Pignoletto is a white berry grape typical of the bolognese hills. The
grapes are gathered by hand and transported in cases, once in the wine
cellar they are whole pressed. The must is placed in opened vats, where
within days spontaneous fermentation occurs without temperature
control. When the fermentation has begun, the must is decanted in
500-litre wood casks where it remains with its fine dregs for at least
12 months. It is then bottled and left to age for 6 months. Our
Pignoletto is not subject to stabilization, filtering and clarifying,
must bleeding methods or other procedures of modification used in wine
cellars. Thanks to its natural qualities, it is extremely suitable for
long-term ageing.
just opened a 2009 Spungola Bellaria Pignoletto, golden in color, smelling like bruised apples and roses, the taste is so fresh and the finish has a suspicion of hazelnuts, unique and really nice, thanks to Matteo at the Wine Bottega in Boston to picking this out for me, took me long enough to crack this open but I wanted to try it with the right food and I think I'm going to be right about this Pignoletto with grilled mackerel
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