About this wine
Vineyard and terroir
The Pignolo fruit comes from south- and southeast-facing plots at approximately 200 m above sea level. The estate’s 12 ha of vineyards have clay soils containing rock fragments. The low-growing vines are densely planted at 6,500–10,000 vines per hectare and are cultivated organically, without chemical fertilizers or pesticides.
Vinification
The grapes are harvested by hand at full ripeness. The fruit and skins undergo spontaneous alcoholic fermentation in small oak barrels for 30–60 days, without temperature control. During maceration, the must is stirred three or four times daily, followed by very gentle pressing. The wine is bottled without filtration or stabilization, with no added sulfur.
Ageing
The wine matures for five years in old oak barrels.
Tasting profile
Rich, powerful and complex.
