Meroi, Picolit D.O.C.
(PEE-koh-leet)

Tasting Notes: Often made in a dry, or off-dry style, we believe the very best Picolit is made as a dessert wine. Moreover, with respect to the handful of producers in Colli Orientali who make this style of wine, we believe Paolo Meroi’s may just be the best on the planet. Like Vin Santo, the grapes are picked by hand in October when affected by Botrytis, then dried until December. A naturally very sweet, full bodied varietal, Picolit has terrific acidity despite its sweetness. Never cloying, its aromas are of candied apricots, almonds, and vanilla. Will age for 30+ years.

	Friuli, Italia. (Butttrio) 14 hectares.		Ponca.
	Meroi. (may-ROY)		Guyot. 3,000-6,000 vines/hectare. .5 bottle/plant yield.
	Paolo Meroi. (PAO-loh may-ROY)		Drying for one month, followed by soft pressing and fermentation in barrels.
	100% Picolit.		1st and 2nd passage French oak.
	10.0 grams per liter.		14 months in the barrel. 6 months in the bottle.
	6.0 grams per liter.		120 cases.
	15.0% by volume.		Classic vanilla bean creme brulee, fig tarts, and Brutti Ma Buoni.