2017 Pizzini Il Barone

Technical Information
Varietal %: Cabernet Sauvignon 48%, Shiraz 22%, Sangiovese 18%, Nebbiolo 7%, Teroldego 5%
Picked: March – April 2017
Area harvested: 2ha
Yield: 50hl/ha
Average Brix: 25

Vintage 2017
This vintage we had a very wet winter and spring, winter never seemed to end. This season variation in rain meant that we had very cold soils in spring, which led to a delay in the vines bud busting. Ultimately, this means the grape harvest started a month later than usual. It was quite cool and mild during late December and early January, which lead to maximum flavour development at lower sugar levels. The coolness of the vintage conditions was perfect for producing white varieties and early ripening reds.

Vinification
Each variety is fermented separately, aged for up to 12 months in a variety of French oak barrels and then aged a further 6-12 months in bottle after the wine has been blended, prior to release. Sangiovese was inoculated with yeast BM45. The ferment temperatures reached and were maintained at 30°C. Once the wine finished alcoholic fermentation the free run wine was drained and the skins then lightly pressed. The wine was allowed to settle for a day before it was transferred to barrels for malic acid fermentation and barrel aging.


Cabernet Sauvignon was harvested in the heat of the day so fermentation could start immediately. The grapes were crushed, de-stemmed and inoculated with yeast. Ferment temperatures were allowed to reach 30°C to help with extraction of colour, flavour and tannins. After fermentation the skins stayed in contact with the wine for 10 days to help soften and round the tannins and improve texture.
Shiraz was fermented immediately after crushing and de-stemming. The grapes were inoculated with a yeast strain isolated from the Rhone Valley; the yeast specifically enhances the varietal characteristics of Shiraz - cassis, pepper and violets. The grapes were then pressed before fermentation finished and the wine was transferred to barrel to complete alcoholic and malolactic fermentation.
Nebbiolo, after crushing and de-stemming, was fermented immediately, then inoculated with a yeast strain from Barolo (a region famous for producing Nebbiolo). Fermentation lasted for about four days then the wine was lightly pressed and allowed to finish fermentation in oak barrels where polymerising helps to soften and round the tannins. The wine then went through malolactic fermentation in barrel followed by a minimum of two years aging in barrel.


Teroldego was fermented immediately after crushing and de-stemming. The grapes were inoculated with a yeast strain isolated from the Rhone Valley; the yeast specifically enhances the varietal characteristics of Terlodego – violets, plums spice black berry. The grapes were then pressed before fermentation finished and the wine was transferred to barrel to complete alcoholic and malolactic fermentation.

Maturation
Fermentation vessel: Stainless steel and oak
Type of oak used:
Cabernet Sauvignon: Tonnelleorie Remond French Shiraz: Gamba & Saury French oak blend
Sangiovese: Gamba
Nebbiolo: Gamba
Oak age: new 55%, 1-2 yr old 45% Oak toasting: medium
Fining agent: NIL
Filtration: Cross flow

The Wine
The colour is a deep rich red with a purple hue. Aromas of ripe cassis notes from the cabernet complement blackberry, cherry and spice notes from the shiraz and the subtle tar, cherry and plum notes that the Sangiovese and Nebbiolo contribute, while Teroldego proivdes plush fruit and intense colour. The resulting wine is complex and deliciously heady. The palate is soft and elegant with loads of spices, dried herbs, liquorice and tar. If enjoying this wine in its youth, we suggest decanting it and pairing with pistachio crusted roast lamb ribs.

Final Analysis
Alcohol: 13.8.% Alc/Vol
Bottled: July 2018
Acid: 6.3
Release: Not yet released
pH: 3.52

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Participant Information

$35.00