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Classification: Colli Orientali del Friuli D. O. C. G.
Harvest: first fortnight of October.
Grapes drying: the bunches are hung up on 'false rows' and remain there until the weight of the grape is reduced by 50%.
Fermentation takes place in barriques of French oak (Allier) and lasts for two months.
Elevation: in barriques.
Bottling: at the end of the spring. Once bottled the wine rests for at least 6 months before being marketed.
Alcohol (% vol.): 15,7
Sugars (g/l): 81,9 (Sweet)
Total acidity (g/l): 6,1
Tasting notes:the wine Picolit has a golden yellow color with shades more or less intense depending on the vintage; the aroma is very intense and complex, distinguished aromas of field flowers, almond, peach, acacia and chestnut. Sweet is not sweet, does not weigh down the palate, but filling it with long and pleasant aromatic sensations.
Pairings: it is the meditation wine par excellence, accompanies well a variety of dishes, from oysters to foie gras, blue cheeses or spicy, ripe, long. Superb in combination with dry pastry or sweet with chocolate. it is to be noted as a distinguished sommeliers consider it equal, if not superior, to the famous Chàteau d'yquem.
Mesc: 10 - 12 degrees in a tulip glass for dessert.
The capacity for evolution in bottle: 12 years.
Notes: The Picolit, the production of grapes of the Picolit is normally very low due to a congenital disorder, the floral abortion, for which each cluster carries a few berries, and very small ( they are about 30% of a bunch of a variety common ).
|Wines Type||Dessert wines|