Pigato

Autochthonous

(Locale)

Pigato

Area type	Autochthonous
Color type	White grape
Vigor	Good
Features	Leaf: medium size [in Vermentino is larger, and with less deep breasts], pentagonal, five-lobed; Petiolated closed limb with a tendency to overlap the lobes and with the serrated edges at the end; Upper limbs with lira with overlapping edges; Lateral lower limbs, sometimes with superimposed edges, sometimes in liquefied or closed lire; Cotton nipple bottom with light green ribs (ribs 1a 2a 3a slightly aracnoid); Upper page glabra with major green ribs, like the page; Flat flap [in Vermentino is bulky]; High-floor lobby, slightly twisted main; Fairly pronounced, irregular teeth, straight and curvilinear margins in all directions, narrower; Some hooks; Color: on the top page, green intense bottle; In the lower green bottle light; Gloss: matt; Ribbed 1-2-3 marks, but not too protruding.Bunch: medium size and medium to compact appearance [in Vermentino is larger, less tight and less resistant to rotting]; Short form but not tapered, simple and winged conical (with one or two wings); The winged cluster is not uncommon, but the simple one is more frequent; The same wings are rare on the two wings; Peduncle visible, semi-woody, thin, flexible and tenacious.Acino: medium, elongated spheroidal shape (average diameter 17x19, 17x18, 19x19) [in Vermentino is rounder and larger]; Persistent and prominent navel; Regular circular cross section; Pruinous skin [thicker than Vermentino]; Amber-golden color when exposed to the sun and is well matured [Vermentino's color is yellow-golden]; Vice versa assumes different tones and gradations depending on the intensity of sun exposure; Distribution of irregular color even on the same cluster bunch of grapes and on the same cluster; Medium thick skin; Colorless juice; Juicy and soft flesh; Of a special pleasing taste (therefore it is suitable for table); Medium peduncle easily separable from thin acine (from 7 to 10 mm on average); Evident greenish strings; Short brush, pale yellow.
Features wine	With the pigato you get a straw-yellow wine with light gold-green reflexes; The scent is intense, fruity and floral, with herbs and aromatic herbs. The taste structure is based on soft and fresh notes, supported by good softness, medium structure and long aromatic persistence.
Growing areas	It is popular mainly in the Ligurian Riviera of Ponente, in the province of Savona, on the plain of Albenga and in the valley of Arroscia.
History	The Pigato vine is a white vine of Liguria, cultivated exclusively in the provinces of Imperia and Savona, probably imported from Thessaly, Greece, perhaps at the end of 1600, as a Malvasia clone or perhaps much earlier, as an autochthonous vine. The name does not help from this point of view as it may indicate both the dialectal word "spotted" as dark spots appear on the skins to maturation but also the term picatum, a flavored wine of the place already known by the Romans . Recent analyzes, however, make it from Vermentino, which has many characteristics, but is not to be confused with the other large Ligurian white grape. Known in the Savona area for many centuries, its first written testimony is from 1883 in the ampelographic bulletin.
Notes	Resistance to adversity: it is quite resistant to deworming, which however affects the bunch more than the leaf; For this cryptogam usually there are enough 4-5 treatments; Good resistance to the oge.
Productivity	Abundant and constant, reaching an average of 100 quintals per hectare. Only in the freshest soils and when the vegetative flour is not second to a pruning foam system, the grape is subject to casting. In order to avoid the cracking phenomenon, logs in the Ortovero area have two or three bifurcations, each divided into 2-3 long branches. Straw production in the back is about Kg 1,5, while in the pergola a strain can produce 20 to 30 Kg of grapes and even more.
Ripening period	Last decade of September.
Synonyms	non se ne conoscono. Il suo nome puo' derivare dalla voce dialettale "pigau", che significa macchiettato, o dal latino "picatum", che era un vino aromattizzato con pece.