RARE GRAPE VARIETAL RESOURCE

History: Pugnitello is an ancient and rare red-grape variety native to Tuscany, originating in the countryside of the province of Siena and more generally in the hilly area between Alta Maremma and southern Chianti. Pugnitello means "little fist" in Italian and refers to the vine's small, tight bunches of berries, which resemble a fist. The hardy grape was forgotten for many years but is now enjoying a mini-revival since being correctly identified and rediscovered in the 1980s and 1990s thanks to a research project by the Department of Agricultural Sciences at the University of Florence and the Radda in Chianti Research Center. The rediscovery of Pugnitello has sparked great interest due to its aromatic identity, phenolic richness, and ability to produce wines of remarkable personality.

In an attempt to preserve the native grapes of Tuscany, the university, in conjunction with San Felice winery, grafted, planted and then monitored around 200 varieties in the experimental "Vitiarium" vineyard at San Felice to test their suitability for winemaking. Those found to be suitable were then vinified separately.

In the case of Pugnitello, initial observations showed that it produced thick-skinned grapes in small bunches and was naturally low yielding. It was soon acknowledged as a standout thanks to the intensely colored wines it produces, with plump tannins and good acidity. It exhibits good drought resistance and moderate tolerance to the main fungal diseases.

Following these experiments and Pugnitello's accession to the National Registry of Vine Varieties in 2002 and approval by the Tuscan Regional Commission the following year, a small number of producers in Tuscany planted the grape and are now producing mostly single-varietal wines under the IGT Toscana classification in the municipalities of Radda in Chianti, Castelnuovo Berardenga, Gaiole in Chianti, Magliano in Toscana and in the Grosseto hinterland.

These wines are deep purplish red in color and show a complex mix of sweet and savory aromas such as cherry and blackberry, with tanned leather and earth. Pugnitello wines tend to be on the fuller side.

In winemaking, Pugnitello produces musts rich in anthocyanins and fine yet abundant tannins, with a strong structure and considerable aging potential. It tolerates long macerations well and lends itself to use in both large and small oak barrels without losing its varietal identity. Natural acidity is good, contributing to the freshness of the flavor profile.

It is often used pure by high-quality producers, but can also serve as an excellent structural component in modern Tuscan blends.

In the glass it’s appreciated for an original combination of delicately herbaceous hints and small black fruits, a fine tannic finesse and above all good acidity even in hot climates. Considering the increasingly torrid harvests, the Pugnitello could enjoy renewed splendor. And the few cases of vinification in purity are decidedly comforting in this sense.

(https://www.gamberorossointernational.com/news/wine-news/five-native-grape-varieties-we-are-ready-to-bet-on/?utm_term=28569+-+Five+native+grape+varieties+we+are+ready+to+bet+on&utm_campaign=NL+WEEKLY+ENG&utm_medium=email&utm_source=MagNews&utm_content=4140+-+2124+%282021-05-07%29)

(Source: https://www.wine-searcher.com/...) & (Courtesy of: https://www.quattrocalici.it/)

VIVC: Subject to updating as it was once thought to be a synonym for Montepulciano

Parentage: Unknown

Tasting notes: Pugnitello wine has a deep ruby color with almost purple hues. The aromatic profile is rich: ripe black fruits (blackberry, plum), cherry, sweet spices, licorice, earthy notes, balsamic, and sometimes a hint of graphite.

On the palate, it is structured, with firm yet elegant tannins, balanced acidity, a broad flavor, and a long finish. The best versions show an interesting capacity for evolution, developing tertiary complexities without losing vivacity. (Courtesy of: https://www.quattrocalici.it/) Food pairings: Because of its bold structure and high acidity, it pairs best with rich, savory, and hearty dishes, particularly those from its native Tuscany.
 Hearty Meat Dishes (Red and Game)
 Rich Pasta and Sauces
 Aged Cheeses
 Appetizers and Small Bites
The high acidity and tannins in Pugnitello work well to cut through fatty meats and rich dishes.

Production areas: It is now included in several Tuscan IGT regulations (IGT Toscana Rosso)

Producers: https://www.autoctovino.com/grape/pugnitello/

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