Chardonnay lovers, rejoice! This impeccable expression of the international varietal is sure to impress. The full velvety flavor of this wine, together with hints of bread crust and the unmistakable Canus terroir, make it ideal for those occasions with call for a wine with a strong character.
Typology: White wine Production area: Friuli Colli Orientali Grape variety: 100% Chardonnay Harvesting: By hand Fermentation and refinery: Crushing and de-stemming, soft crushing. Must cooled at 12°C. Static settling for 36 hours. Fermentation in steel at 18-20°C controlled temperature. A percentage is vinified in wood followed by batonnage for 9-12 months, which adds a light vanilla-like note. After bottling it ages for another 9-12 months before being released. Alcohol: 13.0% Temperature for serving: 10°C Tasting notes: Bright straw yellow color. Delicate on the nose, with lingering hints of ripe tropical fruit and bread crust. Typically broad and velvety, with lingering aroma. Serving Suggestions: Suitable throughout a meal, it goes well with highly flavored starters, elaborate main courses with rich sauces and condiments, and cheeses.
Since 2008, the grape formerly called Tocai became Friulano thanks to international law (the name “tocai friulano” for the grape variety remains, however). Originally traced back to the Sauvignonasse variety from the southwest of France, the new name reflects the unconditional love of Friulians for this variety: a glass of white wine (a taj di blanc in our dialect) in these lands was historically identified with Tocai. So well embedded in the Friulian vineyards this variety has lost its original traces, and become one of our own.
Our Friulano, historic and contemporary, follows the thread of elegance: it is a graceful but solid wine, combining finesse and texture to translate the flavor of the soils from which it was born.
Typology: White wine Production area: Friuli Colli Orientali Grape variety: 100% Tocai Friulano Harvesting: By hand Fermentation and refinery: Destemming of the grapes. Soft pressing. Cooling of the must at 12°C. Static decantation for 36 hours. Fermentation at a controlled temperature of 18-20°C. After around 7 months on the yeasts in steel it goes into the bottle where it remains for another 9-12 months before being marketed. Alcohol: 13.0% Temperature for serving: 10°C Tasting notes: Bright straw yellow color. Quite aromatic on the nose with great freshness and a pleasant balsamic note, predominantly a typical almond note with mineral, flowers, fruit and aromatic herbs. On the palate it is highly elegant, dry, medium-bodied, with the minerality and notes of almond shining through. Serving Suggestions: A great wine to accompany cold and hot first courses, dishes based on white meat and vegetables, savory pies and cured meats
