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Buttrio is 90km south of the Austrian border, and some 100km east of Venice, wthin the DOC district of Fruili Colli Orientali. It is here that you will find the estate of Conte D’Attimis-Maniago, perched upon a hilltop, along with its vineyards, like so many neighbouring properties throughout this region, it is highly dedicated to the production of wine. The estate amounts to 110 hectares of vines. The vineyards of the Conte D’Attimis-Maniago, are all within the municipality of Buttrio, within the province of Udine. The soils are marl and sandstone, with a large amount of clay. This property was given to the Attimis-Maniago family as a marriage dowry in 1585. Count Alberto, the current owner, likes to say “Our relationship with the vine and the vineyard is a family union which has lasted over 400 years.” Prior to this fortuitous union, the Attimis family had been known to be involved in the production of wine as far back as the beginning of the 18th century. In 1930 the first bottles of the Conte D’Attimis-Maniago are released.


In the interest of not falling prey to the homogenization of flavours and styles, Conte D’Attimis-Maniago continue to work with what they like to refer to as “traditional” wine varieties. Friulano, Ribolla Gialla, Refosco, et cetera are just a few of the pantheon of traditional varieties. It has never been in their DNA to follow trends in the industry. It is their mission to produce excellent, well-constructed wines, that are expressive, and most importantly distinctively connected to the region of Friuili Colli Orientali.


Casa Maniago


This is 100% Pinot Grigio grown on the family estate. The grapes are fermented in the traditional white way, gently pressed without the skins at low, controlled temperature. The wine is aged on the lies, and in the bottle prior to release. The ample bouquet is appley, with crisp peaches, and a slight nuttiness. Thanks to the lees aging, the mouth is elegant, even silky, with apple skins, lemon oil, tropical fruit, plus a hint of white pepper. Given the texture and the modest acidity, this would be an excellent pairing with lobster and peppery tagliatelle, chicken Pad See Ew, or a garlicky buttery baguette piled high with prosciutto.






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