The red wine variety Pignolo is a grape variety from Friuli, mainly in the Colli Orientali subregion, where it only takes up a few hectares. The variety had all but disappeared after the phylloxera catastrophe at the end of the 19th century until, in the 1970s, ungrafted vines were discovered in a vineyard at Rosazza Abbey, which surprisingly had survived. The origin of the variety is believed to be in the 17th century. The late-ripening variety is resistant to diseases and has a moderate tendency to attack by powdery mildew. The Pignolo is made as a single variety or blended with other typical red wine varieties from Friuli. Purely, it has a very high-quality character, presents itself with lively, fresh acidity, pleasing tannins and a spectrum of aromas that is reminiscent of dark wild berries, ripe plums and cherry liqueur. It is also ideal for aging in new oak barrels. The best producers of this grape variety are the Dorigo and Le Vigne di Zamò wineries. However, due to limited availability, these wines are in the upper price segment. There are no known occurrences of this variety outside of Friuli.
