CHARDONNAY FRIZZANTE

Sandwiched between Veneto and Friuli, this family operation combines old-school tradition with cool new techniques that second-generation Rebecca Valent picked up while studying in the USA. Dad, Giuliano, who was trained by his dad, says he was ‘born in the bottle’, and he and his wife, Adriana, (and now their daughters) have dedicated much of their career to shining a light on near-forgotten local varietals like Lison (also known as Tai, also known as Friulano, also known as Tocai…you get the picture).