The hand-picked grapes are partly subjected to soft pressing and partly vinified in contact with the skins. Fermentation takes place in stainless steel tanks at a controlled temperature with selected yeasts.
At the producer 5-6 months in stainless steel tanks. At least one month of bottle aging.
2-3 years (although it is preferable to consume it in the first year).
Lively straw yellow with greenish reflections.
Ample aromas of citrus fruits with marked notes of white flowers and sage.
Elegant, fresh, and savory, accompanied by a floral touch of jasmine.
Mainly dishes based on fish, shellfish; does not mind soups, velvety creams, white meats.
“Slow Wine” qualification awarded by the Slow Wine Guide
vintage 2018, 2016, 2015, 2013
“Chiocciola” Award for the company that interprets values in harmony with Slow Food
“Corona” awarded by the Guide Vini Buoni d’Italia, Touring Club Editore
vintage 2012, 2011
“Three glasses” awarded by the Italian Wines Guide – Gambero Rosso
Score attributed by Wine Spectator: 90/100
The historical label
The Pigato finds its historical origins in the Albenganese and then spread throughout Western Liguria. This is why we have chosen to label the splendid Church of San Giacomo and San Filippo located in the Municipality of Andora, the town where Marta’s father was born, to underline once again the vital link that exists between the wine, the territory, and our family.