Vigna Petrussa, with woman owner and winemaker, recognized as one of Italy’s best estates
We here at VeroVino offer a well-deserved congratulations to woman wine grower-maker Hilde Petrussa and her fabulous estate, Vigna Petrussa on occasion of their recent reviews and ratings received from renowned Italian wine critic Ian D’Agata! He praises Vigna Petrussa as “one of Italy’s best and most under the radar estates” and he speaks highly of “animated” woman winemaker-vigneron Hilde Petrussa’s “great passion for her craft.” Vigna Petrussa’s wines were introduced for the first time to the US market last year by VeroVino.
Woman Winemaker-Vigneron Hilde Petrussa
Vigna Petrussa focuses mainly on native italian varietals, ranging from dry whites and reds to sweet wines, all of which received high praise. The highest ratings from D’Agata: ‘Her two most important and best wines are, every year, the Schioppettino and the Picolit an “opulent” sweet wine. “She has recently started producing a Ribolla Gialla that has been met with noteworthy success.” Additional ratings include Friulano, Refosco del Peduncolo Rosso, as well as other sweet wines, such as Desiderio white blend.
“These accolades confirm that focusing on small, passionate producers like Vigna Petrussa makes sense, and underscores the value that VeroVino is bringing forth to those seeking interesting, hard-to-find wines, and olive oils, made in a sustainable way”, comments VeroVino Founder and CEO, Sheila Donohue. “It is particularly gratifying, as a woman wine professional and entrepreneur, to be supporting women winemakers, like Hilde Petrussa, whose passion and hard work lead to such favorable recognition, and are making history as we speak.”
Come meet Hilde Petrussa, owner and winemaker, and taste Vigna Petrussa’s wines at Vinexpo New York on March 2nd and 3rd 2020.
All of Vigna Petrussa’s wines are available in our online store! Try for yourself, and get the best of passionate, craft wines delivered right to your door!
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“Run, don’t walk to find and grab this bottle. It is a prime example of the harmony and complexity this style of wine is capable of expressing” is how VinePair describes this wine in their list of 13 of the Best Sweet Wines.
Fruity, spicy and balanced, this multiple award winning women-made dessert wine, Picolit, is the rarest and most treasured varietal in Friuli, the extreme North East of Italy.
It is made from hand-picked and air-dried picolit grapes that went through noble rot, as with the best dessert wines in the world. Fermented and then aged for 18 months in french oak barrique. Only 1200 bottles were made, and we have the last few available so be quick to grab this meditation wine to sip and savor.
Vigna Petrussa is a certified sustainable and biodiverse women-owned winery.
This limited production wine from the birthplace of the Schioppettino varietal is made only in the best years with carefully selected fruit from which Hilde Petrussa makes her own Pied de Cuve native wild yeast. Aged in tonneau for 36 months then 6 months in the bottle. It has a complex nose ranging from black pepper to dark berry compote, allspice and some wild animal fur. Due to its well balanced acidity, tannins and smooth taste, it is a great midway for both Pinot and Cab lovers.
This wine was awarded
a Silver Medal by Decanter
Top Italian Wine in the Go Wine Cantine d'Italia 2024 Guide
90 points by 5starwines
4 crowns by 'Vini Buoni Italiani'
Vigna Petrussa is a certified sustainable and biodiverse women-owned winery.
Another indegenous variety to try from Friuli like this Ribolla Gialla is the Vigna Petrussa | Friulano | Natural Wine | White.
The North Eastern Italian indigenous Ribolla Gialla grapes transform into an elegant white wine that is excellent as aperitif and pairs divinely with starters and fish-based dishes. This Ribolla Gialla is a great way for Pinot Grigio lovers to step out of the box, and its floral flavors with a mineral finish add a fine touch to this fresh and juicy white wine.
Environmentally friendly techniques used including hand harvesting in crates
