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Since 2008 Tocai, due to intricate issues of international law, has become Friulano (on the other hand, the name "tocai friulano" for the vine remains). The new name translates the total affection of the Friulians for this variety: a glass of white wine (un taj di blanc) in these lands it is historically identified with Tocai, so well set in the Friuli vineyards that it loses its original traces, only recently traced back to the Sauvignonasse variety from south-western France. Our Friulano, historical and contemporary, follows the thread of elegance: it is a graceful wine, which forgets any muscular ostentation and has a fine backbone, it is firm and rigorous. It combines finesse and texture, translating the flavor of the soils from which it comes.
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| THE GRAPES |
100% Friuli Tocai |
| THE VINEYARD |
On the Gramogliano hill with South-South East exposure, Guyot training and average age of the vines of 25 years. |
| THE SOIL |
In Gramogliano Eocene marl and sandstone, locally called “ponca” (flysch) with clay veins |
| THE HARVEST |
Manual, with collection in boxes - yield of 60 q/h |
| THE VINIFICATION |
Crushing and destemming of the grapes. Soft pressing. Cooling of the must at 12°C. Static settling for 36 hours. Fermentation at controlled temperature of 18/20°C. After 9/12 months it goes into the bottle where it remains for another 9/12 months before being marketed |
| THE TASTE |
Brilliant straw yellow color with a beautiful citrine transparency. The nose arrives immediately with great freshness and a pleasant balsamic note, as in a minuet thyme, mint, marjoram meet: landscapes of Mediterranean spring. It has sapidity to spare and a marked and confident elegance that disdains any muscular ostentation |
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