Sciaglin

Combination: Spaghettoni with fresh turbot roe. Structured appetizers, such as frittatas or risottos with spring herbs. Aperitif followed by risotto with lake fish. Carpaccio of Queen Trout from St. Daniele on a bed of fennel, citrus, and pink pepper emulsion. Asparagus rolls with sweet bacon, cheese, and puff pastry. Pumpkin velouté served with cereal bread made with sourdough and Gruyere. Pasta with vegetables. Black rice with octopus on a bed of orange. Tigelle and cured meats.

Alcol 13%

Size: 0.75L

Temperature: 10/12 °C

Wine variety: 100% vitigno Scisglin

Description: Piculit Neri is an indigenous red grape variety that has long thrived in this region of Friuli. It is exclusively cultivated in the areas of Castelnovo del Friuli and Pinzano al Tagliamento, situated to the west of the province of Pordenone. Its appearance is characterized by a vibrant red color with hints of purple. The aroma is herbaceous, evoking wild berries, complemented by subtle undertones of vanilla and smokiness. On the palate, it offers a dry, warm sensation with a refreshing acidity and a pronounced tannic structure.