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Baglio di Pianetto Insolia Viognier "Ficiligno" DOC 2021

Bask in a sea of peaches, nectarines, wildflowers and grilled apricots.
Nosiola (Ansonica, Inzolia) and Viognier
  • $53.00

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Stone Fruit, Floral, and Concentrated / Preserved Fruit,

BODY: Medium
Pronounced (12-14%)

Origin: Sicily, Italy

Grape Varietals:

Nosiola (Ansonica, Inzolia) and Viognier

Destemmed and On Lees Ageing

Maturation: 0-6 Months Stainless Steel Tanks


Grilled Seafood platter

Baked halibut


Baglio di Pianetto - Insolia Viognier "Ficiligno" DOC

My oh my, we're basking in a sea of Peaches, nectarines, wildflowers, grilled apricot! We recommend having this bottle of wine with family or friends! Just cuz its pretty damn good!

Grape Varietals & Regions: The first white produced in Pianetto, Ficiligno fully expresses the essence of its native terroir with its mineral rich soil. A wine with an intense and persistent aroma. Named after a local stone found in abundance in the rural countryside of Palermo. Count Paolo Marzotto was fascinated by the particular appearance that these rock formations give to the landscape and sensed the potential of the local rich and gravelly soils for the creation of fresh white wines.
Made of 50% Insolia, 50% Viognier.

Taste Profile: This bottle of white is intense, persistent and very elegant. Straw yellow with greenish reflections. On the olfactory examination it initially releases floral notes, immediately followed by hints of exotic fresh fruit, such as mango and pineapple. It has a good body, is harmonious and balanced, excellent in persistence. In the mouth it is agile and very drinkable, a balanced mix of alcoholic roundness and acidity vein that gives freshness. Very pleasant aftertaste, with a fruity return, amplified by a clear and sapid trace.

Winemaking Process: The harvest happens between August and September, manual. The harvest is performed in three different stages to create three bases (acid/ ripe/super-ripe) and bring out the exotic and voluptuous notes of the Viognier. The grapes are manually harvested in small boxes and immediately transported to the nearby winery. After a further selection of the best fruit cluster, the grapes are destemmed to allow maceration inside presses at low temperatures. Followed by soft pressing, the flower must, is once again cooled, favouring a natural decantation. The fermentation occurs over the different harvest times, lasts about 20 days and takes place at a controlled temperature. The maturation in steel tanks continues for other 4 months in sur-lies.  The 3 cuvèes are blended together a month before bottling and few weeks in bottle before sale.