Perfect for an aperitif or pairing with antipasti, prosciutto, soups, and white meats. Full, fresh, and savoury Perusini Friulano offers a delicate scent and distinct almond flavour. Its bright yellow colour with greenish reflections compliments its rich and multifaceted taste, featuring floral and tropical notes and a hint of balsamic.

About the Producer

In the last century when the fashion for French wines was still prevalent, Giacomo Perusini , grandfather of the current owner, began the selection and protection of some native vines (in particular Picolit). After his premature death in the First World War his work was continued by his wife Giuseppina Perusini Antonini, painter, writer, but also skilled businesswoman, who began the relaunch of Friulian wines on the national and international market. His son Gaetano, professor at the University of Trieste, continued and expanded research on agriculture and traditional vines, while his other son Giampaolo continued in particular the selection of Ribolla Gialla.

Today Teresa, Giampaolo's daughter, leads the company. Like her uncle and sister, she is an art historian but also a passionate winemaker. Today she is helped in managing the company by her husband Giacomo and her sons Carlo, Tommaso and Michele. Thus the family tradition continues on the Gramogliano hill known for centuries, like that of Rosazzo and della Rocca, as the cru hors class of the Colli Orientali del Friuli.

The Perusini company is among the 50 registered by the great Italian journalist Luigi Veronelli in the elite of historic Italian winemakers.

Vineyard and Winery

A native white wine, which has long been the region’s “flagship wine”. Made from 100% Friulano grapes grown in the local Loam soils known as ponca. The vines are Single Guyot trained. Yield is around 6.5 tonnes per hectare.

The grapes were harvested by hand, once in the cellar the grapes are cooled down and macerated for 4h before being pressed. With the use of specially selected yeasts the vinification took place in modern stainless steel tanks with the temperature of fermentation controlled below 20° C. For the following 7 months the wine was left in contact with the fine lees before bottling.