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Matured in barrique pignolo wines

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Information about Pignolo

Autochthonous
(Local)
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Grape variety Pignolo
Synonyms Pignul
Grape colour Red grape
Variety Autochthonous
Vigour Medium
Ripening Rather late.
Productivity Pretty poor, constant.
Areas of cultivation Pignolo is only Friulian: in particular it was originally cultivated in areas around the Rosazzo Abbey and seriously endangered the extinction. Some far-sighted producers in the area between Rosazzo, Buttrio and Premariacco have contributed to saving this vine and the wines they obtain stand out for quality and longevity.
History The Pignolo (also called Pignul) derives its name from the particular conformation of the cluster. It has been mentioned several times in the history of viticulture from Wales (1817-19), Acerbi (1825), Odart (1849) and Di Rovasenda (1877). It has small leaf, trilobata (sometimes even pentalobata); Bunch of small, cylindrical, simple and tight; Small, round, pruinose and thick skin, black in color.
Ampelographic features Leaf: small, characteristic, trilobata, intense green on the top; Slim, but consistent lamina, slightly revolving margins; Upper vesiculous page; Bottom page of light green, velvety or felted; Open lateral, deep, rounded breasts; Petiole breast open, deep; Crocheted teeth; Leaf not very deep, fairly regular, wide, mucronate; Detected ribs, red at the base. Bunch: cylindrical, simple, tight, small; Robust, medium, herbaceous, yellow-green; Robust, herbaceous, light green color; Short pedicels, light green. Acino: small, round; Small brush, uncoloured; Peeled, black, thick, rather crunchy, slightly tannic; Soft flesh, tender with fleshy, simple flavor, sweet.
Characteristics of the wine obtained from this grape variety The wine that comes from the pignolo grape is ruby ​​red, transparent. On the palate it is Hot, fruity, tannic, persistent, round.
Notes Resistance to diseases: weak; Strongly suffers the attacks of the oidium.

Images Pignolo

Pignolo 1
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