An elegant, medium-bodied, refreshing white that is incredibly flexible at the table—as an aperitif, with light first courses, or even with more spicy, complex dishes (very successful with curries!) Aromas are delicately floral, with notes of acacia and almond blossoms; that same almond note follows on the spicy, slightly amaro finish. Juicy, persistent and wonderfully vibrant on the tongue; Friulano used to be called Tokai Friulano (yet isn’t at all related to Hungary’s Tokaji) and is a distant relative of Sauvignon Blanc.
