||friulano, malaga, trebbianello, tocai bianco, toca, tokai, tocai italico; in Francia è noto come cinquien o blanc doux o sauvignonasse.
||Second decade of September.
||Abundant and constant; It does not have to be sliced and sliced in the adventurous vintages. Grapes are not stored on the plant.
||It is widespread in Friuli-Venezia Giulia.
||Its origin is still uncertain. Some theories want it closely related to Furmint in the Hungarian Tokay area, where it was imported in 1863 in a geopolitical world that saw the region part of the Austro-Hungarian Empire. Other theories see the Tocai taking the reverse route with its import from the Aquilea area to that of Tocay already since the thirteenth century, sent by the Patriarch of Friuli's Bertoldo Andechs to King Bela IV of Hungary. Galet's theory, on the other hand, wants Tocai to be nothing but the Sauvignon Vert of French origin but disappeared in the motherland and very cultivated in Chile. To strengthen this hypothesis there is a vine called Tocai Friulano, which is cultivated in Argentina. A very similar vine, called Sauvignon Vert, is cultivated in Ukraine. Today the use of the Tokay name is reserved exclusively for Hungarian wine, while the name Tocai Fruilano for the vine of the northeastern Italian, although a European directive had established that the only Friulian mention should be used. But an appeal has blocked the directive and at the moment the name Friocale Tocai continues to be used.
||Leaf: medium and larger, rounded or pentagonal, trilobated and rarely with reference to two other lateral lobes; Closed petiole breast (even with lined flap) with crossed or toothed edges; Shallow upper side veins, narrow V and sometimes with superimposed edges; Lower lateral ribs just mentioned (to V); The hinged lobes, bent at the eaves, as the bough is folded all over the leaf, so that the leaf looks like a wavy-shaped cup; Corner at the top of the dull terminal lobe; Smooth top, glabra, light green, opaque, with green ribs and partially red at the base; Lower-green herbaceous page, glabra, with little flashy ribs, green with velvety traces; Fairly sharp teeth, irregular teeth, convex edges, mucronate and wide base.
Bunch: medium, slightly long (15-20 cm), conic-pyramidal, winged with 1-2 wings, medium compact; Peduncle visible, long, thin, half-legged, green the unlinned part; Medium, thin, green pedicels; Unknowable, verrucous, green-brown; Brush short, green; Easy acina separation.
Acino: medium, slightly ovoid, of regular shape, with smooth cross section; Yellow-golden peel, dotted slightly, pry-like, a bit thick, tender, persistent navel; Juicy flesh, simple flavor, very sweet, colorless juice.
||The wine obtained from the Friulian tocai is of straw yellow color. The perfume is fine and characterized by hints of almond blossoms and bitter almonds, which are also found at the taste level. Soft and well-equipped, taste-balanced, expresses a good balance between freshness, flavor and alcoholic content, with a pleasing persistence.
||Resistance to Diseases: Normal to mildew; It is a bit appetite to oyster and easily susceptible to rot (Botrytis cinerea), especially if rainfall occurs close to harvest. With proper green pruning (spreading, peeling, etc.), however, it is possible to keep much of the development of the latter. It is advisable not to use it in excessively droughty hillsides and so on in areas too ventilated.