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Friulano

MEDIUM-BODIED CRISP AND DRY WHITE

Friulano is Friuli Venezia Giulia’s most emblematic grape variety and the classic house wine in every osteria or trattoria of the region. It used to be called Tocai Friulano, but after decades of squabbles and petitions, the local people now accept that Tokaj or Tokay can only be used for the Hungarian wine made in that area. Some experts believe that it is related to the Furmint grape of Hungary, which is used to make sweet wine, whereas in Alsace it is a synonym for Pinot Gris, so it seems to have been influenced by both cultures.

Friulano has a long and distinguished history in Friuli Venezia Giulia, documents going back to the twelfth century make mention of it. It is an interesting variety, beyond its complicated history, and we now know that it is identical to Sauvignon Vert or Sauvignonasse. Once a common variety in France, it is now found mainly in Friuli Venezia Giulia and in Chile, and there are some plantings in California, New York and New Zealand.

The variety is a resistant one, one difficult aspect is its thin skins and susceptibility to autumn rains during harvest, when ill-timed showers can wreak havoc quickly. Friulano wines are muscular on their own and don’t need oak to show well, it can stand up to a well-judged amount of oak, but can be overwhelmed easily by too much vanilla. A good Friulano is fleshy and full bodied, less aromatic than Sauvignon Blanc, with vigorous acidity and fresh sappy fruit, sometimes with a sort of green leafy streak, and a palate cleansing zing of minerals.