White grape variety
Friulano
Friuli’s signature white: dry, nutty and savoury, formerly called Tocai Friulano.
What is Friulano?
Friulano is the same variety as Sauvignonasse, once widely grown in Chile where it was mistaken for Sauvignon Blanc.
It had to drop the name "Tocai" following an EU ruling protecting Hungary’s Tokaj, which caused considerable local resentment.
The wine is dry, textured and distinctly nutty, with a bitter-almond finish.
The Vitis International Variety Catalogue, maintained by the Julius Kühn Institute, holds this variety as accession 12543 under the prime name FRIULANO, with berry skin colour blanc and country of origin italy. Checked 2026-08-17.
What it tastes like
This is the envelope across every expression of Friulano, not a description of one bottle. Wide ranges are the honest answer.
| Dimension | Typical | Range | Variation |
|---|---|---|---|
| Sweetness | low | Consistent | |
| Acidity | medium-plus | Some variation | |
| Alcohol | medium-plus | Some variation | |
| Body | medium | Some variation | |
| Fruit intensity | medium | Some variation | |
| Aromatic intensity | medium | Some variation | |
| Oak influence | low | Consistent | |
| Savoury character | medium-plus | Some variation | |
| Floral character | low | Consistent | |
| Herbal / green character | low | Consistent | |
| Spice | low | Consistent | |
| Earthy character | low | Consistent | |
| Perceived freshness | medium-plus | Some variation | |
| Texture | medium-plus | Some variation |
Common flavours
Wines made from it
The same grape in different places and different hands. These are where the wide ranges above resolve into something specific.
Where it grows
- Collio — Italy
- Friuli Colli Orientali — Italy
- Primorska — Slovenia
- Friuli-Venezia Giulia — Italy
If you like Friulano, try…
Every suggestion says why it is connected and what will be different.
Closest matches
What is most like this?
Grüner Veltliner
The closest comparison in Central Europe: dry, textured, faintly herbal and food-shaped.
Grüner Veltliner is peppery where Friulano is nutty.
Friuli white
Both are made from friulano, and the structural profile is close across body, acidity and tannin, both come from the same country.
Expect it to be more oaky, and fuller and richer.
Catarratto
The structural profile is close across body, acidity and tannin, and both come from the same country.
Expect it to be more fruit-driven, and leaner and more cutting.
Similar but lighter
Something like this, but lighter?
Pinot Grigio
The structural profile is close across body, acidity and tannin, and both come from the same country.
Expect it to be more fruit-driven, and leaner and more cutting.
Roditis
The structural profile is close across body, acidity and tannin.
Expect it to be more fruit-driven, and leaner and more cutting.
Trebbiano Romagnolo
The structural profile is close across body, acidity and tannin, and both come from the same country.
Expect it to be more fruit-driven, and sweeter.
Similar but lower in alcohol
Something like this, but less alcoholic?
Carricante
The structural profile is close across body, acidity and tannin, and both come from the same country.
Expect it to be fresher and more acidic, and fresher.
Etna Bianco
The structural profile is close across body, acidity and tannin, and both come from the same country.
Expect it to be fresher and more acidic, and more oaky.
Trebbiano Spoletino
The structural profile is close across body, acidity and tannin, and both come from the same country.
Expect it to be fresher and more acidic, and fresher.
Similar but fuller
Something like this, but richer?
Friuli white
Both are made from friulano, and the structural profile is close across body, acidity and tannin, both come from the same country.
Expect it to be more oaky, and leaner and more cutting.
Marsanne
The structural profile is close across body, acidity and tannin.
Expect it to be softer and rounder, and broader and softer.
Soave Classico
The structural profile is close across body, acidity and tannin, and both come from the same country.
Expect it to be more oaky, and leaner and more cutting.
What to eat with it
Ranked by WineHQ's pairing engine, which reasons from the structure of the dish.
Fillet steak
Works because the finished dish, not the raw ingredient, sets the target.
Salmon
Works because the dish is rich, and acidity cuts through fat and refreshes the palate.
Salmon in a cream sauce
Works because the dish is rich, and acidity cuts through fat and refreshes the palate.
Trout
Works because low tannin avoids the metallic interaction with fish.
Turkey
Works because the finished dish, not the raw ingredient, sets the target.
Halibut
Works because low tannin avoids the metallic interaction with fish.
What to avoid with it
Dishes the pairing engine scores badly, and the principle that explains why. A short list: most things are fine.
How to serve it
Temperature
10–13°C
50–55°F · Lightly chilled
About 45 minutes to an hour in the fridge from room temperature, or take it out of the fridge about an hour before serving.
Decanting
No need to decant
Nothing about this wine suggests it needs decanting. Light, aromatic and sparkling wines generally lose more than they gain.
Glass
Universal wine glass
A medium tulip-shaped glass handles almost everything well. If you own one set of glasses, this is the set to own — the difference between a good universal glass and a grape-specific one is far smaller than the difference between a good glass and a bad one.
Ageing
Most wines made from this grape are for drinking now, but certain styles reward keeping.
Most Friulano is for drinking within two or three years, when the almond-and-pear character is clearest. Collio and Colli Orientali bottlings from good sites have the structure to hold longer and gain a nutty depth, though they are the minority.
Sources
Sources consulted
- Vitis International Variety Catalogue (VIVC) — Julius Kühn-Institut, Institute for Grapevine Breeding Geilweilerhof
- Italian DOP and IGP wine register — Ministero dell’agricoltura, della sovranità alimentare e delle foreste (MASAF)