"Il Carpino" is family operated by Franco and Anna Sosol and is located in Località Borgo del Carpino. They own 15 ha of vineyards between Oslavia and San Floriano del Collio, on the border with Slovenia directly adjacent to the famous producer in the area of Collio, Jasko Gravner.

The soils mainly consist of sand and marl "strata" (the so called "ponca") and are optimally suitable for viticulture, giving the wines their richness in minerality.

Il Carpino philosophy is a strong commitment to environmentally-respectful viticulture, extremely accurate management of the vines and careful tending of their wines in the cellar. The variety of grape vines planted are carefully chosen according to the position of each vineyard in order to achieve the best development of the vines. Il Carpino believes vine density per hectare is of fundamental importance and the number of bunches per vine is to be limited, in quantity as well, to achieve the best of quality possible. Il Carpino does not use any chemical fertilizers in their vineyards and the vines are treated with as little products as possible of which are harmless to the consumers' health.


Franco and Anna Sosol are very serious people; very reliable and transparent. They are a bit shy, they tend to avoid as much as possible the wine business "politics": they do not like very much to appear in the media. I would say they are traditionalist; however, they do invest a lot of time and resources in experimenting natural methods of wine making. They use native yeasts and when conditions permit, they macerate their white grapes if they think this can enhance complexity without loosing freshness. They have a strong link to their place and their history in the Collio. They are exactly the type of people and producers David Vincent Selection looks forward to represent in the United States.

Il Carpino Philosophy: Franco Sosol believes a wine must express the uniqueness of the place or region its grapes are grown in. This means; the grape plus the soil it is grown in should express the soul of the wine. Il Carpino makes this apparent in the glass. They work their vineyards with the utmost respect for land and soil and deliver to the customer wines from the Collio exactly the way the Collio would want them to be expressed.

Inside every bottle of wine there is a history and a story behind it. It can be a simple or complicated one but as far as Rosa Bosco's story is concerned, it is certainly an interesting one. Here, there is a story of the people who have committed themselves and who have paid a price bringing to the consumer the fruit of their labor into the glass of a Rosa Bosco Wine. This is one of the reasons so many have fallen in love with wine, more specifically, Italian wine.

The wines of Rosa Bosco have an interesting story to tell. Thanks to her tenacity, Rosa Bosco wines were born in the province of Udine in 1998. Rosetta, to her friends, is excitingly enthusiastic, passionate, talented and very capable of making world-class wines from Friuli.

Rosa has always been this way and after five years of collaboration with her husband Girolamo Dorigo, she’s decided to challenge herself by producing wines on her own. In 1998 Rosetta started with the help of a group of friends, but it was mainly her character, her enthusiasm and passion that has kept her around in this extremely difficult business of wine making. Needless to say, she was an immediate success.

Rosetta's house where she lives and works is surrounded by a large lawn in Rosazzo-Manzano on the Colli Orentali vineyards. She produces only two wines; both are magnificent. A Sauvignon Blanc called Il Sauvignon and a red wine called il Boscorosso which is made from 100% Merlot made from the vines grown in the hills of Manzano and Premariacco. Two international wines made from international varietals but have been home to Friuli for many years and going strong for many more.

The wines are vigorous and robust and almost by contrast a wine of great finesse. Rosa, who between rows of her vineyards working with maniacal care, chooses with simple instinct the right time to harvest the fruit from the vines. After fermentation the wine ages for about 20 months in new French oak barrels. The wines are laid to rest and aged in the bottle for another six months before being released into the market.

The wines of Rosa Bosco will not disappoint the discerning palates!

David Alessandro Pinot Grigio is a pleasant surprise to Pinot Grigio for us, stylistically speaking. Pinot Grigio for years has been regarded as simple white table wine and inferior quality Pinot Grigio can be abundantly found on retailers' shelves across America. We like to believe that David Alessandro Pinot Grigio delle Venezie is a Pinot Grigio with a difference! Thanks to the lees ageing and top quality grapes from Italy's Colli-Orientali del Fruili region - not to mention the consummate winemaking skill of Christian Patat of Necotium.

The wine is blessed with ripe honeysuckle aromas and spicy white peach flavors. David Alessandro Pinot Grigio is slightly "Ramato", meaning copper color in Italian, which is caused from a slight skin contact for a period of a few hours before being pressed off the skins. This is what Pinot Grigio is supposed to be.

Denis Montanar comes from a long line of farmers. For him, it began in 1989 when Denis rented out a vineyard owned by his grandfather. Soon after, he bought two additional acres and started his own little winery. In 1995, joined by his wife Alessia, Denis decided to purchase another ten and half acres that included a small farmhouse. Denis decided to name his winery after the local dialect word for a medieval hamlet presently owned by the Montanar family called BORC DODON. Still present today are the buildings that housed building materials dating back to Roman times. In addition to the vineyards, Denis had reserved some acreage for the cultivation of maize meal. This is completely organic product, produced from ancient strands of maize. The maize is still stone-ground as it was centuries ago. The cultivation of vineyards has been totally organic for the past eight years. In fact, when Denis bought his first pieces of land, nothing would grow on it organically. He was forced to wait 3 years for the land to regenerate after decades of chemical use and abuse. Now he is one of the only wine producers in the area that doesn't use artificial chemicals. The Montanar family's wines consist of: Refosco dal Peduncolo, Uis Neris which in the Friulian dialect meaning "Black Grapes", Uis Blancis; White Grapes in Friulano, Verduzzo Friulano, Tocai Friulano and Merlot. Ultimately, the driving concept of the family's production is both to maintain a traditional and Biodynamic way of farming and to respect the knowledge and appreciation of local culture and traditions.

As mentioned Denis avoids all technological processes and chemical treatments that would not only ruin the typical taste and smell of his wines but also compromise the differences between one vintage to the next. He prefers only to work with total respect of the environment and strives to bring back what he calls "living wines". All of his wines develop differently over time in the bottle. There will never be 2 similar bottles of the same vineyard from the same vintage. Denis insists that if our ancestors could make amazing wine without the use of chemicals then why can't we in the present? Denis's belief is all this gives wine a life.

All the grapes are handpicked, unlike a machine that also removes the leaves, pieces of vine and bugs. The harvest is a gathering between families but is also a seasonal source of income that people in Friuli can count on. Since the use of machines very few wineries actually do what is called in Italian "la vendemmia come una volta". A harvest of hard work and fun times. Often with many larger estates the grapes are harvested by one person and a machine. Denis still believes in having people do the picking, even if it costs more money. The atmosphere and the memories of every vintage is something he likes to hold on to. His appreciation of local culture and traditions is second to none.

After the picking, the maceration is done in "tini aperti" for a period of 4 to 35 days depending on the grape varietal. This technique brings some risks because the grapes are in contact with oxygen. Denis stirs the fermenting juice 3 to 4 times a day to reduce the risks of oxidation. The pressing is done manually with a vertical hydraulic press, which also reduces contact with oxygen.

The fermentation is started using natural yeast. No cultured yeasts are ever used. This is a practice that many avoid as this technique takes more work and attention. Denis adds very little quantities of SO2. In fact as minimal as possible is used and sometimes none at all. During the summer Denis uses very little copper and sulfur diluted in water to protect the fruit while on the vine. The amount is only about 5gm/100L.

Unlike many other producers who spray pesticides Denis prefers using only natural elements such as flowers, bugs, bees, hares, pheasants etc. to live and thrive in the vineyards. They are considered all a part of the vine's life in the vineyard. If you walk in a vineyard 3 days after a chemical treatment, you would not see a single fly. Everything is killed resulting in all other life forms keeping away as there is nothing for them to thrive on.

The results of Denis's natural treatments are much less production than a non-organic producer; roughly half. Absolutely no use of anything harmful for humans or the environment is ever used to produce his wines. These wines are completely natural to the 10th power. They are produced as naturally as a wine can be produced. The bottles are even sealed using natural bees wax.

Certified Biodynamic