Vigne del Malina

Wine is a creation shaped not only by human hands but also by the elements. Weather, with its inherent unpredictability—rainfall, the sun’s gradual intensification, and drying winds—plays a crucial role in the life of vineyards and the quality of their fruits. Each vintage is unique, molded by these ever-changing factors.

Time is another key element—the present that turns into the past, the slow maturation that spans years, allowing wine to develop its full character in taste and aroma. Each vintage evolves differently over time, further emphasizing the uniqueness of every bottle.

To maintain consistency, all wines are produced in purity. The vineyards, located adjacent to the main facility, are owned by the company, ensuring that no grapes are purchased. Every step of the winemaking process, from harvest to bottling, aging, and labeling, takes place on-site.

Our wines are truly wines of time. Every step of the production process is designed to preserve longevity: careful vine pruning to select the best shoots, rigorous thinning to leave only about a kilo of grapes per vine, and hand-harvesting that occurs just before the arrival of wasps. In years when the harvest does not meet our high standards, the decision is made not to produce, ensuring that only wines worthy of aging are bottled.

The Company and Its Vineyards

The vineyards, covering about ten hectares, are situated in the stony soils typical of the Friuli Grave area, along the eastern banks of the Malina stream. Located in the gentle countryside of Orzano, near Remanzacco, between Udine and Cividale del Friuli, the estate combines a rich history with modern winemaking techniques. Founded in 1967 and fully renovated in 2007, the cellar began as a passion project of the current owner’s father, producing clean, genuine wines for family and friends.

Today, the vineyard yields around 45,000 bottles annually. These wines are produced with patience, adhering to organic farming principles, using Guyot training, and managing the environment with minimal impact. The soil, composed of alluvial gravels from the ancient Malina stream, along with a particular microclimate featuring high thermal variations and constant ventilation from pre-Alpine valleys, contributes to the unique character of the grapes. Harvesting is done by hand, with the grapes left on the vine as long as possible to maximize nutrient concentration through slight drying.

White Wines

Winemaking: Soft pressing, must clarification by static sedimentation, and fermentation at a constant temperature. After aging in stainless steel vats for about 12 months, we bottle. Fining occurs in reclined bottles for another 36 months at a constant temperature. Suggested serving temperature: 10-12 °C.

Chardonnay

Its delicate straw yellow color introduces the freshness of its aroma, which recalls floral fragrances. Its vibrant and fresh flavor amplifies with tones of vanilla and fresh fruit. It pairs well with first courses, fish, and shellfish.

Pinot Grigio

Its straw yellow color with copper reflections immediately highlights the style of the wine. The nose opens with fresh notes of tropical fruit and then lingers on spicy tones. Inviting on the palate for its sapidity and harmony, with a full aftertaste. This wine pairs well with first courses, risotto, prosciutto, and fish soups.

Sauvignon

Its straw yellow color introduces the nose to delicate notes of sage and pepper, not cloying, but typical of the grape variety. The palate echoes with a pleasant mineral aftertaste that lingers on. This wine pairs well with intensely flavored first courses, herbal soups, and grilled fish.

Red Wines

Winemaking: Fermentation occurs in stainless steel vats at room temperature until the sugars are fully fermented (12–20 days), depending on the variety. Fining takes place in 20–25–30 hectoliter oak barrels for at least 36 months; bottling follows natural decanting and racking, without filtration. Fining continues in bottles laid down for a further three years at a constant temperature.

Suggested serving temperature: 18 °C.

Cabernet Franc

Intense ruby red with purple hints. A powerful nose strongly veers toward the varietal, penetrating with fragrances of red wild berries and black pepper. The palate lingers on spices with well-integrated tannins, finishing off with notes of rhubarb. A well-structured wine that pairs well with grilled and spiced red meats and stews.

Merlot

Ruby red in color with good intensity, fading to brick red at the rim. A distinct aroma recalling wild berries leads the palate to a combination of spices and vanilla character. Good tannins on the finish give the wine a robust character, making it suitable to pair with red or game meats.

Refosco dal Peduncolo Rosso

Deep red flecked with purple, typical of the varietal, with the same color at the rim. Initially impinging, the aroma opens up with oxygenation yet remains austere and well-balanced. The palate is full and rounded, with good tannin structure, reminding us that this is an autochthonous wine from Friuli, much appreciated for its firmness. This wine pairs well with red and game meats.

Macerated Wines (Orange Wines)

In particularly appropriate years, when the grape skins have adequate properties and thickness, macerated versions of Chardonnay, Pinot Grigio, and Sauvignon are produced. This winemaking method, typically reserved for red wines, gives white wines unexpected body and structure, as well as an unequivocal intensity of color.

Winemaking involves open vat fermentation with maceration of grape skins and frequent punch-downs. Malolactic fermentation and aging occur in oak barrels for two years, followed by bottling and fining in reclined bottles for another three years at a constant temperature.

Suggested serving temperature: 12-14 °C

Chardonnay Aur

The saturated golden yellow color announces heady vinous notes that envelop the nose. Scents of vanilla alternate with spicy notes, resulting in a full and austere palate without compromises. This wine pairs well with grilled or foil-cooked fish, as well as regional seasoned cheese or “frico.”

Pinot Grigio Ram

Deep copper reflections from its grape skins. The nose charms with delicacy and harmony, combining the perfume of ripe fruit with fermentation aromas. The soft and enveloping palate confers an inviting mouthfeel. This wine pairs well with first courses of regional cuisine and fish, but is open to the creativity of chefs.

Sauvignon Aur

Deep and saturated golden yellow, anticipating a wine with a strong character. The nose is immediately greeted by characteristic notes of flint stone, typical of these wines, later expanding to the wide variety of Sauvignon markers. Full-bodied with long-lasting mineral tones on the palate, this wine pairs well with the strong and rich flavors of regional cuisine or grilled fish.