***WINNER 2021 GAMBERO ROSSO***
ABOUT THE VINEYARD
Oldest hillside vineyards
We called this wine “Pilin” in honour of my grandfather, as this was his nickname in Gavi. He handed down to my father and myself the desire to work towards making the best of our land through wine production. This is why we were proud to name our most challenging wine after him.
The grapes for “Pilin” are selected from all the wine- ry’s vineyards. With obsessive care and attention we select the best, healthiest and ripest bunches and pla- ce them in wooden trays where they partially dry for 30-40 days. This makes the wine suitable for vinifica- tion and ageing in barriques. Since we began making this wine in 1984, the quality has spoken for itself.
After partial drying for 30-40 days in trays the grapes undergo light pressing to extract the best from the fruit and this is followed by separation of the first sediment, and fermentation. The fermenting must is transferred to barriques where it will complete its alcoholic and malolactic fermentation, and remains in barriques until the following September without further racking. Racking takes place after this process is complete, and light clarification also precedes cold- stabilizing and bottling. It will be placed on the mar- ket only two years later, when the wine has reached the proper level of maturity and balance.
Despite its barrel-ageing, Pilin is the crispest Gavi of all, with a vibrant acidity and fairly light viscosity. It releases pronounced impressions of grapefruit and bracing notes of white pepper. Oak influence is quite limited, serving at the moment to support the wine into the finish, but in the future it will bring Pilin impressive stylistic richness and longevity.
Pilin will be at its very best paired with roast veal and fish and with hard cheeses, but it will impress even more with just a pair of eggs with truffles.
The light, gold-flecked amber announces what this wine, made from super-
ripe grapes, offers on nose and palate: dried apricots, peanut butter, and
white chocolate--just the first to emerge--, followed by aged wood and saffron,
all gathering to fashion an aromatic mosaic of intense, intriguing fragrances.
The same is true on the palate, were the wine’s sweetness finds its perfect
foil in a crisp acidity and touch of astringency that are a seductive invitation
for that next sip. The obvious companions are fruit crostata and petits fours, but equally succulent, if not even superior, is a marriage with blue
September 15 – September 30, 2kg per plant and 66 ql/Ha
Alcohol content 13% by vol, Total acidity 5,4 g/l
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