VINITALY – Verona, April 9th/12th 2017 - Hall 7 Stand A2
Type of wine: White, sweet, Picolit Collio.
Producer: Fernando Pighin & Figli S.agr. a r.l.
Grape varieties: Monovarietal Picolit.
Zone of production: Hillside, 160 - 180 metres above sea level, southwest exposure, town of Spessa di Capriva (GO), Italy.
Soil: Typical of the Collio zone, called “ponca”, made up of marly rocks consisting of very friable mineral elements with good water retention.
Training system: Guyot with 4,000 vines per hectare, short pruning which results in low yields and a high concentration of quality.
Yield per hectare: 40 quintals of grapes per hectare.
Harvest: The grapes, harvested by hand late in the ripening period in the beginning of October, have been delicately selected cluster by cluster and raisined for approximately 20 days in a special room.
Vinification: Without the skins through soft crushing, which takes place in horizontal bladder presses.
Must to fruit ratio: 45%.
Fermentation: 50% fermentation in small wooden containers, 50% in small temperature controlled stainless steel containers at the controlled temperature of +18° to +24° C.
Ageing: 8 months in barriques.
Alcohol content: 13.50% by vol.
Residual sugar: 110 g/l.
Total acidity: 6.80 g/l in tartaric acid.
Colour: “Appearance” of more or less intense golden yellow.
Bouquet: Mouth-filling, intense, fruity with well defined hints of acacia, freesia, apricots, ripe peach and notes of honey.
Taste: Appropriately sweet, warm, of aristocratic quality, great balance and harmony, long and persistent complex aromatic sensations on the palate.
Pairing: It is known as a sipping wine, excellent with fois gras, gorgonzola served with honey, pear or fig jam, also pleasing with almond tea biscuits.
Serve: At the temperature of +14° C to +15° C. Uncork half an hour before serving.
Consumption and ageing potential: If stored in the proper conditions, its personality remains unchanged for many years.