/pikˈɔlit/
- Pikolit
White
- Luigi Veronelli, Italy’s greatest wine writer, called Picolit Italy’s noblest wine.
- Picolit stands as one of Italy’s ancient native grape varieties, boasting a documented history dating back to the 12th century.
- Made from air-dried grapes and subject to noble rot in varying degrees depending on the vintage, Picolit bears notable resemblances to Hungary’s esteemed Tokaj wines.
- However, despite its historical significance, the cultivation of Picolit experienced a decline during the 19th century due to challenges arising from unreliable fruit set caused by its female flowers.
- Today, the production of Picolit wines remains limited, as the vines yield modest quantities, typically resulting in fewer than a thousand half bottles per year for most producers.
Map of historic hometown
Renowned for its delicately sweet profile, Picolit is not only cherished as a standalone wine but also prized for its role in enhancing the sweetness and honeyed texture of dry white wine blends like Collio Bianco and Rosazzo Bianco. Predominantly crafted from air-dried grapes, Picolit wines embody a realm of unparalleled delicacy, transcending mere sweetness to unveil a symphony of texture, sweetness, and acidity that dances gracefully on the palate like a high-wire act. The spectrum of hues ranges from luminous bright yellow to radiant amber-gold, a testament to the ripeness and air-drying process of the grapes. Captivating and complex aromas ensnare the senses, evoking notes of orange blossoms, acacia honey, tangerine, yellow peach, poached quince, spiced pear, dried apricot, and hints of ginger. From delicate refinement to opulent richness, the palate is treated to a kaleidoscope of flavors. While Picolit may occasionally exhibit low acidity, the pinnacle of its expression is found in wines exuding fragrant, vibrant aromas and flavors, buoyed by lively acids that elevate each sip to an exquisite crescendo.
Visual Flavour Profiles:
