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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, hints of juniper 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. Powerful and chewy.
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: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.