Pignolo DOC COLLAVINI
| Sommelier score | 93/100 | 2024 |
| Winery | COLLAVINI |
| Denomination | Pignolo DOC |
| Vintage | 2012 |
| Grapes | 100% Pignolo |
| Alcohol content | 14,00% |
| Cl | 75cl |
| Sulfites | Contains sulphites |
| Code ICQRF | UD/684 |
| Winery headquarter | Eugenio Collavini Viticoltori - Corno di Rossazzo (UD) - Via Ribolla Gialla, 2 |
| Bottle size | Standard bottle |
| Combination | Cold cuts and salami, Pasta with meat sauce, Cannelloni, Roast meat, Fillet with green pepper, Sliced beef, wild game, Hard cheese |
| Region | Friuli Venezia Giulia (Italy) |
| Style | Full-bodied and intense |
| Wine list | Pignolo |
The vinification of 100% Pignolo grapes. The origin of the vines is that of the Colli Orientali del Friuli. The harvest takes place as usual by hand, in the month of October. The vinification provides that the grapes, harvested in trays, are stored in fruity and concentrated at low temperature for about 20 days. It follows destemming and fermentation on the skins for about three weeks, however at controlled temperature. From the following spring Pignolo begins the aging in barrique and continues for at least 5 years. The aging is completed in the bottle for a period of not less than 2 years.
Characteristics of this red wine
The wine has an intense ruby color with deep tones. The aroma on the nose is characteristic and very personal with many shades; there are hints of small red fruits very ripe and then marasca mixed with incense, wood sacristy, undergrowth, dark chocolate. With ageing it becomes spicy. The taste is rich and has an imposing, broad, very warm flavor, with strong tannins and well present but balanced. Wine of rare power and potency.
Serving suggestions tasting Pignolo Doc
It goes perfectly with the red meat dishes of the great Italian cuisine. The optimal serving temperature is 16ºC in a high and wide glass.
