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Classification: Friuli Colli Orientali D. O. C.
Harvesting period: first ten days of October.
Maceration: 12 - 20 days in wooden vats, with frequent punch downs. The malolactic fermentation takes place in French oak barrels.
Elevation: in barriques and tonneaux for about 36 months.
Bottling: June/July. Once bottled the wine rests for at least 6 months before being marketed.
Alcohol (% vol.): 13.39
Sugars (g/l): 2,4 (Dry)
Total acidity (g/l): 6,0
Tasting notes: Pignolo is a red wine of great structure, lively and charming, with intense ruby red colour, garnet if aged. Vinous perfume, fruity, and opens with a range of tastes light but very pleasant. The aroma is delicate but complex, and more precious, with time, of a thousand shades of spice. The taste is full and round with tannins important and fascinating, absolutely perfected by the passage in wood and aging in bottle. The complexity of the taste, the tannins and the balanced acidity makes the Pignolo a true, noble interpreter of the red wines of the friuli region.
Pairings: the wine of addictive passion, and he approaches a large amount of dishes: white and red meats, game, cheeses and meats spicy. Perfect with grilled meats.
Mesc: 18 - 20 degrees in goblets very large.
The capacity for evolution in bottle: 12 years.
Notes: Pignolo: the old wine from the homonymous grape cultivated, even before the first of the ‘600 in the territories of the Horn of Rosazzo, has been for a long time forgotten. This indigenous grape has re-emerged in the early ’80s, achieving the recognition of the D. O. C. Friuli Colli Orientali in 1995.