Brilliantstraw yellow in color, this wine has engaging citrus notes and white fruit on the nose and palate. It has lively acidity, a surprising body and a clean, fresh finish.
Collio is Friuli’s finest area of production and the Pighin Collio estate is ranked among the top five in the region with its southern-exposed, low-yielding vineyards on deep sandstone soils. The grapes for all of Pighin’s wines are handpicked and pressed in state-of-the-art pneumatic presses. The must is fermented and matured in stainless steel vats (no oak is used), allowing the characteristics of the grape variety to show beautifully.
|Wine maker notes
|Pighin Pinot Grigio is an estate bottled wine produced from select, late-harvest grapes grown in the firm's vineyards. The western portion of the estate supports meager, chalky stone and gravel soils extremely well constituted for cultivation of white vine varieties, of which 150 acres are planted in Pinot Grigio yielding an average of 3.5 to four tons of grapes per acre, restricted through severe pruning. The berries are gently pressed immediately after harvest in Bucher pneumatic presses and the must chilled and allowed to settle for 24 hours. A temperature-controlled fermentation is then carried out stainless steel tanks at 18°C (59°F) over a period of two weeks. There is no malolactic fermentation or oak contact. The wine is then clarified under refrigeration, stabilized and filtered and kept in stainless steel storage tanks at a temperature of 50°F to retain the wine's freshness until bottling in late winter. The Grave del Friuli estate's average annual yield in Pinot Grigio is 31,000 cases.
|GRAPE VARIETY: 100% Pinot Grigio
MAXIMUM YIELD: 130 quintales/hectare, of
which 70% may produce wine
(+80 hl/ha; 360 cases/acre)
AVERAGE YIELD: 62.5 hl/ha
TOTAL ACIDITY: 0.6%l
|Ideal with fish dishes, sushi, risotto and white meats.
|The Revello family went tenant-farmer of a domain owned by the parish S. Martin in La Morra, in 1954. The year after Giovanni, our grandfather, and his two sons started to cultivate the vineyards, the grapes were sold to bigger producer.
We have to wait till 1967 for the first vinification by the Revello family, the wine then sold on the market. At 1982 the activity stopped for five years, because Enzo and Carlo choosed other professions.
1987 Carlo decided to turn back to the family domain and continue to work with the wine, after three years, also Enzo decided to come back, and they took over the farm from their father Giacomo and their uncle Ercole.
Since 1992 Enzo and Carlo are producing their own wine. With special work in the vineyards, reducing the production of the vine plant, and with help of a new technology at the vinfication, moment. They are using french barrique and following the precious advises of Elio Altare.
Since 1990 the farm has been combined with a farm resort complete with 4 rooms.