Tocai Friulano
⏳ wine.drinking_window
Typically best enjoyed within 1–4 years of the vintage release to appreciate its fresh, vibrant aromatics and crisp acidity.
🍽️ wine.food_pairings
Prosciutto di San Daniele, grilled sea bass, asparagus risotto
✨ wine.spec_sheet
Channing Daughters is a pioneer in bringing Northern Italian grape varieties to the maritime climate of Long Island's East End. Their Tocai Friulano is a testament to this experimental spirit, thriving in the unique Bridgehampton silt loam soils. Historically, this grape is famous in Friuli, Italy, where a historic legal battle with Hungary over the 'Tocai' name eventually forced European producers to rename it simply 'Friulano.' On Long Island, Channing Daughters proudly retains the traditional 'Tocai Friulano' name, celebrating its heritage. The wine is typically crafted using sustainable, hand-harvested fruit, gently pressed and fermented in stainless steel or neutral French oak barrels to preserve its delicate, expressive aromatics of white peach, bitter almond, and wild field flowers, all framed by a distinct saline minerality derived from the nearby Atlantic Ocean.
🍾 wine.about_producer
Established in 1982 by Walter Channing on the South Fork of Long Island in Bridgehampton, New York, Channing Daughters Winery is a pioneering estate renowned for its artisanal, small-batch approach to winemaking. Under the guidance of winemaker and partner Christopher Tracy, the winery manages over twenty-five acres of vines, focusing on sustainable viticulture, hand-harvesting, and wild-yeast fermentations. Channing Daughters is celebrated for its experimental spirit, championing unique varietals like Tocai Friulano, Lagrein, and Teroldego alongside traditional grapes, and crafting highly acclaimed skin-contact orange wines, field blends, and site-specific Chardonnays. Signature expressions such as the skin-fermented Meditazione, the wild-yeast L'Enfant Sauvage Chardonnay, and the crisp Scuttlehole Chardonnay exemplify their commitment to expressing the distinct maritime terroir of the East End.