Long prized for its vibrant character and uncanny ability to age, ‘Ravan’ is the house name for the local variety formerly known as Tocai Friulano. Grapes were hand harvested in late September, de-stemmed, fermented with wild yeast in large oak vats, and then transferred to mostly used French barrique for malolactic fermentation. After 12 months on the lees the wine was bottled unfiltered. For those who like Northeastern Italian whites, this will push you comfortably out of your comfort zone. The 2010 vintage lends a certain “grapey” honesty coupled with fresh herbs and tangy citrus. Pairs well with cured salty flavors and spring vegetables.
91 Points Wine & Spirits Magazine: If you have no patience for oxidative whites, steer clear. But if you're open to the charms of this wine, it delivers remarkable freshness. Look past the resinous, tree-sap aroma and you'll find a rich, earthy wine with yellow spices and flavors that are more wheat berry than nutty. Its mineral character would meld with a mushroom pilaf with fresh thyme and sage.