Pignolo

Grape variety	Pignolo
Synonyms	Pignul
Grape colour	Red grape
History	The Pignolo grape, also known as Pignul, owes its name to the unique form of its cluster. It has been frequently mentioned throughout the history of viticulture, with prominent mentions by notable figures such as Wales (1817-19), Acerbi (1825), Odart (1849), and Di Rovasenda (1877). It is characterized by its small, trilobate leaf (occasionally pentalobate), and its small, cylindrical, simple, and compact bunch. The grape itself is small, round, pruinose with a thick, black skin.
Ampelographic features	Leaf: The Pignolo grape leaf is small, distinctive, trilobate, with an intense green hue on the top side. The leaf blade is thin yet sturdy, with slightly curling edges. Its top side has a vesiculated texture while its underside is light green, velvety, or felted. The lateral sinuses are open, deep, and rounded. Its petiolar sinus is also open and deep. The leaf has serrated edges, is not very deep, fairly regular, wide, and mucronate. Its veins are prominent and red at the base. Bunch: The bunch is cylindrical, simple, compact, and small. Its peduncle is robust, medium-sized, herbaceous, and yellow-green. The pedicels are short and light green. Acino: The grape is small, round; its pedicel is small, non-colored; The grape skin is black, thick, rather crunchy, and slightly tannic; The flesh is soft, tender with a simple, sweet flavor.
Characteristics of the wine	The wine produced from the Pignolo grape is a clear, ruby red. On tasting, it provides a warm, fruity, tannic, persistent, and well-rounded experience.