Villa Job

Friuli-Venezia Giulia, Italy

Coming Soon…


IGT Venezia Giulia, Sauvignon Blanc, "Sudigiri"

100% Sauvignon Blanc

From 15 year old vines planted on a combination of marl, clay and silt soils and are hand-harvested in early-September. The grapes are not sorted and spend two days on the skins before spontaneous fermentation in open barrels begins with indigenous yeasts. Aged in concrete for six months, then three months in old mulberry barrels (4-5 years old) and then spends 2 months in bottle. Unfiltered.


IGT Venezia Giulia, Tocai Friulano, "Untitled"

100% Tocai Friulano

From 15 year old vines planted on a combination of marl, clay and silt soils and are hand-harvested in mid-September. The grapes are not sorted and spend three days on the skins before spontaneous fermentation in open barrels begins with indigenous yeasts. Aged in concrete and barrels for nine months, then two months in bottle. Unfiltered.


Friuli Grave, Pinot Grigio, "Piantagrane"

100% Pinot Grigio

From 15 year old vines planted on a combination of marl, clay and silt soils and are hand-harvested on three separate days in September: beginning, middle and end of the month. The grapes are not sorted and spend two days on the skins before spontaneous fermentation in open barrels begins with indigenous yeasts. Aged in concrete and barrel; unfiltered.


IGT Venezia Giulia, Pinot Grigio, "Guastafeste"

100% Pinot Grigio

From 15 year old vines planted on a combination of marl, clay and silt soils and are hand-harvested in mid-September. The grapes are not sorted and spends 60 days on the skins before spontaneous fermentation in open barrels begins with indigenous yeasts. Aged in concrete and mulberry barrels and then one year in bottle. Unfiltered.


IGT Venezia Giulia, Pinot Grigio, "Risic Blanc ED 3"

80% Pinot Grigio & Malvasia (2015/2016), 20% Pinot Grigio (Oxidative style of 4 vintages in the Solera System)

From 15 year old vines planted on a combination of marl, clay and silt soils and are hand-harvested in early September. The grapes are not sorted and allowed to spontaneously ferment in barrels and concrete with indigenous yeasts. Eighty-percent sees light maceration in cement tanks, while the rest is from the Solera System of previous vintages. For aging, eighty-percent is aged in cement tanks for six months and then is moved to barrels for six months. The oxidative part is done in used barrels (4-5 years old) and then spends 2 months in bottle. Unfiltered.