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Classic Line

Pinot Grigio

Pinot Grigio is no doubt an international variety but it has found an ideal home in Friuli. In few other regions of the world does Pinot Grigio manage to combine so perfectly freshness, body and breadht of aromas.

To preserve the richness of those aromas, we ferment the must in stainless steel at controlled temperature, leaving the wine in contact with the fine lees for several months. In this way, it acquires mineral notes and a distinctive, terroir-driven personality. Malolactic fermentation has been partly carried out.

It is a truly food-flexible wine: light appetizers and full-bodied fish first courses, great with summer salads or to drink throughout the meal.

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Pinot Grigio "Pinorigo"

Well yes! A new wine is added to our catalog...

Actually, there is nothing new under the sun. This is the so called "Ramato", a wine that many say is the true Pinot Grigio. For sure it was the Pinot Grigio that our grandparents drank.

As you may know, the skin of Pinot Grigio grapes is almost as dark as that of a red grape variety. Immediately separating the skins from the must you get the wine that everyone knows, but a few hours of contact between the skins and the must is enough to tinge the wine with this wonderful color. It is not a white, it is not a rosé. It is indeed a "Ramato", that could be translated from Italian as "the color of the copper".

The contact with the skins, in addition to the color, brings with it a greater structure, more defined tannins and a much more complex nose. Without losing the freshness and immediacy typical of this variety.

The name has been suggested by a friend, who told us: "You should make a particular wine, only yours. For example, Dorigo's Pinot Grigio. Too long ... Let's do Pinorigo ..." And here is the wine!

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Ribolla Gialla

One of the most ancient of the varieties native to Friuli, Ribolla Gialla probably originates from the hill country on the border between Italy and Slovenia. Its large, generous bunches ripen to golden yellow and, in Friuli, their wine is made in various styles.

Some winemakers vinify for a great cellar wine, whereas others want to obtain a light, refreshing wine, with fresh varietals aromas. We, quite consciously, adhere to the second school of thought because we adore the symphony of fruit aromas Ribolla Gialla releases after vinification in stainless steel tanks, without malolactic fermentation.

VVersatile in food-pairing: appetizers and light first courses both with poultry or fish.

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Sauvignon Blanc

Sauvignon is one of the world's great white grapes. It has adapted to new terroirs almost everywhere, yelding wines that are sometimes diferent, but always excellent. Here in Friuli Sauvignon has its own personality. At Dorigo, it gives us a linear, fresh-tasting, but by no means lightweight, wine. Fermentation takes place at low, controlled temperature in stainless steel containers.

This is a wine with a strong soul, asking for suitable dishes. Great pairing with asparagus.

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Friulano

The history of the name of this wine is well known. We will not tell it here again. One thing is certain: its relationship with the French variety named "Sauvignonasse".

And its obvious relationship with the Sauvignon has determined its success in Friuli, the home of white wines with a strong character and personality.

Harvested slightly over-ripe and fermented in stainless steel to enhance the aroma, this wine is easy to match: cold cuts and cheeses from Friuli, but also winter first courses.

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Cabernet Franc

Cabernet Franc has been grown in Friuli for centuries. It should be said, however, that most of the older vine stock comprises Carmenère, Cabernet Franc's near twin. The reason for the variety's success in Friuli is simple. The region's climate and soil types have proved to be an ideal growing environment.

Late harvest has taken the edge off Cabernet Franc's characteristic green notes. The wine completed malolactic fermentation, before maturing for six months on the lees, to mellow out the tannins. The final product is a warm, soft, spicily aromatic wine that can be aged in the cellar for many years.

Perfect pairing with cold cuts and cheese!

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Merlot

Merlot is near synonymous with red wine.

It delights the occasional taster with notes of ripe red fruit on the nose, then sweet tannins on the palate, and enthralls experts with its vast range of nuances and silky mouthfeel. We are the first to be astonished at how such an apparently simple wine so often reveals outstanding ageing prospects.

We offer you Merlot in this fresh interpretation. Eight months on the lees in stainless steel have brought out all the variety'smarvellous drinkability, yet this is still a wine you can tuck away in the cellar, and rediscover, with supreme satisfaction, in a few year's time.

Perfect pairing with beef or aged cheese

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Refosco

Refosco dal Peduncolo Rosso is a native Friulian variety that is said to be a distant relation of Shiraz. It has the softness and concentration of Shiraz, but also a unique, mineral-led nose, redolent of the territory, that sets it apart and gives it a special personality.

This wine ages for eight months in stainless steel on the lees, smoothing out any rough edges and making it ready for immediate consumption. The result is a wine with a deep, dark red color, dense and smooth, and a unique, mineral, territorial nose. It's savory and generous on the palate.

It requires sturdy courses, it pairs remarkably well with game and red meat.

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Schioppettino

Schioppettino is also known as Ribolla Nera. Another native variety which has almost died out.

Fermentation takes place in stainless steel, ageing is in stainless steel on its lees for eight months.

Schioppettino's distinctive feature is its nose, which is dominated by characteristic notes of green pepper layered over red fruit and leather. The palate is perfectly balanced, lingering, and velvet-smooth.

Versatile in food pairing, it matches perfectly with fried food, tempura and white meat.

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