Barone Pizzini- 2013
Notes of dried fruit and jam. On the palate, it is soft and fresh. Adapted to every combination, ideal with introductory dishes, fish, white meats and cheeses.
Silver Medal - The Drinks Business Sparkling Masters (2014 vintage)
91 Points - Wine Enthusiast, 'Made with organically farmed Pinot Nero, this vibrant wine delivers pure strawberry, cherry and cake spice flavors backed up by mineral and a hint of pastry. It’s framed in an elegant, lively perlage while fresh acidity provides impeccable balance and a crisp finish. Delicious!' Kerin O'Keefe, December 2015 (2011 vintage)
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.
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