What Is Friulano?
Friulano is the signature white grape of Friuli Venezia Giulia, known until 2007 as Tocai Friulano. It makes soft, medium-bodied whites with pear, almond and meadow herbs, and in Friuli it's the everyday wine of choice, served with prosciutto di San Daniele.
The grape is genetically identical to Sauvignonasse (also called Sauvignon Vert), a variety once grown in Bordeaux and still found in Chile. Its old Italian name, Tocai, was dropped after a European ruling protected the name of Hungary's Tokaji wine, and from the 2007 vintage the wines have been labelled Friulano. In Veneto the same grape is called Tai.
Where Friulano Grows
Almost all Friulano comes from Friuli. Its best wines come from the hills along the Slovenian border:
- Collio: the hills west of Gorizia, with marl and sandstone soils (ponca) that give structured, mineral wines.
- Colli Orientali del Friuli: the hills east of Udine, around Buttrio, Manzano and Rosazzo, with similar soils.
- Friuli Isonzo: stony plains along the Isonzo river, giving riper, fuller wines.
- Friuli Grave: the large gravel plain of central Friuli, for lighter, everyday Friulano.
In Veneto, a little Tai is grown in the Colli Berici.
Friulano and Italian Denominations
- Collio DOC: the most celebrated Friulano, and part of many Collio Bianco blends.
- Colli Orientali del Friuli DOC: varietal Friulano from the eastern hills.
- Rosazzo DOCG: a white blend in which Friulano must make up at least half.
- Friuli Isonzo DOC, Friuli Grave DOC and Friuli DOC: wines from the plains and the whole region.
- Venezia Giulia IGT: used for blends and skin-contact versions.
Flavor Profile and Tasting Notes
- Fruit: pear, apple and white peach.
- Other notes: almond and bitter almond, meadow herbs, hay, white flowers, and sometimes a faint grassy note that recalls its Sauvignon relatives.
- Structure: medium body, soft texture, moderate acidity and a characteristic slightly bitter finish.
Hillside Friulano from the Collio and Colli Orientali is the most complex, with a mineral, savoury character, and it can age for five to eight years. Wines from the plains are lighter and best drunk young.
Food Pairing
- Prosciutto di San Daniele: the classic Friulian pairing.
- Frico: the crispy potato and Montasio cheese dish of Friuli.
- Fish and seafood: grilled fish, seafood risotto and fritto misto.
- Vegetable dishes: asparagus, risotto with herbs and vegetable soups.
- Fresh and semi-aged cheese: young Montasio and other mountain cheeses.
How to Choose and Where to Start
For a first taste, choose a Friulano from the Collio or Colli Orientali: the most typical expression of the grape. Producers worth knowing include Schiopetto, Livio Felluga, Jermann, Borgo del Tiglio, I Clivi and Muzic. For a richer style, look for older vintages or wines aged on the lees, and for something unusual try a skin-contact Friulano.
Friulano shares the Friulian hills with Ribolla Gialla, Pinot Grigio and Sauvignon. Read our Friuli wine guide or browse the grape varieties index.