Pizzini Canaiolo 2016
Red

Pizzini Canaiolo 2016

Pronounced cahn eye OH loh. This wine is traditionally grown in Tuscany and can be used to blend with Sangiovese to provide softness to a wine. Pizzini Canaiolo is ruby red in colour with aromas of berries, violets, plums and spices. The palate is generous and soft with flavours of cherries, plums and chocolate, and lovely textural tannins.

Grapes were machine picked and inoculated with yeast BM45. The ferment temperatures reached and were maintained at thirty degrees for a short time to extract flavour. The ferment was cooled to 23 degrees to retain fresh fruit characters and reduces the tannin extraction. The free run juices was drained and the skins lightly pressed before settling then transfer to barrel for malic acid fermentation and barrel aging for 12 months before being blended, fined and bottled.

Type of oak: 20% Gamba, 30% Nevers, 20% Fontainebleau, 30% Allier
Oak age: 20% new oak
Oak toasting: 100% medium
Fining agent: Light egg white
Filtration: Crossflow
Final alcohol: 13.8% Alc/Vol
Final acid: 6.1 g/L
Final PH: 3.54
Regular price
$24.00
Sale price
$24.00
Unit price
per 

The Wine

Pronounced cahn eye OH loh. This wine is traditionally grown in Tuscany and can be used to blend with Sangiovese to provide softness to a wine. Pizzini Canaiolo is ruby red in colour with aromas of berries, violets, plums and spices. The palate is generous and soft with flavours of cherries, plums and chocolate, and lovely textural tannins.

Winemaking

Grapes were machine picked and inoculated with yeast BM45. The ferment temperatures reached and were maintained at thirty degrees for a short time to extract flavour. The ferment was cooled to 23 degrees to retain fresh fruit characters and reduces the tannin extraction. The free run juices was drained and the skins lightly pressed before settling then transfer to barrel for malic acid fermentation and barrel aging for 12 months before being blended, fined and bottled.

Maturation

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

Final Analysis

Final alcohol: 13.8% Alc/Vol
Final acid: 6.1 g/L
Final PH: 3.54

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$35.00