Collection: Friulano

One reason why white wines fermented on the mash are so exciting is that they bring grape varieties into the spotlight that were previously light years away from it. Trebbiano, for example, or Pinot Gris. A short mash fermentation time should actually be made mandatory for all types of Traminer.

Friulano, formerly also known as Tokaj Friulano and today occasionally as Jakot, is in its white variant in most cases a medium-weight bore, which, however, at least gives preference to herbs over too much fruit. This goes quite well with fish, and if you are sitting in Grado and have nothing better to do, you are not making a mistake by combining the two.

Otherwise, however, it is worth resorting to variants that have undergone a shorter or longer mash fermentation time, have been balanced over the years in wooden barrels, and have accumulated aromas in which, in addition to some herbs, you can also find earthy, fruity, meaty, and in any case always herbal notes. For example, the Jakot from Franco Terpin or the one from Aleks Klinec. However, once you have tried these, the idea of fish in Grado is likely dead forever. Macerated Friulano has nothing to do with its white brothers and sisters. Apart from their color, they also set positive counterpoints to the classic versions in terms of tannins, acidity, aromas, density, liveliness, and longevity.