Information

DOCG Italian Wines: Cesanese del Piglio or Piglio DOCG

DOCG Italian Wines: Cesanese del Piglio or Piglio DOCG

Production area and history

Production area: province of Frosinone (the whole municipal area of ​​Piglio and Serrone and part of the territory of Acuto, Anagnie Paliano). Recognition in 2008.
Cesanese is a Lazio variety of ancient tradition, as evidenced by the historical finds found in the area, much appreciated already in Roman times. (Production regulations).

Cesanese di Affile (photo www.sinestesie-enoiche.it)

Piglio - Frosinone (photo www.italiainfoto.com)

Vines - Minimum alcoholic strength - Aging and qualifications

Ampelographic composition: Cesanese di Affile and / or Cesanese common 90% minimum, complementary vines, suitable for cultivation for the Lazio region with red berries for no more than 10%.
Two types:
- Cesanese del Piglio or Piglio;
- Cesanese del Piglio or Piglio Superiore.
Typology: Cesanese del Piglio or Piglio:
- minimum total alcoholic strength by volume 12.00% vol .;
- minimum total acidity: 4.5 g / l;
- minimum non-reducing extract: 22 g / l.
Type: Cesanese del Piglio or Piglio Superiore:
- minimum total alcoholic strength by volume 13.00% vol;
- minimum total acidity: 4.5 g / l;
- minimum non-reducing extract: 24 g / l.
The Cesanese del Piglio or Piglio Superiore typology subjected to an aging period of not less than 20 months, of which 6 months of aging in bottle and with a minimum total alcoholic strength by volume of 14.00% vol, can bear the additional mention "Riserva".

Organoleptic characteristics

Typology: Cesanese del Piglio or Piglio:
- color: ruby ​​red with violet reflections;
- odor: characteristic of the basic grape variety;
- flavor: soft, slightly bitter, dry.
Type: Cesanese del Piglio or Piglio Superiore:
- color: ruby ​​red, tending to garnet with aging;
- smell: intense, broad, with floral and fruity notes;
- flavor: dry, harmonious, well-structured, with a pleasantly bitter aftertaste.

Pairings and serving temperature

It goes well with main courses, red meats, medium-aged cheeses and game; it must be served at a temperature of 18 ° C; it is recommended to uncork about two hours before.


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