Valle, Friuli
A great introduction to this intriguing, almond-scented grape variety, which makes a characterful aperitivo but has the structure and nutty complexity to pair with a variety of antipasti, soups, risotto, asparagus and even snails (a regional delicacy).
The Valle estate
One of the region's pioneers of cold fermentation techniques and the use of stainless steel vats to maintain the freshness of delicate white varietals, Gigi Valle is also a stalwart champion of indigenous local grapes like Ribolla Gialla, (Tocai) Friulano and Refosco. The winemaking here, overseen by Paolo, Gigi's son is a great testament to both innovation and tradition - put simply: Valle make old wines better.