The gravelly, sandy subsoil of Grave del forces the roots of the vine to grow deep into the earth, resulting in richer fruit. Select grapes of optimum ripeness were gently pressed immediately after and underwent a 15-day cold- temperature fermentation in stainless steel tanks. Neither nor was used.

The 2017 season started with beautiful, seasonal weather. The second half of April saw a sudden drop in temperature, causing a very small amount of damage to the vines. In May, optimal weather conditions favored the recovery of the allowing for blooming between the end of the month and the first week of June. Harvest of the grapes began on the 22nd of August, showing excellent sugar strength and acidity that resulted in a quality harvest.

Shows slightly candied aromas with notes of banana and pear on the nose and palate, with bright acidity and medium body.

This is the classic fish ; excellent with risotto and vegetable soups; also pairs well with light white meats and sweet cheeses

APPELLATION: Grave del Friuli DOC PH: 3.33 ACIDITY: 6 g/l ABV: 14%

Produced with no oak contact or malolactic fermentatiom to retain the grape's freshness, minerality and bright acidity. A versatile wine with seafood, white meats, soft cheeses, and is very good to sip on its own. Grave del Friuli is named for gravel in the subsoil, which is expressed as remarkable minerality in this full, well-structured wine.

Fernando Pighin & Figli has seamlessly combined technical expertise with respect for tradition in the production of complex, highly regarded Pinot Grigio.