Colli Orientali del Friuli-Picolit

from Wikipedia, the free encyclopedia
DOC Colli Orientali del Friuli
The DOCG Cialla is marked with a yellow arrow.
The DOCG Ramandolo is marked with a purple arrow

The Colli Orientali del Friuli Picolit is an Italian dessert wine made in the Italian region of Friuli-Venezia Giulia . The wine has had a "protected designation of origin " ( Denominazione di origine controllata - DOC) since 1970 , which was upgraded in 2006 to a "controlled and guaranteed denomination" ( Denominazione di Origine Controllata e Garantita - DOCG).

For a long time, the Picolit was considered Italy's most famous, best and most expensive dessert wine and was put on an equal footing with the Château d'Yquem , a rating that neither corresponds to the character of the wine nor can it be reconciled with the average qualities offered. In the 18th and 19th centuries in particular, it was extremely popular at the royal courts of Europe. With the decline in the demand for sweet wines in the 20th century, the Picolit was also forgotten; the fluctuating qualities, which did not always do justice to the persistently high price of this wine, also damaged its reputation.

Growing area

The growing area is located in the Friuli-Venezia Giulia region in northeastern Italy. The permitted areas are described very precisely in the denomination .

In order to counteract the general loss of reputation of this famous wine, the DOCG "Colli Orientali del Friuli Picolit" was established in 2006 with its center in Cialla near the border with Slovenia .

generation

Picolits must consist of at least 85% of the white wine grape Picolit Bianco , which presumably comes from Friuli, and a maximum of 15% of other analogous grape varieties that are approved for cultivation in the Friuli region. The Picolit Bianco grape variety is only grown in Friuli.

Picolit is made from grapes that are harvested late or from grapes that have been dried on straw mats for a few weeks, which are usually mashed for one or more days before they are pressed and fermented very slowly in fermentation barrels or steel tanks. The subsequent maturation takes place in barrique barrels. The best qualities come from the late harvest, which winemakers prefer to let dry on the vine.

The wines are mostly aged in wooden barrels. Simple picolits may not go on sale before September 1st of the year following the harvest. The wines from the sub-zone "Cialla" may only be sold from September 1st of the second year following the harvest. The year of harvest must be indicated on the label. Additional ratings such as “Riserva”, “Superiore” or “Classico” are not permitted.

In contrast to other sweet wines, the Picolit only reaches its maximum drinking maturity in the bottle for a few years before it slowly begins to degrade, while it can be stored in the barrel for decades and further developed.

description

According to the denomination (excerpt):

  • Color: more or less intense golden yellow
  • Smell: intense, sometimes like Passito, fine, pleasant, with a slight hint of wood
  • Taste: lovely or sweet, warm, harmonious, sometimes with hints of wood
  • Alcohol content: at least 15.0 % by volume
  • Acidity : at least 4.0 g / l
  • Dry extract : at least 26.0 g / l

A residual sugar content is not specified, but is sometimes a little more than 100 g / liter. Successful, carefully vinified products are wines that, despite their predominant sweetness, have a fine acid structure and can also be tannic. The bouquet of meadow flowers and the clear fruit, especially pear aromas, are characteristic. Today, remarkable products are coming onto the market again, but with the wines from the not far away DOCG Ramandolo , they have at least become an equal competitor.

Individual evidence

  1. ↑ a b c d e Disciplinare di Produzione della Denominazione di Origine Controllata e Garantita (production regulations and description of the DOCG). (PDF) In: ismeamercati.it. November 27, 2017, accessed August 3, 2018 (Italian).
  2. ↑ Steffen Maus: Italy's Wine Worlds - Wine, Vino, Wine . Gebrüder Kornmayer, 2013, ISBN 978-3-942051-18-7 , pp. 359 .
  3. ↑ a b Liquid Gold (1987) p. 271

literature