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Picolit is notoriously difficult to grow, having a reputation for poor fruit set resulting in very low yields. A rare variety (even in its native home of Friuli), and more often used in the production of sweet wines, this is a dry example packed with phenolic power and punchy flavours.

The wine spent 15 days on skins in open stainless steel vats, then was pressed to barrel with as much lees contact as possible. The wine went through malo and just a touch of sulphur was employed at bottling.