Zorzettig Myo Pignolo 2017

Zorzettig Myò Pignolo 2017 is a powerful, characterful red that showcases one of Friuli’s rarest native grapes in its most expressive form. Crafted from 100% Pignolo, this wine is all about depth, structure and age‑worthy elegance. It’s a bottle for those who appreciate distinctive, regional Italian reds that step outside the usual Sangiovese and Nebbiolo crowd, without sacrificing finesse or complexity. What sets Myò Pignolo apart is its combination of intensity and refinement: very low‑yielding vines, meticulous work in the vineyard, and long maturation in wood coax out dense fruit, firm yet polished tannins and a long, savory finish. Pignolo has roots in Friuli that stretch back to the Middle Ages, but it nearly disappeared and was only rediscovered in the late 20th century; Zorzettig has been one of the key estates in bringing this once‑forgotten variety back to serious wine lovers’ attention.

Tasting Notes
In the glass, Zorzettig Myò Pignolo 2017 is deep ruby to garnet with an almost opaque core and a viscous, slow‑moving swirl that hints at concentration and extract. The nose opens with dark cherry, black plum and dried blackberry, layered with notes of violet, tobacco leaf, licorice and black pepper, plus subtle hints of cocoa, cedar, sweet spices and dried herbs as it takes on air. On the palate, this is a full‑bodied, firmly structured wine with a generous, mouth‑coating texture. Ripe black fruits—think black cherry, damson and mulberry—are framed by vibrant acidity and a backbone of muscular, fine‑grained tannins. Flavors of leather, espresso, balsamic undertones and savory earthiness emerge with time in the glass, leading into a long, persistent finish with notes of spice and mineral. Still youthful and energetic in 2017, it has clear aging potential: expect it to evolve beautifully over the next 10–15 years, gaining more tertiary complexity—leather, forest floor, truffle—while the tannins continue to soften and integrate.

Production
The grapes for Myò Pignolo 2017 come from hillside vineyards in Friuli‑Venezia Giulia’s Colli Orientali, where marl and sandstone (“ponca”) soils give naturally low yields and excellent drainage, concentrating flavor while preserving freshness. The area benefits from a temperate climate moderated by the Adriatic Sea and protected by the Alps, with warm days and cool nights that favor slow, even ripening of this late‑maturing variety. Pignolo is notoriously low‑yielding and demanding, so bunches are carefully hand‑selected at optimal ripeness, often with rigorous green harvesting earlier in the season. In the cellar, the wine undergoes a long maceration to extract color, tannin and aromatics, followed by fermentation in temperature‑controlled vessels. It is then matured for an extended period in oak (typically a mix of barriques and larger format barrels), and further refined in bottle before release, allowing its structure to knit together and its complex, savory character to develop.

Food & Serving
Zorzettig Myò Pignolo 2017 shines alongside hearty, richly flavored dishes that can stand up to its structure and intensity. Think slow‑braised beef or lamb shanks, venison or other game, grilled rib‑eye or tagliata, and rustic dishes like osso buco or wild boar ragù over pappardelle. It also pairs beautifully with aged hard cheeses (Parmigiano‑Reggiano, Pecorino, mature Montasio) and earthy preparations featuring mushrooms, truffles and root vegetables. Serve at 16–18°C (60–64°F) in a large Bordeaux‑style glass. Decant for 1–2 hours before serving—especially in its youth—to allow the tannins to soften and the wine’s layered aromas to fully open up.

Producer
The Myò range is the flagship expression of Zorzettig, a respected family‑run estate based in the hills of Friuli‑Venezia Giulia, in Italy’s far northeast. The Zorzettig family has been cultivating vines here for generations, increasingly focusing on elevating native varieties like Pignolo, Refosco and Friulano to highlight the identity of the Colli Orientali. Over time, they have gained a reputation for precise, terroir‑driven wines that balance richness with freshness, thanks to thoughtful vineyard work and careful, modern winemaking. Within the region, Zorzettig is regarded as one of the serious standard‑bearers for Friulian reds, and their Myò bottlings—especially Pignolo—have helped bring international attention to the quality and distinctiveness of Friuli’s indigenous grapes.

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