Indigenous and international white wines from Friuli, world leader region for this type of products.

Wiines are generally ready for consumption one year after vintage and enrich quality for a further two to three years period. The whole wine making process is in steel tanks.

High quality of grapes thanks to low production per vine ( less than 2 Kg )
Grape healthiness with final pruning in early August
Harvesting by hand in early morning to avoid excessive heath
Pick up of grapes at full grape ripeness
Temperature controlled maceration and fermentation
Malolactic fermentation carefully avoided
Fermented must kept sur lie (on dregs) the whole winter, with batonage
Natural protein and tartaric stabilization
Bottling on own equipment with naturals corks
Use of sulfites reduced to a minimum

No allergens



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Pinot Grigio
reaching the cellar
after destemming
destemmed grapes
refrigeration of grape berries
pneumatic press
towards fermentation
temperature control circuit
fermentation cellar
the colours of white wines
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