| 歷史 |
Documented in Friuli as far back as 1398, Pignolo grapes had almost completely disappeared. Suppose we can still find it in the bottle today. In that case, it is thanks to the determination of a very few vine growers who have dedicated attention and passion to a grape variety that gives a wine that is initially surly but which, thanks to time and care in the cellar, is transformed into one of the great international reds. Pignolo is the wine that, more than any other, succeeds in telling the story of its terroir and the emotions of its producer. Thanks to integrity far removed from market tastes and international standardisation, it encapsulates the time, history and personality of the Friulians. |
| 釀造 |
The destemmed grapes are macerated in open vats with punching-down for more than ten days. After racking, the wine is transferred to steel containers. |
| 陳年 |
Alcoholic and malolactic fermentation is completed in stainless steel containers. Subsequent resting in small French oak barrels from the Allier forest for at least 48 months. This is followed by bottling and, before marketing, ageing in glass, lying down for 6 months in conditioned rooms. |
| 匹配 |
Ideal for accompanying important meat and game dishes. It also pairs nicely with legume soups and aged cheeses. |
| On offer |
價格 Ermacora Pignolo 2017 HK$ 263.00
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