2019 Pizzini Il Barone
Varietal %: Cabernet Sauvignon 48%, Shiraz 22%, Sangiovese 18%, Nebbiolo 7%, Teroldego 5%
Picked: March – April 2019
Area harvested: 2ha
Average Brix: 25
Winter was relatively dry, but lots of snow on the Alps helped to fill dams and rivers in preparation for the growing season, which was even with near perfect conditions. With the prediction of a dry summer we chose to irrigate the vineyards during October to assist and maintain vine health. We also had a storm in December which produced 100mm of rain, which was very timely and helped to keep the vineyards in good condition for the summer temperatures experience in late January.
Harvest ran smoothly helped by great weather. Grapes were in perfect condition and we are really pleased with the quality of all the exciting wines produced from vintage 2019.
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.
Fermentation vessel: Stainless steel and oak
Type of oak used:
Cabernet Sauvignon: Tonnelleorie Remond French Shiraz: Gamba & Saury French oak blend
Oak age: new 55%, 1-2 yr old 45% Oak toasting: medium
Fining agent: NIL
Filtration: Cross flow
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 red berry and plum notes from the Sangiovese and Nebbiolo. The Teroldego provides 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 and liquorice. If enjoying this wine in its youth, we suggest decanting it and pairing with pistachio crusted roast lamb ribs.
Alcohol: 13.8.% Alc/Vol
Bottled: July 2020
Release: March 2021