Bianco di Pitigliano Doc

Link to product report

The environment in which the Bianco di Pitigliano is produced is surely one of the suggestive landscapes in Tuscany: the hills in the areas of Pitigliano, Sorano, Scansano e Manciano, all in the province of Grosseto. In this area the cultivation of vines has always been flourishing with incredible results even from the qualitative point of view. In the past, the only limit of these vines resulted in the poor experience of the local producers regarding the conservation techniques. This fact foreboded the transportation of these productions which were locally conserved in excavated caves in the tufa and in different environments which provoked further fermentation. With the introduction of new techniques the problems liked to transport were resolved. A further confirmation of its prestige is given by the Jewish communities in Pitigliano since the 14th century, who have chosen it for the production of their wine Casher, used in religious ceremonies.

How it is consumed

The Bianco di Pitigliano is served with sea-based cuisine, in particular with molluscs, crustaceans, eels, anchovy pies, but it is also a delicious companion to typical and traditional Tuscan dishes such a the panzanella, the marzolino and rice minestrone. It is served in flared chalices at a temperature between 8 to 10°C.

How it is conserved

The Bianco di Pitigliano does not follow any rigid preservation rules: it is enough to keep the wine in the dark, at a constant temperature of 10 to 15°C. To avoid that the cork becomes too dry, the humidity must be around 70-75%. The bottles must be conserved horizontally on wooden shelves.

How it is produced

The productive process of the Bianco di Pitigliano aims at the direct extraction of the juice from the fruit, in a way that the fermentation regards considers only the liquid part and not the skin. For this reason the pressing phase is not always completed, to avoid the deterioration of the raw material and often the pressing phase is completed on whole grapes which serves to separate the must from the skins and from other solid parts, thus reducing to a minimum the laceration of the skins. The must is leesed so that the suspended particles are eliminated, the sulphating phase with sulphite anhydride and fermentation which must not exceed 20°C. at the end the drawing of the wines takes place with various decantation which allows the wine to become limpid. Once decantation is over the product is ready to be bottled.

Product report