The territory: The Friulian plain known as 'Grave' is a vast territory straddling the Tagliamento River, between the provinces of Pordenone and Udine. The area takes its name from the 'grave', large pebbles transported and deposited here over the centuries by the flooding of the Meduna, Cellina, and Tagliamento rivers. The soils of the upper plain are therefore alluvial, coarser in the pre-Alpine zone and finer as one descends toward the coast. These stony soils enhance the temperature range between day and night. The climate is mild thanks to the proximity of the Adriatic Sea and the protection of the Alpine chain. The winemaking tradition: The history of viticulture in this area dates back to ancient Roman times and has continued to develop over the centuries, thanks to the use of a wide variety of white and red grapes, both native and international, which has generated a vast array of wine styles, from still to sparkling, from ready-to-drink wines to more complex and refined products. In the 20th century, after phylloxera and the two world wars, a nursery industry focused on the production and export of vine cuttings also developed, making this area a leading global producer. The Friuli Grave appellation was created in 1970. In this context, Masi identified environmental and soil-climatic characteristics suited to the production of specific wines recognizably 'Venetian' in origin and style, using native grapes for modern wines. The large estate is called 'Strà del Milione' because it is crossed by the route taken by Marco Polo and other merchants to reach the eastern regions and the Orient. Masianco (Pinot Grigio and Verduzzo), Grandarella (Refosco over-ripened for 50 days) and the 'Modello' range, which includes whites, rosés and reds exported all over the world, are produced here. The varieties: Numerous grape varieties are grown in this beautiful area, both native and international: the Friuli Grave DOC wines can be made from Chardonnay, Pinot Blanc, Pinot Grigio, Riesling Renano, Sauvignon Blanc, Tocai Friulano, Gewürztraminer Aromatico, Verduzzo Friulano, Cabernet Franc, Cabernet Sauvignon, Carmenère, Merlot, Pinot Noir, and Refosco dal Peduncolo Rosso. The main training systems are espalier: Guyot, Sylvoz, permanent cordon, and the local Casarsa.