Cheese pignoletto for sale online

Information about Pignoletto

Autochthonous

(Local)

Grape variety	Pignoletto
Synonyms	alionzina, aglionzina, pignolo, pignolino.
Grape colour	White grape
Variety	Autochthonous
Vigour	Excellent
Ripening	Second decade of October (in certain vintages even before).
Productivity	Constant and abundant.
Areas of cultivation	The testimonies fail to provide absolute certainty but would have been described by Pliny the Elder in his volume Naturalis Historia of the 1st century A.D., with the name of Pino Lieto. The wine was described as a little sweet and little appreciated, as at that time the consumer's tendency was toward sweet wines. It is most likely that this wine described by the great Roman scientist was just the Pignoletto. The next description is from 1654 by Tanara referring to his treatise of the Citizen's Economy in the Villa at the Uve Pignole, always cultivated in the present area of the Colli Bolognesi. Prior to recognition, obtained with D.M. Of 18/09/1978, was the subject of confusion between nurseries and winemakers and traded for white pinot and also italic riesling.
History	Leaf: pentagonal, trilobata (sometimes quinquelobata or rarely), a bit longer than broad, with flap-like, rather contorted, flexible; Petiole breast open (rarely narrow); Lateral veins over narrow V or superimposed edges; Lower lateral sinuses, when they exist, with narrow V; Lobed, twisted lobes, with acute angle at the top of the terminal; Regular tooth fairly pronounced; Middle and large, irregular (generally smaller, and therefore denser than in italic Riesling) lateral teeth, arched and hooked, with convex or concave margins on a broad basis; Upper arachnoid page, light green, rather glossy and with greenish-yellowish ribs; Lower face glabra or with arachnid-shaped pubescence, with green and protruding ribs. Bunch: Long, cylindrical, rather tight, rarely with a wing; Peduncle visible, semi-woody, a bit big; Green pedicels, with obvious, green and rusty look, brush that is hardly detachable from the mouth. Acino: medium size, slightly elliptical, with a regular cross-section; Thick, thick (while in Italic Riesling is thin) peel, golden yellow - greenish (as in italic Riesling) or amber-green; Persistent and evident navel in the form of brown spotted (while it is blackish in italic Riesling); Pulp rather loose (a little less then than that of the Riesling Italic, where it is melted); Colorless juice, simple, sweet flavor.
Ampelographic features	The Pignoletto wines are of straw yellow color with golden and sometimes greenish nuances. The olfactory plant is delicate with fruity openings that then blend into the floral, expressing in particular the scents of hawthorn blossoms. The palate is dry, dry with good persistence and fresh acidity, but above all a good alcoholicity.