Pignolo is an ancient indigenous black grape variety from Friuli, particularly associated with the hills of the Colli Orientali. Its presence has been documented since at least the 16th century, particularly in the areas of Rosazzo, Premariacco, Prepotto and Albana, where it is believed to have been cultivated by the monks of Rosazzo Abbey. Revived from 1978 onwards from a very small number of surviving vines, it is now one of the flagship varieties of Friulian viticulture.
The vine has small leaves, generally three- or five-lobed, with a velvety underside, prominent veins and slightly curled edges. The bunch is small, cylindrical, compact or semi-compact, with a dense shape reminiscent of a pine cone, which probably explains the origin of its name. The berries are small and spherical, with a thick, pruinose skin of a bluish-black colour.
Its cultivation remains concentrated mainly in the Colli Orientali del Friuli, with particular success in the areas of Rosazzo, Buttrio, Premariacco and Corno di Rosazzo, on hilly soils comprising clay-limestone and marl-sandstone. The wine has an intense ruby-red colour, tending towards garnet as it matures, with aromas of ripe red fruit, spicy notes and balsamic or toasty undertones following ageing in oak. On the palate, it is full-bodied, warm and structured, supported by substantial tannins that ensure good ageing potential.
