Prestige Line

Chardonnay "Ronc di Juri ®"

Vanillaed and spicy when young, Dorigo Chardonnay acquires minerally and fumé notes after a few years' ageing, which make it even more satisfying. Truly, it is a white wine crafted for the cellar, where it can be forgotten for decades.

Low yield of fruit per vine and late harvest give our Chardonnay its structure, its density and its richness. Fermentation and maturation in barriques enrobe the palate with sweet, delicious tannins.

Very versatile in food-pairing, perfect with poultry, shellfish appetizers and first courses.

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Friulano "Ronc di Juri ®"

In our opinion, Friulano at its best.

To make this wine, bunches are harvested at two different times. First ones are traditionally pressed and fermented in barrel, while the late ones are left to dry on mats for 3 weeksd before pressing. Needless to say, frequent batonnages accompany this wine for a year of ageing.

Malolactic fermentation takes place in both the two wines, and just some days before bottling we decide the final blend.

It's a rich and complex wine, with several layers of fruit, cream and butter. You will find inside the crispiness of this varietal and the richness given by one year of ageing on its own yeast, the sweetness given by the French oak and the full flacour our soils are able to give to our wines.

Almost "wintery" in its pairings, it pairs well with flavour-rich dishes: first courses and risottos, white meats and oven-baked stews.

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Sauvignon "Ronc di Juri ®"

Our best Sauvignon Blanc grapes, late harvested and fermented in 60% new oak. Malolactic fermentation fully carried out.

All this to obtain a wine breaking with tradition and to bring to light the hidden soul of this variety.

A sweet and persuasive soul, where the green notes of pepper and tomato leaf give way to white peach and vanilla, acidity gives way to the salt and minerals of our lands.

An important wine for important dishes: sea bass, turbot, sea bream...

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Montsclapade ®

Montsclapade (split mountain in friulan dialect) is perhaps the best known of our wines.

It is a blend of Cabernet Franc and Merlot, aged for 30 months in barrels. It impresses with the structure, born of near-obsessive work of preparation of the grapes, and with the elegance achieved with a careful and patient work in the aging cellar and the selection of the finest lots.

After bottling it ages for six more months in our cellars, it is then released on the market already soft and ready for drinking. However, it will be at its very best five or six years after the harvest.

Unquestionably a wine to be paired with red meat, It pairs phenomenally well with very mature hard cheeses.

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Rosso Dorigo

An innovative and modern wine, characterized by great softness and pleasantness without sacrificing body and intensity.

20% of the grapes were left to dry for two months. The others were harvested quite late. Both the two batches were vinified in stainless steel vats at controlled temperature and then matured in one-year old French oak barrels for 24 months. After ageing we made the final blend and bottled the wine.

A wine for red meat or matured cheese. Great also as a meditation wine at the end of the dinner.

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Pignolo

Definitely the most important native friulian wine. Thirty years ago it was considered virtually extinct.

Harvested very late and aged for over two years in 100% new French oak barriques. Structured and tannic in its youth, it requires time to reveal its depth, evolving with patience into a wine of outstanding refinement and distinction.

An exceptional meditation wine, it pairs beautifully with aged cheeses, fine cuts of meat, and game

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