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Friulano Friuli DOC

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Tasting Notes

Friulano is a true expression of the territory for which it was named (it used to be called Tocai). Poggiobello Friulano is made with 100% estate-owned grapes, vinified in stainless steel to preserve its natural, varietal aromas. Malolactic is carried out resulting in fuller body and richness.

Moderately intense straw-yellow color, its mineral scent combines with the scent of a cultivated garden (hints of sage and flowers). The palate is full-bodied, with a sharp sensation of toasted almonds on the finish. Friulano pairs well with cold-cuts and cheeses, and it is excellent when served with fish, risotto and omelettes.

Formerly known as Tocai Friulano, Friulano is probably the most famous of the white wines of Friuli. In the 1990s and into the early years of the new millenium, Friulano has been embroiled in a legal struggle over the use of the name ‘Tokay’ and its various permutations. In 1995 the EU ruled that ‘Tokay’ could only be used to describe the wines of Tokaj in eastern Hungary. In 2007 it became illegal for Italian producers to use the name Tocai on labels. Thankfully the variety has salvaged the second half of its name Friulano which means ‘of Friuli’ making it easier to maintain its regional identity.

2012 rated 91 WS    ‘Mouthwatering, Delicious’ – A.N. (7/13)

2013 rated 91 WS

2017 rated 90 WS

2018 rated 90 JS

2019 rated 90 WS






100% (Tocai) Friulano

Location of Vineyards

Oleis (Comune of Manzano)


100–150 meters above sea level


Marl and sandstone rich in minerals (called ‘Ponca’)

Type of Cultivation

Double-arched canes, Sylvoz


Grapes are de-stemmed and soft pressed. Alcoholic fermentation occurs in stainless steel containers at controlled temperatures. Once malolactic fermentation is complete, it is left on the yeasts for approximately 4 months before bottling. It rests in bottle for another 2 months.

Alcohol Content


Total Production

10,000 bottles


Riccardo Cottarella (consultant)