Punitello

Punitello, believed to have originated in Tuscany, probably in the province of Grosseto, is a black grape variety identified in 1987 as a result of 20 years of joint research by the Universities of Florence and Pisa to protect the native Tuscan grape variety from the danger of extinction. It is now mainly cultivated in the provinces of Grosseto and Siena, and is included in very few DOCs, as well as in many IGPs in Tuscany.

The name Punitello comes from the fact that the grape cluster resembles a tightly clenched fist. It seems that cultivation of this variety gradually fell out of favor due to its small berries and low productivity.

First of all, the shape of the bunch is distinctive. As mentioned above, the bunch is small and fist-shaped. The berries are also medium-sized and round, covered with a thick bluish-black skin. They ripen very late.

It prefers cool climates, alternating rain and sunshine, and places with large temperature differences between day and night. Clay-limestone soil is ideal.

Wine made with Punitello has a deep ruby ​​color from the skin, a firm structure, and good acidity.

In addition to the aroma of berries and red fruits such as cherries, depending on the degree of ripeness at the time of harvest, you may also detect a vegetal aroma (a grassy, ​​vegetal aroma).

Punittello wines are made from well-ripened grapes, and have a strong structure, well-blended tannins, and a wonderful flavor with a pleasant aroma of red and black fruits.

Due to the strong structure, minerality, and moderate tannins of Punitello, it is recommended to pair it with main meat dishes. It goes well with T-bone steak, a Florentine specialty, beef stewed in red wine, and stewed wild game such as wild boar. Of course, hard and semi-hard cheeses are also recommended.