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Villa Job

The new life page of Alexander and Lavinia
Region Friuli Venezia Giulia (Italia)
Foundation Year 2009
Vineyard hectares 6.5
Annual production 20.000 bt
Address Villa Job, Piazza della Chiesa 3 - 33050, Pozzuolo del Friuli (UD)
Oenologist Alessandro Job e Lavinia Monrreale

Villa Job is a small, successful winery with just 6.5 hectares of land, passionately and devotedly run by Alessandro Job and his wife Lavinia. In a short space of time, they have turned their lives around, switching from being engineers and marketing managers in Milan to winemakers in the Friuli region. Respectively 35 and 34 years old, and with a prospective future, they focus on the production of wines that are emotional, personal and independent, just like their thoughts and ideas, and not exclusively linked to economic and commercial factors. The vineyards inherited from Alessandro's grandfather were designed with a systemic and circular approach that seeks to limit any kind of waste to the absolute minimum and to follow the natural course of the life of the plant and the must.

The vineyards of the Villa Job winery are located in the - all too often forgotten - micro-zone of Friuli Grave on the Pozzuolo del Friuli plateau. They are 90 metres above sea level and are surrounded by woodland and the River Cormor on complex soils rich in sand, clay, sandstone and marl. A true concentration of biodiversity and vibrant nature! In the vineyard the principles of certified organic agriculture are adopted, combined with biodynamic practices such as green manure, spontaneous grassing and respect for the energy balance of the plants, resulting in the creation, year after year, of living and vibrant expressions of the land of origin. The work is done by hand and for some time now Alessandro and Lavinia have started their own production of vine shoots, thanks to a careful selection of the best scions, which are then grafted into the vineyard.

Villa Job is the soul of Alessandro and Lavinia, and Alessandro and Lavinia are the soul of Villa Job. This deep connection can be felt in every glass, as an unmistakable personal signature. It is true that wine is created in the vineyard, but it is equally true that the same sensitivity must be applied in the cellar. Here the grapes are left to ferment spontaneously using only the yeasts naturally present on the skins, in open conical trunks, without temperature control and with cooling carried out with water from the well. The wine is handled as little as possible, and is patiently stored and cared for in the peace of the cellar, in order to release all its personality and wealth once it is poured into the wine glass.