Prosciutto Ham Factory Visit & Lunch Tasting near Udine
Discover the artisanal process of crafting Prosciutto Crudo San Daniele ham with an exclusive guided factory tour followed by a tasting lunch of cured meats, cheeses, ...
Structure
Drinking window
Best 5 to 20 years from vintage.
vintage5 yrs20 yrs22 yrs
Critic scores
No critic score is published for this bottle that we can cite with a reviewer, a vintage and a review year, so none is shown. The rating in the header is our own.
In the glass
Aroma: black plum, leather, tobacco, dried herbs, graphite
Palate: dark cherry, iron mineral, firm grainy tannin, long finish
Indigenous Pignolo from the family's Rocca Bernarda holdings, aged 36 months in barrique. Black plum and leather over the variety's signature firm grainy tannin.
What it pairs with
-
Brasato al Pignolo
Beef braised in the regional red wine finds its match in the wine's firm tannin and iron mineral; classic Friulian winter pairing. -
Wild boar pappardelle
Gamey ragù meets the wine's leather and tobacco depth; firm tannin handles the boar fat. -
Aged Montasio stravecchio
The 24-month Friulian cow cheese echoes the wine's graphite finish; firm tannin scrubs the cheese fat.
History
Le Vigne di Zamò's Pignolo from the family's Rocca Bernarda holdings. Pignolo (literally fussy in Italian, a nod to the variety's low yields) was rescued from near-extinction in the 1980s and 90s.
- 1998: First Le Vigne di Zamo Pignolo vintage
Facts
- Producer
- Le Vigne di Zamò · visiting guide
- Grapes
- Pignolo (100%)
- Classification
- DOC Friuli Colli Orientali
- Oak
- Aged around 36 months in French oak barriques (around 50 percent new); 12 months in bottle before release
- ABV
- 14.0%
- Price
- EUR 50 to 80 at retail
- Drinking window
- 5-20 from vintage
- First vintage
- 1998
- Vegan
- Yes (no animal-derived fining)
Frequently asked about Le Vigne di Zamò Pignolo
What does Le Vigne di Zamò Pignolo taste like?
Black plum, leather, tobacco, dried herbs and graphite on the nose; dark cherry, iron mineral, firm grainy tannin and a long finish on the palate. Full-bodied with firm tannin and high acidity from 36 months in barrique.
What is Pignolo?
Pignolo is the indigenous Friulian red grape, named for its low-yielding fussy character. Almost extinct in the 1970s, the grape was revived from the 1980s onwards and is now one of the signature Colli Orientali reds.
When should I drink Le Vigne di Zamo Pignolo?
Drink between 5 and 20 years from vintage. The wine cellars patiently; leather and tobacco aromatics deepen from year 10 onwards.
Tags
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