Discover our list, with photos and descriptions, of the best wines of Friuli Venezia Giulia.
CONTENTS
- Best Wines of Friuli Venezia Giulia
- Skin-Contact Wines of Friuli Venezia Giulia
- Grape Varieties of Friuli Venezia Giulia
- Terroir of Friuli Venezia Giulia
BEST WINES OF FRIULI VENEZIA GIULIA recommended by Jean Marco Palmieri
What are the best wines of Friuli Venezia Giulia?
Discover the wines recommended by Italy’s Finest Wines through our tasting notes, helping everyone find the ideal wine for their tastes and needs.
Studio di Bianco 2024 – Borgo del Tiglio
Aromas of white peach, quince and aromatic herbs, with nuances of beeswax and almond. Deep and incisive on the palate, driven by vibrant tension and a saline minerality that runs through every sip. The exceptionally long, enduring finish leaves a savoury trail of rare intensity.
Winemaking: fermentation in small oak barrels and ageing on the fine lees for approximately 9-10 months.
Grape varieties: Friulano, Sauvignon Blanc and Rhine Riesling.
Area: Collio DOC, Ruttars.
Winery: With Borgo del Tiglio, Nicola and Mattia Manferrari express a rigorous vision of Collio. Studio di Bianco embodies their most ambitious pursuit, blending three varieties into a wine with a strong sense of place and outstanding ageing potential.
Glesie 2020 – Vie di Romans
Aromas of citron and grapefruit intertwine with hints of bread crust, sweet spices and a subtle sea-salt note. Broad and silky on the palate, with an enveloping texture supported by lively acidity. The finish is long, marked by a savoury quality that gives the wine drive and depth.
Winemaking: Cold skin maceration and fermentation in stainless steel and wood, without malolactic fermentation. Followed by 9 months of maturation in French oak barriques, 11 months in stainless steel and extended bottle ageing.
Grape varieties: 100% Chardonnay.
Area: Friuli Isonzo DOC, Friuli-Venezia Giulia.
Winery: Under Gianfranco Gallo’s guidance, Vie di Romans has pursued a rigorous exploration of individual vineyard identities. Glesie, part of the “I Climat” project, expresses this philosophy through a Chardonnay whose sense of place emerges from precise viticultural choices and extended maturation.
Friulano 2025 – Toros
Aromas of chamomile, ripe pear and fresh almond, with nuances of wild herbs. Generous and firm on the palate, marked by a pronounced savoury character that enlivens its structure. The lingering finish unfolds over a characteristic bitter undertone, with returning notes of nuts.
Winemaking: gentle pneumatic pressing and fermentation in stainless steel at controlled temperature; a small portion of the wine undergoes brief ageing in barriques.
Grape varieties: Friulano 100%.
Area: Collio DOC, Novali di Cormòns.
Winery: Franco Toros, alongside Eva, Cristina and Erika, continues a family history deeply rooted in Novali. Meticulous vineyard care translates into honest whites with a strong sense of place, combining fullness with a saline signature.
Friulano 2024 – Miani
Aromas of ripe melon and yellow flowers, with nuances of honey, hay and toasted almond. Dense and concentrated on the palate, supported by penetrating freshness that keeps its richness in check. Salinity gradually emerges, carrying a deep, exceptionally persistent finish.
Winemaking: fermentation in wood and ageing for approximately 12 months in French oak barriques.
Grape varieties: Friulano 100%.
Area: Friuli Colli Orientali DOC, Buttrio.
Winery: Miani is Enzo Pontoni’s small estate, a rigorous interpreter of the Colli Orientali. Low yields and meticulous care for every vine produce wines of extraordinary concentration, precision and ageing potential.
Sauvignon “Sol” 2024 – Ronco del Gnemiz
Intense aromas of ripe citrus, elderflower and passion fruit, with briny nuances. Full and concentrated on the palate, with balanced freshness and a long, harmonious finish.
Winemaking: gentle pressing, fermentation in previously used barriques, no malolactic fermentation.
Grape varieties: Sauvignon Blanc 100%
Area: Colli Orientali del Friuli
Winery: Ronco del Gnemiz, led by Serena Palazzolo and winemaker Christian Patat, is one of the most refined estates in the Colli Orientali, renowned for whites of great structure and precision.
Collio Friulano 2025 – Russiz Superiore
Aromas of hawthorn and almond blossom, accompanied by delicate nuances of aromatic herbs. Enveloping and well defined on the palate, with freshness balancing its structure and a savoury vein extending the finish, which offers clear floral echoes.
Winemaking: cold maceration and gentle pressing; 15% of the must ferments in small oak casks and the remaining 85% in stainless steel. Approximately 8 months of ageing on the lees, followed by several months in bottle.
Grape varieties: Friulano 100%.
Area: Collio DOC, Capriva del Friuli (GO).
Winery: Acquired by Marco Felluga in 1967, Russiz Superiore is now led by Ilaria Felluga, the sixth generation of a historic wine family. An iconic Collio estate dedicated to elegant, ageworthy whites.
Terre Alte 2023 – Livio Felluga
Complex aromas of orange blossom, jasmine, yellow grapefruit, kumquat, yellow peach, apricot, pineapple, papaya and passion fruit, with notes of sage, thyme, rosemary, white pepper, ginger and saffron. Balanced, rich and persistent on the palate, with a pleasing mineral note lending tension and length.
Winemaking: separate fermentation in stainless steel for Pinot Bianco and Sauvignon; fermentation and ageing in barriques for Friulano; blending and bottle ageing for approximately 9 months.
Grape varieties: Friulano, Pinot Bianco, Sauvignon.
Area: Rosazzo DOCG, Colli Orientali del Friuli.
Winery: Founded by Livio Felluga and now led by his son Filippo, Livio Felluga continues to produce wines expressing Friuli’s elegance and sense of place, recognised for their complexity and longevity.
Braide Alte 2024 – Livon
Aromas of ripe apricot and mandarin, enriched by hazelnut and sweet spices. Rich and enveloping on the palate, with lively acidity bringing poise to its structure. The finish retains depth and drive, with persistent fruity and toasted echoes.
Winemaking: fermentation in wood and maturation for approximately 10 months in barriques, followed by 12 months of bottle ageing.
Grape varieties: Chardonnay 40%, Sauvignon 40%, Picolit 18%, Moscato Giallo 2%.
Area: Venezia Giulia IGT, Ruttars, Dolegna del Collio.
Winery: Founded by Dorino Livon in 1964 and now led by Matteo Livon, the estate brings together its exploration of Collio’s great whites in Braide Alte, combining richness, complexity and ageing potential.
Monuments 2024 – Murva
A bouquet of peaches in syrup, ripe pineapple and candied citron, with touches of chamomile and hazelnut. Full and velvety on the palate, supported by fresh salinity and a long citrus finish.
Winemaking: cold maceration, low-temperature fermentation and ageing on the lees for 12 months.
Grape varieties: Chardonnay 100%
Area: Friuli Isonzo
Winery: Murva, an artisanal estate in Moraro founded by Alberto Pelos, presents another accomplished interpretation of Monuments, its pure Chardonnay. Rightfully among Italy’s finest white wines.
Tricur Bianco Riserva 2020 – Monviert
Aromas of dried apricot, candied lemon peel and chamomile infusion, threaded with wet-stone accents. Concentrated and deep on the palate, with extract-rich substance supported by a firm backbone of acidity. The finish unfolds at length, with citrus echoes and a persistent mineral signature.
Winemaking: maturation in stainless steel and both new and used barriques.
Grape varieties: Riesling 50%, Friulano 25%, Ribolla Gialla 25%.
Area: Friuli Colli Orientali DOC, Cividale del Friuli.
Winery: Monviert preserves the Zorzettig family’s tradition in Spessa di Cividale. Previously known as Ronchi San Giuseppe, since 2019 it has borne a name evoking the estate’s hilly landscape, renewing its connection with the Colli Orientali.
Friulano “Ronco delle Cime” 2025 – Venica & Venica
Aromas of Williams pear and yellow peach intertwine with wildflowers and delicate herbaceous nuances. Warm and enveloping on the palate, with a generous structure well balanced by freshness. Salinity carries an extended finish in which the fruit gives way to the characteristic almond note.
Winemaking: grape maceration for approximately 18 hours at 11-12 °C, protected from oxygen. Ageing of 40% of the wine in large wooden casks of 20-27 hectolitres, with the remainder in stainless steel.
Grape varieties: Friulano 100%.
Area: Collio DOC, Dolegna del Collio.
Winery: Ronco delle Cime was created in 1999 from Gianni and Giorgio Venica’s desire to highlight an especially suitable vineyard. It is the estate’s Friulano cru, sourced from its highest hill, exposed to cool mountain breezes.
Friulano Vigna del Rolat 2024 – Raccaro
Aromas of white melon and sage, threaded with lemon zest and delicate floral notes. Fleshy and juicy on the palate, enlivened by incisive freshness and increasing salinity. The finish is long and energetic, with spicy echoes and a subtle bitter vein.
Winemaking: gentle pressing, cold settling and fermentation in stainless steel at controlled temperature, followed by malolactic fermentation. Approximately 6 months of ageing in stainless steel on the fine lees.
Grape varieties: Friulano 100%.
Area: Collio DOC, Cormòns, slopes of Monte Quarin.
Winery: Founded in 1928, Raccaro preserves a family tradition spanning four generations. Dario Raccaro, alongside Paolo and Luca, showcases Friulano through generously structured wines with a strong identity, deeply connected to the vineyards of Monte Quarin.
San Serff Bianco 2016 – Castello di Spessa
Aromas of honey, pastries and melted butter, with nuances of ripe fruit and sweet spices. Broad and layered on the palate, with generous substance that retains balance and depth. The finish unfolds at length, with fruity echoes and a persistent savoury signature.
Winemaking: overnight skin maceration at 5 °C and gentle pressing; alcoholic and malolactic fermentation in barriques, where the wine ages for approximately 6 months, followed by a long rest in bottle.
Grape varieties: Pinot Bianco and Sauvignon.*
Area: Collio DOC, Capriva del Friuli.
Winery: Owned by the Pali family, Castello di Spessa highlights Collio’s suitability for white wines, including through extended ageing. San Serff embodies its exploration of complexity and the ability to evolve over time.
Galea 2023 – I Clivi
Aromas of almond, honey and anise, threaded with a distinct flinty nuance. The palate unfolds with restraint and depth, combining substance and freshness in a dry texture. The lingering finish offers mineral and spicy echoes, with an austere character and a strong sense of place.
Winemaking: gentle whole-bunch pressing, must settling and spontaneous fermentation in stainless steel; maturation on the fine lees for 18 months.
Grape varieties: Friulano 90%, Verduzzo 10%.
Area: Friuli Colli Orientali DOC, Corno di Rosazzo.
Winery: Founded by Ferdinando Zanusso and now run by Mario, I Clivi highlights old vines through organic viticulture and restrained cellar interventions. Galea expresses the sunnier, drier side of its historic vineyards.
Sauvignon Ronco dei Sassi 2024 – Ascevi Luwa
Aromas of tomato leaf and grapefruit, with floral nuances and ripe fruit softening its vegetal character. Lively and clearly defined on the palate, with incisive freshness and a mineral vein accompanying its progression. The finish retains clarity and aromatic depth.
Winemaking: cold maceration and gentle pressing; fermentation at 16-18 °C and ageing in stainless steel for approximately 6-7 months, with periodic stirring of the fine lees.
Grape varieties: Sauvignon Blanc 100%.
Area: Collio DOC, Asci locality, San Floriano del Collio.
Winery: Founded in 1972 by Mariano and Loredana Pintar, Ascevi Luwa is a family estate with Luana Pintar leading the winemaking. Its whites pursue aromatic precision, freshness and expression of place.
Bianco Pomedes 2023 – Scubla
A bouquet of wildflowers, white peach and acacia honey with mineral nuances. Rich and supple on the palate, supported by vibrant freshness and delicate salinity.
Winemaking: separate fermentation of the varieties, ageing in stainless steel and wood.
Grape varieties: 65% Pinot Bianco, 10% Riesling, 25% Friulano
Area: Colli Orientali del Friuli
Winery: Scubla, founded by Roberto Scubla in Ipplis di Premariacco, is renowned for the stylistic precision and harmony of its complex whites.
Malvasia Dileo Riserva 2023 – Castelvecchio
Aromas of sage and apple, with hints of apricot and delicate floral nuances. Rich on the palate, marked by incisive salinity that gives dynamism and definition to its structure. The finish is persistent, with aromatic-herb echoes and a clear mineral signature.
Winemaking: hand selection of grapes from the oldest vineyards and gentle pressing; fermentation and subsequent ageing on the fine lees in unlined, truncated-cone concrete vessels.
Grape varieties: Malvasia Istriana 100%.
Area: Carso DOC, Sagrado (GO).
Winery: Owned by the Terraneo family since 1986, Castelvecchio highlights the Gorizia Karst through organic viticulture attentive to biodiversity. The Dileo selection expresses the character of the estate’s oldest vineyards.
Fosarin 2023 – Ronco dei Tassi
Aromas of yellow peach and anise, with delicate nuances of yoghurt and spices. Full and well defined on the palate, with freshness bringing rhythm to its more enveloping elements. Salinity carries its development through to a persistent finish, with fruity and subtly spicy echoes.
Winemaking: separate fermentation and ageing, in stainless steel for Friulano and Malvasia and in barriques for Pinot Bianco; subsequent blending.
Grape varieties: Pinot Bianco 45%, Friulano 35%, Malvasia Istriana 20%.
Area: Collio DOC, Cormòns.
Winery: Ronco dei Tassi is the Coser family estate, now carried forward by Enrico and Matteo in the footsteps of Fabio. Fosarin, produced since 1990, comes from the historic vineyard of the same name and represents the estate’s identity through a white capable of evolving with finesse.
Collio Bianco da Uve Autoctone 2024 – Cantina Produttori Cormòns
Aromas of wildflowers and yellow fruit, with nuances of honey, green tea and delicate spices. Dry and assertive on the palate, with a slight tannic grip defining its texture. Salinity supports a persistent finish with floral and spicy echoes.
Winemaking: low-temperature maceration in refrigerated pneumatic presses, fermentation at controlled temperature and 16 months of maturation on the lees in large oval oak casks.
Grape varieties: Friulano 60%, Malvasia Istriana 20%, Ribolla Gialla 20%.
Area: Collio DOC, vineyards in Pradis, Capriva and Monte Calvario.
Winery: A historic local cooperative, with Alessandro Dal Zovo as general manager, Cantina Produttori Cormòns promotes the heritage of local grape varieties. This blend brings together grapes from different parts of Collio in a collective interpretation of the appellation.
Riesling “Schulz” 2022 – Ronco del Gelso
Notes of pink grapefruit and candied lemon peel, with nuances of acacia honey and subtle petrol hints. The palate combines fullness and drive, supported by sharp acidity that shapes its development. The finish is persistent, with a savoury trail and a clear citrus echo.
Winemaking: brief drying in a drying room and whole-bunch pressing; fermentation at 19 °C, without malolactic fermentation, and ageing in stainless steel on the fine lees until bottling.
Grape varieties: Riesling 100%.
Area: Isontino, Cormòns.
Winery: With Ronco del Gelso, Giorgio Badin interprets the Isonzo area through wines of character and precision. Schulz offers a personal interpretation of Riesling, in which fruit richness and acidic tension acquire greater complexity over time.
Collio Bianco 2023 – Edi Keber
Aromas of magnolia, apple and marjoram, with nuances of white pepper and flint. Juicy and cohesive on the palate, supported by deep salinity throughout its development. The finish retains freshness and definition, with herbaceous echoes and a delicate almond close.
Winemaking: whole-bunch pressing, spontaneous fermentation and maturation in concrete; subsequent blending and resting in stainless steel, for approximately 18 months in total before bottling without filtration.
Grape varieties: Friulano 70%, Malvasia Istriana 15%, Ribolla Gialla 15%.
Area: Collio DOC, Zegla, Cormòns.
Winery: Kristian and Veronika Keber continue the path begun by Edi, focusing the estate’s identity on Collio Bianco from indigenous grapes. Organic and biodynamic farming and minimal winemaking preserve its connection with the place.
Friulano 2025 – Kren
Floral aromas and fresh almond define a restrained, varietally expressive nose. Full on the palate and well supported by freshness, with a maritime vein that lightens the structure and accompanies a savoury, delicately bitter finish.
Winemaking: fermentation in stainless steel; 30% of the wine matures for 8 months in French oak casks, with frequent lees stirring, before blending and brief bottle ageing.
Grape varieties: Friulano 100%.
Area: Collio DOC, Cormòns.
Winery: Luca Kren renews a family tradition rooted in Zegla, highlighting historic vineyards and local varieties. Since 2021 he has bottled wines seeking balance and a recognisable sense of place.
SKIN-CONTACT WINES OF FRIULI VENEZIA GIULIA
Skin-contact white wines, also known as orange wines, are at the centre of a winemaking debate encompassing history, tradition and contemporary trends. This technique, which involves leaving the skins in contact with the must during fermentation, was standard practice until the mid-20th century, when white winemaking was much more similar to red winemaking. The results were robust wines, with a pronounced oxidative character and a more prominent tannic structure, but they often lacked freshness and finesse.
From the 1970s onwards, white winemaking underwent a radical change. Modern techniques such as static settling of the must and temperature control made it possible to obtain clean, fresh wines capable of precisely expressing their varietal character and sense of place. This approach proved particularly effective in highlighting the typicity of indigenous grapes, leading to greater aromatic purity and a more recognisable palate profile.
In the 1990s, however, some producers in Collio (particularly around Oslavia) and the Slovenian Karst, inspired by Georgian traditions associated with the use of qvevris, began reviving the practice of skin maceration. The idea was to create more complex wines, with a tannic structure that could broaden the possibilities for food pairing. The most widely used varieties, such as Ribolla Gialla, Malvasia and Vitovska, were vinified with extended skin contact, often lasting weeks, and ageing in amphorae or casks.
Here is a list of some of the most representative skin-contact white wines:
Ribolla Gialla Anfora – Gravner
Description:
Complex aromas of orange blossom, slate and candied apricot, intertwined with notes of sandalwood and Eastern spices. Textured and deep on the palate, supported by lively acidity and a mineral finish of remarkable coherence.
Grape varieties: Ribolla Gialla 100%
Winemaking: Spontaneous fermentation in buried Georgian amphorae, with long skin contact (5-7 months). No selected yeasts or temperature control. Ageing for several years in large oak casks, then in bottle.
Winery: Josko Gravner is considered the pioneer of orange wines in Italy. A family estate in Oslavia, it farms 18 hectares with a biodynamic approach and a non-interventionist philosophy, producing ageworthy wines.
Area: Collio (Oslavia, Gorizia)
Ribolla Gialla – Dario Princic
Description:
Aromas of hay and apricot compote, bitter almond and petrol. Dense and juicy on the palate, enlivened by granular acidity and a savoury, persistent finish.
Grape varieties: Ribolla Gialla 100%
Winemaking: Spontaneous fermentation with indigenous yeasts and skin contact for approximately 25 days. No fining or filtration; ageing in large oak casks for 24 months.
Winery: A small artisanal estate in Oslavia led by Dario Princic, among the pioneers of natural wine in Friuli. 10 hectares of vines on ponca soils, organic farming and low yields.
Area: Collio (Oslavia, Gorizia)
Ribolla Gialla – Damijan Podversic
Description:
Notes of mandarin peel and linden honey, accompanied by wild herbs and nuances of toffee. Full, enveloping and saline on the palate, with great complexity and ageing potential.
Grape varieties: Ribolla Gialla 100%
Winemaking: Late harvest with some noble rot. Spontaneous fermentation in truncated-cone oak vats with skin contact for 60-90 days. Ageing for 6 years in 20 hl casks, followed by bottle maturation.
Winery: Founded by Damijan Podversic in the hills of Gorizia, the estate is renowned for deep, ageworthy skin-contact wines. Organic farming, with the utmost attention to grape ripeness and selection.
Area: Gorizia Collio
Ribolla Gialla – Damijan Podversic
Description:
Notes of mandarin peel and linden honey, accompanied by wild herbs and nuances of toffee. Full, enveloping and saline on the palate, with great complexity and ageing potential.
Grape varieties: Ribolla Gialla 100%
Winemaking: Late harvest with some noble rot. Spontaneous fermentation in truncated-cone oak vats with skin contact for 60-90 days. Ageing for 6 years in 20 hl casks, followed by bottle maturation.
Winery: Founded by Damijan Podversic in the hills of Gorizia, the estate is renowned for deep, ageworthy skin-contact wines. Organic farming, with the utmost attention to grape ripeness and selection.
Area: Gorizia Collio
Pinot Grigio Ramato – Ronco Severo
Description:
An aromatic spectrum of candied citrus, orange marmalade, bitter almond and balsamic hints; full and dense on the palate, driven by saline tension.
Grape varieties: Pinot Grigio 100%
Winemaking: Extended skin contact, spontaneous fermentation, no filtration or fining.
Winery: Ronco Severo, owned by Stefano and Laura Novello, farms approximately 8 hectares. It produces natural wines with respect for the vineyards, the environment and non-interventionist principles.
Area: Prepotto, Colli Orientali del Friuli
Ribolla Gialla – Franco Terpin
Description:
Aromas of yellow peach, orange blossom, tropical fruit, resin, medicinal herbs and briny notes. Textured and vibrant on the palate, with surprising drinkability and great ageing potential.
Grape varieties: Ribolla Gialla 100%
Winemaking: Extended skin contact, varying according to the vintage, using indigenous yeasts, without fining or filtration and with minimal or no added sulphur dioxide.
Winery: The Terpin Franco estate is located in San Floriano del Collio (GO), with approximately 12 hectares of vineyards. It practises natural farming, producing expressive wines that reflect the seasons.
Area: Collio (San Floriano del Collio)
Ribolla Gialla – La Castellada
Description:
Delicate aromas of citrus, candied fruit, light spices (cloves) and buttery hints; lively and savoury on the palate, with an almond finish.
Grape varieties: Ribolla Gialla 100%
Winemaking: Not always documented in great detail; La Castellada produces wines using practices focused on quality and also experiments with light skin contact. (general information taken from the estate’s website)
Winery: La Castellada is a historic Collio estate, led by Stefano and Niko Bensa, with a strong connection to the area and a focus on distinctive wines from indigenous varieties.
Area: Collio / Oslavia (Gorizia area)
Ograde – Skerk
Description:
Apricot jam, lime and candied ginger; rich and savoury on the palate, with a juicy, persistent finish.
Grape varieties: Vitovska 25%, Malvasia 25%, Sauvignon 25%, Pinot Grigio 25%
Winemaking: Skin contact for 10–20 days, spontaneous fermentation and ageing in large casks; unfiltered.
Winery: The Skerk estate, in the Karst, practises artisanal, low-intervention viticulture in small vineyards.
Area: Trieste Karst
Ribolla Gialla “Miklus – Natural Art” – Draga
Description:
Tropical yellow fruit, kumquat and balsamic notes; enveloping and harmonious on the palate.
Grape varieties: Ribolla Gialla 100%
Winemaking: Skin contact (~14 days), natural fermentation, ageing in large wooden casks; unfiltered.
Winery: Draga – Miklus, San Floriano del Collio; a family estate with a traditional approach and close attention to grape ripeness.
Area: Collio (San Floriano del Collio)
Vitovska – Vodopivec
Description:
Aromas of bergamot, candied fruit and medicinal herbs; savoury and iodine-tinged on the palate, balanced and vibrant.
Grape varieties: Vitovska 100%
Winemaking: Extended skin contact, spontaneous fermentation, ageing in wood; unfiltered.
Winery: Vodopivec, Trieste Karst; a small estate known for amphora skin-contact wines and long fermentations.
Area: Trieste Karst
THE TERROIR OF FRIULI VENEZIA GIULIA WINES
Sheltered from cold northerly winds by the Julian Alps and tempered by sea breezes from the Adriatic Sea to the south, Friuli Venezia Giulia is characterised by highly varied landscapes. The mountains are rugged in shape but modest in height, while the hills are gentle and gradually slope towards the plain and then the sea.
The area enjoys a unique climate, shaped by the meeting of two winds: the Bora, a cold, biting wind, and the Scirocco, a warmer and more humid wind from the sea. Its latitude is the same as southern Burgundy and the Willamette Valley in Oregon.
The area is characterised by clayey soils, as well as calcareous and pebbly soils. One of its distinctive soil features is an Eocene marl locally known as Ponca, which promotes the concentration of extractive substances in the grapes, producing white wines of great intensity and salinity.
GRAPE VARIETIES OF FRIULI VENEZIA GIULIA
What are the best wines of Friuli Venezia Giulia? The grape varieties include indigenous grapes such as Friulano (6%), Ribolla Gialla (8%), and Schioppettino (4%), as well as international varieties such as Sauvignon (7%), Pinot Grigio (25%) and Merlot (15%). Let us briefly explore some of the characteristics of these wines:
Friulano
Friulano is a white wine made from the white grape variety of the same name, which ripens early to mid-season. Elsewhere in the world it is also called Sauvignonasse, because it was formerly mistakenly associated with Sauvignon Blanc.
Friulano produces white wines with pronounced salinity and structure and moderate acidity, generally distinguished by a slight aromatic-herb note and a bitter finish often associated with almond.
Ribolla Gialla
This grape variety produces generally light and fresh wines, characterised by pronounced acidity and delicate citrus notes.
Ribolla Gialla is a very versatile grape variety used to produce light white wines, Charmat-method sparkling wines and skin-contact white wines with great character and structure.
Sauvignon
Sauvignon is an early-ripening white grape variety originating in Bordeaux that produces both everyday wines and wines of great elegance and complexity.
In Friuli Venezia Giulia, its aromas often range from floral notes of elderflower and citrus notes of grapefruit to vegetal hints of tomato leaf or notes of passion fruit in the more intense examples. It is mainly produced as a single-varietal wine, although it is sometimes used in blends to enhance their aromatic character.
For more information, read the dedicated article.
Schioppettino
Schioppettino (also known as Ribolla nera) is certainly among the best wines of Friuli Venezia Giulia. Schioppettino is an indigenous mid- to late-ripening red grape variety from Friuli, producing particularly fruity and spicy wines. The resulting wines have an intense colour and good acidity, but moderate alcohol and tannic structure.
Pinot Grigio
Pinot Grigio is a white grape variety with early- to mid-season ripening originating in Burgundy that produces wines with a golden-yellow or copper colour. The latter colour is obtained through brief contact between the must and the skins. It produces white wines with great body and salinity, enhanced by aromatic notes of citrus, white-fleshed fruit and melon.
For more information, read the dedicated article.
Merlot
Merlot is an early- to mid-ripening red grape variety originating in Bordeaux. Merlot in Friuli Venezia Giulia produces both single-varietal wines and blends made with Cabernet Franc and Cabernet Sauvignon, in the so-called Bordeaux blend (Bordeaux style blend). Its aromas recall wild berries and forest floor. With oak ageing, its bouquet gains spicy and toasted notes.
For more information, read the dedicated article.
Traditional Grape Varieties of Friuli Venezia Giulia
Among the traditional varieties of Friuli Venezia Giulia are Friulano (Tocai Friulano), Verduzzo Friulano, Picolit, Refosco dal Peduncolo Rosso, Schioppettino, Pignolo and Tazzelenghe , which are indigenous grape varieties of Friuli-Venezia Giulia, while Ribolla Gialla and Malvasia Istriana were introduced during the 13th century.
What are the best wines of Friuli Venezia Giulia?
What are the best wines of Friuli Venezia Giulia? Choosing is a difficult task, inevitably subject to the limitations of a subjective opinion, which by definition is incomplete and arbitrary.
We have simply compiled a list of our favourite interpretations based on our assessments. However, it remains essential to stress that wine was not created as a status symbol to display or show off in public.
It is meant to move us and be shared sincerely with the people we love, becoming part of particular occasions and the unique, intimate moments of our lives.
We therefore invite you to visit wineries and meet the producers who make these distinctive wines, so that you can discover and independently choose the wines that can be counted among your own personal favourites. If you have had the patience to read this far, thank you for your attention. But now it is time to fill our glasses and let go of distant hopes, so:
Cheers, Salute, Santé
Jean Marco Palmieri
