Il sito laviarte.it è realizzato per essere visualizzato su una vasta tipologia di monitor desktop e dispositivi mobile, tuttavia alcune funzionalità non sono supportate da Explorer (e non lo saranno in futuro). Ti invitiamo quindi, ad installare un browser più moderno, performante e sicuro come ad esempio Google Chrome (Scarica Google Chrome) o Mozilla Firefox (Scarica Mozilla Firefox). Grazie
The Pignolo grape has been known since the 12th century and, like all Friulian varieties, has risked extinction. For us, it is a uniquely characterful wine that unveils its deeply satisfying allure after the long, patient maturation necessary to bring out its charm and elegance.
Appearance: intense ruby red shading into purple. Nose: full, pervasive and fruit-led with notes of morello cherry, plums, black pepper and lashings of delicious espresso coffee. Palate: dry and full-bodied with a swath of harmonious forest fruits preserves, truffle and aromatic spice fragrances, signing off with a note of tar.
1.Wine information sheet
Variety:Pignolo 100% (autochthonous)
Denomination:D.O.C. Friuli Colli Orientali
Position:160 m a.s.l., east south-east facing on Eocene marl and sandstone hillslopes.
Winemaking method:Vinification in open wooden barrels, with frequent manual punching.
Maturation:In barriques for 24 months, then in bottle for least 2-3 years about, before release to market.
Temperature:Serving temperature 18°C in a broad-rimmed balloon glass.
Wine pairings:Ferrous notes along with toastiness and hints of juniper, cinchona and undergrowth. Powerful and chewy. Game meat first course dishes, spicy stuffed roasts, roast lamb, game meat, fatty and ripe cheeses. Excellent with roast leg of lamb, venison fillet with blueberries, braised beef cheeks, Sardinian DOP Fiore cheese.
Year Planted:1984 / 2001
Vineyard Mgmt.:Planting Grassed
Pest Control:Integrated low environmental impact.
Training System:Single guyot
Planting Density:5.500 vines per hectare
Harvest Method:By hand in small cases with scrupulous bunch selection.