Ficiligno 2022

Description

Organic still white wine from Sicily, 12.5% ABV, produced by Baglio di Pianetto. Blend: 50% Ansonica/Inzolia, 50% Viognier. 0.75L bottle, 2022 vintage. A wine born from a passion for the land and a desire to create a balance between tradition and innovation. Ficiligno is the terroir that characterizes the Pianetto estate. On the nose, it reveals broom, pineapple, passion fruit, yellow peach, elegant herbaceous notes, and white pepper. Straw yellow with light golden highlights. On the palate, it is agile and highly drinkable, a blend of alcoholic roundness and crisp acidity, with a pleasant finish and a fruity aftertaste enhanced by a distinct savory note. Ideal with fish, seafood, and vegetarian dishes.

Details

Perfume

The nose reveals broom, pineapple, passion fruit, yellow peach, elegant herbaceous notes and white pepper.

Color

Straw yellow with slight golden hues.

Taste

On the palate it is agile and very drinkable, a mix of alcoholic roundness and acidic vein, with a good finish with a return of fruit amplified by a clear sapid trace.

Serve at:

08 - 10 °C.

Longevity:

05 - 10 years

Producer

Producer

Baglio di Pianetto

From this winery

• Start up year: 1997
• Oenologist: Mattia Filippi
• Bottles produced: 750.000
• Hectares: 108

Many years ago, a little boy (who had yet to discover who or what he would become) asked his mother to buy him a bottle of wine. They were in Sicily at the time, on a holiday, and she, of course, replied that he was much too young. But the boy kept insisting until his mother, finally, relented. She said she would buy him the bottle, as long as he promised to wait till he was seventeen years old to open it.

Once he got to that age the boy, now a young man, opened the bottle: the wine, however, had partly evaporated. That young man, Count Paolo Marzotto, was not able to drink the wine he waited so long for, but the particular transformation it had undergone made him want to know more about what had happened. In short, he began researching the art of winemaking. This research, a successful research at that, has taken him to regions such as Veneto, Tuscany, Alto Adige, Lombardy, and in 1997 back to Sicily, to Baglio di Pianetto, in the countryside near Palermo. An area that, with its abundance of green hills, rocky outcrops and water, he would affectionately describe as a “little Switzerland”.

Here is where Count Paolo fulfilled his dream of producing a wine able to express this unique terroir through the particular savoir faire learned from the great French chateaux, so that the vineyard of Tenuta Baroni, located between Noto e Pachino, acquired in’98, has become the perfect place to develop his autochthonous Nero d’Avola (il Cembali), which the Count considers to be one of his best wines, thanks to it unmistakable softness and elegance. Wishes and ideas that have become a reality thanks to his love for Sicily and his passion for wine, a love kept alive through innovative and courageous choices, renewed in the second and third generations that have stepped in to help further the founder’s vision, testifying to the historic commitment of the Marzotto family. Read more

Sicily

Technical Sheet

Name	Baglio di Pianetto Ficiligno 2022
Type	White organic still
Denomination	Sicilia DOC
Vintage	2022
Size	0,75 l
Alcohol content	12.5% by volume
Grape varieties	50% Ansonica/Inzolia, 50% Viognier
Country	Italy
Region	Sicily
Vendor	Baglio di Pianetto
Story	Ficiligno is the characteristic soil of the Pianetto estate.
Origin	Contrada Pianetto, Santa Cristina Gela (PA)
Soil composition	Medium-textured, tending to clayey, rich in skeleton and minerals.
Cultivation system	Counterbalance
Plants per hectare	4830
Yield per hectare	90 q
Harvest	Between August and September, manually, at three different times to create three bases (acidity/technical maturity/over-ripening) to give the exotic sensual notes typical of Viognier.
Wine making	The grapes, harvested by hand in crates, are immediately transported to the cellar and after further sorting are destemmed and cold-crushed to allow maceration in the press. Fermentation of the individual masses takes place separately and is deferred in time for the different harvest periods. Each one lasts more or less 20 days in stainless steel tanks, in which maturation is prolonged for 4 months at a controlled temperature, thus favouring natural decantation of the fermentation waste.
Aging	6 months on the lees in stainless steel tanks.
Allergens	Contains sulphites