Formerly called Tocai Friulano, Friulano is a treasure of northeastern Italy. Naturally lower in acidity than a Sauvignon Blanc or a Riesling, Friulano has marvelous mountain green tones and a wavy texture that your palate sinks right into. This textbook expression from Castello di Spessa, comes from a vineyard planted in 2001. Aged in steel, on its lees, until late Spring, the nose is attractive with white fruits, followed by pops of yellow, lime, and mint green. Moderate-plus in body with moderate acidity, try Friulano with decadent pasta dishes, cured pork, charred green vegetables, or citrus marinated chicken. So, switch-up your cooking routine, and have fun in the kitchen with this essential Italian white. ~AA