Friulano Poggiobello

Description

More than any other, this wine truly expresses the territory for which it was named. In fact, in Friuli, ‘the Friuliano’ (which used to be called Tocai) is practically a synonym for white wine. Previously known as ‘Savignonassa’, due to its similarities to Sauvignon, it is destined to become standard bearer for enology in Friuli.

Features

  • Grapes: Tocai Friulano 100%
  • Origin: Friuli, owned vineyards
  • Growing method: Guyot and Sylvoz
  • Facility density: 4.500 vine stumps per hectare
  • Grape yield: approx. 60 quintals per hectare
  • Alcohol proof: 13%

Bottles

6 bottles stored horizontally of 750ml

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Bottle Card Label

Vinification

The de-stemmed grapes are softly squeezed and undergo low-temperature contact. Its alcoholic fermentation occurs in steel at the constant temperature of 16°C. One it has undergone malolactic fermentation, it is left in yeast for approximately four months. Successively, it’s bottled and left to rest in glass for at least two months.

Wine

Moderately intense straw-yellow. Its mineral scent combines with the smell of a cultivated garden (sage, flowers). It wins over the palate with full-bodied aromatic sensations that don’t only recall fruit, but more complex sensations. It finishes with the sharp sensation of toasted almonds.

Matches

Friuli’s aperitif per excellence, it is a must with renowned raw prosciutto from Sauris. It matches well with cold-cuts in general
including sausages. It’s great with cheese, even fresh, fatty varieties and is excellent when served with fish, omelets and risotto. Try this wine with a traditional match—eggs and asparagus.