Start in Friuli with Friulano, all almond, salt, and pear.
Move to Podravje for a Riesling from 30-year-old vines, layered with citrus and lees.
Head to Vipava for Blaufränkisch that drinks like a deep, peppery rosé.
Wrap up in Lebanon’s Bekaa Valley with a Cabernet blend from Marsyas – aged in barrel, polished but still vivid.
Each wine was chosen because it stands for more than a grape or a place. It’s a snapshot of careful farming, thoughtful winemaking, and how they come together in the glass.
