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ANALYTICAL DATA
Alcohol (% vol): 13,50
Total acidity (g/l): 5,30
Residual sugar: dry
Vintage: 2002
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Friulano

DESCRIPTION

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.
WINE PROFILE  
Variety: Tocai friulano
Denomination: Colli Orientali del Friuli
Designated zone: D.O.C.
Area of production: Rosazzo
Soil type: Marl and sandstone flysch of Eocene origin
Grape: 100% Tocai Friulano
Vine training system: Guyot
Pest control: Low environmental impact integrated pest management
Harvest period: Last ten days of September
Harvest method: Manual
Vinification: 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.
Ageing: 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.
Sensory characteristics:
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.

Serving suggestions: 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.
Serving temperature: 14 - 15 °C
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