Winery Piggs PeakePigscato
Sparkling wine
This wine generally goes well with beef, lamb or mature and hard cheese.
Food and wine pairings with Pigscato
Pairings that work perfectly with Pigscato
Original food and wine pairings with Pigscato
The Pigscato of Winery Piggs Peake matches generally quite well with dishes of beef, lamb or spicy food such as recipes of slow-cooked fillet of beef, lamb mice confit in port wine or grilled pork ribs with barbecue sauce.
Details and technical informations about Winery Piggs Peake's Pigscato.
Discover the grape variety: Bertille Seyve 450
Simple, fresh dry whites with a pale golden colour, a supple palate with moderate acidity and understated aromas of citrus and white flowers. Productive rustic profile. Now marginal, it survives in a few heritage plots and is one of the old French hybrids preserved in varietal collections. French white hybrid variety obtained in the early 20th century by Bertille Seyve, in the lineage of phylloxera-resistant crossings.
Last vintages of this wine
The best vintages of Pigscato from Winery Piggs Peake are 0
Informations about the Winery Piggs Peake
The Winery Piggs Peake is one of of the world's great estates. It offers 75 wines for sale in the of Hunter Valley to come and discover on site or to buy online.
The wine region of Hunter Valley
Cradle of Australian viticulture (1825), 160 km north of Sydney. World signature: dry low-alcohol Sémillon (10-11°) with fresh citrus notes in youth, evolving after 10-15 years to candied lemon, toast, honey and beeswax, spectacular ageing. Medium-bodied "Hunter style" Shiraz, supple and earthy (leather, plum, sweet spices), capable of decades. Also Chardonnay and Verdelho.
The wine region of Nouvelle-Galles du Sud
Australia's 2nd wine state with diverse regions. Iconic Hunter Valley: a Sémillon unlike any other, straight, low-alcohol dry whites with vivid citrus when young, evolving over 10-20 years toward honey, toast and lanolin. Medium-bodied Hunter Shiraz, spicy and earthy (leather, red fruits). Also round Chardonnay and aromatic Verdelho.
The word of the wine: Retrieved from
Wine that has lost its aromatic potential after prolonged aeration.
