Pigato Wine Guide
Pigato is the white grape variety that dominates in the territory of Albenga and Imperia, the classic Ligurian wine full of aromas, aromatic herbs and sidereal flavor. It is no coincidence that it is one of the most suitable white wines to accompany fish-based dishes but above all a great classic of Liguria such as pasta with pesto.
With this we do not want to mortify the Pigato by presenting it only as a pairing wine, quite the opposite: it is one of the most fascinating, intense, elegant, territorial, long-lived, but also on the rise, Italian white wines.
Differences between Pigato and Vermentino
But how, but in the end, Pigato is not just a clone of Vermentino? It is true, on a genetic level the two grape varieties are very similar, however, there are some differences. The Pigato finds its natural habitat at higher altitudes, at least 300 meters, compared to the Vermentino, which instead has its roots close to the sea, in the splendid terraces overlooking the sea. Both are salty and acid like razors, but rich and with an endless yellow pulp, however, the Pigato is slightly less dense and tends more to aromatic herbs, thanks to a slight temperature range and greater altitude.
The bouquet of Pigato wine
It is an edgy but rich wine, broad in the fruity aromatic spectrum with classic yellow fruit and apricots, mineral notes, profuse flowers, balsamic tones of licorice and then a whole series of rosemary, thyme, basil, Mediterranean scrub, pine, resin and rocks. The tone is breezy and dynamic, it is not flaccid, however, it is quite ripe, the fruit is always round, certainly not a thin or thin wine. Wanting to summarize
The taste of Pigato wine
On the palate it breaks with a savory and acidic tide with a citrus flavor, they are all there. The phrasing between acidity and minerality is dense, a rocky texture is woven with honey and toasted almonds. The structure of the Pigato is good, as the Vermentino is warm and broad, with a splendid finish of Mediterranean scrub, flowers, salt and the classic almond.
Orange Pigato is the new black
All these characteristics, the good acidity and the richness of the skins make it an ideal candidate to aspire to the rank of orange wine, in Pinot Grigio and Ribolla di Oslavia style. But let’s give Pigato what it is of Pigato: this has always been an orange wine, the farmers have always produced it with long maceration on the skins. And it was the tourist explosion and the demand for simpler and more stylized wines that turned production towards straw yellow wines all lemon and peach. With great pleasure today we are witnessing the rebirth of this type of wine, which is certainly not rustic, on the contrary, the aromatic depth and texture of some Vermentino born from long macerations are amazing. A wine to try to understand and taste the potential of macerated Pigato is the Ponte di Toi by Stefano Legnani, a true master who has embarked on the path of the Pigato sutra towards enlightenment.
History of the Pigato grape
As we said it is a Vermentino clone that has developed slightly different characteristics, adapting to different territories. The name Pigato seems to derive from pigau, which translated from the Genoese would be spotted, since the grapes when ripe develop a rusty leopard-like spotted pigmentation. In any case, the origin of the grape is Greek, from Thessaly, and like many grape varieties, it came to Italy with the first settlers.
Pigato production area: the king of the Ligurian Riviera di Ponente
The territory of the Riviera di Ponente is shared with Vermentino, although as we have said, it loves the first hills of the hinterland and therefore is not really a beach wine. The areas where it finds ideal conditions are the hills of the hinterland of Albenga and Imperia.
Pigato food pairings
It is a wine created to enhance Ligurian seafood cuisine: with its beautiful structure and all that salt, it is perfect for combinations with grilled fish, risotto alla marinara, cappon Magro, shellfish, but also focaccia di Recco, pasta with pesto and dishes with aromatic herbs and hazelnuts, white meats, chicken curry and of course all Thai cuisine.
