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.
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.
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.
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.