PICOLIT D.O.C. COLLI ORIENTALI DEL FRIULI − Controlled and Guaranteed Designation of Origin

Sweet white wine prized of a straw yellow, delicate scent reminiscent of honey and wildflowers, taste warm, harmonious, sweet with a pleasantly bitter aftertaste.

GRAPES: 100% Picolit VINE: Indigenous variety from Friuli, undoubtedly ancient, already cultivated in the Roman imperial period, had the honor to delight the palates of popes and emperors. Among the admirers of Picolit, it also includes Carlo Gol doni, who defines this wine the brightest gem of Friuli wine. Vine arrived today thanks to the work of Count Fabio Asquini of Fagagna who in 1700 saved this precious vine f rom certain death. It was the same Asquini that made him known to the "foreigners" in high−prestige markets su ch as London, Paris, Genoa, Milan, Ancona. The Picolit was appreciated and consumed not only in Italy, but he found among his great admirers even the Court of France, the Papal Court and even the King of Sardinia, the E mperor of Austria and the Czar of Russia. The Picolit is characterized by very limited production due to a peculiarity in the development of the grapes that undergo a partial floral abortion, leaving the loose bunch with smaller and sweeter grapes. Today it is cultivated in the hills of Friuli Venezia Giulia, in the provinces of Udine and Gorizia. The 2006 vintage is the first as Denomi nation of controlled and guaranteed origin and thanks to his particular value, Picolit is the second denomination of controlled and guaranteed origin of the whole Friuli Venezia Giulia. SURFACE AREA: 0.18Ha PRODUCTION ZONE: Albana di Prepotto Area Tormunich" e "Ronco" − hills SOIL: Marn/clay soil CULTIVATION SYSTEM: Double arched cane YIELD PER HECTARE: 18 Hl YEAR OF PLANTING: 1971 − 1976 VINEYARD: grassy ˘ not irrigated HARVEST PERIOD: second week of October HARVEST: Grapes gathered by hand in crates with selection of the bunches of grapes. VINIFICATION: withered for about a month, stemming and cold maceration without the aid of enzymes, gentle p ressing and decanting of the must at 10−11 ° C RIPENING IN OAK: Alcoholic fermentation with selected yeasts in tonneaux. On the lees for about 2 months PRODUCTION: 400 bottles PAIRING: It ’a great dessert wine, or even better, for meditation. SERVICE TEMPERATURE: serve pretty cool at 8−10 ° C.

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