Friulano
Also known as: Tocai Friulano, Sauvignonasse, Tai
Friulano
Quick Facts
- Berry Color: Green-yellow
- Skin Thickness: Medium
- Ripening: Mid-season
- Vigor: Moderate
- Yield: Moderate
- Previous Name: Tocai Friulano (until 2007)
- Character: Almond, herbal, structured
Overview
Friulano is the signature white grape of Friuli-Venezia Giulia, producing aromatic wines with distinctive bitter almond character and excellent food compatibility. Formerly known as Tocai Friulano until an EU ruling in 2007 (protecting Hungarian Tokaj), the variety has adapted to its new identity while maintaining its status as Friuli’s most important white grape. Friulano produces wines ranging from fresh, everyday expressions to serious, age-worthy bottlings from premium sites. For enologists, Friulano represents an important study in producing structured white wines with distinctive varietal character.
Etymology and History
Name Origin
Friulano: From Friuli region
Tocai: Former name (not related to Hungarian Tokaj)
Sauvignonasse: Chilean name (unrelated to Sauvignon)
The Name Change
2007 EU Ruling: Hungary wins “Tokaj” protection
Impact: Italian Tocai must be renamed
Result: “Friulano” adopted in Friuli; “Tai” in Veneto
Historical Development
- Traditional Friulian cultivation
- Identity with region
- Name dispute (1990s-2007)
- Adaptation to new name
- Continued quality focus
Viticulture
Vine Characteristics
Growth Habit: Moderate vigor
Leaf Shape: Medium; three to five lobes
Cluster: Medium; compact
Berry: Medium; round; green-yellow
Growing Requirements
Climate: Continental with moderating influence
Soil Preference: Ponca (marl), flysch, alluvial
Training: Various; Guyot common
Altitude: Plain to hillsides
Phenological Stages
| Stage | Timing |
|---|---|
| Bud break | Mid-April |
| Flowering | Early June |
| Véraison | Early August |
| Harvest | Late September |
Wine Profile
Appearance
- Color: Straw yellow to light gold
- Intensity: Medium
- Evolution: Can develop with age
Aromatic Profile
Primary Aromas:
- Bitter almond (signature)
- White flowers
- Stone fruit (peach, apricot)
- Herbal notes
- Citrus
Secondary:
- Mineral
- Honey (aged)
- Light spice
Palate Characteristics
Structure:
- Medium body
- Good acidity
- Slight phenolic grip
- Bitter almond finish
Texture: Structured; textured
Finish: Medium-long; distinctive almond bitterness
Regional Expressions
Friuli Colli Orientali DOC
Status: Premium zone
Character: Structured; complex; age-worthy
Quality: Top expressions
Friuli Grave DOC
Character: Fresh; approachable
Style: Everyday quality
Collio DOC
Status: Quality zone
Character: Mineral; elegant
Friuli Isonzo DOC
Character: Fresh; distinctive
Veneto (as Tai)
Regions: Lison-Pramaggiore
Style: Similar character; different name
Winemaking Considerations
Fermentation
Temperature: Cool (14-18°C)
Duration: Standard
Vessel: Stainless steel primary
Goal: Preserve aromatics; structure
Skin Contact
Options:
- None: Fresh style
- Brief: Texture, complexity
- Extended: Fuller style
Impact: Increases phenolic character
Oak Usage
Traditional: Minimal or none
Modern Option: Some barrel-fermented
Philosophy: Variety expression priority
Aging
Fresh Style: 1-3 years
Premium: 3-8 years
Character: Develops complexity
Food Pairing
Traditional Matches
Friulian Cuisine:
- Prosciutto di San Daniele
- Frico (cheese crisp)
- Fresh seafood
- White asparagus
- Light risottos
Character: Excellent food wine
The Bitter Almond Advantage
Synergy: Works with bitter/savory dishes
Versatility: Bridges courses
Temperature: 10-12°C
Key Producers
Quality Leaders
Vie di Romans: Premium benchmark
Livio Felluga: Historic quality
Jermann: Iconic producer
Venica & Venica: Quality range
Marco Felluga: Consistent quality
Other Notable Producers
Edi Keber: Natural approach
Ronco del Gelso: Quality producer
Villa Russiz: Estate quality
Market Position
Production Statistics
Friuli Plantings: ~3,000+ hectares
Trend: Stable
Export: Growing recognition
Pricing
| Level | Price (€) |
|---|---|
| Entry | €8-14 |
| Quality DOC | €14-25 |
| Premium | €22-40 |
Market Position
Strength: Food compatibility; distinctive
Challenge: Name change confusion; unfamiliarity
The Name Transition
Adaptation
Initial: Consumer confusion
Progress: Gradual acceptance
Marketing: “Formerly Tocai” messaging
Identity
Maintained: Regional connection
Strengthened: Friuli identity emphasized
Comparison with Friulian Whites
| Variety | Body | Aromatics | Character |
|---|---|---|---|
| Friulano | Medium | Almond, herbal | Structured |
| Ribolla Gialla | Light-medium | Citrus, mineral | Crisp |
| Malvasia Istriana | Light-medium | Aromatic | Fresh |
| Pinot Grigio | Light-medium | Subtle | Neutral |
Chilean Connection
Sauvignonasse
Identity: Same variety as Friulano
History: Confused with Sauvignon Blanc
DNA: Confirmed identical to Friulano
Style: Different expression; warmer climate
Conclusion
Friulano (formerly Tocai Friulano) remains the soul of Friuli-Venezia Giulia’s white wine production, offering distinctive bitter almond character and excellent food compatibility that few varieties can match. For enologists, Friulano demonstrates the importance of regional identity and the production of structured whites with genuine varietal character. Despite the name change challenge, Friulano continues to produce wines of quality and distinction that represent the best of northeastern Italian winemaking. The variety’s unique flavor profile and versatility at table ensure its continued importance.
References
- Robinson, J., Harding, J., & Vouillamoz, J. (2012). “Wine Grapes.” Ecco/HarperCollins. Publisher Link
- Consorzio Tutela Vini Friuli. Documentation.
- VIVC Database. Variety Information.
Last updated: January 13, 2026