Pignolo

Vinification: the harvested grapes are selected by hand and are then 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. In order to extract colour from the grapes, the “délestage” technique is used which allows for polyphenols, tannins and anthocyans to be extracted effectively from the skins; this technique enables the best possible colour stability and structure over time. After around 10-15 days, according to the level of extraction obtained, the grapes are soft-pressed. Refining in wood (barrels and barriques) then takes place of part of the resulting wine to increase the wine's rotundity, the remaining wine is refined in stainless steel vats.

Organoleptic description of the wine

Colour
rich ruby red reflected with purple.

Fragrance
decidedly fruity, grassy with medicinal essences which balance with the woody essence.

Flavour
fruity with plums and cherries, spicy, tannic, astringent, a wine of great structure and long ageing.

Food pairings

Game-based dishes, red meats and ripe cheeses such as parmigiano Reggiano and Pecorino. Best served at a temperature of 18-20 °C and it is recommended that bottles be opened at least an hour before serving.

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