Pignolo

Vineyard and terroir

Eocene marl and sandstone encourage deep rooting and contribute a firm mineral character. The hills have a distinctive microclimate: the Alps shelter the vines from northern winds, while air from the Adriatic brings warmth. These conditions support a long, even ripening season and phenolic ripeness that balances the variety’s naturally high acidity and powerful tannins.

Vinification

The grapes are harvested into small crates, then dried gently for 20 days at low temperatures in a well-ventilated fruttaia. This appassimento process concentrates their sensory qualities while preserving freshness. Fermentation lasts three weeks.

Ageing

The wine matures for five years in small oak barriques, followed by at least two years in bottle in the estate’s cellars. During maturation, the tannins become velvety while retaining their power, and primary fruit notes develop into complex tertiary aromas.

Tasting profile

Powerful, refined and deeply expressive, with a complex tannin structure. Its velvety yet powerful structure is balanced by naturally high acidity, with freshness and a firm mineral character.