Friulano Teresa Raiz 2024
The Friulano by Teresa Raiz is an intense and velvety white wine that is slightly macerated. It represents a unique variety, inextricably linked to its land and the identity of the people of Friuli. Vinified and aged entirely in stainless steel, it remains floral and fruity, with a characteristic note of bitter almond. It is particularly suited for seafood pairings, such as soups, delicate first courses, or savory appetizers with blue fish and lake fish.
The Friulano from the Teresa Raiz winery represents a typical and fragrant interpretation of this well-known indigenous grape variety from Friuli, known until the beginning of the new millennium as Tocai. The Teresa Raiz production reality, founded in 1971 in Povoletto, in the province of Udine, is conducted through a skillful combination of technology and tradition, values that are the foundation of the high quality of the wines in the collection. The name Teresa Raiz is a tribute to the owner's grandmother, agronomist and winemaker Paolo Tosolini, who had the merit of passing on to her grandson the passion for the vineyard and for wine.
Teresa Raiz Friulano is made from only Friulano grapes grown in the Colli Orientali area of Friuli. Following the harvest, which is entirely carried out by hand, the bunches are immediately transferred to the winery where alcoholic fermentation takes place in temperature-controlled stainless steel tanks, with a short skin maceration. The aging for several months always takes place in steel and after a further short resting period in the bottle, the wine is finally ready for its definitive release on the market.market.
The Friulano Teresa Raiz has a straw yellow color with clear golden hues. The aromatic spectrum opens up to clear fruity and floral perceptions of pear, citrus, and white flowers, soon reached by a characteristic and highly typical note that reminds of bitter almond. Dry and intense is the progression on the palate, characterized by a velvety body and moderate freshness, elements that accompany the almond sensation that emerges on the tasting finish. Thanks to its high territoriality, this Friulano pairs wonderfully with traditional regional cuisine, particularly with appetizers and first courses.