Grape Variety
Pignolo 100% – DOC Friuli Colli Orientali
Soils Profile
Ponca (eocenic marl)
Type of Wine
Red
Alcohol
14,0% Vol.
Size
0,75 L
Vinification
The fermentation and maceration of must takes place for 14 days in open vats.
Malolactic fermentation.
The wine ages for 48 months in tonneaux and in the bottle for another 12 months.
Tasting Profile
Garnet with slightly fading hues.
Complex and intriguing; leather, cocoa, liquor, coffee and marasca cherry.
Intense and rugged, overripe red fruit, tobacco; tannic, but velvety, great acidity.
Food Pairing
Fiorentina Chianina grilled, braised, wild boar and deer, Frant Friulan cheese.
Serving temperature 16 – 18 °C
Awards
Giulio Locatelli
We dedicated our most important 4 wines to Giulio Locatelli who in the 1968 bought Tenuta di Angoris and immediately started to manage it with the entrepreneurial and visionary spirit that has always distinguished him.
These prestigeous wines talk about him: the elegance of Spìule Chardonnay of the Colli Orientali, the harmony of the Langor of the Collio, the character of Ravòst Merlot and the boldness of Pignolo.
We love it with:
AROMATIC HERB-SEARED STEAK
Start by pat drying the steak very well on both sides. Season liberally with salt and pepper and let it sit at room temperature for 30 minutes.
Meanwhile, prepare the charcoal grill. As the charcoal is heating, add the olive oil and butter to a small pan and place it over medium heat. Once the butter is melted, add in the shallots and garlic. Cook for a few minutes and then add the salt. Turn the heat off and add the chopped herbs plus the lemon juice.
Once the charcoal is ashy and very hot, carefully move the briquettes to one side of the grill. Cut a potato in half and rub it on the grates to prevent the meat from sticking. Place the steak on the grates over the charcoal (direct heat) and sear for 4 minutes on each side. Move the steak to the other side of the grates (indirect heat) and cook for another 3 to 4 minutes on each side until the internal temperature registers at 135 degrees F.
Transfer the grilled steak to a cutting board, let it sit for 10 to 15 minutes and then slice and serve with the garlic herb sauce.
