||The grapes are picked in trays and placed in a cool drying room for about 20 days to concentrate the sugars.
||Next come destemming and fermentation on the skins for about three weeks at controlled temperatures.
||The following spring, the Pignolo begins maturation in small oak casks, which continues for at least five years. Ageing is completed in bottle for a period of at least two years.
||A wine that fittingly complements red meat preparations from the great culinary tradition.