Friuli D.O.C. (also called Friuli Venezia Giulia) is the broadest regional appellation of Friuli-Venezia Giulia, in northeastern Italy. Its production area covers all four provinces of the region, Pordenone, Udine, Gorizia and Trieste, stretching from the gravelly plains of the Tagliamento river in the west to the limestone plateaus of the Carso above Trieste, through the Isonzo hills and the Udine plain. Soils are therefore highly varied, ranging from alluvial gravel to clay and red karstic earth, under a temperate climate softened by the proximity of the Adriatic Sea. A wide range of grape varieties is authorized: Chardonnay, Pinot bianco, Pinot grigio, Sauvignon, Riesling, Malvasia, Traminer aromatico, Friulano and Verduzzo friulano for white wines, Cabernet franc, Cabernet Sauvignon, Merlot, Pinot nero and Refosco dal peduncolo rosso for red wines. This breadth makes it a wider denomination than its smaller, communal or hillside neighbours, such as Collio or Colli Orientali del Friuli, which are dedicated to more limited terroirs.
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Friuli D.O.C. produces mostly dry white wines, with a straw-yellow colour of varying intensity, sometimes turning golden for Friulano and Verduzzo friulano. The nose is fruity and floral, the palate harmonious and fresh; Verduzzo friulano ranges from dry to sweet, while Traminer aromatico is intensely aromatic and Riesling more delicately semi-aromatic, both ranging from dry to off-dry. Sparkling wines, made either by the tank method or the traditional method from Chardonnay, Pinot bianco, Pinot grigio, Pinot nero or Ribolla gialla, show a fine, persistent mousse, from extra brut to extra dry. Red wines, made from Cabernet franc, Cabernet Sauvignon, Merlot, Refosco dal peduncolo rosso or Pinot nero, display a ruby colour that can deepen to garnet with age, intense aromas sometimes herbaceous, and a dry, structured palate. White and sparkling wines pair well with starters, fish and seafood, while the reds suit meat dishes and richer fare.
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