Prosciutto Ham Factory Visit & Lunch Tasting near Udine
Discover the artisanal process of crafting Prosciutto Crudo San Daniele ham with an exclusive guided factory tour followed by a tasting lunch of cured meats, cheeses, ...
Structure
Drinking window
Best 5 to 20 years from vintage.
vintage5 yrs20 yrs22 yrs
Critic scores
No critic score is published for this bottle that we can cite with a reviewer, a vintage and a review year, so none is shown. The rating in the header is our own.
In the glass
Aroma: dried apricot, honey, candied orange, chamomile, beeswax
Palate: dried fig, honey, candied citrus, saline finish
Picolit from the family's Rocca Bernarda holdings, the heart of DOCG Colli Orientali del Friuli Picolit. Dried apricot and honey over a saline-edged finish.
What it pairs with
-
Aged Roquefort
Blue cheese salt finds a foil in the wine's honey sweetness; saline finish refreshes between bites. -
Foie gras with fig compote
Candied orange aromatics lift the offal richness; full body and high acidity handle the foie's fat. -
Walnut and pear tart
Beeswax and chamomile aromatics echo the dessert's caramelised pear; honey palate handles the walnut.
History
Le Vigne di Zamò's DOCG Colli Orientali del Friuli Picolit from the family's Rocca Bernarda holdings. The Rocca Bernarda area is the historical heart of Picolit cultivation.
- 1998: First Le Vigne di Zamo Picolit vintage
- 2006: DOCG Colli Orientali del Friuli Picolit promulgated
Facts
- Producer
- Le Vigne di Zamò · visiting guide
- Grapes
- Picolit (100%)
- Classification
- DOCG Colli Orientali del Friuli Picolit
- Oak
- Late-harvest grapes briefly dried on mats; fermentation and ageing in small French oak barriques for around 18 months
- ABV
- 13.0%
- Price
- EUR 50 to 85 at 500 ml retail
- Drinking window
- 5-20 from vintage
- First vintage
- 1998
- Vegan
- Yes (no animal-derived fining)
Frequently asked about Le Vigne di Zamò Picolit
What does Le Vigne di Zamo Picolit taste like?
Dried apricot, honey, candied orange, chamomile and beeswax on the nose; dried fig, honey, candied citrus and a saline finish on the palate. Full-bodied with high acidity that keeps the sweetness off cloying territory.
Why is Rocca Bernarda important for Picolit?
The Rocca Bernarda area within DOC Friuli Colli Orientali is the historical heart of Picolit cultivation, with the Counts of Trento operating the Villa Rocca Bernarda as a Picolit producer through the 19th century.
When should I drink Le Vigne di Zamo Picolit?
Drink between 5 and 20 years from vintage. The wine cellars patiently; honey and dried fig aromatics deepen with age.
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