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Showing great complexity this wine deserves to be pondered over
Riserva on the label tells you that this is a serious Verdicchio that has a bit more breadth and complexity than the average. In this instance that little bit extra comes from over two years spent on the lees, which has imparted an enormous amount of flavour to the wine. The result is a honeyed, hazelnut, tropical-fruit flavoured wine with a fine backbone of acidity. It has fabulous ageing potential but will drink very well now with vegetable-based pasta dishes, fish and poultry.
14% ABV
Barone Pizzini is one of the oldest and best-known wineries in the tiny Franciacorta region in northern Italy, near Milano. In early 2000 Barone Pizzini extended its work beyond Franciacorta's borders into some of Italy's finest wine districts with their indigenous grapes: in the Maremma with Poderi di Ghiaccioforte, in Salento with Tenuta del Barco and in the heart of Castelli di Jesi with Pievalta. All Barone Pizzini vineyards, whether in Franciacorta, Tuscany, the Marches or Apulia, are cultivated with organic growing methods, adopted as guarantees of quality, typical characteristics and healthiness.
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We're still working on some ideas for our 'Goes Well With' combinations, these things take time, but we're having fun experimenting! If you've got suggestions of your own, or have particularly enjoyed a wine or other drink with a particular meal, or food combination then we would love to hear from you at info@vintageroots.co.uk
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Drink now
OK to keep
Improves with age
Red
White
Rosé
Sweet
A new product for this year
A dry to sweet guide for all white wines, rosés and liquers. '1' is very dry, '9' is very sweet.
A fullness guide for red wines. 'A' is for easy-to-drink, light bodied reds; 'E' for full-bodied and robust reds.
Wines produced according to biodynamic principals
Wines particularly suitable for two to five years ageing
Suitable for vegetarians
Suitable for vegans
Grown on land which is in reconversion to organic (1 or 2 indicates the number of years of progress through the three year process).
