History: Pignolo is a vine that has been cultivated in Friuli for centuries and was certainly well known and cultivated before 1600 in the Abbey of Rosazzo where it was saved from extinction. Known as “Pignul” in Friulian language, it is cultivated only in our region.

Vineyard of Origin: A vineyard planted in 1989 and trained using the Guyot method with a plant density of 4.500 plants per hectare.

Yield: 1.2-1.5kg per plant with harsh pruning and bunch thinning.

Harvest: Carried out by hand in the first decade of October.

Vinification: The grapes are taken to the winery in crates and are then destemmed and left to macerate for a fortnight. On the third day, the grapeseeds are removed to avoid bitter tannins being given. Fermentation at a controlled temperature of 25° is terminated on the skins which are moistened 3-4 times daily by the wine being pumped over the cap.

Ageing: After being racked twice, the wine completed its malolactic fermentation in barrique, of which half were new and the other half of second use, where it aged for at least 24 months