Pizzini Il Barone 2018
Red

Pizzini Il Barone 2018

A carefully crafted wine which includes Sangiovese, Nebbiolo, Cabernet, Shiraz and Teroldego fruit. This wine is amazingly complex and deliciously heady. Aromas of berries, cherries, spice and herbal elements lead to an elegantly layered palate with abundant spices, dried herbs, liquorice and tar.
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, Sangiovese and Nebbiolo:
Oak age: new 55%, 1-2 yr old 45%
Oak toasting: medium
Fining agent: NIL
Filtration: Cross flow
Alcohol: 13.8.% Alc/Vol
Acid: 6.3
pH: 3.52
Regular price
$55.00
Sale price
$55.00
Unit price
per 

The Wine

A carefully crafted wine which includes Sangiovese, Nebbiolo, Cabernet, Shiraz and Teroldego fruit. This wine is amazingly complex and deliciously heady. Aromas of berries, cherries, spice and herbal elements lead to an elegantly layered palate with abundant spices, dried herbs, liquorice and tar.

Winemaking

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.

Maturation

Fermentation vessel: Stainless steel and oak
Type of oak used: Cabernet Sauvignon: Tonnelleorie Remond French, Shiraz: Gamba & Saury French oak blend, Sangiovese and Nebbiolo:
Oak age: new 55%, 1-2 yr old 45%
Oak toasting: medium
Fining agent: NIL
Filtration: Cross flow

Final Analysis

Alcohol: 13.8.% Alc/Vol
Acid: 6.3
pH: 3.52

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$35.00