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Light to medium bodied wines that are high in acid and light to medium fruit. Typically no oak.
Light to medium bodied wines with lots of juicy fruit, typically medium acid and medium oak.
Full bodied wines that have typically undergone malo-lactic fermentation and/or spent time in oak.
Delicate nuances of wild flowers, rose water and lychee on the nose, with apple and pear flavors on the palate. Dry, crisp and full-bodied with refreshing acidity and a clean finish.
Wonderful lightly chilled as an aperitif or with salads, or chicken and
risotto-based dishes. Ideal with pasta and gnocchi, and entrees such as seafood.
There is no place on Earth that cherishes the inseparable relationship between food and wine like Italy. So it was only natural to challenge our local winemakers with the task of sourcing wines that reflect their unique, authentic terroir while possessing outstanding food-pairing ability. The result is Benvolio.
Benvolio is made from grapes grown by our farmers, friends and...Read More About Benvolio
(free-oo-lee veh-netz-ee-ah gwee-yee-ah)
The furthest east of the Tre-Venezie, Friuli-Venezia Giulia (usually just called Friuli) is celebrated for its zingy and zesty whites. Hugging the alps and the Austrian border, the climate here is cool and the vines are planted on the hillsides, allowing for more sun exposure. The cool temperatures of the region result in the lively...Read More About Friuli-Venezia Giulia
Pinot Gris/Grigio(PEE-noh gree/GREE-jee-oh) While Pinot Grigio is in fact the same grape as Pinot Gris (just the Italian take on it), the differences of wine they create can be immense. Pinot Gris' most popular and successful region is Alsace, France, an area of the country that actually puts the name of the grape on the label. Pinot Grigio is the Italian version of the grape,...Read More About Pinot Gris/Grigio
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