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Picolit Marco Sara 2021 - 50cl
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Picolit Marco Sara 2021 - 50cl

Marco Sara

Marco Sara's Picolit is a sweet wine made from the natural drying of grapes in the vineyard through the action of Botrytis. On the nose there are notes of honey, carob, caraway, dried fruit and herbs. On the palate it is soft on entry to the sip, then explodes elegantly on mineral notes, is dynamic, enveloping and refined.

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Colli Orientali del Friuli Picolit DOCG


Picolit 100%


Alcohol content

13 %


50 cl Bottle


In demijohns of 54 liters for 12 months

Filosofia produttiva

Indigenous yeasts, Natural

Additional Notes

Contains sulfites


Picolit by Marco Sara is a tangible expression of a viticulture that cares about the needs of the territory: what moves each part of Marco Sara’s work is the belief that the very essence of agriculture is made of a delicate system of practices necessarily designed to respect the land, to preserve the genuine side of the grapes produced. For this reason, Marco Sara leads his company observing the natural cycles of the vine’s life and working for a characterization of his wines in their most spontaneous and authentic sides. In the three properties owned by Marco Sara, Cjestenar de Guardie, Riu Falcon and Roncut, located in the most western part of the eastern hills of Friuli, what is fundamental is the simultaneous presence of woods and vineyards, able to create a unique and unpolluted microclimate. The desire to encourage a traditional expression of terroir is expressed also by choosing to grow only the native varieties Picolit and Verduzzo, only enhanced by the expression that the noble rot (Botrytis) can give. The natural drying that the grapes undergo, slowly and gradually, without any type of forced ventilation or dehumidification, follows the harmony of autumn seasonal climate, promoting the uniqueness of each wine because of the differences between one vintage and the other. The grapes of Picolit, grown on the rich marly and clayey soils locally called Ponka, followe two separate processes for the drying, in different percentages: 30% goes toward Botrytis on the plant with harvest in mid-November while 70% is subjected to an unforced drying for about three months. All this anticipates the natural fermentation and the bottling without any refining or filtration. The large aromatic apparatus boasts a perfect proportion with a residual sugar content of remarkable balance, giving to this Picolit by Marco Sara sensations of rare delicacy, at the top of its varietal expression.


Bright golden yellow


Elegant and rich, yet smooth and incredibly refined


Delicate spicy sensations of cumin, carob and dried fruits

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