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Pignolo is a native vine from Friuli Venezia Giulia, a small Italian northern region bordering with Austria and Slovenia. It's not an easy wine to produce and it comes with low yields, therefore just a few winemakers work with it, but fortunately it is now becoming beloved again.
La Magnolia takes deep care of the Pignolo grapes with maceration on the skins for two weeks in order to extract the color and the tannins. After this the maturation will take place only in stainless steel vats to preserve the original aromas of flowers and liquorice. The spicy fragrances are vague in the first years but will explode in the long term, because Pignolo gives its best in 4-5 years after the harvest.
But already now the tannins are guarantee of a velvety taste with surprising persistence.