Bianco di Pitigliano

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Bianco di Pitigliano is a wine denomination ( Denominazione di origine controllata - DOC) in the Italian province of Grosseto in the Tuscany region . The production regulations were first issued on March 28, 1966 and last updated on March 7, 2014.

generation

According to production regulations, the following types of white wine may be produced:

  • Bianco di Pitigliano
  • Bianco di Pitigliano Superiore
  • Bianco di Pitigliano Spumante
  • Bianco di Pitigliano Vin Santo .

The wines can be produced from the following grape varieties :

Cultivation

The cultivation of the vines is permitted in the municipalities of Pitigliano and Sorano and in parts of the municipalities of Scansano and Manciano .

In 2016, 16,061 hl of DOC wine were produced from 187 hectares of vineyards.

description

The wines received the following official descriptions:

Bianco di Pitigliano

  • Color: more or less intense straw yellow
  • Smell: fine and delicate
  • Taste: dry, fresh, slightly tangy, with a slightly bitter aftertaste, medium body
  • Alcohol content: at least 11.0  % by volume
  • Acidity : at least 4.5 g / l
  • Dry extract: at least 16.0 g / l

Bianco di Pitigliano Superiore

  • Color: more or less intense straw yellow
  • Smell: fine and delicate
  • Taste: dry, fresh, slightly tangy, with a slightly bitter aftertaste, medium body, soft
  • Alcohol content: at least 12.0% by volume
  • Acidity : at least 4.5 g / l
  • Dry extract: at least 16.0 g / l

Bianco di Pitigliano Spumante

  • Perlage: fine and persistent
  • Color: straw yellow with green reflections
  • Smell: gentle
  • Taste: from very dry to dry, lively, tart, with a slightly bitter aftertaste
  • Alcohol content: at least 11.5% by volume
  • Acidity : at least 5.0 g / l
  • Dry extract: at least 16.0 g / l

Bianco di Pitigliano Vin Santo

  • Color: pale, from amber to brown
  • Smell: ethereal, warm, characteristic
  • Taste: from dry to sweet, harmonious, velvety, rounded for the sweet type
  • Alcohol content: at least 12.0% by volume, with a balance of at least 4% potential alcohol content
  • Acidity : at least 4.5 g / l
  • Dry extract: at least 22.0 g / l

literature

  • Valeria Camaschella (Ed.): Lexicon of Italian Wines - All DOCG & DOC wines . Hallwag, Gräfe and Unzer, Munich 2002, ISBN 3-7742-0756-9 .
  • Burton Anderson: Italy's Wines 2004/05 . Hallwag, Gräfe and Unzer, Munich 2004, ISBN 3-7742-6365-5 .
  • Jacques Orhon: Le nouveau guide des vins d'Italie . Les editions de l'homme, Montreal 2007, ISBN 978-2-7619-2437-5 .

Individual evidence

  1. ↑ a b c d e Disciplinare di Produzione della Denominazione di Origine Controllata (production regulations and description). (PDF) ismeamercati.it, March 7, 2014, accessed June 26, 2018 (Italian).
  2. ↑ Viticulture in figures 2017. (PDF) In: VQPRD d'Italia 2017. federdoc.com, accessed on June 21, 2018 (Italian).