We have been cultivating vines since 1964 on the hills of Collio, when Ivaldo Orzan decided to return to his grandfather's vineyard and make wine with his own hands. Since then, winemaking has followed the same methods as always: overnight maceration for our Friulano "Una Gnot", gentle pressing for our whites. It's not marketing, it's simply how we've always done it.
Since 1994 we open the agritourism on weekends for lunch and dinner. Real Friuli cuisine, the food we eat ourselves: cured meats of our own production such as salame, sopressa and pancetta, together with Sauris prosciutto and other local specialties. Every dish accompanied by our wines. No pretense, no unnecessary frills, just tradition brought to the table with integrity. Our guests say it too: welcoming atmosphere, honest prices, staff who know what they're doing.
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