Livio Felluga Picolit DOCG

Friuli Colli Orientali, Italy

Vintage:2011 (Past)

2015 (Current)

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Livio Felluga Picolit DOCG 2011
  • WA 95+
  • WS 92
  • V 92


The Wine Advocate 95+ Points August 8, 2019, Monica Larner

“This is one of my favorite Italian dessert wines, but I have not tasted it in a while. It's very nice to be back in front of the 2011 Colli Orientali del Friuli Picolit (in a 500-milliliter bottle). This is a gorgeous wine: so delicate, so fresh, so teeming with life and spirit. Aromas of honey, candied orange peel and lightly toasted almond come bursting from the bouquet. It is impossible to compare Picolit to Italy's other sugar-heavy dessert wines. This rare grape makes for a wine that is so much more elegant and tight, and it expertly navigates any cloying or overtly sweet sensations. I just love it.”

Vinous Media 92 Points May 2018, Ian D'Agata

“Bright medium golden-yellow. Apple, peach and honey are complicated by white flower notes on the lively nose. Then similar flavors to the aromas, with a suave, light-bodied mouthfeel on entry that turns a bit tannic and chewy with aeration. Finishes long with repeating notes of floral honey and juicy orchard fruit. I like this wine’s balance and suave mouthfeel, but those who remember Livio Felluga’s very thick, viscous, rich Picolit wines of the late 90s and early 21st century will be surprised by the stylistic change this wine has undergone. Andrea Felluga told me he now prefers making a less syrupy sweet wine.”

Wine Spectator 92 Points April 2017, Alison Napjus

“Rich and vibrant, this offers a fine, creamy mix of glazed apricot, baked pineapple, praline and salted caramel flavors, accented by ground spice aromas, all set in a well-balanced frame. Delivers a long, lingering finish of smoked nut and ripe fruit. Drink now through 2025.”


At 100 years old, the founder and patriarch, Livio Felluga, was accredited with innovating and mastering modern winemaking in Italy. Back from WWII, he sealed a deep bond with the hillsides of Friuli by reviving the vineyards of Rosazzo, later establishing him as “the patriarch of the wines of Friuli.”

In 1956, when Livio anticipated an implementation of appellation of origin, he chose an ancient map of the area to create an iconic label to tell the world the story of his wines. Pioneering vision, deep knowledge, respect for the vineyards, and obsession with quality, once embodied by Livio Felluga himself, have been proudly carried out by the company over the years. 

Today, the family-owned winery is led by Livio’s son, Andrea Felluga. Known for producing lush, crisp and well-balanced wines, the winery’s reputation extends well beyond the region of Friuli and its wines are recognized in a class with the most esteemed producers from around the world.

Picolit is Friuli’s noblest wine, but its origins are still a matter for debate. It is only since 1750, thanks to the writings of Count Fabio Asquini, that we have any accurate documentation of this “nectar produced by the meagre berries of the bunch.” The peculiarity of this odd, delicate vine is the partial fertilization of its flowers. This means that only a few, very concentrated berries ripen in each bunch. A complex wine the color of old gold, Picolit marries sweet and acidulous sensations, releasing a pervasive aroma of candid peel, vanilla and spring flowers. In the past, Picolit was the wine of Europe’s nobility. Today, it is admired as a prestigious meditation wine.


The part-dried grape was carefully destemmed. Next, the fruit was soft crushed. The must obtained was then allowed to settle. The now-clarified must fermented at controlled temperatures in small casks of French oak, where it matured for about 18 months. After fermentation, the wine was left on the lees in the small oak casks for nearly 18 months. The bottled wine was aged in temperature-controlled binning cellars for about 18 months.

Tasting Notes

The color is an intense golden yellow. The nose is complex, captivating, and ripe with sweet sensations; it has notes of Calla lily, white rose blossoms, ginger, dates, quince jelly, trifle, sultana grapes, dried figs and white cherry. The palate is rich, full, persistent and lasting; the powerful tastes of honeycomb, a fruit blend of apricot, syrup and yellow peach, layered with hints of cream and crème brûlée. These flavors fade into an elegant, sapid vanilla ice cream finish.

Food Pairing

Superb as a meditation wine. Pairs beautifully with full-flavored, tangy and blue cheeses. Picolit is also a fine complement to pastries, and of course outstanding with foie gras. Best served between 54°F and 57°F.

Technical Information

Varietals: 100% Picolit

Wine Alcohol: 13.5%

Soil Composition: Marl and sandstone flysch of Eocene origin