About this wine
Vinification
Fermentation takes place in wooden vats, with the cap regularly punched down by hand.
Ageing
The wine matures for 18–24 months in small barrels made from young oak and is released three years after the harvest.
Tasting profile
Depending on the vintage, the nose may offer notes of prunes, carob, leather, cocoa or coffee.
Label / history
The name combines pigna, the Italian word for “pine cone”, with Colusse, the vineyard’s name. Pignolo bunches resemble pine cones, a motif also used on the label. The wine continues a tradition of using historic grape varieties and time-honoured methods. Pignolo is native to Friuli and is not found outside the region. The variety nearly disappeared because it is difficult to vinify: naturally flavourful and high in tannins, it can produce coarse, tough wines in less favourable conditions. Silvio Jermann recognised its potential and invested in reviving it, valuing its strong character, clear expression of terroir and freshness.
