GRAPES
Pignolo
ALCOHOL CONTENT
about 14% vol.
Serving temperature: 16-18 °C
The grapes, collected in shallow trays are placed in special, well-ventilated drying lofts. As they dry naturally at very low temperatures for about 20 days, their juices become quite concentrated. This is followed by destemming and fermentation on the skins for about three weeks. Starting from the following spring, the Pignolo wine starts a long refining process in barriques that lasts close to 5 years. The aging process is completed in the bottle for a period not less than 2 years.
It is wine for a long aging that, in big vintages, may exceed 20 years duration; it is a wine worthy of the finest red meat dishes of the haute cuisine.
