Friuli Venezia Giulia

Friuli Venezia Giulia is the Italian region that put indigenous white grapes — Friulano, Ribolla Gialla, and the rare sweet Picolit — on the international map, alongside perfumed reds like Schioppettino and Refosco dal Peduncolo Rosso. It is a compact region in north-east Italy with a line-up of native varieties you will not find anywhere else in this form. The reason to browse here goes beyond variety names — it comes down to a winemaking revolution that still shapes what is in the glass.

Why choose Friuli Venezia Giulia wine?

Choose Friuli Venezia Giulia if you want white wines with genuine freshness and a regional identity no neighbour can replicate. Leading producers in the region introduced stainless steel fermentation and temperature control from the late 1960s, giving Italy its first clean, fruity, unoaked white wines at a time when oxidised, heavy styles dominated — that philosophy is now the default across the region. Friulano and Ribolla Gialla are the grapes that showcase it best: aromatic, precise, and built for the table rather than the cellar. For a different register, the skin-fermented Pinot Grigio Ramato delivers a copper-hued, textured white that sits apart from anything Trentino-Alto Adige or Veneto puts on the shelf. This is the right region for anyone who wants Italian whites with both heritage and freshness on their side. If you want Italy's home of indigenous white grapes and pioneering fresh white wine style, our Friuli Venezia Giulia selection starts here →

Does Friuli Venezia Giulia produce sweet wines?

Yes. Picolit is used almost exclusively for sweet late-harvest wines, and the region makes small volumes of other sweet styles from local varieties.

What is Pinot Grigio Ramato?

Ramato is a skin-fermented Pinot Grigio with a distinctive copper colour and more texture than the standard style — a historical Friulian take on the grape now attracting renewed attention.

Does Friuli Venezia Giulia make orange wine?

Yes. Alongside its fresh unoaked whites, Friuli has a tradition of skin-contact orange wines that predate the modern natural-wine movement.