Pico Maccario Lavignone Rosato 2020  Front Label
Pico Maccario Lavignone Rosato 2020  Front LabelPico Maccario Lavignone Rosato 2020  Front Bottle Shot

Pico Maccario Lavignone Rosato 2020

    750ML / 0% ABV
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    750ML / 0% ABV

    Winemaker Notes

    Pale salmon in appearance, Lavignone Rosato is beautiful to look at. It is even better to drink, however, as the nose and palate are met by playful aromas of wild strawberry, watermelon, cranberry, fresh-cut grass, and river stone. A refreshing, but modest, backbone of acidity supports a round mouth-feel and velvety texture. The dry and balanced finish leaves the palate feeling clean and refreshed.

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    Pico Maccario

    Pico Maccario

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    Pico Maccario, Italy
    Pico Maccario Winery Video

    Pico Maccario is a Barbera specialist located in the town of Mombaruzzo in the heart of Piedmont’s Barbera d’Asti DOCG. Brothers Pico and Vitaliano created the Pico Maccario brand in 1997 following four generations of selling the family grapes to other producers. Pico Maccario, the eldest brother, devotes himself to the production of the wine while Vitaliano handles the commercial aspects of the business. 8000 rose bushes planted at the end of each vine row are both the symbol of the winery as well as a traditional indicator of vine-threatening diseases. Pico Maccario’s winemaking style is to respect the true varietal character of Barbera, delivering wines with focused, clean aromas, and balanced, pleasant acidity. These are very complete Barberas, that are as versatile and enjoyable, as rich and satisfying, in pure Piemontese tradition. Barbera d’Asti DOCG lies in the heart of Italy’s Piedmont region. The town of Mombaruzzo is located about an hour’s drive southeast of Asti itself and is home to the Pico Maccario winery. Here, brothers Pico and Vitaliano Maccario own 70 contiguous hectares, a rarity in the region. 60 of the 70 hectares are dedicated to Barbera with the remainder planted to a handful of international and typical Piemontese varietals. The average elevation of the vineyards is 180 meters and the soils are based on clay. Pico Maccario credits the quality of their wines to the large proportion of old vines, some of which are over 80 years old. Pico Maccario has always dedicated a large part of their resources to technological innovation and research in the vineyard. They are strong in their conviction that innovative technology leads to the highest possible quality. The estate boasts state-of-the-art equipment, including stainless-steel tanks that have computerized controls for monitoring temperature at all stages of vinification. A range of Barberas are produced, each with different aging regimes. Lavignone, the most important wine of the estate, is aged entirely in stainless steel tanks while Tre Roveri ages in “botti grandi” (large casks) and Epico in French barriques. Purity and balance is the goal of every Pico Maccario wine.

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    Set upon a backdrop of the visually stunning Alps, the enchanting and rolling hills of Piedmont are the source of some of the country’s longest-lived and most sought-after wines. Vineyards cover a great majority of the land area—especially in Barolo—with the most prized sites at the top hilltops or on south-facing slopes where sunlight exposure is maximized. Piedmont has a continental climate with hot, humid summers leading to cold winters and precipitation year-round. The reliable autumnal fog provides a cooling effect, especially beneficial for Nebbiolo, Piedmont’s most prestigious variety.

    In fact, Nebbiolo is named exactly for the arrival of this pre-harvest fog (called “nebbia” in Italian), which prolongs cluster hang time and allows full phenolic balance and ripeness. Harvest of Nebbiolo is last among Piedmont's varieties, occurring sometime in October. This grape is responsible for the exalted wines of Barbaresco and Barolo, known for their ageability, firm tannins and hallmark aromas of tar and roses. Nebbiolo wines, despite their pale hue, pack a pleasing punch of flavor and structure; the best examples can require about a decade’s wait before they become approachable. Barbaresco tends to be more elegant in style while Barolo is more powerful. Across the Tanaro River, the Roero region, and farther north, the regions of Gattinara and Ghemme, also produce excellent quality Nebbiolo.

    Easy-going Barbera is the most planted grape in Piedmont, beloved for its trademark high acidity, low tannin and juicy red fruit. Dolcetto, Piedmont’s other important red grape, is usually ready within a couple of years of release.

    White wines, while less ubiquitous here, should not be missed. Key varieties include Arneis, Cortese, Timorasso, Erbaluce and the sweet, charming Muscat, responsible for the brilliantly recognizable, Moscato d'Asti.

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    Whether it’s playful and fun or savory and serious, most rosé today is not your grandmother’s White Zinfandel, though that category remains strong. Pink wine has recently become quite trendy, and this time around it’s commonly quite dry. Since the pigment in red wines comes from keeping fermenting juice in contact with the grape skins for an extended period, it follows that a pink wine can be made using just a brief period of skin contact—usually just a couple of days. The resulting color depends on grape variety and winemaking style, ranging from pale salmon to deep magenta.

    STC472785_2020 Item# 804135

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