Pignolo

Pignolo is a local Friulian grape that produces tannic red wines. It is believed that the grape originated around the Abbey of Rosazzo, a monastery located in the Colli Orientali of Friuli. After phylloxera hit the region, Pignolo was considered extinct, but it was revitalized in the 1970s when few vines were discovered in the abbey.

The grape is mainly associated with Friuli-Venezia Giulia, where it is used in regional appellations, including varietals and blends. Pignolo can produce age-worthy wines of exceptional quality, but it is still rarely used because of its low yield and finicky nature.

The wines are elegant, intensely colored, and have excellent balance of acidity and well-integrated, ripe tennis. The flavor and aromas are fruity, reminiscent of red berries, blackberries, and plums. They are frequently oak-aged, while the aromas often evolve into spicy, licorice-like notes.

These wines pair with meat, including pork, red meat, and game. They could also work well with aged cheese.