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A noble ancient vine of Friuli, the Picolit has been defined as “the wine of meditation” by Veronelli, who has linked its rediscovery with no shadow of doubt to three generations of the Perusini Family. They were the first to select and the cultivate Picolit on the Colli Orientali, and then to make it know outside of Friuli. It is a wine that can be drunk by itself, at the end of the meal, or, like a Sauternes, with pate or a strong cheese. Partly allowed to dry on the vines, and partly harvested very late, the Picolit of Perusini, Matured in barriques of oak an acacia, ahs the characteristic elegant aroma of acacia flower and honey.
Grapes: 100% Picolit
Exposure and altitude: Monte S. Biagio (hills of Gramogliano), top of the hill.
Training system: Guyot
Density: 4000 vines/ha
Yield per hectare: 20 quintals/ha
Harvest: end of September
Vinification and ageing: after having been carefully picked up not to crush the acorns, Picolit lying for about two months on drying grates. At this stage Picolit develops Botrytis Cinerea (a noble mold), which gives the fruit the finest scents and aromas. Once ready the wine is vinified in steel, then refined in oak barrels for about ten months.
Colour: deep yellow with red gold reflections
Bouquet: scents of apricot and dried figs, notes of acacia honey and chestnut, ginger, date; very complex and ethereal.
Taste: the palate is velvety, almost oily. Magnificent aromatic complexity, rich, full, satisfying and persistent. At the attack, which reminds the honeycomb taste, blends of apricot apricot syrups and yellow peaches, creamy cream and crème brûlée blend into an elegant flavor that supports the important sugar note.
Residual sugar: 152 g/l
Total acidity: 5,6 g/l
Total dry extract: 49,8 g/l