Friuli Venezia Giulia

Why Friuli is considered one of Italy's most important white wine territories

Few Italian regions have built as solid a reputation around white wine as Friuli-Venezia Giulia. Among the hills of Collio and the Colli Orientali, close to the Slovenian border, a winemaking school emerged capable of influencing the style of many Italian whites, combining technical precision with a deep bond to native grapes often unknown elsewhere.

Collio and Colli Orientali: the territories of Friuli's whites

Collio, on the border with Slovenia, and the Colli Orientali del Friuli, just to the north, share a soil of marl and sandstone locally known as ponca, ideal for growing precise white grapes. Here Friulano is grown, once called Tocai Friulano before the European Union banned the use of that name to protect the Hungarian wine of the same name, alongside Ribolla Gialla, an ancient grape now enjoying renewed interest, Sauvignon, and Malvasia Istriana. In the Colli Orientali, two DOCG denominations are also dedicated to rare sweet wines: Picolit, made from a delicate, very low-yielding grape, and Ramandolo, produced from Verduzzo Friulano grapes in the area of the same name.

From fresh Friulano to macerated Ribolla: the styles of Friuli's whites

Friulano generally offers a fresh profile, with a characteristic slightly almond-like note on the finish. Hillside Sauvignon stands out for intense exotic fruit aromas and herbaceous notes. Ribolla Gialla, besides its fresh, vertical version, is sometimes vinified with long skin-contact maceration, giving rise to so-called "orange wines", a pioneering style born precisely in this region. Picolit and Ramandolo, finally, represent the sweet register, with very different aromatic profiles but both capable of long ageing.

At the table with Friuli's whites: pairings that work

Friulano naturally accompanies San Daniele ham and local cured meats. Sauvignon pairs well with herb- and spring vegetable-based dishes. Macerated Ribolla Gialla, thanks to its tannic structure uncommon in whites, holds up to more elaborate dishes, including white meat. Picolit and Ramandolo pair with blue cheeses or an end-of-meal moment with not-too-elaborate desserts.

Which Friuli white to choose, depending on the occasion

For an aperitif with local cured meats, a Friulano remains the most identity-driven choice. For a meal built around herbs and vegetables, Sauvignon offers aromatic freshness. Anyone wanting to discover a more distinctive style can look to a macerated Ribolla Gialla, while for a memorable end to a meal, Picolit or Ramandolo represent the region's sweet excellence.

Frequently asked questions

Why isn't Friulano called Tocai Friulano anymore?

In 2007 the European Union ruled that the name Tocai could no longer be used, in order to protect the Hungarian Tokaj denomination, requiring Friulian producers to adopt the name Friulano.

What are macerated or "orange" wines?

They are whites vinified with extended skin contact, as is done for reds, an ancient technique revived by some Friulian producers starting in the 1990s, giving an amber colour and perceptible tannin.

What's the difference between Picolit and Ramandolo?

They are two different sweet wines: Picolit comes from a grape of the same name with a very low yield, while Ramandolo is made from Verduzzo Friulano grapes grown in a specific area of the Colli Orientali.

Is Ribolla Gialla a recent grape variety?

No, it's a very ancient grape, documented for centuries in the Collio area, which has returned to the spotlight in recent decades thanks above all to its macerated versions.