Pignolo [Pee-nohl-yo]

Pignolo is a red Italian wine grape grown predominantly in the Friuli-Venezia Giulia region of northeast Italy. The Pignolo grape is used to make rich, deep colored, full bodied wine that does well with some time in oak. Well made examples of the wine have good balance between the grape's acidity and tannins with flavor notes of plum and blackberry.

Believed to have been cultivated in the hills of Rosazzo, the grape is now a prominent variety in the Colli Orientali del Friuli Denominazione di origine controllata (DOC). In Italian the grape's name means "fussy" which does describe the viticultural profile of the grape which often produces low and uneven yields. The first recorded mention of the grape was in Abbot Giobatta Michieli's late 17th century book Bacchus in Friuli in which he described the grape making "excellent black wine". Most experts believe that it is not related to the Lombardy Pignola grape of the Valtellina region

Learn more about Vino Italiano by reading the book.

Vino Italiano is a comprehensive and authoritative American guide to the wines of Italy. It surveys the country’s wine-producing regions; identifies key wine styles, producers, and vintages; and offers delicious regional recipes.

Extensive reference materials—on Italy’s 300 growing zones, 361 authorized grape varieties, and 200 of the top producers— provide essential information for restaurateurs and wine merchants, as well as for wine enthusiasts.

Beautifully illustrated as well as informative, Vino Italiano is the perfect invitation to the Italian wine experience.

Click here to find out more about Vino Italiano.