Picolit

Rocca Bernarda was instrumental in the survival of the Picolit …

Rocca Bernarda was instrumental in the survival of the Picolit grape, the rare and much-prized sweet wine, jewel of Friulian enology. Giacomo Perusini, after having replanted the rst cuttings of Picolit in the late nineteenth century, wrote a treatise, ‘Picolit’, in 1906. Thus Picolit grapes, which had reached their highest levels of appreciation a century earlier with Count Asquini Fagagna, found a renewed place in the vineyards. Perfect balance is the quality that makes this wine truly unique.


APPELLATION
Colli Orientali del Friuli DOCG

VARIETY
Picolit

POSITION
160 metres a.s.l. South and south east-facing on terraced vineyards “Ronchi”

SOIL TYPE
Marl and sandstone soil of Eocene origin

PLANTING DENSITY
5,400 vines per hectare

HARVEST PERIOD
Hand harvested at the end of October

FERMENTATION & AGING
The Picolit grapes are harvested manually in October. They are placed on racks for about one month in well-venti- lated rooms until the sugar concentration has reached the desired level. At this stage, the grapes are selected by hand several times and any mouldy or damaged berries are eliminat- ed. After pressing, the must ferments slowly in wooden barrels. Fermentation stops spontane- ously with the arrival of the rst winter cold, leaving a relatively high level of residual sugar (more than 100 g/l). A subsequent period of lees contact and further aging in the bottle also contribute to Picolit’s great longevity.

YIELD PER HECTARE
15ql

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