A tribute to the noble Berengario, Duke of Friuli and first king of feudal Italy, that in the first millennium gave his land a good time of prosperity and welfare. An aristocratic wine, made with Cabernet Sauvignon and Merlot grapes cultivated in the vineyard "of the Patriarch", in Friuli and wisely aged in small French oak barrels.

Grapes: Cabernet Sauvignon 60% and Merlot 40%
Vineyard: its location is in the Land Friuli, in the area of Aquileia, in those lands of particular structure and composition which locally are defined as "magredis" and which are striking similarities with the alluvial terrain typical of Bordeaux. Similar are also the climatic conditions, also characterised by the proximity of the sea.

Plant density: 5.000 vines per hectare. The average age of vines is of 12 years
Yield: 65 quintals of grapes per hectar
Vinification and aging: the fermentation process took place in horizontal tanks leaving the skins in contact with the grape for 12 days at 28/30°C. Malolactic fermentation took place in the period immediately following the alcoholic fermentation and, just completed, the wine has been aged in barriques of the forest of Allier for the duration of 12 months. For the development of bouquet, the Berengario was then aged for further 6 months in bottle.
Color: a mantle garnet red colour of sumptuous intensity. Perfume: an intense bouquet and complex, attractive, in which one can find characteristic hints of vanilla, typical of oak Allier in which it is completed.
Flavour: dry, soft, elegant, with good structure.
Serving temperature: 17°-18°C.
Alcoholic content: 13%.
Food combinations: dishes of red meat, game, cheese.

This wine is ideally dedicated to Opimio, Roman Consul in Aquileia in the II century B.C., the originator of the development of viticulture in this area. From the river port of Aquileia started each year, in the Roman age galleys posts of amphorae and skins of the best wines of the region with destination the capital Empire and the main markets of the Mediterranean basin.

Grapes: Chardonnay, Tocai Friulano
Vineyard: in the town of Third of Aquileia, with guidance of the rows north-south. The continental climate, ventilated, is on average rainy summers with relatively warm, but with good temperature variations due to next 30days of fresh air that in the evening come from the mountains.
Plant density: for Chardonnay 5,500 vines per hectare, Tocai Friulano 3,500 strains. The average age of vines is of 9 years for Chardonnay and 10 for the Tocai friulano.
Vinification and aging: the slow fermentation at controlled temperature in stainless steel tanks, was preceded by 24 hours of Cryomaceration of grapes to 5° C in an inert atmosphere and a process of clearing natural cold by sedimentation natural. The refining was 7 months on the lees in containers of stainless steel.
Color: straw yellow with greenish reflections.
Bouquet: floral and fruity, with hints of wilted rose, the flower of almond and golden apple, happily harmonized between them. Flavour: dry, full, elegant, enchanting and fruity, strong and engaging personality.
Serving temperature: 11°-12°C
Alcoholic content: 13,5%

Grapes: 100% Pinot Grigio
Alcoholic content: 12%
Color: straw yellow
Perfume: flowers of apple and green pepper
Flavour: fresh, soft and with good supply alcoholic
Foods and recipes: gnocchi with herbs, Torta Pasqualina.
Serve at a temperature not less than 10-12°C.

Ancient grape. It's the best of Refoschi and Friuli black grapes. Famous already in the 1700, has had, in recent decades, a significant spread throughout the region, replacing the other Refoschi certainly more productive.

Color: intense ruby red. With time assumes elegant shades grenades.
Bouquet: sharp-fruity, with net hints of blackberry, raspberry, blueberry and undergrowth.
Taste: slightly herbaceous, returning sensations of berries, prevailing raspberry, against a background slightly bitter.

Suggested food: a wine it is very good for fat meats, poultry, humid, with the exception of game with spicy sauces.
Indicated for the typical regional cuisine.
Serve at 16-18°C.

Vinification and aging: the grapes are pressed gently with horizontal presses. The wine obtained by fermentation at controlled temperature remained for 4 months on its natural yeasts to achieve its balance.

Color: yellow with golden reflections. Floral scent, complex, with flavors of acacia and honey.
Flavour pleasantly dry, fragrant and pleasant.
Serving temperature: 9°-10°C
Food combinations excels with light appetizers, with the first delicate, with fish and white meat, with all the dishes with a vegetable.