The eponymous wine of Friuli, the region in Italy’s north-east corner famed for its white wines. Previously known as ‘Tocai Friulano’, and before that ‘Savignonassa’ due to its similarities with Sauvignon Blanc, Friulano (free-ooh-lah-no) often displays some of the tropical fruit vibrance of Sauvignon with a more elegant, rounded palate.
This gets gentle pressing after harvest, cool fermentation and then four months in the yeasts for extra body and flavour. Stone fruits (apricot, nectarine) combine on the nose with white flowers and wild herbs, the palate full and ripe with a fine minerality, finishing with a gentle acidity and hints of toasted almond.
Friuli’s aperitif per excellence, the traditional food match here is eggs and asparagus but it works superbly with good prosciutto as well.
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