THE WINE

The Picolit of the Jacuss winery comes from Picolit grapes grown in the property’s vineyards. The winery decided to plant the Picolit vineyard near the winemaking cellar due to the complexity of the processing. Yields are meagre, and the Jacuss cellar, in the best years, produces around 400 bottles.

We are talking about an indigenous Friulian vineyard used to create a sweet and delicate wine. Ideal for those who want to pamper themselves, perhaps in front of a fireplace while reading a book.

THE WINEMAKING

The grapes are harvested by hand in September and placed in special boxes. These boxes allow the perfect drying of the grapes, which occurs in the cellar’s granary and lasts about three months. Once the desired drying level has been reached, the grapes are softly pressed; fermentation occurs in steel tanks at a controlled temperature. The wine is then moved to French oak barrels, where it ages for three years. Once bottled, the wine rests in the cellar for a few more months before being released on the market.

THE TASTING

Bright gold with amber hues. The aroma is pleasantly intense, with hints of sultanas and dates that alternate with notes of apricots, continuing with scents of honey and peach jam to close with puffs of aromatic herbs and wildflowers. Fresh and aromatic on the palate, sweet but never cloying. Perfectly balanced, warm and velvety. The finish is very long and persistent.

FOOD PAIRINGS

It goes well with blue cheeses and desserts, but we recommend it as a meditation wine thanks to its quality. Try it with foie gras.

THE WINERY

The Jacuss winery was founded in 1990 when the owners, Sandro and Andrea Iacuzzi, decided to focus exclusively on producing wine, their passion; before they did mixed agriculture…. keep reading