Pizzini Tasting Notes
- SPARKLING -
Prosecco 2018
Initial aromas include yeasty and melon notes, as the wine opens up in the glass the nose smacks of citrus blossom, fresh lime, wisteria flower and green apples. It is refreshingly fizzy with gentle, lemony acidity.
Brachetto 2018
Brachetto is our pink Moscato. Lightly sparkling and pale pink in the glass, it has a wealth of floral aromas as well as fresh-sliced strawberry and apple blossom. Brachetto is refreshingly sweet and gentle on the palate. Try it with a little fresh mint, a slither of ginger and a wedge of lime over ice – effortlessly refreshing.
Prosecco Magnum (1.5L) 2016
- WHITE WINES -
Sauvignon Blanc 2018
Fresh-cut herbs, tropical fruits and sweet musk on the nose. The palate has tangy, crisp appeal with green apple flavours, a little Tahitian lime citrus tang and a zesty, crisp finish.
Riesling 2018
Aromatics include citrus blossom, white petal flowers, sweet floral notes and dried herbs. The palate is crisp, fresh and taut with lemon and lime flavours. It has tight acidity and lovely fruit balance with a lingering, limey finish.
Pinot Grigio 2018
The nose offers up an abundance of wildflowers, quince and ripe, yellow pear. The palate is crisp, tangy and taut, showing Nashi pear and quince with a drizzle of lime. There is bright acid crunch right the way through.
White Fields Pinot Grigio 2017
This sits in contrast to the regular (tall bottle) Pinot Grigio in that it is vastly more savoury and complex. Aromas of green almond, dried wild flowers and pears on the nose give way to a palate that has layers of texture and flavour. There's plenty of varietal pear and a little almond too; twisting savoury and gently chalky to close.
Arneis 2018
The nose shows plenty of mountain fresh fragrance with fresh-cut pear, some quince, sweet white floral perfume and the merest hints of citrus and fresh almond. The palate is crisp, dry and fresh, with pear and apple flavour sitting bright and crunchy from start to mouth-watering finish.
Verduzzo 2017
This is a richer and more textural white Italian varietal that shows an enticing nose with gently spiced baked apples and peaches, hints of mango and fresh-baked apricot pie. The palate texture is seductively smooth and even, showing luscious fleshy stone fruits and tropical nuances, it starts rich and then finishes lively and fresh.
Verdicchio 2016
Lifted aromas of roasted almonds, tropical fruit, honey and ripe pears lead to a palate that is nutty and silky with luscious texture and mouth feel. There is great acid structure and balance, with flavours of pear, almond and honey.
Rosetta (Sangiovese Rose) 2017
This vibrant pale red rosé is made with Sangiovese. The varietal red fruits are just the thing you\'re after when rosé is on the table - plenty of cherry fruits, raspberries and strawberries, some musky floral notes lift off the top. The palate\'s all about crisp, dry refreshment.
- Red WINES -
Sangiovese Shiraz 2017
This wine has nice drinkability.The nose has lifted exotic spice and bright brambly red fruits (cherries and wild raspberries) with savoury undertones. The palate is soft, juicy and fleshy with flavours of cherry and plum. Soft, chalky tannins provide a lingering finish.
Nonna Gisella Sangiovese 2017
Named after Alfred's grandmother, this is a medium bodied wine - warm and humble just like its namesake. Aromas of lightly spiced plums and cherries lead to hints of chocolate, leather and lovely savoury characters. The palate is generous and full flavoured with good length, soft tannins and flavours of plums and cherries.
Pietra Rossa Sangiovese 2016
Pietra Rossa is our new name for the well known Pizzini Sangiovese. Mouth-watering aromas include dark cherries, exotic spices, blood plums and cherries. As the wine opens up there are earthy, savoury, cigar box and leather tones, which follow onto the classic Sangiovese palate of vibrant cherry and plum flavours. It is juicy, fleshy and drinkable.
Barbera 2016
The palate is rich and concentrated. Initial notes of cherries, spice, plums and wild berries make way for savoury and earthy characters. The subtle use of new oak helps to give the palate length with rounded, soft tannins and enhances the wines natural propensity of gentle acidity.
Shiraz 2016
Striking deep purple in colour. Aromas include sweetly spiced blood plum and summer berries, with hints of chocolate and earthy complexity. The palate is brightly structured with rich, ripe flavours of plum and blackberry. The wine finishes with soft tannins and fresh, lush acidity.
Canaiolo 2015
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 and has aromas of wild red berries, violets, plums and spices. The palate is generous and soft with flavours of cherries and plums and lovely textural tannins to finish.
La Volpe Nebbiolo 2017
The nose is fresh and vibrant with hints of dried rose petal, violets, leather and some earthy, tarry notes. The palate is soft and generous with wild herbs, raspberries, red currants and elegant tannin to finish.
Sagrantino 2012
Sagrantino is a grippy, gutsy red wine that ages gracefully. Initially the wine has an earthy, leathery, spicy lifted nose. It evolves into ripe plums and blackberries with nuances of cedary oak and dark chocolate. The palate has strong textural tannins balanced with light acidity, ripe plums and cherry flavours.
Il Barone 2016
Il Barone is a blend of Cabernet Sauvignon, Shiraz, Sangiovese and Nebbiolo. Aromas include bright wild red berries, cherries (both light and dark), plums, cassis and blackberry. The palate delivers a core of supple, ripe and juicy berry fruit flavour, delivered on assertive, juicy tannins that ride even through to a tangy, upbeat finish.
Nebbiolo 2014
Classically pale in the glass, Nebbiolo is a deceptive and beautiful wine. The nose is all allure and seduction with classic, deep rose petal perfume, plenty of anise-scented spice and bright red fruits. The palate's deep, juicy and mouth-filling red cherry and plum flavours run on sturdy tannins, laced with liquorice and finishing bright.
Forza di Ferro Sangiovese 2015
Forza di Ferro is Italian for Strength from Iron. Iron rich soils, considered barrel selection and age define this wine. Aromas of spice, berries and leather, lead to flavours of plums and cherries, and a complex and generous palate with soft textured tannins. This wine will cellar for 10 or more years.
- RESERVE WINES -
Rubacuori Sangiovese 2006
Rubacuori is an Italian word that translates to stealer of hearts. This Sangiovese has a profound sense of depth and concentration. On the nose you will see dark plums and cherries, earth and cedary oak, some liquorice and cassia bark. The palate is majestic for the depth and grain of tannins, they are a real feature, carrying ripe, dark cherry and plum flavours and baking spices too. Very even, long and poised.
Coronamento Nebbiolo 2008
Coronamento is an Italian word that translates to crowning of one’s achievements – it has always been a dream to produce a reserve style Nebbiolo. Red liquorice, red plums, exotic spice, saffron and hints of leather, earth and toasted hazelnuts are all here. The palate has impressive power and grace, it is really deep and even-handed with a wealth of ripe red cherry fruit flavours, and supple, yet commanding tannins which are long lasting, even and juicy.
Per Gli Angeli 2010
Per Gli Angeli is Italian for “For the Angelsâ€. Made in a Vin Santo style this amber nectar is a real treat and a rarity. It smells of chocolate, burnt toffee, honey and grilled nuts. The palate echoes the aromatics showing concentrated flavours of caramel and spice forming a smooth, luscious texture and a very long, slow-burning finish. Christmas pudding in a glass!
- DESSERT & SWEET STYLES -
Picolit 2017
Picolit is a rare Italian dessert wine. Intense aromatics of spiced pears and poached quinces sit alongside orange blossom and fleshy, ripe stone fruits. The palate is sweet, silky and seamless. The wine has refreshing acidity and lovely persistence on the palate.
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