Like Refosco and Schioppettino, Pignolo is one of the vines of certain indigenous origin of the Colli Orientali del Friuli. The grapes, after having undergone an extreme thinning on the plant in June, are rigorously harvested by hand and placed in small boxes for a light drying. Then follows the de-stemming and soft pressing. The must thus obtained is left to ferment with indigenous yeasts remaining in contact with the skins for about 20 days. During this phase, pumping over is frequent to favor the passage of the color and the noble components characteristic of an important red from the skins to the fermenting must. After racking, the wine will rest in 5 hl French oak tonneaux for about five years. It will be put to the consumer's judgment after a final right period of rest and refinement in the bottle.

Tasting Notes

Intense ruby red with garnet reflections. The nose opens with intense sensations of undergrowth, sweet spices, preserved fruit, tobacco, cocoa and a soft mineral and slightly balsamic perception. In the mouth it is full and of great character, dense and enveloping, with dense and elegant tannins and pleasantly fresh and balanced.

Pairings

Wine to be served with all game main courses such as wild boar, venison, chamois and roe deer. Also excellent with braised meats and aged cheeses.