Italian wine and grape guide : Pignolo


Pignolo grape has ancient origins from Friuli. Indeed since the Middle Ages there were reports of the existence of a wine of that name, which was produced in the countryside around Udine. Pignolo derives from “pigna”, pine cone, and there are different grape varieties whose name has this root, so the confusion happens quite often. Friulian Pignolo is often confused with the Pignola Valtellinese, which has little in common with Pignolo apart from the etymology of the name and the color of the berry. Pignolo is only Friulian: it was originally grown in areas around the abbey of Abbazia di Rosazzo and was seriously threatened with extinction. Some progressive-thinking producers from the area between Rosazzo, Buttrio and Premariacco have helped to save this vine and the wine that they get stand for quality and longevity. The berry of Pignolo grape is black, small and round with waxy, thick, black skin. The cluster is small, cylindrical, simple, and tight with a small, three-lobed or five-lobed leaf. Its production is scarce but regular. Pignolo grape gives a light ruby red wine, with fruity notes of cherry. It has good flavor and is suitable for aging.

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