The Toros 2018 Collio Friulano is tight and streamlined with white fruit, honeydew melon and poached pear. The bouquet appears neutral upon first consideration, but it does shift and evolve in the glass to reveal some likable touches of pine nut and saffron. When executed in a straightforward and accessible manner such is this, Friulano is an ideal partner to seafood or a simple asparagus risotto. About 17,000 bottles were made.

Compared to the other varieties presented by Toros this year (including Pinot Grigio, Pinot Bianco and Sauvignon Blanc), the 2017 Collio Friulano appears to have had a more difficult time standing up to the scorching heat and dryness of this vintage. The bouquet opens to sweet aromas of candied orange peel and passion fruit or tropical fruit. There are exotic hints of saffron and Moroccan preserved lemon. The quality of the fruit appears to be slightly more evolved or perhaps fatigued by the heat. A small part of the wine (just 15%) is aged in barrique for six months. The rest goes into stainless steel, and this helps to preserve the brightness of those fruit aromas. Some 17,000 bottles were produced.

The Toros 2014 Collio Friulano is shut down initially, but slowly opens to reveal variety-specific aromas of white peach and Golden Delicious apple. Like the other wines I tasted by this producer, there is a fine mineral tone that cuts straight through the core. Part of that mineral package is a touch of yellow sulfur or ash.