Pignolo di Ronchi di Cialla is produced from two small owned vineyards, Squarzulis of 0.30 ha at 240-270 metres above sea level and Cernetig of 0.70 ha at 150-170 metres; the age of the plants is 16 years on average and the soil is composed of Eocene marl and marly sandstone. In Cialla, in the municipality of Prepotto (Udine), the mild currents of the Upper Adriatic meet the Julian Prealps and create a perfect microclimate for the production of elegant and complex long-aged red wines. The grapes are harvested in mid-October, selected and vinified with indigenous yeasts and maceration that lasts about 20 days, with two daily pumping over (wetting the cap with the liquid part of the mass extracted from the bottom of the vat). Ageing takes place in French oak barriques (80%) and Slavonian oak (20%) for 30 months, followed by a further 20 months in the bottle.

PIGNOLO RONCHI DI CIALLA: TASTING

Pignolo di Ronchi di Cialla is dark ruby red, with violet reflections. The nose is warm and vinous, with strong balsamic notes of eucalyptus and menthol, then spiced with black pepper, cinnamon and mace; the substaro is blackberry and blueberry jam. On the palate, it is enveloping and soft, with lively tannins and a well-balanced acid-savoury component. To be opened in advance and served with pork ribs in polenta broth, or goulash.