Pignolo

This wine is generally full-bodied and highly structured, with firm yet refined tannins and balanced acidity. Pignolo wines are known for their intensity, depth, and ability to develop complexity with long aging. Extended cellar maturation gives the wine elegance and softness while preserving its powerful structure and concentration.

Winemaking process

the harvested grapes are selected, de-stemmed, crushed and left to ferment at a controlled temperature (of around 28°C) with the addition of selected yeasts which improve the wine’s fragrance and taste expression. Depending by the quantity, the fermentation process could be done in wooden open tine. After around 10-15 days, according to the level of extraction obtained, the grapes are soft-pressed. The wine remain in the cellar for minimum 3-4 year before bottling and to be release. It’ really a big big red from Friuli that can be aged for many many years!

Tasting notes

On the nose, it typically shows intense aromas of dark cherry, plum, spice, and subtle herbal or earthy notes with gentle oak influence. On the palate, the wine is rich and dry, delivering concentrated dark fruit flavors, firm structure, and a long finish supported by velvety tannins and balanced freshness.

Food pairings

Giorgio Colutta Pignolo pairs best with hearty dishes such as game, roasted meats, and aged cheeses. Its strong tannins and depth complement rich, savory foods and bold flavors.