Enticing aromas of gooseberry, Anjou pear and key lime are reflected on the palate along with notes of citrus zest and meadow flowers. The rounded acidity is complemented with a supple, lingering finish.
Dry spring conditions with normal temperatures were followed by June rainfall that was higher than normal. July thru October were all drier than average with steady, warm temps resulting in excellent fruit maturity and a slightly earlier than normal harvest.
Cool fermentation and aging in stainless steel tanks were techniques utilized to preserve varietal character and freshness through the mid-palate and finish.
Asian cuisine such as sushi or shrimp pad thai, antipasto, prosciutto with melon.
100% Tocai Friulano
September 17-28, 2016
Time in Oak:
Oak was not used
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