Slightly fizzy, clear with pale lemon-green color, it shows delicate fruity aromas. It has a smooth and refined savory finish in balance with fresh, dry, vibrant palate.
The grapes are destemmed and pressed.
Soft and fractional pressing is used to separate the must from the skins. The pressing phase is critical for keeping the fresh pure flavors of the final product; therefore only the first press is used for the production of Pignoletto.
It pairs well with the traditional Emilian appetizers, white meat, and fish.