Pignolo besides being demanding in the
vineyards is also very demanding in the cellar due to its innate strong tannin
content, because of this most monovarietal Pignolo Wines are usually aged in
oak for 24 to 36 months, followed by 12 months of raking in stainless steel
barrels and finally a further 12 months of bottle fining prior to release.
In the glass Pignolo wines appear an intense
ruby red color with garnet reflections.
The nose is typically powerful with a variety
of aromas such as dark cherry, tobacco, cocoa, coffee, licorice and underbrush
to name a few.
The palate is mouth filling with strong earthy
flavors of; sour cherry, tobacco, wild clove, and hints of balsamic, with
strong tannins and bright acidity.