Pizzini Canaiolo 2022

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 juice 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
Filtration: Crossflow

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