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Color ruby with shades purplish
Notes of plum and violet...
hints of mulberry and cherry...
Notes of cocoa and coffee...
Leather and vanilla

Pignolo 2014

It' s presence in Friuli, and more particularly in sub-areas of Rosazzo and Rocca Bernarda, 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').

Pignolo 2010 DOC Eastern Hills of Friuli (subzone Rosazzo)


Pignolo 100%
Planting year:
Number of plants:
4000 plants per hectare
± 170 m.s.l.m.
Hilly with south exposure
Area of the vineyard:
± 800 grams of grape per plant
Training system:

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 in oak vats and conduct of the alcoholic fermentation with indigenous yeasts;
• 50% of the wine is then aged in oak barrels of 500 liters, while the remaining 50% is aged in oak barrels of 225 liters.
The period of aging is 36/38 months, then proceed to bottling;
After bottling (made without filtration) the wine is aged in the bottle for
± a year before 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

PSR 2014-2020