Friuli Venezia Giulia

The region is situated in Italy’s northeast and borders Slovenia and Austria.

Friuli Venezia Giulia overlooks the Adriatic Sea and is surrounded by high mountains, enclosing many different landscapes.

The cooking traditions are influenced by the Slavic, central European and Venetian cultures. The cuisine relies on simple recipes and genuine ingredients.

The most important typical product of the region is Prosciutto of San Daniele.

Other typical dishes of the area are polenta or “porcina”.

The dishes of the area are accompanied by red but mainly white wines. Can mention Refosco, Malvasia, Friulano, Pinot Grigio, Sauvignon Blanc and Ribolla.

Venica & Venica

Venica & Venica has been established in 1930. It is still a family-owned estate with 28 hectares of vines in Collio, near the Slovenian border.

Today the winery is one of Friuli’s most famous and respected estates. It is well-known for making highly textural and aromatic whites that use little to no wood.

Venica & Venica’s vineyards are spread over 7 different hills. They are located from 300-400 meters above sea level — each with its own distinct micro-climate.

This great terroir provides unique characteristics to each of the vines and creates a wine of great complexity.

Friuli Venezia Giulia

The region is situated in Italy’s northeast and borders Slovenia and Austria.

Friuli Venezia Giulia overlooks the Adriatic Sea and is surrounded by high mountains, enclosing many different landscapes.

The cooking traditions are influenced by the Slavic, central European and Venetian cultures. The cuisine relies on simple recipes and genuine ingredients.

The most important typical product of the region is Prosciutto of San Daniele.

Other typical dishes of the area are polenta or “porcina”.

The dishes of the area are accompanied by red but mainly white wines. Can mention Refosco, Malvasia, Friulano, Pinot Grigio, Sauvignon Blanc and Ribolla.

Venica & Venica

Venica & Venica has been established in 1930. It is still a family-owned estate with 28 hectares of vines in Collio, near the Slovenian border.

Today the winery is one of Friuli’s most famous and respected estates. It is well-known for making highly textural and aromatic whites that use little to no wood.

Venica & Venica’s vineyards are spread over 7 different hills. They are located from 300-400 meters above sea level — each with its own distinct micro-climate.

This great terroir provides unique characteristics to each of the vines and creates a wine of great complexity.

Friuli Venezia Giulia

This region is situated in Italy’s northeast and borders Slovenia and Austria.
Friuli Venezia Giulia overlooks the Adriatic Sea and is surrounded by high mountains, enclosing many different landscapes.
The cooking traditions are influenced by the Slavic, central European and Venetian cultures. The cuisine relies on simple recipes and genuine ingredients.
Some typical dishes of the area are polenta or “porcina”, a dish made with boiled pork meat and sausages served with sauerkrauts and mustard.
The most important typical product of the region is Prosciutto of San Daniele.
The dishes of the area are accompanied by a rich production of high-quality red but mainly white wines, like Refosco, Malvasia, Friulano, Pinot Grigio, Sauvignon Blanc and Ribolla.

Venica & Venica

Venica & Venica is a family-owned estate with 28 hectares of vines in the Dolegna district of Collio, near the Slovenian border. It was established in 1930 when Daniele Venica purchased Ronco del Cero.
Today the winery is one of Friuli’s most famous and respected estates and is well-known for making highly textural and aromatic whites that use little to no wood in the production of their wines.
Giampaolo now has taken over the estate from his father Gianni and uncle Giorgio. Venica & Venica’s vineyards are spread over 7 different hills from 300-400 meters above sea level — each with its own distinct micro-climate.
This great terroir provides unique characteristics to each of the vines and, when blended together, creates a wine of great complexity.