Pizzini Canaiolo 2014

The Canaiolo grapes are machined picked and then fermented with an inoculated yeast called BM45, famous in Tuscany. The ferment temperatures reached and were maintained at thirty degrees for a short time, to extract flavours from the grapes. The ferment was then cooled to 23 degrees to retain fresh fruit characters and reduces the tannin extraction. Once the wine finished alcoholic fermentation the free run juice was drained and the skins lightly pressed. The wine was allowed to settle for a day before it was transferred to barrels for malic acid fermentation and barrel aging for 12 months. The wine was then blended and bottled.

Type of oak: 20% Gamba, 30% Nevers, 20% Fontainebleau, 30% Allier
Oak age: 20% new oak
Oak toasting: 100% medium
Filtration: Crossflow

Final alcohol: 13.7% Alc/Vol
Final acid: 6.1 g/L
Final PH: 3.56