In the 1930s Professor Dalmasso described Pignolo as: "a singular wine, and one of luxury..."
We have decided to invest in this variety because we believe that Pignolo has a strong personality with an accented local tang, with a taste that is assertive, very crisp and rich in tannin, although in less favourable vintages it can be a bit rough and rugged (and in this it actually rather resembles the Friulans themselves).
100% Pignolo, Vignatruss is made with the best grapes, selected both in the vineyard and in the cellar at unloading time. The vineyard is worked by horse, a method that is both traditional and ecological.
Fermentation is done in wood vats for 2-3 weeks with manual punching-down. Then it is aged in small barrels of new oak for a period of 24-30 months, and it is sold 4 years after the harvest.