Pignola

Also known as Pignola Valtellinese.

A rare, dark-skinned native of Valtellina, registered in Italy's National Vine Variety Register as "Pignola Valtellinese" (MASAF scheda 191). Its name references the small, dense, pinecone-shaped ("pigna") bunches typical of the variety; ampelographers trace its origin as very old, possibly reaching back to Piedmont. Despite its dark skin, it's used to make both red wines (light-bodied, peppery, red-fruited) and, with minimal skin contact, floral and fresh whites. It contributes considerable minerality in both styles, and is typically blended with smaller shares of Rossola Nera and other Valtellina natives rather than bottled alone.

One of the varieties admitted for Alpi Retiche IGT's Spumante Metodo Classico base (alongside Nebbiolo/Chiavennasca, Chardonnay, Pinot Bianco, and Rossola), and — together with Chiavennasca (Nebbiolo) and Rossola — one of only three varieties the disciplinare permits to be specified in label even on the still dry white typology without the usual color-analogy requirement, reflecting its use in both red and white Valtellina wine.