Friulano

Its “saltiness” will match to perfection fish and shellfish dishes, Thai dishes, Indian chicken dishes, any “fritto misto” (mixed fried food items) and white meats. Zorzettig Friulano is also recommended with pumpkin tortelli, spaghetti with clams, rice noodles with shrimps and vegetables, sweet and sour pork, risotto with truffles.

Zorzettig Friulano remains in stainless steel, where it is kept in contact with the lees for 5 months while being regularly stirred up. It is then bottled and allowed to settle and refine for one month in the bottle.

Harvest takes place in the middle of September and the bunches are carefully selected by hand. The grapes are cold-macerated for 12 hours and fermentation takes place in stainless tanks. All stages are conducted under strict temperature control.

In Spessa di Cividale, in the Colli Orientali del Friuli, during the early post-war years, the Zorzettig family was one of the few brave ones to invest resources and efforts in the land, the hills of Spessa, characterised by a unique microclimate and terroir. Over the years, the company's expansion also involved the house that is now located inside the company headquarters, a magical place that has become an agritourism resort that breathes centuries of rural history. The property extends over about 120 hectares of vineyards, producing about 800,000 bottles a year, 50% of which are destined for export, and a growing penetration in various markets, from Asia to the United States, from Australia to northern Europe. The company is now firmly in the hands of Annalisa Zorzettig.