“A juicy white, with hints of orange zest and fleur de sel that impart pleasing liveliness on the texture. This layers a minerally underpinning with mouthfilling flavors of baked pineapple and apricot, almond paste and pastry cream. Drink now through 2026.”

“Notes of lemongrass and mint mingle with flavors of lemon curd and white grapefruit in this rich, honeyed wine. It will show more of itself in a year or two.”

“Two days of skin maceration followed by aging in amphorae yielded this copper-hued wine, it’s firm phenolic structure and light bitterness brightened by flavors of white peach and tangerine. Give it a year or two for the tannins to soften and the flavors to meld.”

This rich, medium- to full-bodied white is buoyed by vivid acidity, with flavors of kiwifruit, green pear and mandarin orange peel accented by fine details of fresh tarragon, salted almond, lemon curd and honeycomb. Well-meshed, with a pleasing, raw silk–like texture and a long, minerally finish. Pinot Bianco, Friulano and Sauvignon. Drink now through 2030.

“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 the 2015 vintage is incredible. Almonds, apricots, and salted caramel fill the senses on the nose. It has an exceptional, focused palate that finds the optimal balance between sweetness and acidity.”