Ars Vivendi, the Art of Living.
The art of wine-making,
of producing wines of excellent quality.

An ancient tradition dating back
to the golden age of Aquileia
a source of inspiration
for the whole company.

In one glass, the history of the wine,
of the winery that produced it,
of the men that worked in it,
of the quality it displays.


Made from 100% Cabernet grapes trained in the arched cane system, this grape variety is native to the Bordeaux region; thanks to its resistance to rain and high temperatures in spring and autumn, it conquered our vine-growing tradition in the late 19th century. Its grapes, which are picked later in the season, are then macerated for twenty days until the sugar content is converted; this gives the wine its ruby red colour with violet hues and its intense and herbaceous aroma, making it a perfect pairing for meat dishes in the grand tradition, game and aged cheeses.


Made from 100% Merlot grapes grown with the Guyot system, this grape variety is native to the Bordeaux region. Marzotto, in his “’Ampelografia del Friuli’’ describes it as a grape capable of giving “wine of choice quality, ready to drink and aromatic”. Made from hand-picked grapes, usually harvested the last ten days of September, it features an intense and slightly herbaceous aroma, that calls to mind the berries found in the Karst shrubland. Its distinctive ruby red colour, due to its maceration on grape skins for twenty days and its smoothness, due to its ageing in stainless steel tanks, make it an excellent match for red meat, roasts, game and aged cheese.


Made exclusively from Chardonnay grapes, imported from France in the late 19th century and cultivated with the Guyot system. Maceration for 24 hours at 10°C, soft-pressing, fermentation in stainless steel tanks and “sur lie” ageing give this wine its typical colour: straw-yellow with light golden highlights. This wine unfolds on the palate delivering notes of green apples, bananas and honey and closing with vanilla notes. These organoleptic qualities make it both a perfect pre-dinner wine and an excellent match for egg, fish and white meat dishes.


Made from 100% Istrian Malvasia grapes, this grape variety, grown with the Guyot system, is native to the Friuli –Venezia Giulia region. The colour of the wine, after soft-pressing, vinification in stainless steel tanks and “sur lie” ageing, is straw-yellow with light greenish highlights. On the palate it has a long finish, and, at the same time, also elegant notes of tropical fruit, making it perfect as a pre-dinner wine but also an excellent match for risottos, creamy soups and fish dishes.


Made from Tocai Friulano grapes, it is the territory’s most iconic wine. The grapes, grown with the Guyot system, produce, by means of a soft- pressing process, low-temperature maceration of up to 48 hours, fermentation in stainless steel tanks followed by sur-lie ageing, a glowing straw- yellow wine, with citrine highlights. It has intensity and a prolonged finish, with marked notes of hay and almonds, closing with notes of ripe Golden Delicious apples. Giuliano is a soft wine with a well-balanced flavour that makes it enjoyable both as a cocktail- hour wine and to accompany deli meat, cheese, soups and fish.

Pinot Grigio

This wine is made only from Pinot Grigio grapes, a grape variety also known as Ruländer that was introduced in the area around Gorizia in the second half of the 19th century with excellent results thanks to its good adjustment to our alluvial soil. The grapes, which are grown with the Guyot system, are soft-pressed and the must extracted from them is ‘’sur lie’’ aged until bottling. This wine features a straw-yellow colour with citrine highlights, while on the palate it is soft and well-balanced: excellent as a pre-dinner drink or paired with fresh cheese and fish dishes.


Made exclusively from Sauvignon grapes, a French grape variety grown in the Bordeaux region which was introduced into the area of Gorizia in the mid-1800s and features dense foliage and a constant production. The grapes, which are grown with the Guyot system, are handpicked, macerated from 24 to 42 hours and then soft-pressed, resulting in a straw- yellow wine with greenish highlights. On the nose it opens up with notes of elderflowers, green peppers and sage while it closes on exotic fruit notes, particularly pineapples. Its liveliness on the palate makes it a perfect match with egg, fish and crustacean dishes.


Made from 80% Cabernet and 20% Merlot grapes grown with the Guyot system, macerated for twelve hours at 10° C and then soft- pressed and fermented in stainless steel tanks at controlled temperatures. This process gives the wine its light ruby colour with purplish highlights and its delicacy and elegance on the nose, thus making it suitable both for cocktail hour drinks and for seafood appetizers, fish and white meat.


The Tocai wine used to be a symbol of the Friuli-Venezia Giulia region’s viticulture.
This name used to identify only the wine made from a precise grape variety, quite different from the one grown in the Hungarian region surrounding the town of Tokaij.

Following Hungary’s action and in order to bypass the dilemma of the missing name for the wine produced from the Tocai grapevine, regional institutions and wine-makers decided to use a name that would immediately call to mind its local origin: Friulano. In line with this choice, we have decided to call our product, made from Tocai grapevines, Giuliano, a name that clearly and unambiguously identifies the territory on which our winery is located.

The Isonzo area is mostly part of the Venezia Giulia territory: this is the land where our Tocai grapevines produce our grapes.
These grapes are grown in a specific microclimate tempered by the Isonzo River and cooled by sea breezes and by the cold air drifting down the Karst ridges.
A microclimate which is unique in our Region, the perfect microclimate for our ‘’Giuliano’’.


Our olive trees and the olives they produce grow in a prized area, the Karst Plateau.
This land, which features a unique microclimate,
stands at the foot of the Karst valleys,
washed by the Adriatic Sea and brushed by its breezes.

From this area comes one of the northernmost Italian EVOs which,
thanks to the peculiarity of the area,
is defined by its golden green colour and its pungent taste and aroma.

These features make it an excellent match for all kinds of dishes,
especially fish and delicate meat.