The origin of the Tocai grape, is uncertain. Experts clain it was imported from Hungary. Historical documents cited by Dalmasso in 1937, however, suggest that Tocai was already grown in the Veneto region back in 1771.
In 1632 the Countess Aurora Formentini married Hungarian Count Adam Batthyany. Together they brought the legacy of St. Florian, the Formint vine which became known as Tokaij.
Recent studies show it originated from the Tocai sauvignon grape in the Bordeaux region, arriving in Friuli in the mid-1800s from France, and is now cultivated in Chile.
Definitely a most representative white wine of the enology and viticulture of Friuli.
It displays a deep straw-yellow colour; a bouquet of floral overtones and with a fruity flavour reminiscent of bitter almonds. On the palate, it is resolutely dry, balanced by slight acidity which makes the wine stand out. It is round, full-bodied and velvety.
perfect with fresh cheese, vegetable omelettes and vegetable or rice dishes.
VINE TRAINING SYSTEM:
Guyot o monocapovolto
VINES PER HECTARE:
Low-temperature maceration with the skins.
Low-temperature static settling.
Fermentation: 12 days in stainless steel vats and a short time in tonneaux.
On fine-grained lees for 6 months
In the bottle for a further 2 months