Friulano/Sauvignon Vert
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3 GRGambero Rosso
This guide is highly respected and offers the most comprehensive review of Italian wines. It has a long tradition and is based on blind tastings carried out by over 100 experts.93 VOVinous
Vinous is the online guide from Antonio Galloni, one of the world's leading wine connoisseurs.3 VRVeronelli
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Italian Sommelier Association (AIS) guide2 GRGambero Rosso
This guide is highly respected and offers the most comprehensive review of Italian wines. It has a long tradition and is based on blind tastings carried out by over 100 experts.13.5%Regular price HKD245.00Regular price HKD245.00 Sale price Unit price per -
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92 JSJames Suckling
James Suckling is an influential American wine critic and journalist who worked at Wine Spectator for 30 years. He left the magazine in 2010 to start his own website and guidebook (JamesSuckling.com). He specialises in Italian and Bordeaux wines.13.5%Regular price HKD287.00Regular price HKD287.00 Sale price Unit price per -
88 JSJames Suckling
James Suckling is an influential American wine critic and journalist who worked at Wine Spectator for 30 years. He left the magazine in 2010 to start his own website and guidebook (JamesSuckling.com). He specialises in Italian and Bordeaux wines.13.0%Regular price HKD137.00Regular price HKD137.00 Sale price Unit price per -
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Autochthonous
(Locale)
Friulano/Sauvignon Vert
| Area type | Autochthonous |
| Color type | White grape |
| Vigor | Excellent |
| Features | Leaf: medium and larger, rounded or pentagonal, trilobated and rarely with reference to two other lateral lobes; Closed petiole breast (even with lined flap) with crossed or toothed edges; Shallow upper side veins, narrow V and sometimes with superimposed edges; Lower lateral ribs just mentioned (to V); The hinged lobes, bent at the eaves, as the bough is folded all over the leaf, so that the leaf looks like a wavy-shaped cup; Corner at the top of the dull terminal lobe; Smooth top, glabra, light green, opaque, with green ribs and partially red at the base; Lower-green herbaceous page, glabra, with little flashy ribs, green with velvety traces; Fairly sharp teeth, irregular teeth, convex edges, mucronate and wide base.Bunch: medium, slightly long (15-20 cm), conic-pyramidal, winged with 1-2 wings, medium compact; Peduncle visible, long, thin, half-legged, green the unlinned part; Medium, thin, green pedicels; Unknowable, verrucous, green-brown; Brush short, green; Easy acina separation.Acino: medium, slightly ovoid, of regular shape, with smooth cross section; yellow-golden peel, dotted slightly, pry-like, a bit thick, tender, persistent navel; Juicy flesh, simple flavor, very sweet, colorless juice. |
| Features wine | The wine obtained from the Friulian is of straw yellow color. The perfume is fine and characterized by hints of almond blossoms and bitter almonds, which are also found at the taste level. Soft and well-equipped, taste-balanced, expresses a good balance between freshness, flavor and alcoholic content, with a pleasing persistence. |
| Growing areas | It is widespread in Friuli-Venezia Giulia. |
| History | Its origin is still uncertain. Some theories want it closely related to Furmint in the Hungarian area, where it was imported in 1863 in a geopolitical world that saw the region part of the Austro-Hungarian Empire. Other theories see the Friulano taking the reverse route with its import from the Aquilea area to that of Friulano already since the thirteenth century, sent by the Patriarch of Friuli's Bertoldo Andechs to King Bela IV of Hungary. Galet's theory, on the other hand, wants Friulano to be nothing but the Sauvignon Vert of French origin but disappeared in the motherland and very cultivated in Chile. To strengthen this hypothesis there is a vine called Friulano, which is cultivated in Argentina. A very similar vine, called Sauvignon Vert, is cultivated in Ukraine. |
| Notes | Resistance to Diseases: Normal to mildew; It is a bit appetite to oyster and easily susceptible to rot (Botrytis cinerea), especially if rainfall occurs close to harvest. With proper green pruning (spreading, peeling, etc.), however, it is possible to keep much of the development of the latter. It is advisable not to use it in excessively droughty hillsides and so on in areas too ventilated. |
| Productivity | Abundant and constant; It does not have to be sliced and sliced in the adventurous vintages. Grapes are not stored on the plant. |
| Ripening period | Second decade of September. |
| Synonyms | Friulano, Malaga, Trebbianello, Tuchi (Lombardia), Tai (Veneto), Sauvignon vert (Slovenia). In Francia è noto come Cinquien o Blanc doux o Sauvignonasse. |