In this episode, we stay in Friuli and track how the region became Italy’s reference point for clean, modern, mainly unoaked whites from the late 1960s, and how that technical shift opened the door to today’s experimentation with lees work, maceration, late harvest and oak. We also walk through the denomination structure, from broad, high-yield DOCs to the smaller hillside DOCs that signal higher quality intent, and we finish with what Friuli’s restaurant reputation and export growth actually mean in a market now crowded with “clean white” competitors.

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