High-end proposal for the demanding. THE 'Sauvignon' of Venica from tropical fruits to tomato leaf, mineral. Goes well with salmon, hot fish appetizers, oily fish and savory pies. Jermann's blend, sublime, recalls honey and spices such as saffron. It is appreciated with Calamarata and grilled fish. Terre Alte, Mediterranean herbs, with mango and papaya. Pair with truffles, fusi alla busera, but also ossobuco and seasoned cheeses, preferably from alpine pastures.

Line to start, a target for New-Lovers. Vitovska: exotic and intense, peach and then mint, suitable for fried food, mussels. Typical and unforgettable Friulian, with yellow flowers, aromatic herbs, delicate and long almonds. Sauvignon born in the stony 'Magredi', first tomato leaves and then peppers. Raw scampi, prawns and spider crab. Muzic Pinot, full and intense, ripe apple, candied fruit. Fish risottos, soups with onions, Livorno-style mullet. Merlot del Collio, special, ripe and vinous. Ideal for Tuscan soups, bean soups, fillet with pepper but also seasoned cured meats. Terrano a strong and edgy Refosco. Ripe, sour red fruit of the forest, it finds space with grilled pork, soups with meat, raw ham. Black and unique.

Range designed for Enthusiasts, Stare Brajde the blend to leave, the beginning of the banquet. Delicate like acacia, fresh and exotic. From canapés, steamed appetizers, ham and caciotta, even smoked. Fine Sauvignon, enveloping, balanced body for Milanese risotto, reef pasta, fish en papillote and cheeses on hay or marc. Schiopettino another great symphony, aromas of pepper, then aromatic herbs, full-bodied. Good on savory dishes, wild boar and roe deer, boiled with mustards, it enhances hot bread and gorgonzola!

Kante's Vitovska is special, it is born in tanks and then in barrels. The broom is picked, then mango and dried fruit. Enveloping and very mineral, ideal with fried foods, risotto with mushrooms, blue cheeses. Excellent creation from 4 white vines macerated for 15 days, candied fruit, honey, then citrus fruits and an intense minerality. Try it with bigoli in sauce, tagliolini with salmon, sea bream all'acqua pazza, cacciucco and fried fish. Terrano, an angular, astringent red, rich in anthocyanins. Red fruit, intense, persistent. Ideal for savory soups, cured meats, grilled pork and San Daniele or Carso ham. Winegrowers or Artists? The answer to you.