa was the historical seat of Picolit production under the Counts of Trento in the 19th century.
Pairs with: Aged Roquefort, Foie gras with fig compote, Walnut and pear tart
Dry · Medium-bodied · Low tannin · High acidity · Refreshing
Three-variety Colli Orientali field blend from the Rocca Bernarda holdings. Yellow apple, almond blossom and honeysuckle over a saline finish.
Pairs with: Frico con patate, San Daniele ham, Roast chicken with sage
Dry · Full-bodied · Firm tannin · High acidity · Bold
Indigenous Refosco dal Peduncolo Rosso aged 18 months in barrique. Black plum and violet over a firm grainy tannin.
Pairs with: Brasato di manzo, Wild boar pappardelle, Aged Montasio stravecchio
Dry · Medium-bodied · Low tannin · High acidity · Elegant
Specogna's flagship Friulano, the estate's identity statement from the Rocca Bernarda parcels at Corno di Rosazzo.
Pairs with: San Daniele ham, Frico con patate, Asparagus risotto
Dry · Full-bodied · Firm tannin · High acidity · Contemplative
Specogna's Pignolo from the Rocca Bernarda holdings, aged 36 months in barrique. Black plum and leather over the variety's signature firm grainy tannin.
Pairs with: Brasato al Pignolo, Wild boar pappardelle, Aged Montasio stravecchio
Dry · Medium-bodied · Low tannin · High acidity · Elegant
Mario and Ferdinando Zanusso's Friulano from old vines at Galea (Corno di Rosazzo). Extended lees ageing in stainless steel with low alcohol; the estate's identity statement for low-intervention Friulian whites.
Pairs with: San Daniele ham, Frico croccante, Aged Pecorino Sardo
Dry · Medium-bodied · Low tannin · High acidity · Elegant
I Clivi's Collio Friulano from the Brazzano holdings, the estate's DOC Collio sibling to the DOC Friuli Colli Orientali Galea. Old vines and extended lees ageing.
Pairs with: San Daniele ham, Frico croccante, Asparagus risotto
Dry · Medium-bodied · Low tannin · High acidity · Elegant
Zorzettig's prestige MYO Friulano from the Spessa di Cividale holdings. Yellow apple and almond blossom over a saline finish.
Pairs with: San Daniele ham, Frico con patate, Asparagus risotto
Dry · Full-bodied · High tannin · High acidity · Bold
Indigenous Tazzelenghe (literally tongue-cutter in Friulian, a reference to the variety's high tannin) from the Spessa di Cividale holdings. Aged 18 months in barrique.
Pairs with: Brasato di manzo, Wild boar pappardelle, Aged Bagòss cheese
Dry · Medium-bodied · Firm tannin · High acidity · Contemplative
The Rapuzzi family's flagship Schioppettino di Cialla. The Rapuzzi rescued Schioppettino from near-extinction in the 1970s, planting the first new Schioppettino vineyards at Cialla (Prepotto) since the variety nearly died out. Their work led to the Schioppettino di Prepotto sub-denomination.
Pairs with: Wild boar pappardelle, Brasato al Refosco, Roast venison with juniper
Dry · Full-bodied · Firm tannin · High acidity · Bold
Indigenous Refosco dal Peduncolo Rosso from the Rapuzzi family's Cialla holdings, aged in large Slavonian botti rather than barrique. Black plum and tobacco over a fine grainy tannin.
Pairs with: Brasato di manzo, Wild boar pappardelle, Aged Montasio stravecchio
Sweet · Full-bodied · Low tannin · High acidity · Contemplative
The Rapuzzi family's late-harvest Verduzzo Friulano from Cialla, aged in large Slavonian oak botti. Dried apricot and honey over a saline-edged sweet finish.
Pairs with: Aged Roquefort, Foie gras with fig compote, Walnut tart with honey
Dry · Medium-bodied · Low tannin · High acidity · Refreshing
Ronchi di Cialla's Ribolla Gialla from the Cialla holdings, in the still-white idiom (no extended skin contact). Yellow apple and almond blossom over a saline finish.
Pairs with: San Daniele ham, Risotto with porcini, Aged Montasio
Dessert · Full-bodied · Low tannin · High acidity · Contemplative
Late-harvest Verduzzo Friulano from the Ramandolo amphitheatre at Nimis. Dario Coos is the village reference and Il Longhino is the cellar's flagship Ramandolo DOCG.
Pairs with: Aged Montasio cheese, Gubana di Cividale, Fresh fruit tart
Dessert · Full-bodied · Low tannin · High acidity · Contemplative
Late-harvest Picolit from Dario Coos in the Colli Orientali. Picolit is one of Italy's rarest grapes thanks to its floral abortion, which leaves clusters with very few berries.
Pairs with: Aged Montasio cheese, Foie gras terrine, Almond biscotti
Dry · Medium-bodied · Low tannin · High acidity · Savoury
Dry Friulano from Dario Coos at Nimis. The cellar's everyday white, made in stainless steel to keep the signature almond-skin finish front and centre.
Pairs with: Prosciutto di San Daniele with melon, Frico friulano, Risotto with herbs
Dry · Full-bodied · Low tannin · High acidity · Contemplative
Single-vineyard Friulano from the Buri plot at Buttrio. Enzo Pontoni's cult Miani is the Colli Orientali's most sought-after producer with tiny yields and decade-plus waiting lists.
Pairs with: White truffle risotto, Grilled scampi from the Adriatic, Aged Montasio cheese
Dry · Full-bodied · Low tannin · High acidity · Contemplative
Single-vineyard Friulano from the Filip plot at Buttrio. The cellar's second top Friulano alongside Buri, with the same hand-farmed Pontoni approach.
Pairs with: White truffle pasta, Roast guinea fowl, Aged Montasio cheese
Dry · Full-bodied · Low tannin · High acidity · Contemplative
Single-vineyard Sauvignon from the Saurint plot at Buttrio. Miani's Sauvignon is the cellar's most overtly aromatic single-vineyard wine but built on the same low-yield concentration spine.
Pairs with: Sea bass crudo, Goat cheese tart, Asparagus risotto
Dry · Full-bodied · Firm tannin · High acidity · Contemplative
Single-vineyard Merlot from the Calvari plot at Buttrio. Miani's flagship red, considered by critics one of Italy's reference Merlots for its structure and ageworthiness.
Pairs with: Roast venison, Beef tagliata with rosemary, Aged hard cheese
Dry · Medium-bodied · Low tannin · High acidity · Savoury
Dry Friulano from family Ronchi di Manzano in the Colli Orientali. The cellar's everyday white in stainless steel, showing the variety's signature pear-and-almond profile.
Pairs with: Prosciutto di San Daniele with melon, Frico friulano, Grilled white fish
Dry · Medium-bodied · Medium tannin · High acidity · Rustic
Native Friulian Schioppettino from Ronchi di Manzano. Schioppettino was nearly extinct in the 1970s before the village of Prepotto saved it; the wine's signature is its black-pepper bite.
Pairs with: Wild boar pappardelle, Cevapcici, Roast lamb with herbs
Dessert · Full-bodied · Low tannin · High acidity · Contemplative
Late-harvest Picolit from Ronchi di Manzano. The cellar's DOCG dessert wine made from the historically rare grape.
Pairs with: Aged Montasio cheese, Gubana di Cividale, Foie gras terrine
Dry · Full-bodied · High tannin · High acidity · Contemplative
Native Friulian Pignolo from cult Bressan at Farra d'Isonzo. Pignolo was nearly extinct before Carlo Bressan and Alessandro Dorigo led the revival; the variety is among Italy's most tannic native reds.
Pairs with: Roast venison, Aged Friulian Asino cheese, Brasato al Pignolo
Dry · Medium-bodied · Medium tannin · High acidity · Rustic
Native Friulian Schioppettino from Bressan. The signature black-pepper bite of the variety is amplified by the cellar's long Slavonian-oak elevage.
Pairs with: Wild boar pappardelle, Cevapcici, Roast lamb with herbs
Dry · Full-bodied · Firm tannin · High acidity · Contemplative
Bordeaux-blend Friulian red from Bressan. Cabernet Franc-led blend matured in large Slavonian oak botti in the traditional house style.
Pairs with: Roast venison, Beef tagliata with rosemary, Aged hard cheese
Dessert · Full-bodied · Low tannin · High acidity · Contemplative
Late-harvest Verduzzo Friulano from cult Bressan. The cellar's dessert bottling from air-dried grapes.
Pairs with: Aged Montasio cheese, Gubana di Cividale, Foie gras terrine
Dry · Full-bodied · Low tannin · High acidity · Elegant
Sauvignon from the Vieris parcel at Mariano del Friuli. Gianfranco Gallo's Vie di Romans defined the modern Isonzo white style with extended lees ageing.
Pairs with: Sea bass crudo with Adriatic olive oil, Goat cheese tart, Asparagus risotto
Dry · Medium-bodied · Low tannin · High acidity · Elegant
Single-parcel Chardonnay from the Ciampagnis Vieris vineyard at Mariano del Friuli. Vie di Romans' unoaked Chardonnay reference.
Pairs with: Grilled white fish, Risotto with herbs, Chicken in salmoriglio sauce
Dry · Medium-bodied · Low tannin · High acidity · Elegant
Single-parcel Malvasia Istriana from Vie di Romans. The cellar's Malvasia bottling shows the variety's signature wild-herb register against an Isonzo-mineral spine.
Pairs with: Grilled scampi from Trieste, Spaghetti alle vongole, Grilled sardines
Dry · Full-bodied · Low tannin · High acidity · Elegant
Single-parcel Pinot Grigio from the Dessimis vineyard at Mariano del Friuli. Vie di Romans builds Pinot Grigio with seriousness rare for the variety.
Pairs with: Risotto with porcini, Grilled white fish, Prosciutto di San Daniele with melon
Dry · Medium-bodied · Low tannin · High acidity · Elegant
Field-blend white from Vie di Romans of Malvasia Istriana, Friulano and Riesling. The cellar's signature aromatic blend, designed to highlight Isonzo terroir over single-variety expression.
Pairs with: Spaghetti alle vongole, Adriatic crudo platter, Grilled scampi
Dry · Full-bodied · Low tannin · High acidity · Elegant
Aromatic field-blend white from Lis Neris. Pinot Grigio with Traminer Aromatico and Riesling Renano gives the cellar's flagship aromatic style.
Pairs with: Tuna tataki, Adriatic crudo platter, Thai green curry
Dry · Full-bodied · Low tannin · High acidity · Elegant
Oak-aged Pinot Grigio from Lis Neris. Gris is the cellar's top Pinot Grigio with partial new-oak elevage, set against the broader Lis Neris Pinot Grigio.
Pairs with: Risotto with porcini, Roast capon, Aged Montasio cheese
Dry · Full-bodied · Low tannin · High acidity · Elegant
Oak-aged Sauvignon from Lis Neris. Picol is the cellar's single-parcel Sauvignon with partial new-oak elevage.
Pairs with: Sea bass crudo, Goat cheese tart, Asparagus risotto
Dry · Full-bodied · Low tannin · High acidity · Elegant
Oak-aged Chardonnay from Lis Neris. Jurosa is the cellar's top single-parcel Chardonnay with partial new-oak elevage on the lees.
Pairs with: Roast capon, Lobster thermidor, Risotto with herbs
Dry · Medium-bodied · Low tannin · High acidity · Refreshing
Single-parcel Sauvignon from Pierpaolo Pecorari at San Lorenzo Isontino. The cellar's unoaked Sauvignon, sharp and direct.
Pairs with: Sea bass crudo, Goat cheese tart, Asparagus risotto
Dry · Full-bodied · Low tannin · High acidity · Elegant
Oak-aged Chardonnay from Pierpaolo Pecorari. The Olivers single-parcel cuvée is the cellar's top Chardonnay.
Pairs with: Roast capon, Lobster thermidor, Risotto with herbs
Dry · Medium-bodied · Low tannin · High acidity · Refreshing
Dry Pinot Grigio from Pierpaolo Pecorari at San Lorenzo Isontino. The cellar's everyday Isonzo Pinot Grigio in stainless steel.
Pairs with: Prosciutto di San Daniele with melon, Grilled white fish, Risotto with peas
Dry · Full-bodied · Low tannin · High acidity · Savoury
Friulano from organic-biodynamic Borgo San Daniele at Cormons. The Mauri siblings' Friulano is built on extended lees ageing rather than oak.
Pairs with: Prosciutto di San Daniele with melon, Frico friulano, Grilled scampi
Dry · Full-bodied · Low tannin · High acidity · Elegant
Field-blend white from organic-biodynamic Borgo San Daniele. Arbis Blanc co-ferments Friulano, Chardonnay, Pinot Bianco and Sauvignon as a single Isonzo terroir statement.
Pairs with: Risotto with porcini, Roast capon, Aged Montasio cheese
Dry · Medium-bodied · Low tannin · High acidity · Refreshing
Dry Pinot Grigio from organic-biodynamic Borgo San Daniele. The Mauri siblings' Pinot Grigio in stainless steel.
Pairs with: Prosciutto di San Daniele with melon, Grilled white fish, Risotto with peas
Dry · Full-bodied · Low tannin · High acidity · Elegant
Single-parcel Pinot Grigio from the Sot Lis Rivis vineyard at Cormons. Giorgio Badin's Ronco del Gelso is the cellar's top Pinot Grigio.
Pairs with: Risotto with porcini, Roast capon, Prosciutto di San Daniele with melon
Dry · Medium-bodied · Low tannin · High acidity · Savoury
Single-parcel Friulano from the Toc Bas vineyard at Cormons. Ronco del Gelso's flagship Friulano in stainless steel.
Pairs with: Prosciutto di San Daniele with melon, Frico friulano, Grilled scampi
Dry · Medium-bodied · Low tannin · Racy acidity · Refreshing
Dry Riesling Renano from Ronco del Gelso at Cormons. Riesling is uncommon in the Isonzo and the cellar's Latimis bottling is a benchmark.
Pairs with: Trout with almonds, Adriatic crudo platter, Asparagus risotto
Dry · Medium-bodied · Medium tannin · High acidity · Rustic
Native Friulian Refosco from Foffani at Clauiano in the Friuli Aquileia DOC. Refosco dal Peduncolo Rosso is named for its red stem; the wine shows the variety's signature violet-and-pepper profile.
Pairs with: Wild boar pappardelle, Brovada with musetto, Grilled lamb chops
Dry · Medium-bodied · Low tannin · High acidity · Savoury
Friulano from Foffani at Clauiano in the Friuli Aquileia DOC. The cellar's everyday white in the village-of-Clauiano historic centre.
Pairs with: Prosciutto di San Daniele with melon, Frico friulano, Grilled white fish
Dry · Medium-bodied · Low tannin · High acidity · Refreshing
Dry Malvasia Istriana from Tenuta di Blasig at Ronchi dei Legionari. The cellar is one of the few Friulian estates run by a sole woman, Patrizia Felluga's cousin Elisabetta Bortolotto Sarcinelli.
Pairs with: Spaghetti alle vongole, Grilled sardines, Caprese salad with basil
Dry · Medium-bodied · Medium tannin · High acidity · Rustic
Native Friulian Refosco dal Peduncolo Rosso from Tenuta di Blasig. The cellar's red anchor.
Pairs with: Wild boar pappardelle, Brovada with musetto, Grilled lamb chops
Dry · Medium-bodied · Low tannin · High acidity · Elegant
Native Carso Vitovska from Edi Kante at Duino-Aurisina. Kante's underground three-floor cellar cut into the Carso karst is among Italian winemaking's most distinctive buildings.
Pairs with: Grilled Adriatic sea bream, Triestine scampi alla busara, Jota triestina
Dry · Medium-bodied · Low tannin · High acidity · Refreshing
Native Carso Malvasia Istriana from Edi Kante. The cellar's Malvasia shows the variety's saline-mineral spine more than its aromatic side.
Pairs with: Spaghetti alle vongole, Triestine fish soup, Grilled scampi
Dry · Full-bodied · Low tannin · High acidity · Elegant
Oak-aged Chardonnay from Edi Kante. The variety's Carso expression shows the karst's mineral signature alongside French-oak elevage.
Pairs with: Roast guinea fowl, Lobster thermidor, Risotto with herbs
Dry · Full-bodied · Low tannin · High acidity · Elegant
Sauvignon from Edi Kante on the Carso plateau. The variety's karst expression shows mineral depth more than aromatic lift.
Pairs with: Sea bass crudo, Triestine scampi alla busara, Asparagus risotto
Dry · Full-bodied · Medium tannin · High acidity · Contemplative
Long-skin-contact Vitovska from Paolo Vodopivec on the Carso. The cellar buried its first qvevri amphorae in 2005 and built around them an orange-wine line that critics rate alongside Gravner and Radikon.
Pairs with: Aged Montasio cheese, Roast suckling pig, Triestine fish soup
Dry · Full-bodied · Firm tannin · High acidity · Contemplative
Single-parcel long-skin-contact Vitovska from Vodopivec. Solo is the cellar's top cuvée from a single Carso parcel.
Pairs with: Aged hard cheese, Slow-roast wild boar, Brovada with musetto
Dry · Full-bodied · Medium tannin · High acidity · Elegant
Native Carso Vitovska from Beniamino Zidarich at Sgonico. Shorter skin contact than Vodopivec gives the wine more freshness, but the orange-wine signature remains.
Pairs with: Grilled Adriatic sea bream, Triestine scampi alla busara, Roast pork loin
Dry · Full-bodied · Medium tannin · High acidity · Elegant
Carso field-blend white from Zidarich. The Prulke blend co-ferments Vitovska, Malvasia Istriana and Sauvignon together on skins.
Pairs with: Triestine fish soup, Grilled scampi, Roast pork loin
Dry · Medium-bodied · Medium tannin · Racy acidity · Rustic
Native Carso Terrano from Zidarich. Terrano is the Carso's signature red and the wine retains the variety's iron-mineral signature from the karst's red soils.
Pairs with: Carso prosciutto, Triestine fish soup, Wild boar pappardelle
Dry · Full-bodied · Medium tannin · High acidity · Elegant
Native Carso Vitovska from Sandi Skerk at Sgonico. Skerk's underground cellar is cut into the karst rock alongside the neighbouring Zidarich and Vodopivec sites.
Pairs with: Triestine scampi alla busara, Grilled Adriatic sea bream, Roast pork loin
Dry · Full-bodied · Medium tannin · High acidity · Elegant
Carso field-blend white from Skerk. Ograde co-ferments four white varieties on skins as the cellar's signature blend.
Pairs with: Triestine fish soup, Grilled scampi, Roast pork loin
Dry · Medium-bodied · Medium tannin · Racy acidity · Rustic
Native Carso Terrano from Skerk. The cellar's red on the iron-rich karst soils.
Pairs with: Carso prosciutto, Triestine fish soup, Wild boar pappardelle
Dry · Medium-bodied · Low tannin · High acidity · Refreshing
Native Carso Vitovska from Castelvecchio at Sagrado. The cellar bottles Vitovska without skin contact, showing the variety's clean saline-mineral side.
Pairs with: Grilled Adriatic sea bream, Spaghetti alle vongole, Grilled scampi
Dry · Medium-bodied · Medium tannin · Racy acidity · Rustic
Native Carso Terrano from Castelvecchio. The cellar's red on the iron-rich karst soils.
Pairs with: Carso prosciutto, Triestine fish soup, Wild boar pappardelle
Dry · Medium-bodied · Low tannin · High acidity · Refreshing
Native Carso Vitovska from family Lupinc at Prosecco (Trieste). Small Carso producer in the village above Trieste.
Pairs with: Grilled Adriatic sea bream, Spaghetti alle vongole, Triestine fish soup
Dry · Medium-bodied · Low tannin · High acidity · Refreshing
Native Carso Malvasia Istriana from family Lupinc at Prosecco (Trieste).
Pairs with: Spaghetti alle vongole, Grilled sardines, Triestine fish soup
Dry · Full-bodied · Low tannin · High acidity · Elegant
Top Collio Sauvignon from Attems. The cellar has been owned by the Marchesi de' Frescobaldi since 2000 and Cicinis is the flagship single-parcel Sauvignon.
Pairs with: Sea bass crudo, Goat cheese tart, Asparagus risotto
Dry · Medium-bodied · Low tannin · High acidity · Refreshing
Skin-contact Pinot Grigio ramato from Attems. The ramato style takes advantage of Pinot Grigio's natural pink skins to produce a copper-coloured wine.
Pairs with: Charcuterie board, Grilled scampi, Prosciutto di San Daniele with melon
Dry · Medium-bodied · Low tannin · High acidity · Savoury
Friulano from Attems in the Collio DOC. Frescobaldi-owned cellar's everyday white in stainless steel.
Pairs with: Prosciutto di San Daniele with melon, Frico friulano, Grilled white fish
Dry · Medium-bodied · Low tannin · High acidity · Elegant
Single-parcel Sauvignon from Castello di Spessa at Capriva del Friuli. The castle cellar's flagship Sauvignon from the Santarosa vineyard.
Pairs with: Sea bass crudo, Goat cheese tart, Asparagus risotto
Dry · Medium-bodied · Low tannin · High acidity · Savoury
Friulano from Castello di Spessa in the Collio DOC. The castle cellar's everyday Collio white.
Pairs with: Prosciutto di San Daniele with melon, Frico friulano, Grilled white fish
Dry · Medium-bodied · Low tannin · High acidity · Refreshing
Dry Pinot Grigio from Castello di Spessa in the Collio DOC.
Pairs with: Prosciutto di San Daniele with melon, Grilled white fish, Risotto with peas
Dry · Medium-bodied · Low tannin · High acidity · Savoury
Friulano from Borgo Conventi at Farra d'Isonzo in the Collio DOC. The cellar is part of the Folonari portfolio.
Pairs with: Prosciutto di San Daniele with melon, Frico friulano, Grilled white fish
Dry · Medium-bodied · Low tannin · High acidity · Refreshing
Collio Sauvignon from Borgo Conventi at Farra d'Isonzo. The Folonari-owned cellar's everyday Sauvignon in stainless steel.
Pairs with: Sea bass crudo, Goat cheese tart, Asparagus risotto
Dry · Light-bodied · Low tannin · High acidity · Refreshing
Tank-method sparkling Pinot Grigio from Puiatti at Romans d'Isonzo. Vittorio Puiatti was a pioneer of serious Pinot Grigio in Friuli; the cellar has bottled sparkling Pinot Grigio since the 1980s.
Pairs with: Prosciutto di San Daniele with melon, Fritto misto di pesce, Aperitivo bites
Dry · Light-bodied · Low tannin · High acidity · Refreshing
Tank-method sparkling Ribolla Gialla from Puiatti. Ribolla Gialla is the historic white grape of Collio and Brda and adapts well to the tank-method sparkling style.
Pairs with: Fritto misto di pesce, Aperitivo bites, Prosciutto di San Daniele with melon
Dry · Medium-bodied · Low tannin · High acidity · Savoury
Friulano from Puiatti. The cellar's everyday Friulano in stainless steel, in the unoaked house style Vittorio Puiatti made famous.
Pairs with: Prosciutto di San Daniele with melon, Frico friulano, Grilled white fish
Dry · Medium-bodied · Low tannin · High acidity · Savoury
Friulano from small Collio cellar Kupelwieser at Capriva del Friuli.
Pairs with: Prosciutto di San Daniele with melon, Frico friulano, Grilled white fish
Dry · Medium-bodied · Low tannin · High acidity · Refreshing
Pinot Bianco from Kupelwieser at Capriva del Friuli in the Collio DOC.
Pairs with: Risotto with herbs, Grilled white fish, Aperitivo bites
Dry · Medium-bodied · Low tannin · High acidity · Savoury
Friulano from Scolaris at San Lorenzo Isontino. The Scolaris family cellar bottles Collio and Friuli Isonzo wines alongside its Friulano.
Pairs with: Prosciutto di San Daniele with melon, Frico friulano, Grilled white fish
Dry · Medium-bodied · Low tannin · High acidity · Refreshing
Dry Pinot Grigio from Scolaris in stainless steel.
Pairs with: Prosciutto di San Daniele with melon, Grilled white fish, Risotto with peas
Peak wine-travel season in Friuli-Venezia Giulia is spring through autumn, with harvest the standout window.
classified-growth and grand-cru estates require booking days to weeks ahead; smaller family domaines often take walk-ins midweek.
most estates open 10:00 to 17:00 by appointment, often closed Sunday and Monday.
tipping is not expected at tastings; buying a bottle from the cellar door is the customary thank-you.
Ask the next local you meet what they would order. Friuli-Venezia Giulia rewards trust.