Friuli Venezia Giulia

What are the best Friulian white wines?

Here at Tannico, we have long been convinced that Friulian whites are among the most fascinating in Italy, thanks to their perfect blend of elegance, fidelity to the terroir, and complexity. Friulano (formerly Tocai) is a masterpiece, with its aromas of almonds, apples, and white flowers, perfect for accompanying appetizers and fish dishes. Sauvignon is another of our favorites, thanks to its notes of citrus, aromatic herbs, and a vibrant freshness that makes it ideal for carpaccio and shellfish. Friulian Pinot Grigio is extraordinary, with its structure and hints of pear, apple, and a slight minerality, perfect with first courses and vegetables. Finally, we cannot forget Ribolla Gialla, a fresh and lively wine with notes of white flowers and citrus, perfect for aperitifs and light dishes.

The most interesting appellations

The DOC Collio is renowned for elegant and complex wines such as Friulano, Sauvignon, and Ribolla Gialla, which best express the unique terroir of Collio. The DOC Friuli Colli Orientali is another prestigious appellation, known for its high-quality Pinot Grigio and Chardonnay, characterized by a solid structure and distinctive minerality. Finally, the DOC Grave del Friuli offers fresh and accessible white wines, ideal for those seeking quality and drinkability, with varieties such as Friulano and Pinot Grigio that stand out for their freshness, sapidity, and excellent value for money.

What to pair Friulian whites with?

Friulano, with its aromas of almonds and white flowers, is perfect with appetizers based on San Daniele prosciutto, seafood, and fresh cheeses. Sauvignon, with its notes of citrus and aromatic herbs, pairs beautifully with fish carpaccio, seafood salads, and asparagus dishes. Friulian Pinot Grigio, thanks to its structure and minerality, is ideal with first courses such as seafood risotto, pasta with grilled vegetables, and grilled fish. Fresh and lively, Ribolla Gialla is excellent as an aperitif, accompanied by finger food, fish tartare, and crostini with vegetable pâté.