Indigenous and international varieties, from table wines to Reserves, with the elegance and the strength of DOC Aquileia, one of the most suitable lands in Friuli for red wines.

Green-harvesting in July to improve quality
Harvesting in early October, at full phenolic maturation
Pick up executed by hand
Fermentation in steel tanks, with growing input of oxygen through delestage
Malolactic fermentation and oxigenation follow
Elevation in wooden barrels of Allier oak
Fining in steel tanks,
Bottling on own equipment with naturals corks
Use of sulphites reduced to a minimum

No allergens


All our red wines are ready for consumption between three to five years after vintage and improve in quality over several seasons thereafter.


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Cabernet Franc
in the truck
the harvest
unloading with dry ice
checking the process
on the table
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