< Barraco
Pignatello
The Pignatello (also known as Perricone) is a varietal of uncertain origin. The name probably derives from the red clay used to produce the pignate (Western Sicilian dialect for earthen pots). This grape is grown mainly in western Sicily, where it can be considered the most important native red varietal.
Nino Barraco, in making his version of the Pignatello, wants to preserve and enhance the varietal characteristics, without any clarification or stabilization, with spontaneous fermentation by wild yeasts, no use of barrique but only steel tanks.
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From the same producer
Appellation
Rosso IGT Sicilia
Vineyard
Grape varietals
Pignatello (Perricone) 100%
Vines
Espalier, 2.800 plants per hectare
Age of vineyard
10 years
Altitude
160 m AMSL
Terrain
Medium weigth, with clay.
Vinification
Harvest by hand, stemming, fermentation on the skins for 10 days, pressing with a hand press, primary fermentation with wild yeasts at temperatures between 25 °C and 35 °C. Spontaneous malolactic fermentation between october and december.
Maturation
8 months in steel tank
Refining
3 months in bottles
Produced bottles
4.000 (2008 vintage)
Tasting notes
Eye: ruby red.
Nose: red fruits (raspberry, wild strawberry, red currant, blueberry).
Palate: fresh, tannic.
Alcohol
12,5%