||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.
||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.
|Características del vino que se obtienen de esta cepa
||The wine that comes from the pignolo grape is ruby red, transparent. On the palate it is Hot, fruity, tannic, persistent, round.