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Tocai Friulano, mostly known today simply as "Friulano", is the most important white grape variety in Northern Italy (the Friuli-Venezia Giulia region). It produces elegant, medium-bodied wines characterized by aromas of white wildflowers, apples, and pears, along with a globally recognized bitter almond finish. It is an excellent gastronomic wine reflecting the best Italian traditions.
Read moreIn the Friuli region, this variety is a true queen. When choosing a wine, pay attention to the exact appellation of origin and the winemaker's production method.
Traditionally, Friulano is fermented and briefly aged in stainless steel tanks on its lees (sur lie). This provides the wine with an additional creamy texture without losing its freshness. Some winemakers experiment with a light touch of oak—such wines acquire more mature, buttery notes and possess greater aging potential in the cellar.
This wine is made for local Northern Italian gastronomy. An absolutely classic and flawless pairing is a glass of Friulano with thinly sliced Prosciutto di San Daniele. The wine is also wonderful with spring asparagus risotto, fish carpaccio, omelets with wild herbs, and soft cheeses.
This was due to a long-standing international legal dispute. Hungary, protecting the name of its legendary dessert "Tokaji" wine, secured a European Union ruling that banned Italian winemakers from using the word "Tocai" as of 2007. Although the grape and winemaking traditions have not changed, the wine is now officially called "Friulano" on labels (or "Tai" in the neighboring Veneto region).
No, genetic studies have shown that Italy's Tocai Friulano has nothing in common with the "Furmint" or "Hárslevelű" grapes grown in Hungary. In fact, Friulano's genetics match the French "Sauvignonasse" (or Sauvignon Vert) variety, which was once widely planted in the Bordeaux region but today shows its best results in Italy.
