The quality of the vine species were already known in the eighteenth century, in various Italian regions. With softness and sweetness similar to French "Sauternes", the Picolit is now produced only in the D.O.C. of the Eastern hills of Friuli.

The grapes here, instead of the attack from "noble mould",  they are subject to the so-called "acinellatura": because of the "floral abortion" only 5-6 grapes on 30 ripen. In total, every plant produces only 4 bunches of medium size, of pyramidal shape.

The reduced size of the grapes (whence the wine probably takes its name), and the high relationship between skin and pulp, further diminish the quantity of liquid that it is possible to extract, to the advantage of the concentration of sugars and scents.

Ripening (or rather, the "overipening") takes place between the end of September and the beginning of October; when the vine-shoot is left on the plant for a few days, so that, with the exposure to the sun, frost and wind, juices and properties are concentrated.

This procedure gives rise to a limited and valuable harvest, that needs to further addition of sugars or ethylic acid.

Its sweet and refined nature makes it a superior dessert wine (from cheese to the dessert) distinguished by a strong straw yellow colour, owed to aging.

Rich with delicate and complex scents, it can be “amabile” (medium-sweet) or sweet, in any case it is dedicated to lovers of a special product, who can appreciate its notable qualities.