About this wine
Vinification
The Pignolo is fermented in wooden vats.
Ageing
The wine matures for at least 24 months in small new oak barrels, followed by about one year in bottle.
Label / history
Pignolo wines were valued by the monks of the ancient Abbazia di Rosazzo and were widely popular in the 1930s. Professor Dalmasso’s records characterised them as unique and luxurious. By the end of the twentieth century, the variety was close to disappearing, but Friuli producers, including Silvio Jermann, subsequently began working to revive it.
