The wines made in this beautiful northeastern region, which has been producing wine for three thousand years, are aromatic and fresh.
Gateway to the East
On the confines with Austria and Slovenia, Friuli-Venezia Giulia is a border region that has always been a cultural crossroads for people, trade, and languages.
The ancient Romans developed grape cultivation here. They settled in Aquileia, a beautiful little town whose major ruins are still preserved – a must see!
The areas devoted to winemaking are the flattest ones, as well as the most arid. It is precisely due to these difficult conditions that the grapevines here are most expressive, creating fragrant and highly perfumed wines.
In addition to international grape varieties, such as Pinot Grigio, Chardonnay, Sauvignon, Merlot, and Cabernet Franc, Friuli-Venezia Giulia also grows some famous native varieties, including the white grapes Picolit, Ribolla Gialla, and Friulano. The latter was formerly called Tokai. After a long legal battle with Hungary, the EU agreed in 2007 that, legally, Tokai would only be a Hungarian classification. In reality, the two varietals have different origins, and, thus, the wines they make are different too; the Italian wine is dry and fruity, while the Hungarian one is very sweet and amber colored. Among the native red grape varieties are Pignolo, Refosco dal Peduncolo Rosso, and Schioppettino. Anyone who can pronounce these names has some Italian in their blood or is a true expert!