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Bastianich Tocai Friulano Plus 2006

Friulano from Friuli-Venezia Giulia, Italy
  • RP91
  • WS90
  • WE90
14.5% ABV
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14.5% ABV

Winemaker Notes

A single-vineyard of sixty-year-old vines, on a perfectly exposed hilltop, yields an extreme example of our native Friulano. We concentrate the flavors of our old-vine Tocai by harvesting at optimum ripeness. Ten-percent of the harvested fruit undergoes an additional period of appassimento and, if conditions are right, an attack of the noble rot, botrytis, adding another layer of depth and complexity.

The nose is ripe and powerful, showing mature mandarin oranges, melons and pears. Similar in flavor and complexity to a "Grand Cru" Alsatian white.

Plus can be served with frito, scampi and raw fish in its youth, but is also fantastic with hot peppers and very spicy dishes (Indian and Thai). As it ages, it becomes a magnificent soft cheese companion - try it with the likes of Taleggio or Robiola.

Critical Acclaim

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RP 91
Robert Parker's Wine Advocate
The 2006 Tocai Plus shows terrific depth and complexity in a bouquet of crushed rocks and flowers that melds into ripe, succulent peaches. This generous, textured white shows outstanding length on the palate, with attractive honeyed notes that linger on the finish.
WS 90
Wine Spectator
Exhibits aromas of white peach and apple tart. Full-bodied, with tangy fruit and a long finish. Tangy and rich. Very lively.
WE 90
Wine Enthusiast
Offers amazing intensity and layered aromas of honey, candied orange, caramel and butterscotch. The wine also delivers an interesting combination of sweet fruit flavors and a bitter almond close.
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Bastianich

Bastianich

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Bastianich, Friuli-Venezia Giulia, Italy
2006 Tocai Friulano Plus
The Bastianich winery, founded in 1997, strives to understand the history and culture of Friuli-Venezia Giulia and take it to a new level. We create unique wines that speak of place but, at the same time, show remarkable power and balance. Vespa Bianco and Vespa Rosso are named after the ever-present wasps attracted to ripe grapes. These blends are made in an area known for single-varietal wines, shifting the focus from the grape to the terroir. Calabrone, which means hornet, is an estate reserve red blend made only in the best vintages with hand-destemmed, partially dried fruit, and is released 5 years after the vintage. Native varieties, such as Tocai Friulano, are unblended to showcase the uniqueness of the grape. The pinnacle of this being Tocai Plus, a particularly complex example made with late-harvest and dried fruit from a single-vineyard of 60 year-old vines.

Friuli-Venezia Giulia

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The source of some of Italy’s best and most distinctive white wines, Friuli-Venezia Giulia is where Italian, Germanic, and Slavic cultures converge. This is represented in the styles and varieties of wines produced in this region of Italy's far north-east. Often shortened to just “Friuli,” the area is divided into many distinct subzones, including Friuli Grave, Colli Orientali del Friuli, Collio Goriziano, and Carso. The flat valley of Friuli Grave is responsible for a large proportion of the region’s wine production, particularly the ubiquitous Pinot Grigio and the popular Prosecco. The best vineyard locations are often on hillsides, as in Colli Orientali del Friuli. In general, Friuli boasts an ideal climate for viticulture, with warm sunny days and chilly nights that allow grapes to ripen slowly and evenly.

In Colli Orientali, the specialty is crisp, flavorful white wine made from indigenous varieities like Friulano (formerly known as Tocai Friulano), Ribolla Gialla, and Malvasia Istriana. Red wines, though far less common here, can be quite good, especially when made from the deeply colored, rustic Refosco variety. In Collio Goriziano, which continues into Slovenia, many of the same varieties are planted. International varieties like Merlot, Cabernet Sauvignon, and Cabernet Franc are also common, but they tend to be Loire-like in style with herbaceous character and mellow tannins. Carso’s star grape is the red Teranno, notable for being rich in iron content and historically consumed for health purposes. It has an earthy, meaty profile and is often confused with the distinct variety Refosco.

Friulano

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High-pitched, delicately perfumed and vibrant, Friulano thrives in the northeastern Italian region of Friuli-Venezia Giulia near the border of Slovenia. The Friulano grown today, while named for its present home of Friuli, is actually the Sauvignonasse grape, a minor cultivar from Bordeaux.

Extensive in the area by the early 1930s, Friulano can be found in all major Friulian DOC zones: Colli Orientali, Collio, Grave del Friuli, and Isonzo. It is usually, but not always, bottled as a single-varietal wine, which are light in color and body. White peach, honeydew melon and citrus peel flavors prevail and its texture ranges from light and smooth to fresh and fine-grained. Contemplative aromas of jasmine, mint, ginger, almond and spicy herb can come into play. Friulano wines are usually best when drunk young and make great starter picks or pairings for light courses. Try it with prosciutto and other delicate cold cuts as well as any dish including the earthy spice of horseradish.

EMP461035_2006 Item# 107833

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