PUGNITELLO – IGT TOSCANA
Brief history: In the second half of the eighties the researches for the characterization ampelographic conducted by the University of Florence led to the identification, in the province of Grosseto, of this interesting variety. Following analytical tests on DNA in arder to avoid correspondences with others vines were made. Since 2003, Pugnitello is part of the national register of vine varieties by the Ministry of Agriculture.
The scarce historical evidence on Pugnitello seems to confirme that the name comes from the shape of the cluster that vaguely resembles a fist (pugno in italian).
The Pugnitello is a vigorous vine, with a low productivity, and small cluster. It produces a wine really rich in red colour with violet hues, wellstructured with soft tannins that predispose it to age.
Technical Notes: Pugnitello 100%. The grapes were hand harvested from a vineyard planted in 2004 on a sandy clay soil with north-west exposition. Fermentation in stainless steel at controlled temperature (max. 27°C) by using selected yeasts. Maceration on the skins for 16 days. Malolactic fermentation in stainless steel tank, then the wine was racked into barrels (225 liters), Allier, and aged there for 12 months.
Tasting Notes: The wine is really deeply red, almost impenetrable, with typical violet retlections. The nose reveals of ripe fruit , especially blueberry and aroma of cloves and tabacco. In the mouth its velvety sensations remind of wild berries and surprising balance between structure and acidity. Wine with great potential that can be served with robust dishes such as venison stew.