Pignolo
It' s presence in Friuli is documented from a lot of centuries. His origin: the vineyards of the Rosazzo Abbey. Then was forgotten by history and by men ... because of its low yield and its sensitivity to the disease that made him a disadvantage to more resistant varieties. But then, thanks to the instructions of Walter Filiputti were found the last two plants, from which they create new plants in the 1978. And this great wine continue its journey. Pignolo want marly soils, dry and well exposed to the sun. The grapes are rich in tannins, offers high sugar concentration and excellent color. Wine is one of the great red wines from Italy. And is able to age with nobility over 20 years.
(Text and words by 'Walter Filiputti').
Deep ruby red color with purple shades
The nose is expressed in all its power with notes of plum, violet, cherry, mulberry, cocoa, coffee, leather, vanilla and spices in a combination that we can perceive in the palate too.
The taste of fruit, tannins and balanced acidity makes the Pignolo a true, noble interpreter of red wines from Friuli
• Harvested by hand in boxes of 10 kg;• De-stemming and soft crushing;• 10 days of maceration and conduct of the alcoholic fermentation;• 50% of the wine is then aged in oak barrels of 500 liters while the remaining 50% is aged in oak barrels of 228 liters.• The aging period is +/- 60 months, then we proceed to bottling;• After bottling the wine aged in the bottle several months before to be release.
At the table is served with all main courses of wild game animals such as wild boar, chamois, roe deer, deer, also great with the grip of beef and pork leg stew well with cheese.Serving temperature: 16 ° C