The Bastianich Family has become known in the USA for their many important Italian Restaurants, several at Michelin star level. Joe Bastianich also became famous with the TV show Master Chef. He is a valued jury member in both Master Chef USA and Italy. Founded in 1997, the Bastianich company consists of 40 hectares of vineyards. The original vineyard in Buttrio/Premariacco is located on the southern hills in the DOC. It is influenced by the warmth of the sea and is famous for the production of great wines. The second property, in Cividale del Friuli, is influenced by the bora, or northerly wind. The wines are by the cooler nights, much more aromatic. Both areas share similar soil, ponca, the crumbly sandstone gives the wines their signature mineral backbone.

Founded in 1997, the Bastianich winery strives to understand the history and culture of Friuli-Venezia Giulia and take it to a new level. We create unique wines that show remarkable strength and balance.

The 2019 Bastianich Friuli Colli Orientali Friulano Vini Orsone is the full name of this Friuli wine through and through. This wine represents the most historic and "pure" version of Friulian wine, as it is deeply connected to the territory and its unique Terroir. True to the Friulano variety, the wine shows a beautiful pale yellow color, a testament to its greatness, freshness and vivacity. The fresh and fragrant nose is carried by aromas of white flowers, almonds, pear and peach. In the mouth, the acidity dominates, but never overpowers the other flavors, carrying them perfectly across the palate. The texture is fleshy and firm, with the right balance of acidity, alcohol and glycerin. The finish shows remarkable complexity and length on the palate.

Parker writes in his verdict: "This is terrific value. Wow, the Vini Orsone line of wines from Bastianich offers outstanding value"

As the name implies, this is a 100% Friulano, harvested exclusively from vineyards managed by Bastianich located in the hills of Premariacco, Cividale and Prepotto at an altitude of 100-180 meters above sea level on a bottom of the unique calcareous marl (ponca) with mixed rock and clay. The grapes are harvested by hand and then re-sorted at the winery to select only the best fruit. The fruit is then destemmed and lightly pressed using a pneumatic press. After settling for 12-24 hours, the must is decanted. Fermentation takes place in stainless steel tanks at a maximum temperature of 18°C/64°F for 15-20 days. The wine matures on the fine lees (sur lie) with periodic batonnage for 7 months, which allows the wine to develop natural antioxidants. After clarification and light filtering, Friulano is bottled and then undergoes a short aging in the bottle before the wine becomes available.