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 COLLI D’IMOLA DOC PIGNOLETTO
The Pignoletto made by Fattoria Monticino Rosso wants to be: as natural as possible, a wine with a spicy aroma , full of scents of flowers , round, with a myriad of flavors that intertwine to peak flavor , building a story that highlights the elegance. And do not miss the depth and vibrancy of the Pignoletto vendemmiamo only when it is perfectly ripe and after wearing it in the cellar for a soft pressing .
Tasting
The bouquet is delicate, almost feminine , with a cascade of fragrant petals flowing giving warm feelings . The intensity and persistence are rewarding , continue to tickle the nose. The taste has a pleasant fullness and a balanced acidity. Vibrate slightly bitter to confirm the link with the territory and the purity of the grape variety. It invites to drink. A wine that will accompany you every day with its discreet charm .
Aromas
Wisteria, hawthorn, broom, bitter almonds, apple, pear, apricot, peach, hints of ginger , herbs, white rose , grapefruit , papaya, almond blossom, hints of river stone .
Pairings
Baked fish, pasta with seafood, dishes of fish in the pan and mixed fried fish and vegetables, raw fish , trofie with pesto, wild asparagus omelette , ham, salads, fish and seafood risotto .
Serving Suggestions
Serving temperature: 8 -10 ° C in glasses for aromatic white wines
Pignoletto is a native variety, it has been always present in Emilia-Romagna , which was introduced by the ancient Italic peoples . Pliny the Elder liked to tell about the qualities in his “Naturalis Historia ” written in the first century AD, he called the grapes “Pino Lieto ” which he complained only of a lack of sweetness , because in those days were appreciated mainly sweet wines . Centuries later, other authors were referring to the ” Grapes Pignole ” to indicate the typical grapes from the hills of Emilia Romagna , describing wonderful, with aromas of white flowers, almonds and pleasant acidity.
The freshly harvested grapes are brought immediately to the cellar , in the area used for the reception of the grapes, where through a soft pressing , with the help of a modern vacuum press that works in the absence of oxygen , you get the juice
It was chosen this singular technique of separation of the juice from the skins with the help of the vacuum , to minimize the mechanical stress caused to the grain during the squeezing . Normally, the must is separated from the raisin with a mechanical action through the crushing of the grapes. With the help of this modern machine instead , the juice is separated from the grain , leaving intact the grape skin , due to the vacuum
Another key aspect is that all this extraction process we do in the absence of oxygen. This situation is important , because with a totally natural we prevent any oxidation of the beginning of our juice
When this crucial cycle, said pressing, we bring the fermentation at a controlled temperature of about 5 ° C , to enhance and accelerate the natural separation of the heavy solids present in the must : within a few hours the wort becomes clear by decantation . After decanting, we are going to make the first transfer , then move on to the stage of alcoholic fermentation. Also in temperature-controlled stainless steel tanks and for a fraction containing the lees in French oak barrels . At the end of the winter the two parts are joined before bottling.
PIGNOLETTO IMAGES
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