Pignolo has had a difficult history. It graced Friuli’s tables from the early Middle Ages before almost dying out altogether, a victim of low yields and and its own physiological sensitivity. Recovered by clonal selection, the pignolo vine was replanted in the Buttrio area and in 1995 it finally found a home in the Colli Orientali DOC.
The grape’s deep purple skin harbours an abundance of assertive tannins while its bouquet is redolent of ripe wild berries, aromatic herbs and fine spices.

Provenance of grapes:
From the vineyards of Castello di Buttrio
Alternate layers of marl and sandstone of eocene origin, known as “ponca” in Friulian
Vineyard sites:
Hillslope rows, planted on ledges for improved vineyard management
Site climate:
The location in the hills at Castello di Buttrio, 142 metres above sea level, ensures perfect air circulation and the ideal range of day-night temperatures at harvest time brings the grapes to optimal ripeness
Age of vines:
15-25 years
Training system:
Vineyard management:
Integrated low environmental impact management encourages the grapes to express the territory
Harvest period:
Decided on the basis of phenolic and aromatic ripeness monitored by laboratory tests and grape tasting
The grapes are destemmed and crushed. This is followed by maceration for about three weeks with periodic pump-overs. The wine is then racked into mid toasted small oak casks where malolactic fermentation is completed
16-20 months in small oak casks and 16-20 months in bottle
Release to market:
36 months after the harvest
Sensory profile:
Appearance: Deep red, shading into garnet with age
Nose: Elegantly pervasive, laying out red fruits lifted by spice, vanilla and aromatic herbs
Palate: Characterful, powerful and penetrating, mirroring the sensations on the nose
Food matchings:
One of the most structured, muscular wines there is and one that demands great red meat-based dishes, such as roast leg of lamb, feathered game, roast shank of pork or veal and charcoal-grilled red meats
Serving temperature:
18° – 20° C
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