“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.

The 2019 Abbazia di Rosazzo is more delicate and nuanced, with dusty dried flowers, crushed almonds and sweet smoke forming its bouquet. It's silky yet nearly weightless in feel, hovering across the palate with a saline-tinged blend of white pit fruits and inner florals. This leaves a coating of minerality while finishing with a lovely tension, leaving flinty notes of liquid stone and Bosc pear. The Abbazia di Rosazzo is an understated beauty.

In the local dialect, Curubella means 'rounded uplands' and describes the land where this massal selection of Pinot Grigio vines was planted in 1981. This traditional ramato style of Pinot Grigio spends two days on the skins for a delicate copper hue and subtle texture, and matures in cocciopesto amphorae - a mix of sand, gravel and clay used for thousands of years - for a completely neutral yet oxidative vessel. The result is fragrant and leesy in aroma, with an intense, creamy and bright palate of green fruits, soft melon, subtle yellow fruits and a floral, lifted finish with more creaminess.