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2017 Friuli Grave Friulano “La Duline”

Vignai da Duline
Discount Eligible $45.00
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With Duline’s Friulano—the grape formerly known as Tocai—there is simply no better course of action than the ultra-local pairing with paper-thin slices of fine Friulan prosciutto. Seeking out high-quality San Daniele pays off here, as its delicate, melt-in-your-mouth texture and sweet, exquisite flavor marry to perfection with this white. A blend of Tocai Giallo and Tocai Verde (two clones of the Friulano grape), it presents a sumptuous, mouth-coating peachiness thanks to the rare, low-yielding Giallo. The harmonious finish evokes wet stone and a hint of bitter almond—just what is needed to cut through all that salty fat.

Suggested pairing: thinly sliced prosciutto, San Daniele if possible

Anthony Lynch


Technical Information
Wine Type: white
Vintage: 2017
Bottle Size: 750mL
Blend: 100% Tocai Friulano (40% Tocai Giallo, 60% Tocai Verde)
Appellation: Grave
Country: Italy
Region: Friuli
Producer: Vignai da Duline
Winemaker: Federica Magrini, Lorenzo Mochiutti
Vineyard: Planted in 1920 & 1936, .96 ha
Soil: Limestone and clay red soil
Aging: Aged for 7-8 months, 50% in 5-year old + 11hl oak barrels and 50% in 2.5hl barrels that are between 5 and 15-year old
Farming: Organic (practicing)
Alcohol: 12.5%

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About The Region

Friuli

map of Friuli

Friuli may be forever tied to its bland, acidic Pinot Grigios, which at one point saturated the export market, but a deeper look reveals a captivating array of unique grape-growing sites, distinctive indigenous varieties, and passionate small growers keen on preserving a rich tradition of winemaking.

Here in Italy’s northeast corner, the region is shared between the Julian Alps in the north and plains leading to the Adriatic Sea in the south, bound by the Veneto to the west and Slovenia to the east. While it is one of the wettest regions of Italy—and all of Europe, for that matter—Friuli benefits from the push-and-pull of cool air currents from the mountains meeting warmer breezes from the Adriatic. A crescent-shaped slice of foothills, where both play a role, tends to produce the region’s finest wines.

Nothing is more emblematic to Friulian wine than a crisp, peachy Ribolla Gialla served with thinly sliced prosciutto San Daniele, a local specialty. And yet, this only begins to tell the story: high-acid, mineral-driven whites from a number of local varieties including Tocai Friulano, Pinot Grigio, and Malvasia range from light and crisp to powerful and age-worthy, complementing Adriatic shellfish, hearty mountain cheeses, and everything in between. Native reds like Schioppettino, Terrano, and Refosco all have something unique to say, while there has even been significant success with French varieties like Sauvignon, Chardonnay, and Merlot, all long established in the region.

Friuli’s diversity is its strength, and it keeps us coming back for more. In fact, Kermit imported one of the region’s first organic growers toward the start of his career; our more recent collaboration with producers like Vignai da Duline is a testament to the enormous potential when devoted artisans put their hearts into Friuli’s fascinating terroir.

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Inspiring Thirst

I want you to realize once and for all: Even the winemaker does not know what aging is going to do to a new vintage; Robert Parker does not know; I do not know. We all make educated (hopefully) guesses about what the future will bring, but guesses they are. And one of the pleasures of a wine cellar is the opportunity it provides for you to witness the evolution of your various selections. Living wines have ups and downs just as people do, periods of glory and dog days, too. If wine did not remind me of real life, I would not care about it so much.

Inspiring Thirst, page 171