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PIGHIN di Fernando Pighin & Figli Soc. Agr. A.R.L.

Viale Grado, 11/1, Frazione Risano, 33050 Pavia di Udine (UD)
Italy

Telephone +39 0432 675444
Fax +39 0432 675999
info@pighin.com

Trade fair hall

  • Hall 16 / B51
 Interactive hall map

Hall map

ProWein 2017 hall map (Hall 16): stand B51

Fairground map

ProWein 2017 fairground map: Hall 16

Our range of products

Product categories

  • 01  Wines (according to cultivable areas)
  • 01.01  Europe
  • 01.01.09  Italy
  • 01.01.09.07  Friuli Venezia-Giulia
  • 02  SPARKLING WINES
  • 02.04  Sparkling wine

Sparkling wine

Our products

Product category: Friuli Venezia-Giulia

SAUVIGNON D.O.C. FRIULI GRAVE

2015
TECHNICAL SHEET
TYPE OF WINE: White, dry, Sauvignon Friuli Grave.
PRODUCER: Fernando Pighin & Figli S.agr. a r.l.
GRAPE VARIETIES: Monovarietal Sauvignon.
ZONE OF PRODUCTION: Fraz. Risano, Pavia di Udine (UD), Italy.
SOIL: Moderately loose-packed, with patches of gravel.
TRAINING SYSTEM: Single Guyot with 4,000 vines per hectare with a low bud load to obtain a production that is more concentrated and less productive.
YIELD PER HECTARE: 90 quintals of grapes per hectare.
HARVEST: During the period of optimal ripeness, on 29 August and 5 September.
VINIFICATION: Brief grape maceration at +8° C followed by soft crushing.
MUST TO FRUIT RATIO: 68%.
FERMENTATION: In stainless steel vats for 18 days at a controlled temperature of +14° to +20° C.
AGEING: Stored in the cellar at a constant temperature of +12° C, stabilised in refrigeration rooms until bottling.
ALCOHOL CONTENT: 12.5% by vol.
RESIDUAL SUGAR: 1.50 g/l.
TOTAL ACIDITY: 5.80 g/l in tartaric acid.

TASTING SHEET
COLOUR: Straw yellow with soft, greenish tinges.
AROMA: Good complexity and intensity, with the typical aroma of tomato leaf, nettle, sage and yellow bell pepper.
TASTE: Dry, excellent body and aromatic length.
PAIRING: We recommend pairing it with vegetable soups, especially creamed soups, fish soufflés and flans, dishes based on eggs and asparagus. Also excellent with cured meats.
SERVE: At the temperature of +12° to +13° C. Uncork just before serving.
CONSUMPTION AND AGEING POTENTIAL: Ideal when consumed young. If stored well, its personality improves and it can age for 3 - 4 years.

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Product category: Friuli Venezia-Giulia

MERLOT D.O.C. FRIULI GRAVE

2012
TECHNICAL SHEET
TYPE OF WINE: Red, dry, Merlot Friuli Grave.
PRODUCER: Fernando Pighin & Figli S.agr. a r.l.
GRAPE VARIETIES: Monovarietal Merlot.
ZONE OF PRODUCTION: Fraz. Risano, Pavia di Udine (UD), Italy.
SOIL: Moderately loose-packed, with patches of gravel.
TRAINING SYSTEM: Mainly single Guyot with 4,000 vines per hectare, bunch thinning to obtain a more structured product which is suited to long development.
YIELD PER HECTARE: 80 quintals of grapes per hectare.
HARVEST: During the period of optimal ripeness, at the end of September.
VINIFICATION: With the technique of maceration on the skins at the controlled temperature of +10° to +28° C for a period of 10 days.
AGEING: 2 months in stainless steel vats, 12 - 14 months in oak barrels of various origins (from Slavonia and France) and subsequently in the bottle for 6 months before marketing.
ALCOHOL CONTENT: 12.50% by vol.
RESIDUAL SUGAR: 2 g/l.
TOTAL ACIDITY: 4.70 g/l in tartaric acid.
EXTRACT: 28 g/l.

TASTING SHEET
COLOUR: More or less intense ruby red, bright.
BOUQUET: Well defined, mouth-filling with clear aromas of morello cherry, blackberry and violet accompanied by spicy notes.
TASTE: Dry, good body, appropriately tannic, warm, well-developed, excellent finish.
PAIRING: Pairs well with game and grilled meats, excellent with cured meats and aged cheeses.
SERVE: At the temperature of +18° C to +20° C. Uncork the bottle half an hour before serving.
CONSUMPTION AND AGEING POTENTIAL: Wine with excellent longevity. In the proper conditions, it can be aged for 5 to 6 years.

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Product category: Friuli Venezia-Giulia, Sparkling wine

SPUMANTE BRUT ROSÈ

TECHNICAL SHEET
TYPE OF WINE: Spumante rosè, Charmat method.
PRODUCER: Fernando Pighin & Figli S.agr. a r.l.
GRAPE VARIETIES: Merlot 100%.
ZONE OF PRODUCTION: Fraz. Risano, Pavia di Udine (UD), Friuli-Venezia Giulia, Italy.
SOIL: Moderately loose-packed, with patches of gravel.
TRAINING SYSTEM: Single Guyot with 4,800 vines per hectare.
YIELD PER HECTARE: 70 quintals of grapes per hectare.
HARVEST: During the period of optimal ripeness, in the first ten days of September.
VINIFICATION: Grapes conditioned at +10° C with brief maceration and subsequent vinification without the skins through soft crushing.
MUST TO FRUIT RATIO: 60%.
FERMENTATION: In temperature controlled stainless steel containers for 18 days at a controlled temperature of +16° to +20° C.
SPARKLING WINEMAKING PROCESS: The wine is kept in the cellar in stainless steel vats at the constant temperature of +12°C and then goes through secondary fermentation in a 50 hl autoclave for 9 months, resulting in the full fusion of refermentation yeasts and the relative lysis with the lees.
ALCOHOL CONTENT: 12% by vol.
RESIDUAL SUGAR: 9.00 g/l.
TOTAL ACIDITY: 6.80 g/l in tartaric acid.

TASTING SHEET
APPEARANCE: White fizz, fine and persistent perlage.
COLOUR: Rosé with luminous nuances of onion peel.
AROMA: Intense, with delicate fruity tones of jam and bread crust. :
TASTE: Dry, not harsh, balanced, elegant body with good aromatic length accompanied by a light citrus sensation.
PAIRING: Refined aperitif, pairs well with all fish dishes. Excellent with risotto, tagliolini and the classic sweet prosciutto with melon.
SERVE: At the temperature of +9° to +10° C. Uncork just before serving.

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About us

Company details

Our history dates back to 1963 when the brothers Luigi, Ercole and Fernando purchased a 200-hectare estate belonging to a noble Friulian family in Risano, in the Friuli Grave D.O.C. zone. After a radical reorganisation of the plots, giving rise to vast plantings of vineyards and orchards, the new winemaking centre housing offices and modern cellars, designed by the world renowned architect Gino Valle, was built in 1967.

The Spessa di Capriva estate in the Collio D.O.C. zone was purchased in 1968. It consists of 30 hectares of vineyards and a vinification cellar that was renovated and properly equipped. With this purchase, the winery obtained a range of production in the two most renowned and suitable zones for viticulture in Friuli-Venezia Giulia, as well as in Italy.

In 2004, Fernando Pighin, his wife Danila and his children Roberto and Raffaela acquired full control over the wineries, and today they continue to run the family estates with passion and enthusiasm.

The winery produces wine exclusively from grapes grown in its own vineyards, so that full control can be kept over the quality of the wines produced, from vine to bottle. The Risano and Spessa vinification cellars are equipped with the most modern and advanced technology currently available.

Amongst the thriving vineyards of the Risano estate in the Grave zone is a splendid Veneto villa, surrounded by a luxurious age-old park, which features guest quarters for public relations. The seventeenth-century villa also houses the fascinating historical red wine ageing cellar.

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