Vines here are naturally low yielding, infused with the character of this stony, wind-swept land. Intensely perfumed, medium-bodied and fresh on the tongue, Pigato-based wines are an obvious pair with local Ligurian seafood dishes. Hand-harvested. Fermented and aged in temperaturecontrolled, stainless steel tanks. Aromas of white peaches, honey, wildflowers. Flavors of citrus, white pepper, fresh almonds, stone fruits. Pair with grilled seafood; garlicky sauces (such as pesto); roasted chicken or pork.
Originally from Greece, the Pigato grape made its way to Liguria in the 1600s, and is believed to be a cousin of Vermentino.