I Clivi

I CLIVI was founded in 1996, when Ferdinando Zanusso, after a long career in the wine world, decided to return to Friuli and purchase two historic vineyards: Galea, in Corno di Rosazzo in the Colli Orientali, and Brazan, in Brazzano di Cormons in the Collio. The choice fell on very old vines—many of them over sixty years old—because only mature vines can authentically convey the character of ponca, the marl and sandstone soil typical of these hills. Today, the estate is run by his son Mario, who has expanded the vineyard area to around 12 hectares across three municipalities, while maintaining the same philosophy: strictly manual harvesting, spontaneous fermentations with indigenous yeasts, no invasive oenological interventions, and long aging on fine lees. The range focuses on native Friulian varieties (Friulano, Ribolla Gialla, Malvasia, Verduzzo, Schioppettino), vinified to transparently express the uniqueness of each vineyard. The entire production is certified organic.

Grape: 100% Ribolla Gialla. Hand-harvested, gentle pressing and fermentation in steel with indigenous yeasts; aged on fine lees for added texture and depth. Style: Dry, fresh and linear with vibrant acidity; notes of citrus, green apple and white flowers with a mineral, saline finish.

Ribolla Gialla A Tessa, Venezia Giulia IGP

Grape: 100% Friulano. Fermented in steel with native yeasts, fine lees for several months to build texture while preserving freshness. Dry, fresh and elegant with gentle structure; notes of pear, apple, almond and light herbal nuances.

Friulano San Pietro, Old Vines Tocai Verde Friuli Colli Orientali DOP

Grape: 100% Friulano. Spontaneous fermentation in stainless steel, extended lees ageing and longer maturation before release to enhance depth and complexity. Dry, fuller and more structured with refined acidity; notes of ripe stone fruit, citrus, almond and delicate spice with a long, layered finish.

Friulano San Lorenzo, Old Vines Tocai Giallo Collio DOP

Grape: 100% Malvasia Istriana. Fermentation in steel tanks, ageing on fine lees to preserve aromatic expression and texture. Dry, aromatic and vibrant with fresh acidity; notes of citrus, white flowers and stone fruit with a subtle mineral finish.

Malvasia Istriana “Vigna 80 Anni” Venezia Giulia IGP

Grape: 70% Sauvignon Blanc, 30% Sauvignon Vert. Whole-cluster pressing, spontaneous fermentation in cement; 12 months on fine lees. Dry, complex, finely structured; rich, glyceric texture; sage, wild mint, herbs; pronounced minerality, citrusy lemon-zest finish.

Bianco Brda I Klivi, “old Vines”of Sauvignon Blanc & Vert” Brda Slovenia

Grape: 90% Friulano, 10% Verduzzo. Whole-cluster press, concrete settling; spontaneous fermentation in 300L Slavonian oak; no malolactic; 12 months on fine lees, light filtration, minimal sulphur. Dry, deep, terroir-driven; earthy, complex; almond, honey, anise, warm stone; structured, saline, persistent finish.

Galea, Cru Bianco Friuli Colli Orientali DOP

Grape: 50% Ribolla Gialla, 40% Tocai Friulano (Giallo biotype), 10% Malvasia Istriana. Whole-cluster pressing, spontaneous fermentation in 300L French oak; no malolactic; 12 months on fine lees, light filtration, minimal sulfur. Dry, vertical, saline; strong tension; grapefruit, anise, subtle hydrocarbon; long maritime finish.

Brazan, Cru Collio Bianco Venezia Giulia IGP

Grape: 100% Schioppettino. Fermentation in concrete with submerged cap, indigenous yeasts; malolactic, 12 months in 300L oak (50% new). Dry, elegant, structured; refined tannins, fresh acidity; red berries, spices, herbs, black pepper; long, balanced finish.

Il Soccombente, Schioppettino Cru Colli Orientali del Friuli IGP