Pure and Natural Wines from Friuli

The story of Alberto Lot begins in the Colli Orientali del Friuli, a wine region of extraordinary prestige in northeastern Italy, nestled between the Julian Alps and the Adriatic Sea. Founded in 2017 by Alberto Lot, the estate emerged from a deep connection to the land and the winemaking traditions passed down through generations. Alberto is not merely a vigneron; he is a custodian of Friuli's viticultural heritage, determined to express the unique character of his native soil through wines of purity and authenticity.

The Colli Orientali del Friuli is renowned for its white wines — a terroir of marl and sandstone soils, steep hillsides, and a climate moderated by the Adriatic breeze and Alpine coolness. It is a region that demands precision and patience from its winemakers, and Alberto has embraced this challenge with a natural wine philosophy that prioritises terroir expression over technical intervention. He joined Vinnatur, the Italian association of natural wine producers, as a declaration of his commitment to organic farming, indigenous yeasts, and minimal sulfur.

Alberto's choice of varieties reflects both tradition and innovation. Glera, the indigenous grape behind Prosecco, is his primary material for sparkling wines — but vinified not in the industrial, mass-market style of the Veneto plains, but with the care and attention of a natural wine producer. Bronner, a modern German hybrid variety, adds another dimension — a grape that brings freshness, acidity, and a distinctive aromatic profile to the blends. This combination of local heritage and experimental viticulture defines the Alberto Lot style: rooted in Friuli, but not bound by convention.

The estate is still young, but Alberto has already established a clear identity. His wines are characterised by their expressive nature — cloudy, unfiltered, and alive — and by their freshness and balance. The first red wines are expected in 2026, marking a new chapter in the estate's evolution. But already, the Alberto Lot name is recognised among natural wine enthusiasts for its honesty, its vitality, and its unmistakable Friuli character.

At Alberto Lot, the cellar philosophy is one of pure, natural expression. Alberto creates wines that reflect his deep connection to the land and the traditions passed down by his family — but interpreted through a natural wine lens that prioritises spontaneity, minimal intervention, and absolute transparency. All fermentations are spontaneous with indigenous yeasts. Sulfur is kept to a minimum. The wines are bottled without filtration or fining, capturing the living, evolving character of each vintage.

The techniques are precise and demanding:

Harvest & Pressing: All grapes are hand-harvested at optimal maturity and gently pressed to extract the finest juice. The Glera and Bronner are often harvested at different times to capture each variety at its peak — Glera for freshness and primary fruit, Bronner for aromatic intensity and acidity.

First Fermentation: Indigenous yeasts only — no commercial strains, no enzymes, no temperature control beyond the natural coolness of the cellar. Fermentation takes place in stainless steel tanks, preserving the primary fruit character and freshness of the grapes. The spontaneous fermentation can be slow and unpredictable, but Alberto embraces this as part of the wine's natural evolution.

Frizzante: For the frizzante (lightly sparkling) wines, a natural second fermentation is induced in tank or bottle — often by bottling with a small amount of residual sugar that the indigenous yeasts consume, creating gentle bubbles. This is not the Charmat method of industrial Prosecco; it is a natural, artisanal approach that results in softer, more integrated bubbles and a wine that is alive and evolving.

Metodo Classico: For the metodo classico wines, the second fermentation occurs in bottle — the traditional method used for Champagne and Franciacorta. The wines age on their lees for an extended period, developing complexity, texture, and autolytic character (bread, brioche, almond notes). No dosage is added — the wines are disgorged and bottled as they are, pure and unsweetened.

Sulfur & Bottling: Minimal sulfur — used only when absolutely necessary to stabilise the wine, and never enough to mask its natural expression. The wines are bottled without filtration or fining, often with a slight haze that is a badge of honour — proof that the wine is alive and unadulterated.

The portfolio is focused on sparkling wines, with red wines expected from the 2026 vintage:

"Fior de Lot": A blend of Bronner and Glera, vinified as a frizzante. Fresh, floral, and immediately appealing — the joyful introduction to Alberto's style. Bronner's aromatic intensity meets Glera's freshness in a wine that is both playful and serious. Unfiltered, cloudy, and alive.

"Filari Ginevra": A blend of Glera and Bronner, vinified as a pét-nat (pétillant naturel) — the ancestral method where the wine is bottled before primary fermentation is complete, trapping natural bubbles. Fresh, youthful, and vibrant with shellfish-pairing potential. A wine of pure energy and spontaneity.

"Filari Margherita": 100% Bronner, vinified as a metodo classico. The full expression of this German hybrid in Friulian soil — aromatic, structured, and complex. Extended lees aging builds texture and depth. A wine that proves Bronner's potential for serious sparkling wine.

Red Wines (Expected 2026): Alberto's first red wines are eagerly anticipated — a new chapter that will extend the estate's natural wine philosophy into still red production. Details are yet to be revealed, but the expectation is for wines of the same purity, vitality, and Friuli character that define the sparkling range.