The Paraschos family began making wine in the 1990s after discovering the great producers of Friuli, like Gravner and La Castellada. They purchased vineyards and adopted traditional methods from the start. This red is hand-harvested, destemmed, and fermented in open-top wooden vats with around 20 days of maceration. Punchdowns are done manually several times per day. After pressing, the wine rests in stainless steel at cellar temperature for a few days, then moves into 2,500L and 500L oak barrels for élevage. Bottled unfiltered. We couldn’t skip a 2018 this good—perfectly aged, showing real balance and depth at a price that’s hard to ignore.