VIGNA: refers to a secluded vineyard and expresses the concept of a "clos", i.e. surrounded by cypresses and natural boundaries.

TRUSS: is the cadastral name of the vineyard.
Like Ribolla, Picolit and others, Pignolo is an ancient variety native to Friuli Venezia Giulia This grape variety has almost disappeared but a number of wineries have returned to growing it.
The variety was defined in the 1930s by Prof. Dalmasso as follows: "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). The wine 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.
Production involves fermentation in wooden vats for 2-3 weeks, with punching-down done manually and subsequent ageing in small barrels of new oak for a period of 24-30 months, and the wine is sold 4 years after the harvest.
"The label" continues the philosophy of our Capo Martino: producing serious wines with local historic varieties, using production and vinification methods rooted in tradition.
This wine expresses generous sensations that continually evolve. The aromas release prune, sour black cherry confit, cocoa and coffee, and in the mouth it reveals its power, richness, robustness, alcoholic strength and rich, sweet tannins.