Pigato is seemingly
genetically identical to Vermentino, also a native varietal, however the two
varieties differ not only in appearance but also in flavor profiles. Traditionally
vinified by leaving the must exposed to extended skin contact during
fermentation, therefore bringing out the best characteristics of the
grape such as its creamy mouthfeel, juicy flavors of ripe peaches,
apricots, almonds along with herbal and floral notes balanced by brisk
acidity and slightly saline finish.
More recently winemakers had shifted to a skinless fermentation technique
that can leave the final product a little too flat and devoid of depth of
flavors, thankfully most Pigato producers have recently rediscovered the wisdom
of the traditional methods of vinification.
Wines made from Pigato
Grapes usually appear a bright brilliant golden straw yellow with orange hues
The nose is reflective of
the terroir with aromas of fresh peaches, apricots, wild flowers and fresh
herbs such as sage, basil, thyme and rosemary.
On the palate the wines tend
to have a rich creamy slightly effervescent texture with juicy flavors of ripe
peaches, apricots, melon, subtle hints of honey and fresh cooking herbs with
brisk acidity, flinty minerality and the grapes signature saline finish which
help make them favorites with the local cuisine from seafood salads to trofie