Punta Crena Pigato Vigneto Ca da Rena 2013
The terraced vineyards are at 328–984 ft. altitude and less than 1 mile from the sea. All vinification is done in stainless-steel tanks. No machines are used for pumping over; the pressure resulting from the release of gas during fermentation is used instead. Wine spent four months on the lees. Generally no malolactic fermentation, depending on the conditions (esp. acidity level) of each vintage.
The tiny village of Varigotti sits on the Mediterranean, just a few rows of houses and restaurants on a pristine beach, with its back against steep hills. Climb up into the hills and you will discover neatly terraced vineyards on the slopes and in hidden clearings further up on the peaks. The Ruffino family has been tending these vineyards for over 500 years, hardly changing a thing as they pass their knowledge and wisdom from one generation to the next. Today the estate is run by four siblings: Tommaso, the eldest, is the winemaker; Paolo is the salesman; Anna handles logistics; and Nicola helps out in the vineyards and winery. Their mother, Libera, was a strong businesswoman who revolutionized sales by dealing directly with clients rather than working with the merchants who controlled the market at the time; but today she stays in the background, happily cooking for the constant flow of guests and tending the home-grown vegetable stand in the courtyard as her numerous grandchildren scamper around her. These unpretentious people are firmly rooted in Varigotti, and the wines they craft are infused with local tradition and character.