Picolit

Picolit is a white wine grape variety predominantly grown in the Friuli-Venezia Giulia region of northeastern Italy. It is the sole permitted grape for the production of the highly regarded Colli Orientali del Friuli Picolit DOCG and Friuli Colli Orientali Picolit DOCG appellations. The grape is known for its delicate floral aromas, often described as hints of acacia, broom, and white flowers, accompanied by notes of honey, almond, and sometimes ripe apple or pear. Picolit wines are typically characterized by their light body, bright acidity, and a subtle sweetness, even when fermented dry.

The cultivation of Picolit is challenging due to the grape's thin skin and susceptibility to disease, as well as its tendency for uneven ripening. Traditionally, a small percentage of dried grapes, known as *appassimento*, were sometimes added to the must to increase the wine's richness and potential sweetness, though modern winemaking often focuses on expressing the grape's inherent delicacy. Picolit wines are best enjoyed young, though some reserve wines can develop complexity with a few years of aging. They pair well with light appetizers, delicate fish dishes, white meats, and mild cheeses. The name "Picolit" is believed to derive from the Friulian word "picol," meaning small, likely referring to the small size of the grape berries or bunches.