Pignolo 2006

Pignolo

Grape: Pignolo

Vinification: The grapes are destemmed and crushed. This is followed by maceration for about three weeks with periodic pumping out. The wine is then racked into small toasted oak barrels, half first use and half second use, where malolactic fermentation is completed.

Color: Ruby red, shading to maroon with age

Bouquet: Elegantly penetrating, leaving red fruits lifted by spices, vanilla and aromatic herbs

Palate: Characteristic, powerful and penetrating, reflecting the sensations of the nose

Pairing: One of the most structured and muscular wines there is and one that demands great dishes based on red meat, such as roast leg of lamb, feathered game, roast leg of pork or beef and charcoal-grilled red meats.

Operating temperature: 18 – 20°C

Alcohol: 14% Vol

Presentation: 750ml

Pignolo

RESERVE RED WINE

The labels on the Castello di Buttrio bottles contain a universe of meanings linked to the identity of the territory from which these wines are born.

The detailed texture of the decorative background motif, interpreted in various ways for different wines, is inspired by the original Friulian textile tradition, a choice born from the discovery of salt for drying silkworms in the castle, during renovations.

In the center, the castle on the hill that dominates the rows is the symbol of the indissoluble link between the territory and its wine-growing tradition.

A choice that expresses, once again, the value of a work inherited and transmitted as a mission, the love for a unique land rich in traditions and the desire to share it.

In this land cultivated with vines since the Middle Ages, time imbues everything with an ancient memory and becomes the guardian of a precious and tangible past that is transmitted from generation to generation.

The history of this place begins within the fringed walls of the ancient castle, originally built around the 11th century in a strategic position and later destroyed.

https://www.castellodibuttrio.it/