2016 Pizzini Verdicchio

Varietal percentage: 100% Verdicchio
Yield: 68Hl/Ha
Picked: March 2016
Average brix: 23.0

Vintage 2016
We were blessed with a beautiful harvest, and one of the earliest starts to the harvest season in recent times. Bud burst was about a week ahead on average and we had lovely even weather conditions until January when we had about 3 inches of rain. Fortunately, after the rain stopped we had lovely warm weather for the remainder of the season, which ripened the grapes beautifully. Our resident King Valley scientist believes the early onset of harvest was due to the extreme health of the vines, with all the leaves on the vines functioning at 100%. The 2016 vintage is our best vintage to date.

The grapes were hand harvested and whole bunch pressed with only the free run juice collected. The juice was fermented two ways: a portion was fermented in stainless steel at a cool temperature of fourteen degrees Celsius and the other portion was fermented in old oak barrels with wild yeasts. These methods of fermentation are aimed at producing more complexity in the wine. Once fermentation had finished the lees were stirred once a week for five and a half months prior to bottling. The wine was aged in its respective batches for 9 months before bottling.

Fermentation vessel: oak and stainless steel Stainless steel 50%
Oak Age: 50% new and old
Oak toasting: Medium
Filtration: crossflow filtration
Fining agent: skim milk and Isinglass
Type of oak: Gamba Water bent Nevers

The Wine
The colour is light straw with a green olive hue. The nose is complex with aromas of spiced pear, honey and the subtle notes of toasted brioche. As the wine opens up; yeasty, nutty notes and tangelo rind come to the fore. The palate is lengthy and flavoursome with fresh nashi pears notes, lemon zest, hints of vanilla and honey. The crunchy acidity and a persistent finish keeps you excited for more. This tempting palate challenger makes you want explore many different food- matching options. Try gnocchi with gorgonzola cheese, or a smoked chicken tart with goat’s cheese.

Final Analysis
Alcohol: 12.0 % Alc/Vol 
Acid: 6.3 g/L 
Bottled: December 2016 
Released: March 2017 pH: 3.33

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