The grape variety Pignola

Pignola is a rare red grape variety indigenous to Italy’s Valtellina region in Lombardy. This varietal is esteemed for producing elegant, medium-bodied wines characterized by a bright ruby color and vibrant acidity. The aromatic profile showcases expressive notes of wild red berries, sour cherry, raspberry, and delicate floral hints, often underscored by subtle nuances of herbs, earthy undertones, and a touch of spice. On the palate, Pignola wines are refined, displaying juicy fruit flavors, lively acidity, and smooth tannins, with a lingering finish that maintains a fresh and mineral-driven character.

Pignola is almost exclusively cultivated in the mountainous terrains of Valtellina, where the steep, terraced vineyards benefit from optimal sun exposure and well-drained soils. While sometimes vinified on its own, Pignola is often blended to add vibrancy and complexity to light, aromatic red wines, crafted primarily in dry, still styles.

Ideal pairings for Pignola wines include cured meats, roast poultry, grilled pork, mushroom risotto, and aged alpine cheeses. The wine’s refreshing acidity and delicate structure make it versatile at the table, complementing both rich and subtle dishes without overwhelming their flavors.