Marco Sara, Picolit Friuli Colli Orientali 2020 [500ml]
Italy / Dessert

Marco Sara, Picolit Friuli Colli Orientali 2020 [500ml]

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$44.00
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$44.00
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Fruit

Earth

Acid

Body

Sweetness

Notes from the producer:

"Picolit  is a white grape variety native to Friuli .

The current name is Picolit, but in the past it was also called Piccolito, Piccolit, Piccolitto Friulano. Tradition has it that it was already cultivated in Roman times, but the first historical documents date back to 1682: in a testamentary deed it is referred to as "A small cask of sweet Piccolit wine".

Count Fabio Asquini da Fagagna (1726-1818), also an agronomist, is the most important character in the history of Picolit: starting from Venice, starting in 1762, he organized a profitable trade throughout Europe, from London to Paris, from Amsterdam to Moscow, from the Imperial Court in Vienna to the Papal Court.

Unfortunately, already in the early 1800s and at the same time as Asquini's death, Picolit had begun a slow decline, even if it continues to be mentioned by various authors and we find it in grape exhibitions of the time. In particular, the Tuscan G. Gallesio inserts it as the only Friulian grape (Uva del Friuli or Piccolitto) in his "Italian Pomona or Treatise on Fruit Trees".

Phylloxera, which struck Friuli in 1888, risked making it disappear, like many other native Friulian vines.

The modern resurrection is linked to the Perusini family at the beginning of the 1900s at the Rocca Bernarda. Giacomo Perusini began by re-founding the ancient Picolit vineyard trying to find a solution to the main problem of the vine: its low productivity. His son Giacomo Perusini continued his father's work and had the merit of bringing the fame of wine back into vogue thanks above all to a high quality production which sensitized enthusiasts and journalists of the time."

Country
Italy
Sub-Region
Collio
Region
Friuli-Venezia Giulia
Varieties
Picolit
Farming
Organic
Soil
Marl and sandstone
Winemaking
Harvest by hand, in crates, around mid-September. Subsequently the boxes are taken to an attic for about 70 days where a natural drying takes place, without forcing, In December the grapes are selected (to eliminate the bunches or berries attacked by gray mould) then de-stemmed and lightly pressed with a vertical press. This is followed by cold static decantation and fermentation (with indigenous yeasts). Aging in barriques. After about 18 months the bottling takes place, followed by an aging of further months in the bottle before being released on the market.