Three generations of Reya masters are following their belief that wine is formed in the vineyard.

The winemaker must only allow it to express itself fully in its best version. The result is authentic wines with expressive, characterful flavours. The ground suddenly rises above the Friuli lowlands to the west into a beautiful hilly landscape that looks like a paradise garden. Openness to the sea, favourable diurnal range and fertile marl soil are the most obvious advantages that make everything seem to thrive here. The landscape is whitewashed with cherry blossoms in Spring. In summer, peaches, apricots, pears, figs, plums, persimmons and olives ripen, and carefully cultivated vineyards are spread in the best locations. In the middle of this divine image, in Kozana, we find the homestead of Reya. Immediately behind it, towards the valley descends about 10 acres of terraced vineyards cultivated by the Reya family. The marl soil in the grassy vineyards retains just enough nutrients and moisture so that the vines do not suffer from thirst even in the dry months, as is the tradition, and tall cherry trees grow between the vines. The southwestern location of the vineyards provides beneficial sun rays, where in late summer, warm afternoons alternate with relatively cold nights. All this helps preserve the varietal characteristics of grapes, from which top-quality wines are produced with each harvest. In 2016 Reya family decided to convert the farm to organic production, and so in 2019, the first bottles carrying organic certificate see the light of day. At Reya, they have been devoting them-selves, especially to Rebula, Tocai Friulano and Malvasia in recent years. These are one of their oldest vineyards, reaching a respectable age of 70 years and more. In 2017, the family devoted more time to sales of their traditionally produced wines, as dictated by ancestral tradition. This is a path that Edvard strongly believes in. With this philosophy, he produces characterful wines marked by prolonged macerations, spontaneous fermentations from grapes own yeast and maturation in wooden vessels. These are wines of expression, you could say archaic, but with the right amount of determination and incredible potential for culinary accompaniments.