Picech. Pinot Bianco
Grape Pinot Bianco
Roberto has one hectare of Pinot Bianco, not nearly as much as he would like. It was planted in 1970 and 1993 using a guyot system at a density of between 4500 and 5000 plants per hectare. The harvest is usually in the middle of September and is always by hand. The bunches are de-stemmed and macerated for six hours before being pressed and fermented in steel tanks. The wine is aged on the lees for six months in steel tanks before bottling.
This was a tiny vintage and a very difficult one, having said that the grapes that passed selection were excellent and fully ripe. The fermentation stopped at 14% leaving a dry and full white with crusty bread and floral fruit. At the time of tasting it was still very young (April 2015) and will come into its stride towards the end of 2016. A wine that is well worth stocking up with. 14%