Few Italian grape varieties can express their territory with the same immediacy and richness as Friulano, the ancient Tocai. After all, its origins are so ancient that it is one of the most revered native grape varieties in the region. We are on the banks of the Isonzo, a strip of land that boasts an exceptional microclimate. Here, the influence of the Julian Alps protects the vineyards from the cold north winds, while the proximity to the Adriatic Sea provides constant breezes. The result is a perfect temperature range for the aromatic ripening of the grapes. The soil, rich in alluvial gravel, the famous “sassi”, and clay, gives this wine a minerality and sapidity that is difficult to replicate elsewhere. The average age of the vineyards is 32 years. This allows for a very low natural yield per hectare, around 64 quintals. For the rest, this wine is the result of a careful and modern interpretation of the single grape variety. The grapes are harvested by hand and undergo a brief night-time cryomaceration, where the contact of the must with the skins at low temperature extracts the maximum aromatic bouquet. This is followed by very gentle pressing and static decanting, which prepares the must for the subsequent fermentation and ageing phase. The long period of contact with the fermentation yeasts, entirely in temperature-controlled steel tanks, gives the wine greater complexity, structure and longevity, while keeping it clean and vibrant, just as one would expect from a great Friulian white wine. Straw yellow with evident greenish reflections, the impact on the nose is surprising and full of personality. Vegetable notes strongly reminiscent of tomato leaves and hints of bergamot, followed by delicate nuances of medicinal herbs and hay, a true ode to the Friulian countryside. On the palate, it is impeccably balanced between freshness and mineral savouriness. The finish is enveloping and, as tradition dictates, there is a slight hint of bitter almond that cleanses the palate, immediately inviting the next sip.