2015 LA TUNELLA Pignolo - Friuli
La Tunella Pignolo comes from 100% Pignolo grapes, an ancient red wine varietal, indigenous in origin to the Eastern Hills of Friuli. The grape vines undergo an extreme thinning in June, living up to its name Pignolo - fussy, and is then harvested strictly by hand and stored in small boxes for a slight withering. The Pignolo is fermented using indigenous yeasts and stays with the skins for about 20 days. The Pignolo is then matured in French oak tonneaux for five years.
On the nose it opens with intense sensations of undergrowth, sweet spices, , tobacco, cocoa and a soft mineral and slightly balsamic perception. To taste La Tunella Pignolo is full and character-full, dense and enveloping, with dense and elegant tannins yet pleasantly fresh and balanced. Pest paired with game main courses, slow cooked meats and aged hard cheeses.
La Tunella Pignolo comes from 100% Pignolo grapes, an ancient red wine varietal, indigenous in origin to the Eastern Hills of Friuli. The grape vines undergo an extreme thinning in June, living up to its name Pignolo - fussy, and is then harvested strictly by hand and stored in small boxes for a slight withering. The Pignolo is fermented using indigenous yeasts and stays with the skins for about 20 days. The Pignolo is then matured in French oak tonneaux for five years.
On the nose it opens with intense sensations of undergrowth, sweet spices, , tobacco, cocoa and a soft mineral and slightly balsamic perception. To taste La Tunella Pignolo is full and character-full, dense and enveloping, with dense and elegant tannins yet pleasantly fresh and balanced. Pest paired with game main courses, slow cooked meats and aged hard cheeses.
La Tunella Pignolo comes from 100% Pignolo grapes, an ancient red wine varietal, indigenous in origin to the Eastern Hills of Friuli. The grape vines undergo an extreme thinning in June, living up to its name Pignolo - fussy, and is then harvested strictly by hand and stored in small boxes for a slight withering. The Pignolo is fermented using indigenous yeasts and stays with the skins for about 20 days. The Pignolo is then matured in French oak tonneaux for five years.
On the nose it opens with intense sensations of undergrowth, sweet spices, , tobacco, cocoa and a soft mineral and slightly balsamic perception. To taste La Tunella Pignolo is full and character-full, dense and enveloping, with dense and elegant tannins yet pleasantly fresh and balanced. Pest paired with game main courses, slow cooked meats and aged hard cheeses.
