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2020 Friuli Grave Friulano “La Duline”
Vignai da Duline

Lorenzo Mocchiutti studied homeopathy, intent on becoming a holistic doctor. But when he inherited some neglected family vineyards in need of recovery, he instead adapted his knowledge of herbal medicine to wine growing. His Friulano La Duline, a blend of Tocai Giallo and Tocai Verde, is a prime example of what a caring regimen of biodynamics can do for old and weathered vines. Hand-harvested and double-sorted, fruit ferments in medium-sized oak vats, where it always finishes its malolactic fermentation—a tradition in the region. Generous on the palate and easy to love, La Duline delivers the magic of a healing touch.
Wine Type: | white |
Vintage: | 2020 |
Bottle Size: | 750mL |
Blend: | 100% Tocai Friulano (40% Tocai Giallo, 60% Tocai Verde) |
Appellation: | Grave |
Country: | Italy |
Region: | Friuli |
Producer: | Vignai da Duline |
Winemaker: | Federica Magrini, Lorenzo Mochiutti |
Vineyard: | Planted in 1920 & 1936, .96 ha |
Soil: | Limestone and clay red soil |
Aging: | Aged for 7-8 months, 50% in 5-year old + 11hl oak barrels and 50% in 2.5hl barrels that are between 5 and 15-year old |
Farming: | Organic (practicing) |
Alcohol: | 12.5% |
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About The Producer
Vignai da Duline
About The Region
Friuli
Friuli may be forever tied to its bland, acidic Pinot Grigios, which at one point saturated the export market, but a deeper look reveals a captivating array of unique grape-growing sites, distinctive indigenous varieties, and passionate small growers keen on preserving a rich tradition of winemaking.
Here in Italy’s northeast corner, the region is shared between the Julian Alps in the north and plains leading to the Adriatic Sea in the south, bound by the Veneto to the west and Slovenia to the east. While it is one of the wettest regions of Italy—and all of Europe, for that matter—Friuli benefits from the push-and-pull of cool air currents from the mountains meeting warmer breezes from the Adriatic. A crescent-shaped slice of foothills, where both play a role, tends to produce the region’s finest wines.
Nothing is more emblematic to Friulian wine than a crisp, peachy Ribolla Gialla served with thinly sliced prosciutto San Daniele, a local specialty. And yet, this only begins to tell the story: high-acid, mineral-driven whites from a number of local varieties including Tocai Friulano, Pinot Grigio, and Malvasia range from light and crisp to powerful and age-worthy, complementing Adriatic shellfish, hearty mountain cheeses, and everything in between. Native reds like Schioppettino, Terrano, and Refosco all have something unique to say, while there has even been significant success with French varieties like Sauvignon, Chardonnay, and Merlot, all long established in the region.
Friuli’s diversity is its strength, and it keeps us coming back for more. In fact, Kermit imported one of the region’s first organic growers toward the start of his career; our more recent collaboration with producers like Vignai da Duline is a testament to the enormous potential when devoted artisans put their hearts into Friuli’s fascinating terroir.
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Kermit once said...

Kermit once said...
You don’t have to be rich to cellar a great wine.