Surface originated from the Eocene elevation of Monte Fortino, which determined the spread of an extended zone of colluvial material around it.
Pignolo
South west
IGT Venezia Giulia
13 - 14 %
4,70 ÷ 5,70 ‰
1999
The production steps are the following: fermentation for 2-3 weeks in wooden vats with manual punching-down and aging in small oak barrels for 30 months. The wine is released a few years later the harvest.
PIGNA: it refers to the grape variety Pignolo and to its similarity to the pine-cone.
COLUSSE: cadastral name of the vineyard.
Pignolo is, like Ribolla and others, an old autochthonous grape varietal of the Region Friuli Venezia Giulia, which although had almost disappeared is now being revalued by some local estates. Here follows the definition Professor Dalmasso gave it in the 1930’s: “ a peculiar, luxury kind of wine…”.
We decided to use this varietal as we believe that Pignolo expresses a strong personality and a remarkable typicity. To the palate is strong, very dry and rich in tannin even though in poor vintages it can be more “rugged” (in some respects resembling the temper of Friulians).
The label carries on Capo Martino’s philosophy, which means the production of important wines through old local varietals and traditional methods of production and winemaking. Depending on each single vintage, different aromas may show: prune, carob, leather, cacao powder and coffee. It is powerful and robust to the palate, with a lot of tannins.
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