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Italian expat Denis Pasut planted his Mildura vineyard in the 1990s, with the goal of bringing the varieties of Friuli-Venezia to Australia. Farmed increasingly organically, this is the source of the Friulano, and Malvasia for this release from Mandi.

Naturally fermented on skins for 11 days, this wine is a bright, juicy, and shiny textural example of what makes Friulano and skin-contact such great bed-buddies. They work so well together, as the nutty, spicy, stone fruit characters of Friulano are given a textural turbo boost, when left on skins.

Blue skies, and picnic blankets are in order here.