Some grapes (riesling, gewurztraminer, sauvignon, muscat, malvasie, corvina and nebbiolo), where climatic conditions permit, lend themselves to over-ripening for a few weeks on the vine. The grapes become even sweeter because the glucose and fructose increase in quantity and become more concentrated. There is an enrichment of colours, aromas and flavours, except for the acids, which decrease somewhat. The juice obtained from crushing these grapes is very dense and the wine obtained will be sweeter or richer in ethyl alcohol depending on the duration of fermentation. Only part of the grapes can be fermented, especially if the aim is to produce a wine that tends to be dry but with great structure and softness, perfect for foie gras or washed rind cheeses.

Botrytis cinerea, at the right stage of development and with the right climatic conditions, gives shrivelled bunches with a colour ranging from purple to grey and intense, sweet and elegant wines. Developing on the skin of raisined grapes, noble rot forms a coloured felt, a dense network of filamentous hyphae, which causes evaporation raisining and the subsequent concentration of all extractive substances. It produces glycerine and aromatic substances, transforms several components and consumes some acids. In France, the famous Sauternes from sémillon grapes are produced in the Bordeaux area. In Hungary there is Tokaji from furmint grapes with excellent acidity. In Germany, the very sweet Trockenbeerenauslese is made from riesling and gewurztraminer grapes with rather low alcohol content.

Its origins are also uncertain: the agronomist Antonio Zanon (1696 - 1770), a merchant and entrepreneur, hypothesised that it was a vine of African origin transferred to France where its wine was popularly called 'Piquepoulle'. For Gaetano Perusini, historian of Friulian folk traditions and producer of Picolit near Rosazzo, the Friuli origin of the vine is certain.

Picolit, an indigenous white grape variety of Friuli, often overripe, has clusters that undergo millerandage with spontaneous floral abortion, leading to the development of 5-6 grapes per cluster on only 4 bunches per vine with a natural concentration of extractive substances. In summer, the stems and veins of the leaves, herbaceous shoots and petioles show a characteristic purplish-red colour. The name 'picolit' seems to derive from the small size of the berries, with a slightly speckled golden yellow skin. The result is a very fine dessert wine with a straw-yellow to golden colour, a scent of sultanas, honey and dried apricots, and a sweetish, velvety and persistent flavour.

The nose is complex and elegant, the aroma contains hints of acacia flowers, pastries, apricots, candied fruit and honey. In the mouth it is creamy and intense, sweet but not cloying, the good acidity well supports the warm parts of the wine, harmonious, fruity and with a long finish, it has a very persistent aftertaste. It is an excellent accompaniment to dry pastries and can be paired with blue cheeses and pâté.