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Pizzini Barbera 2022

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The Wine

The wine is a deep purple colour. On the nose you are greeted with red fruits, blackberry, boiled lolly, cassis, chocolate and blood plums, which lead to aromas of sweet charry oak, dried herbs and an earthy savouriness. The palate is soft, well rounded and juicy, with chalky textured tannins that run the length of the palate and balanced acidity. Flavours of plums, chocolate, red fruits and sweet oak layer the palate resulting in a bright, fleshy wine, suitable for short to mid-term cellaring.


The Barbera grapes were machined picked and then fermented with an inoculated yeast called BM45, famous in Tuscany. The ferment temperatures reached and were maintained at 30 degrees for a short time to extract flavours from the grapes. The ferment was cooled to 23 degrees to retain fresh fruit characters and reduce tannin extraction. Once the wine finished alcoholic fermentation, the free run juice was drained and the skins lightly pressed. The wine settled for a day before it was transferred to barrels for malic acid fermentation and barrel aging for 12 months before being blended, fined and bottled.


Fermentation vessel: 16% new oak
Fining agent: egg whites
Oak toasting: 100% Medium
Filtration: earth filtration

Final Analysis

Acid: 6.3g/l
pH: 3.57
Alcohol: 12.5%

View Tasting Notes


Diversity. Expression. Purity. Our place in the King Valley—with its gently undulating slopes providing a wide range of microclimates—is the perfect home for crafting nuanced and characterful Italian varieties. 


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