Friuli. Biodynamic. Made from two different local biotypes of Tocai, Tocai Giallo and Tocai Verde, rooted in limestone and clay red soil. The fruit is hand-harvested, double-sorted and fermented in medium-sized oak vats. Malo completed. Bottled unfined, unfiltered, with a touch of SO2.
From the importer:
"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. Generous on the palate and easy to love, La Duline delivers the magic of a healing touch."