History of Pigato: Ancient Roots on the Italian Riviera
The Pigato grape, emblem of western Liguria, thrives on cliffside vineyards overlooking the Ligurian Sea. Locally called “u Pigà” for its characteristic speckled berries (“pighe”), this Ligurian native shares origins with Vermentino but develops unique aromatic complexity through its coastal terroir and clay-limestone soils.
Sustainable Viticulture: Philosophy in the Vineyard
Natural Farming
Naturally grown Pigato follows lunar cycles and low-impact pest control, preserving biodiversity through aromatic herbs planted between rows.
Organic Certification
In Ligurian organic wineries, only native yeasts and controlled copper treatments are used, with yields capped at 70 quintals/hectare.
Biodynamic Practices
Biodynamic producers apply preparations like horn silica and manage soil health with clover and mustard cover crops.
Organoleptic Profile of Pigato Wine
- Color: Straw yellow with golden highlights
- Aroma: Burst of white flowers, candied lemon zest, and saline notes
- Palate: Vibrant acidity balanced by a silky mineral core
- Aging: 6 months on fine lees in steel or amphora for natural wine versions
Gourmet Pairings: Regional Cuisine Matches
Organic Pigato perfectly complements:
- Appetizers: Mixed fried anchovies with aromatic herbs
- Pasta: Trofie with pesto, green beans, and potatoes
- Main Courses: Genoese stuffed meat roll or salt-crusted sea bass
- Cheeses: Aged Val Nervia pasture cheeses
Why Choose Natural Pigato Wine?
What certifications ensure quality?
Beyond the Riviera Ligure di Ponente DOC, we partner with producers holding EU Organic, Demeter (biodynamic), and Free Wines (no added sulfites) certifications.
