Pigato

Pigato is a white grape variety from the Italian region Liguria, in which it has been known since the 16th or 17th century. Presumably it comes from Greece and was introduced through the ports of Noli, Savona or Genoa. The name derives from the dialect word Piga or Pigau for stained from grape skins. For the first time it was described in 1883 by the Bulletin.

The variety is almost exclusively cultivated in the Ligurian provinces of Savona, Imperia and Genoa. Especially around the village of Albenga powerful and extremely tasty white wines are made from grapes pigato. Sometimes the variety is blended with the grape varieties Vermentino and / or Bosco.

The pigato grape is a mutation of the Vermentino, which is also called Malvasia. But their wines are aromatic and slightly improve with age.

See also the article viticulture in Italy and viticulture in Greece and the list of grape varieties.

Synonym: Piga (erroneously also Rossese Bianco )

Ampelographic varietal characteristics

In the ampelography the habit is described as follows:

  • The shoot tip is open. She is hairy white wool. The shoot tip is whitish colored with carmine approach. The young leaves are slightly woolly hairy and light green in color.
  • The medium-sized leaves are five-lobed (rarely also siebenlappig ) and deeply sinuate. The petiole is lyres -shaped open. The sheet is cut sharply. The teeth are set very tight compared to other varieties.
  • The cone- shaped bunch is medium in size, slightly shouldered and loose-. The elliptical berries are medium in size and of goldgelbler color. The flavor of the berries is pleasant.

The moderately vigorous vine matures grew about 30 - 35 days after Chasselas and is thus regarded as late maturing. Yields are usually high, so that through a vine training targeted a reduction in yield must be performed to achieve good wine qualities.

650269
de