Pighin farms in the flatlands of Friuli, in the far northeast of Italy where the Alps drop toward the Adriatic. Collio is the hillside strip pressed against Slovenia, and it makes some of the country's most serious white wine. This is a blend of three grapes, which is unusual here, where most producers bottle each one alone.
- Friulano, Sauvignon Blanc, Chardonnay.
- Collio, Friuli-Venezia Giulia, northeast Italy.
- 2017, a warm, dry year across the region.
- 13.5% alcohol, a full-bodied white.
How it is made
Collio is a small DOC on the border with Slovenia, and Friulano is the grape the zone is known for. The hills there run on marl and sandstone, the same mix that gives the wines their weight without fat. Blending Friulano with Sauvignon Blanc and Chardonnay is a deliberate move: it builds structure where a single variety might read lean.
How it tastes
Ripe pear sits at the front, with acacia blossom over it. There is a mineral spine underneath, firm rather than sharp, and enough body to carry the fruit through a long finish. The Sauvignon gives a green edge, the Chardonnay the roundness, the Friulano the almond note that comes in at the end.
Where it comes from
Friuli-Venezia Giulia sits between the Veneto and the Slovenian border, with the Adriatic to the south and the Alps to the north. The Collio hills catch both: warm days off the sea, cool nights off the mountains. That swing is what keeps the acidity in the grapes while the fruit ripens.
Good to know
Friulano was called Tocai Friulano until 2007, when the EU ruled the name belonged to Hungary's Tokaji. Growers across Friuli had to relabel overnight, and the grape has been sold under its new name since.
