A very minerally wine despite its aromatic complexity and fruit richness. It shows Mirabelle plums, apricots, ferns, iodine, stones, flint, tuberose and fresh dough on the nose. Medium- to full-bodied with weight, a super-silky texture, refreshing acidity, ripe stone fruit flavors and a tingling, savory finish that’s almost salty. Drink or hold.

Aromas of restrained stone fruit, peach peel, ferns, lemon leaves, flowers, iodine, stones and minerals. Very silky and smooth on the medium-bodied palate, almost leesy, yet balanced by crisp acidity, with tension in the long and savory finish. Drink now.

A graceful white, bright and focused, with vibrant acidity enmeshed with a silky weave of baked pear, apricot, almond butter, lemon thyme and pastry flavors. This is long and fluid, with a fresh, mineral-driven finish. Pinot Bianco, Friulano and Sauvignon. Drink now through 2035.

A pure note of ripe and juicy pear is enriched by a skein of salted butter, vanilla and creamed almond accents, while tangerine peel acidity provides lively lift and focus. Long and creamy on the palate, with minerally smoke. Hints of dried thyme and chamomile emerge to linger on the finish. Pinot Bianco, Chardonnay and Picolit. Drink now through 2032.

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.