Busiate Perfect Pairing with Baglio Di Pianetto
Sip Some Holiday with Baglio Di Pianetto
From Sicily to Sicily. The long journey of Count Paolo Marzotto through wine. From the bottle that the Mother gave him when he was seven years old when, in ’97, he returned to the island as a symbol of a innovative and successful winemaking.
The twenty years since the establishment of Baglio di Pianetto are a story told by the harvests, the wines, the productive evolution of the vineyard, the striving towards a highly refined style of winemaking, the achievement of a perfect balance between tradition and innovation.
C L A S S I C I
F I C I L I G N O
NAME’S ORIGIN: Ficiligno is the local stone found in abundance in the soil of the Pianetto estate.
DENOMINATION: Sicilia DOC, organic.
LOCATION: Contrada Pianetto, Santa Cristina Gela (PA).
YIELD PER HECTARE: 9 tonnes.
VINE DENSITY: 4.830 plants per ha.
SOIL QUALITY: medium-textured, rich in clay, gravel and minerals.
ELEVATION: 650 m a.s.l.
TRAINING SYSTEM: vertical trellises.
PRUNING: spur-trained cordons, 8/10 buds.
BOTTLES PRODUCED: 40.000.
FIRST VINTAGE: 2001.
GRAPE BLEND: Insolia – Viognier.
HARVEST: between August and September, manual. The harvest is performed in three different stages to create three bases (acid/ ripe/super-ripe) and bring out the exotic and voluptuous notes of the Viognier.
AGEING: 6 months on the lees in steel tanks.
VINIFICATION: grapes are laid out on to conveyor belts and selected. The ripe grapes are put into cold storage to initiate the cryomaceration process. After destemming, the grapes are lightly pressed and each harvest is fermented separately. Natural decantation and fermentation take approx. 40-60 days and are performed at low temperatures. The super-ripe grapes ferment on the skins in steel vats at 8°C for a week and, subsequently, the free-run juice is stored in fermentation tanks for a minimum of 5 months sur-lies. A month before bottling, the three cuvees are blended together.
TOTAL ACIDITY: 6.10 g/L.
COLOUR: a pale straw yellow.
AROMA: floral notes of rose, broom and tropical fruit. FLAVOUR AND
TEXTURE: balanced, sapid, the finish confirms impressions of mango, ripe pineapple and passion fruit.
FOOD PAIRINGS: food flexible and particularly suited to accompany elaborate, strongly flavoured dishes.
IDEAL SERVING TEMPERATURE: 7°.
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