Matajur Pignolo

IGT Pignolo

Grape variety:
Autochthonous Pignolo: medium-small cluster with round small berries that are midnight blue in color.

Name:
Venezia Giulia Pignolo..

Soil:
Belongs to the composition of the so-called “Flysch di Cormòns” because of its particular friability; is rich in mineral elements, limestone, potassium, and phosphorus; is marly and calcareous.

Vine training system:
Guyot-simple Cappuccina with short pruning.

Harvest period:
Fourth period of maturation, first and second ten days of October.

Vinification:
The de-stemmed grapes ferment for 20 days macerating the berries; the must is drawn into large barrels.

Refinement:
Two years in large barrels.

Color:
Intense red, marasca cherry with reddish purple highlights.

Aroma:
Fruity, of cherry, currant and ripe soft fruit.

Taste:
Strong, robust, full-bodied, complex, slightly herbaceous.

Serve with:
Grilled red meats, game, boiled meat, pasta and beans, frico (an Italian cheese crisp) and matured cheeses.

Serving temperature:
At 12-14° in the summer and at room temperature in the winter in a big, long-stemmed glass which is shaped like a big, just-bloomed tulip.

IGT Pignolo eng 496.25 KB 12 downloads

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