Monte della Guardia is Marco’s cru, 0.5ha, super steep terraces descending from 300 to 175m.  80% Friulano, 20% Picolit on ponca (typical soil of friable, alkaline clay marls).  Harvested end of Sept. Direct-pressed, fermented in stainlees, aged in one 1000L cask (which happened to be new this year...

100% Cabernet Franc, which Marco calls the “the foreigner who’s not a foreigner.”  Usually harvested in early Oct, fermented between steel and concrete, 20-25 days of maceration.  Aged for a year in big cask. 4,000 bottles made.

100% Verduzzo, harvested at normal maturity levels, then natural appassimento for 60 days, fermented in stainless steel, then aged one year in used barriques.  110g/l residual sugar.

100% Friulano, the wine that most tells the tale of Marco’s territory.  Made similarly to the Ribolla, and similar levels of production.