Friuli’s traditional wine, Tocai Friulano has lots of personality and typicity.
Well-structured, with harmonious, fruit-led complexity, the palate signs off with a characteristic after-aroma of bitter almonds.
Colli Orientali del Friuli
Area of production:
Marl and sandstone flysch of Eocene origin
100% Tocai Friulano
Vine training system:
Low environmental impact integrated pest management
Last ten days of September
The bunches were carefully destemmed and left to macerate for a short period. Next, the fruit was soft crushed. The must obtained was then allowed to settle. The now-clarified must fermented at controlled temperatures in stainless steel tanks, where it matured for about six months.
After fermentation, the wine was left on the lees in the stainless steel containers for six months. Bottling took place in March 2003. The bottled wine was aged in temperature-controlled binning cellars for a minimum of two months.
Appearance: brilliant straw yellow with green highlights;
Nose: sweet and broad, with notes of yellow-fleshed fruit and a marked varietal aroma of almond, walnut laced with medicinal herbs and spices;
Palate: a powerful, warm, well-structured wine with balanced acidity and harmonious fruit and spice complexity; the characteristic after-aroma of almonds is very persistent.
Friuli’s traditional aperitif, Tocai Friulano partners air-cured prosciutto crudo, salami and sausages of all kinds; an attractive wine to match with fish and fresh or fatty cheeses.