Extension: cultivation of family-owned lands along the Isonzo River on the outskirts of the municipality of Fiumicello Villa Vicentina and rented lands in the municipality of San Canzian d’Isonzo: 22 hectares of vineyards, 50 hectares of arable land, and an olive grove.
Production: red wine (merlot, cabernet), white wine (Friulano, chardonnay, malvasia, ribolla gialla, prosecco), cured meats, cereals, particularly ancient grains such as “Ros di Aquileia” and “Senatore Cappelli” hard wheat, fruits and vegetables, olive oil, craft beer, and agritourism.
The company has now completed the conversion to organic of most of its lands.
Since 1986, the “Frasca” has been active, which since 2006 has become an agritourism restaurant, initially open only in the winter months from November to April. Since 2006, alongside the offer of wine and cured meats, there is also the summer sale of fruit and vegetable products, particularly apricots and the well-known “peaches of Fiumicello”, and a tasting room and meeting room have been set up.
Since 2011, the agritourism has also been active in the summer season outdoors at the “ai talponi” kiosk, following the acquisition of 50 hectares of rented land in San Canzian d’Isonzo.
Since 2022, there has been a plan to replicate the frasca formula from the main house to bring it to the city, and “Frasca Pozzar” has been opened in the centre of Udine, while another opening is planned in the centre of Pordenone.
Everything that can be tasted is for sale: available are wine, both in bulk and bottled, cured meats, flours from “ancient grains” (maize “ros di Aquileia” and hard wheat “Senatore Cappelli”), and from June to September, summer fruits and vegetables.
The menu aims to predominantly feature typical company products with specialties such as cheese platters paired with jellies and jams, and cured meats, particularly salami, pancetta, ossocollo, and spiced lard, all handcrafted according to Friulian tradition; hot cotechino served with mustard, horseradish or onion jam; sweet and sour vegetables; and desserts filled with artisanal jams. It is enhanced with dishes from the Friulian and Austro-Hungarian regional traditions, such as frico, tripe, baccalà, goulash, apple strudel. In all outlets, jars of jams, sweet and sour vegetables, tomato puree, fruit nectars can also be found, artisanal productions from Agr. La Mel by sister Sabina, complementing the dishes served.