Pignoletto DOC is an Italian designation for white wines made in Emilia-Romagna from Grechetto di Todi. Pignoletto is the symbolic wine of the Colli Bolognesi, the white wine that has managed to define this territory in some ways so fascinating and wild, but for others so confused and fragmented. Pignoletto wine can be produced according to the rules of 3 different denominations: DOC (PDO) Colli Bolognesi, DOC (PDO) Reno and DOC (PDO) Colli d’Imola.
The latest genetic investigations of the University of Bologna have shown that Emilia Romagna grape variety traditionally known as Pignoletto and Grechetto di Todi have the same DNA, so it is assumed that the Pignoletto comes from Grechetto itself, from Greece and came to Magna Grecia with the first Greek colonists who colonized the ‘South Italy. This raised the threat of producers in other regions and countries labelling their wines made from Grechetto di Todi as Pignoletto. Therefore, to maintain control of the "brand", producers in the region decided that Pignoletto would now be applied to a geographic zone. Therefore it would not be easily used elsewhere.
Pignoletto is a prehistoric vine, already acknowledged by the Romans: Pliny the Elder in his Naturalis Historia reveals the etymology of the name Pignoletto, which would be Pino Lieto. But at the same time it is liquidated in a few words, as a not sweet enough wine to be good, but remember that the Romans mixed spices and honey with wine and adored sugary wines, which Pignoletto is not.
Another theory says that the name Pignoletto comes from a pinecone, considering the cone shape of the bunch. This wine is chiefly produced in purity, majorly because it cannot have less than 85% of Pignoletto grapes. The areas where it is cultivated are those of the Colli Bolognesi and the Modena municipality of Savignano Sul Panaro.
Pignoletto produces pleasant, lively and light wines, with a straw-yellow colour with greenish reflections and you can find it both still and sparkling. It is the classic convivial wine, perfect to accompany fish or a platter of cold cuts and crescentine. The foam is fine and persistent and the taste is fresh, aromatic with well-balanced acidity.
The structure is light and smooth, salty finish with almonds and orange flowers. It is savoury with touches of chalk. The wine has a strong, stable and floral fragrance.
Pignoletto should be served at a temperature of 8-10 degrees, in open glasses, where it can develop all its aromatic charge. For more complex and structured wines you can bring the temperature to 10-12 degrees.
It’s brilliant as an aperitif, with olives and light cheeses or with any dish, particularly if it contains fish, shellfish and seafood. It is excellent also with white meats or pasta with pesto.
We can’t wait to get our hands on Pignoletto BRUT by Giacobazzi. Have you tried it yet?
Source(s): wine-searcher, enotecaemiliaromagna, winedharma