Friuli Colli Orientali
Vine cultivation system:
Guyot 8000 plants per hectare
Marl and sandstone flysch of Eocene origin “ponca” that characterizes the Colli Orientali del Friuli
Maceration with skins:
Obtained from a selection of grapes that are located on the highest hill of Rosazzo; 200 mt. a.s.l.
The harvest occurs in October so that the grapes are very mature. Diraspapigiatura and fermentation at controlled temperature. Vinification, maceration with the skins for an average of 12 days after which the wine is put in wood barrels for a period of two years.
After the bottling the wine ages in bottles. The Pignolo can be sold 3 years after the harvest as it is expected by the disciplinary.
It has a shiny and joyous ruby red color. The fragrance is intense and delicate, fruity with black cherry and blackberry trails. The taste is warm, soft, embracing, well structured and solid. It is slightly tannic.
Ideal to be paired with roast, lamb and wild game.