Pignolo (grape)

Pignolo is a red Italian wine grape variety that is grown in the Friuli-Venezia Giulia region of northeast Italy. The grape has a long history in the region but was nearly extinct by the end of the 20th century. However, it has been revived and is now used to produce varietal wine, with about 10 hectares (25 acres) planted by 2010.

History

The Pignolo grape is believed to have ancient origins, possibly dating back to the Roman era. It is mentioned in documents from the 13th century, where it was cultivated by the Benedictine monks at the Rosazzo Abbey. Despite its long history, the grape nearly became extinct in the 20th century due to its low yields and the economic difficulties of the Friuli-Venezia Giulia wine industry after World War II. However, in the late 20th and early 21st century, there has been a revival of interest in Pignolo.

Viticulture

Pignolo is a late ripening variety that is harvested in late October or early November. It is a difficult grape to cultivate, as it is prone to various grape diseases, including powdery mildew and botrytis cinerea. However, when it is successfully grown, it can produce a deep colored, tannic wine with strong fruit flavors.

Wine regions

Pignolo is almost exclusively grown in the Friuli-Venezia Giulia region of Italy. Within this region, it is particularly associated with the Rosazzo DOC and Colli Orientali del Friuli DOC zones. There are also some plantings in the Veneto region.

Wines

Pignolo wines are typically deep in color, with a full body and high levels of tannin. They often have a strong fruit flavor, with notes of blackberry and cherry, and can develop more complex, earthy flavors with age.

Synonyms

Over the years, Pignolo has been known under various synonyms, including: Pignol, Pignolo rosso, Pignuolo, and Ribolla Nera.

See also

• List of Italian grape varieties
• Friuli-Venezia Giulia wine