Baglio di Pianetto
Ficiligno 2022
| Denomination | DOC Sicilia Inzolia-Viognier |
|---|---|
| Size | 0,75 l |
| Alcohol content | 12.5% by volume |
| Area | Sicily (Italy) |
| Grape varieties | 50% Ansonica/Inzolia, 50% Viognier |
| Aging | 6 months on the lees in stainless steel tanks |
Description
What kind of wine is it
Ficiligno by Baglio di Pianetto is an organic white wine created from a balanced blend of Inzolia and Viognier, expressing the character of the Sicilian territory. In the glass, it displays a straw yellow colour with subtle golden highlights. The aromatic profile releases vivid scents of broom, pineapple, passion fruit and yellow peach, intertwined with elegant herbal notes and white pepper. On the palate, it is agile and smooth, enriched by a pleasant softness and a lively acidity. The persistent finish offers a return of exotic fruit, amplified by a distinct savoury note, making it ideal to pair with fragrant risottos, seafood and vegetarian dishes.
Where does it come from
This white wine originates in Contrada Pianetto, in the municipality of Santa Cristina Gela. The label takes its name from the Ficiligno soil, the unique pedological composition of the estate. The soil is of medium texture with a clay tendency, rich in stones and minerals. This soil matrix gives the vines a vibrant mineral freshness and the unmistakable flavour profile of the wine. Baglio di Pianetto’s interpretation of this microclimate results in a careful enhancement of the Sicilian territory, authentically reflecting the potential of its landscape of origin.
How is it produced
The process begins with a manual harvest carried out in three stages between August and September, in order to pick the grapes at different ripeness levels and enhance the character of the Viognier. After destemming and cold pressing with maceration in the press, the fermentation of the individual batches takes place separately in stainless steel tanks for about twenty days. This is followed by a period at a controlled temperature to encourage natural settling. The process concludes with ageing on the lees for six months, a key stage that imparts structure, elegance and an excellent overall balance to the wine.
History and Curiosities
Founded in 1997 in Santa Cristina Gela, the Baglio di Pianetto winery encapsulates its essence in Ficiligno, its first white wine, launched on the market in 2001. The name pays homage to the distinctive local stone that impressed Count Paolo Marzotto, capable of giving this Sicilia DOC a markedly savoury character and a vibrant mineral freshness. Under the guidance of oenologist Mattia Filippi, the company carries out a meticulous manual harvest in three stages of the organic grapes, a fundamental process to best enhance the elegant exotic notes of the Viognier.
Tasting notes
Perfume
Color
Taste
Serve at:
08 - 10 °C
Longevity:
05 - 10 years
- Start up year: 1997
- Oenologist: Mattia Filippi
- Bottles produced: 750.000
- Hectares: 108
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
| 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 | History and Curiosities Founded in 1997 in Santa Cristina Gela, the Baglio di Pianetto winery encapsulates its essence in Ficiligno, its first white wine, launched on the market in 2001. The name pays homage to the distinctive local stone that impressed Count Paolo Marzotto, capable of giving this Sicilia DOC a markedly savoury character and a vibrant mineral freshness. Under the guidance of oenologist Mattia Filippi, the company carries out a meticulous manual harvest in three stages of the organic grapes, a fundamental process to best enhance the elegant exotic notes of the Viognier. |
| Origin | Contrada Pianetto, Santa Cristina Gela (Palermo), Sicilia, Italia |
| Soil composition | Medium-textured tending towards clayey, rich in stones and minerals |
| Cultivation system | Espalier |
| Plants per hectare | 4830 |
| Yield per hectare | 90 quintals per hectare |
| Harvest | Between August and September |
| Fermentation | Approximately 20 days |
| Production technique | Manual harvest; cold pressing with maceration in the press; fermentation in stainless steel tanks; ageing on lees in stainless steel tanks |
| Wine making | The grapes, harvested by hand into crates, are immediately transported to the winery, further selected, then destemmed and cold-crushed to allow maceration in the press. The fermentation of the individual batches takes place separately and is staggered over time according to the different harvest periods; it lasts about 20 days in stainless steel tanks, with prolonged maturation for 4 months at a controlled temperature to encourage the natural settling of fermentation residues. |
| Aging | 6 months on the lees in stainless steel tanks |
| Allergens | Contains sulphites |