The border vine: main characteristics of Friulano

In the original Friulano grape was called Tocai, a name very similar to the Hungarian and Polish Tokaji wine but different in taste and organoleptic characteristics. From 2007, following a judicial battle, it was forbidden to use the term Tocai outside the geographical context of Friulia-Venezia Giulia, thus changing the name in Friulano for the strong link with the territory. The autochthonous Friulano grape is very similar to Sauvignon Blanc, but prefers soils of medium fertility and limestone, adapting very well to expanded forms of breeding and long pruning.

Colli Orientali del Friuli DOC: the Appellation

Art, history and wine: the production area of Friuli Colli Orientali DOC wines has as its historical capital the center of Cividale, both from the point of view of landscape and tourism. The territory of the Denomination extends in Friuli-Venezia Giulia a few kilometers from Udine, including the hilly area of the municipalities of Tarcento, Nimis, Povoletto, Attimis, Faedis and the east of Cividale, including Prepotto, Premariacco, Buttrio, a total of more than 2000 hectares of vineyards. The wines produced in this area are the result of a unique terroir that can guarantee a high quality standard, giving unique sensations thanks to the centuries-old interaction between man, grape and territory. The native vines cultivated in this denomination are Malvasia, Picolit, Pignolo, Refosco dal Peduncolo Rosso, Ribolla Gialla, Schioppettino and Verduzzo friulano.

Collio Goriziano DOC: the Denomination

The Collio Goriziano DOC Denomination includes the northern hilly belt of the province of Gorizia, near the border with Slovenia while in the south it is bordered by the Isontine plain. The Collio includes about 1500 hectares of vineyards, which have an area exposed to the sun and ideal for quality viticulture. The wines of Collio Goriziano are expressed with a pale straw yellow color, with greenish or golden reflections depending on the grape variety and winemaking techniques. The aromas are fruity, clean and intense, while on the palate there is a pleasant roundness, supported by a slight hint of almond, typical of Tocai Friulano. For wines destined to prolonged maturation, vinification foresees a short period of contact with the skins giving life to wines with more intense and full-bodied golden reflections.

Friulano: the best table combinations

The protagonist of Friulian gastronomy is Prosciutto San Daniele: a symbol of history, territory and people. San Daniele is unique for its docile and decisive taste, perfect to match with a glass of its Friulano. A wine of good structure even in its younger versions, characterized by an inviting aroma with a good complexity and notes ranging from the lighter fruit, to the sweetness of almond. A Friulano of ¾ years of aging is worthy of supporting a San Daniele 36 months, particularly savory and crunchy, with a fat with distinct hints of hazelnut. For those who love to play at the stove, spaghetti sauteed with Friulano, with a nut or a casket of San Daniele, could be the most suitable choice.