Picolit, a grape native to Italy's northeastern Friuli region, is named for its inability to fully pollinate, forming only small (piccolo) bunches of concentrated white grapes. So these grapes are designated to only passito-style sweet wines. Wines made from Picolit are considered "vino da meditazione," wines not for food, but to drink and contemplate due to their complexity. And Livio Felluga knows how to coax out said complexity so well. This wine is only made in the best years, and 2017 was one of them. It has a subtle nose with hints of caramel and lemon oil. The palate is soft and viscous with just the right amount of acidity. The balance is amazing.

A silky white, with almond blossom and creamed macadamia nut notes layered with well-cut acidity, plus flavors of vanilla, baked white peach and verbena. A tang of salinity cleans the finish. Drink now through 2030.

A silky white, with almond blossom and creamed macadamia nut notes layered with well-cut acidity, plus flavors of vanilla, baked white peach and verbena. A tang of salinity cleans the finish. Drink now through 2030.

The moment you lift the glass, the nobleness of Pinot Grigio (Pinot Gris) is known. This is the true essence of the variety, with a cascade of aromas that can make one shudder: baked apples layered with spice and drizzled with warmed honey as pressed flowers accompany, roasted almonds crumbled on top. Subtle mineral notes dip in and out with each whiff. The palate is an ocean crashing upon the palate with wave after wave of flavors fresh apples, then roasted almonds, sea salt and fresh herbs, then crushed stone all the while lifted by a consistent acidity that neither peaks nor ebbs. A wine for now or later, there will always be smiles. 

An elegant wine focused on minerality. Restrained lychee, sage and stony mineral character. Light-bodied with crisp acidity, a silky texture and a tense, slightly tight palate due to brilliant acidity. Drink or hold.