Friuli-Venezia Giulia
Northeastern, Austrian/Slovenian-influenced Friuli is acclaimed for racy, taut white wines of Teutonic precision and grip — pinot grigio, ribolla gialla, sauvignon and the local friulano — though merlot-led reds are over 40 percent of production.
About the region
Friuli-Venezia Giulia (usually just Friuli), sticking out from Italy's northeastern corner toward Austria and Slovenia, is acclaimed as one of the top places in the world for racy white wines — more than any other Italian wines, its whites have a Teutonic precision, focus and grip. Cool nights and warm days off the juxtaposition of Alps and Adriatic give an exhilaratingly taut structure and pinpoint balance, and the whites are not fragile but have real body and determined grip. The top whites are made from pinot grigio (pinot gris), sauvignon blanc, chardonnay, ribolla gialla and — the grape that has captured the Friulian heart, theirs alone — friulano (formerly tocai friulano). Despite the renown of the whites, reds account for more than 40 percent of production: mostly merlot (excellent in Friuli's warmer pockets), plus cabernet sauvignon, cabernet franc and the stellar native schioppettino, tazzelenghe and pignolo. Two exquisite sweet wines, verduzzo di Ramandolo and picolit, are also made here in tiny quantities. Friuli is one of Italy's most ambitious regions: DOC/DOCG wines are more than half its production, and no other Italian region has moved so quickly from obscurity to distinction.
