'Pignoli' Venezia Giulia Rosso Igt 2007
Radikon
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Pignoli is made from only Pignolo grapes, the hand-selected clusters are fermented in oak, after maceration that lasts up to 4 months the wine is left to age for about 10 years, 5 of which are in used barriques and another 5 in bottles. The Pignolo grape variety owes its name to the very small, compact bunch with a shape reminiscent of a pine cone. Some documents from the 12th century report that the city of Udine used Pignolo wine as a welcome gift for influential people. Around 1950 Pignolo was almost extinct; it was rescued and and rediscovered thanks to the cultivation of the monks of Rosazzo Abbey. It is very sensitive to high temperatures but needs warmth to reach full maturity, and is not very resistant to powdery mildew and phylloxera, but in spite of this there are still some plants without American grafting.
Garnet red. Ripe red fruit, dried fruit, vegetables, spices, hints of ground coffee. Firm, persistent, slightly tannic.
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"Ponka" composed of compacted clay
18 years old
0.5 ha
Espalier sapling
7000 strains per hectare
35 hl
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Spontaneous fermentation in oak vats with 3-4 months maceration. Aging in used barriques for 5 years followed by another 5 years or so of bottle aging (depending on vintage). No clarification, filtration or addition of sulfur.
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