The Pignoletto is the grape variety that best represents the Colli Bolognesi, defining this territory, which is sometimes influenced by international varieties. It is an ancient grape, known since Roman times. Pliny the Elder mentioned it briefly in his Naturalis Historia, noting that its wine was not sweet enough for the tastes of the time. The name Pignoletto is thought to derive from the pinecone-like shape of its grape clusters. Genetic investigations indicate that Pignoletto and Grechetto di Todi share the same DNA, suggesting that Pignoletto also originated from Greece, brought to southern Italy by early settlers.

The first verified accounts of Pignoletto date back to the 17th century, when chronicles mentioned its cultivation in the Colli Bolognesi, under the name “Pignole” for white grapes. Today, Pignoletto is grown in the Colli Bolognesi and the Savignano sul Panaro area of Modena. It is also cultivated in the Colli d’Imola and Colli di Rimini, where it is known as Rebola. In the coastal areas, the influence of the sea imparts salinity and iodine-like aromas to this already aromatic variety.

The Pignoletto of the Colli Bolognesi is typically produced in pure form, as per the regulations that require a minimum of 85% Pignoletto grapes. As a wine, it has a pale straw-yellow color with greenish highlights and is available in still, sparkling, or spumante versions. The aromatic profile includes lily of the valley, alongside a complex array of notes such as white peach, grapefruit, ginger, white pepper, jasmine, wisteria, chamomile, cedar, hay, grass, pineapple, and basil. On the palate, it is light, fresh, and savory, with chalky nuances and a finish of almond and citrus. Its pleasant, lively, and easy-drinking wines are perfect for pairing with fish or a charcuterie board.