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Here's What You Need To Know About "Pignoletto Brut Giacobazzi", The Wine of Emilia Romagna

In 1958, Angelo Giacobazzi along with his son Antonio decided to expand and develop the small family winery. The name Giacobazzi became synonymous with Lambrusco shortly thereafter. Cantina Giacobazzi is located in Nonantola, in the province of Modena, a town famous for good food and for being the homeland of people like Enzo Ferrari and Luciano Pavarotti.

The late 1950s and early 1960s were years of experimenting and refinement, devoted to enhancing the grapes produced in the family's vineyards. Initial sales were made in jute sacks closed with a rope or heavy and strong crates carried by ox-drawn carts. Handwritten labels were stuck on bottles, whose cork was manually fixed by a string.

Elite Line : GIACOBAZZI 9

A DOC wine Pignoletto BRUT is made with the blend of Grechetto Gentil grapes entirely. It is classified as Pignoletto Vino Spumante Brut D.O.C. These grapes are cultivated on medium texture clayey and are harvested in late August and early September. The process of fermentation is carried out off the skins in steel tanks at the steady temperature of 15-18°C. Charmat method is followed for the Secondary fermentation.

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 has a strong, stable and floral fragrance. 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. Pignoletto is savoury with touches of chalk. Serve the wine at a temperature of 8-10 degrees, in open glasses, where it can develop all its aromatic charge. 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: giacobazzivini

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