“PRIMOSIC” TOCAI FRIULANO
PRODUCER: PRIMOSIC SAS
DOC FRIULI

The history of Azienda Primosic takes root in the nineteenth century with Carlo Primosic, who, at the end of the century, supplied traders with his wine that was transported from the hills in the south of the Austrian-Hungarian Empire to the capital city, Wien.
As soon as the historical traumas of the two world wars had ended in the first half of the twentieth century, the Collio started to bloom again and so did Primosic thus starting to bottle its own wines in 1956. The revival came about thanks to Silvestro Primosic, who today still dedicates the same passion to the vineyard devolpment programme, which was planned with a view to paying the utmost attention to the territory and, in particular, to giving value to the autochthon varieties.
With the passing of time, the winery grew and became more skilled. During the sixties, the winery started paving its way towards well deserved national as well as international acknowledgements for the quality of its wine. In 1967, the tradition of the Collio that unites people, families and wineries, brought about the establishment of the Consorzio Collio and Silvestro Primosic is one of the first members. The "number one", the first bottle of the Consorzio is produced by the Primosic winery and is still today its pride and joy, valuable evidence of the winery's long history, and of the path taken with a view to achieving quality and respect for the land.
Tocai probably is the most interesting of native grapes of the North East.
So many excellent versions are produced that it is difficult to single out producers. Tocai has a light yellow-gold colour, a bouquet of ripe fruit and a soft, silky presence in the mouth.
It is clearly a variety of high quality and deserves wider recognition and planting. It is fairly versatile, performing well in the plainland of Grave del Friuli.
Primosic Tocai exhibits a fruity and floreal aroma with a typical hint reminiscent of bitter almonds. It has a dry, velvety flavour with a moderate level of acidity. Good acconpaniment to fresh cheese, prosciutto, and white meats.
Served at a temperature of 10-12ºC