Tocai is a commonly planted grape in the North-Eastern part of Italy. It has nothing to do with Tokaji, the famous sweet wine of Hungary, though they sound the same when spoken. It may, however, be one in the same with Sauvignon Vert, a less-refined cousin of Sauvignon Blanc. I buy into the theory mainly because the common aroma of grapefruit and the usually citrus flavored palete remind me of some of the great wines of Sancerre and Pouilly Fume made from its cousin, Sauvignon Blanc. Tocai is just a little more understated and does not usually have the level of complexity that these benchmark Loire wines are known for.
The region of Friuli is incredibly dynamic and there are many grape varietals growing there; both red and white as well as international and local varietals. Winemakers are much further ahead of the curve than many of the winemakers of the rest of Italy and many other parts of the world for that matter. They take full advantage of the latest in wine-making techniques, a school of thought led by the great Mario Schiopetto who revolutionized white wine-making the world over from his home in Northern Italy. For example, Di Lenardo used pneumatic presses to make this particular Tocai. It's a device that slowly and gently crushes the grapes to ensure purity in the juice. Champagne is another wine that uses gentle crushing, often by pneumatic press, to make only the best quality wines.
