About this wine
Vineyard and terroir
Planting density was increased several times, enabling the weight of each bunch to be controlled. The grapes are harvested by hand.
Vinification
The grapes are generally picked slightly overripe, then carefully selected, sorted and destemmed. They are pressed gently and slowly, with dry ice used for cooling during pressing to preserve their distinctive aromas. Fermentation takes place in wooden vats under constant temperature control and is followed by malolactic fermentation.
Ageing
The wine matures for at least 30 months in new and second-use French oak barrels, followed by a further six months in bottle.
Label / history
The name Pignolo means “fussy,” referring to the variety’s low and unpredictable yields. First documented in the late 17th century, it had almost disappeared from Friuli’s vineyards around 40 years before this account was written, when only one vineyard remained and some of its vines were as old as 120 years. Dorigo began reviving the variety by planting young vines in 1973. The first, very small harvest followed three years later.
