This elegant northern Italian sparkling blend of Chardonnay, Pinot Noir and Pinot Bianco is subtly perfumed with green apple and lime fruits with the lovely toasty edge that you would expect from a wine that has spent two years being aged on its lees. The bubbles aren't overly effervescent which makes it one of those sparkling wines that you can enjoy as an apéritif as much as with lightly flavoured foods. Immediately fresh, clean and elegant. Lovely balance between the medley of citrus, floral and exotic fruit and the palate-pleasing creamy, nutty texture. Alive, dry, precise and persistent this fine bottle fermented Franciacorta from Pizzini shows off the undoubted class and potential of the region. Matured for 24-30 months in bottle on its lees, this is clearly a very worthy alternative to quality Champagne or English Sparkling wine. Blended from 78% Chardonnay, 18% Pinot Noir, 4% Pinot Blanc.
90 Points - Robert Parker's Wine Advocate - 'Made with organically-farmed fruit, the non-vintage Franciacorta Brut Animante is a plush and textured sparkling wine that peels back slowly to reveal aromas of peach, honeydew melon, pear and Golden Delicious apple. Crisp acidity helps to create a mouthfeel that is light, tonic and graced with a great sense of energy and brightness. The wine presents mild textural richness that suggests immediate or near-term drinking window.' Monica Larner, September 2015
Gold Medal - Sommelier Wine Awards 2015 - 'Great persistence and strong typicity,' said team leader Annette Scarfe MW, 'Perfect with seafood.' 'Restrained, good balance of minerality and freshness, with juicy green apple flavours and floral undertones,’ said Rebecca Coates of Hakkasan London, with Neil Bruce of Studio Alto adding: ‘Subtle biscuit and zesty fruitiness, dry and crisp, with lemon/lime fruit.’
90 Points - Decanter Magazine, 'When it comes to Italian sparkling wine, there are two options: Prosecco or Franciacorta. Prosecco may be more familiar to most wine lovers, but Franciacorta is, in general, so much more rewarding. Made using the traditional Champagne method, this is a blend of Chardonnay, Pinot Noir and Pinot Bianco. Citrus and apple fruit on the palate are wrapped up with a fine mousse and a creamy texture. Franciacorta may not be widely available but it's well worth looking out for.' 17/20 90 Points Decanter Magazine February 2015
'This was so light and fresh, it danced. But because it is made in the traditional method (the same way as Champagne) from chardonnay, pinot noir and pinot bianco, it has extra layers of complexity, a bit of toast, and a hover of honey.' Jane Clare, OneFootInTheGrapes.co.uk, June 2015
Barone Pizzini was founded in 1870 by the noble family of the same name. It is one of the oldest wineries in Franciacorta, and was the first winery in the region to promote biodiversity and natural farming methods.The company has captured the area’s long cultural significance to help shape both Franciacorta’s legacy and contemporary character. Pizzini is a keen observer of its land, developing thoughtful farming models that have propelled them to the front line of their region. Its key philosophy is to trust in nature first. Silvano Brescianini, the winemaker (and CEO), took over winemaking responsibilities in 1994. For him, vines and wines are borne out of natural farming and, as such, should reflect their origins. His aim of low intervention results in wines defined less by artifice and more by location. Situated in what is oft cited as the best areas of Franciacorta production, the winery’s 47 hectares are divided into 25 separate parcels across four municipalities including Provaglio d’Iseo, Corte Franca, Adro and Passirano. Vines are sited at an average of 200 meters above sea level with an average age of 20 years. Subsoils are complex in origin. Some are morainic in nature, while others are enriched by glacial river deposits. Pizzini also own a 26 hectare biodynamic wine estate in the Marche (Pievalta) and have further expanded their holdings with an estate in Maremma (Poderi di Ghiaccioforte) on the Tuscan coast. All farming practices on their three estates subscribe to natural models that use organic matter to sustain soil fertility with natural parasites to control pests. Sensitivity begins with the health of the soil, and extends throughout their viticultural practices in defense of the transparency of their different terroirs .The winery building itself represents a desire to reduce environmental impact and to maximize energy savings. The architectural choices guarantee the ideal environment for producing wines that respect the environment. For this reason, two thirds of the building lies underground, ensuring that ambient temperature remains stable, naturally.