Pizzini 'Makers Blend' Canaiolo Colorino Nero d'Avola

Each variety was fermented separately in 2.5 tonne open fermenters. Ferments were gently hand-plunged twice-daily and allowed to warm to 30 degrees celcius at the peak of fermentation. After 7-14 days on skins, wines were pressed to stainless steel, before being put to oak in a combination of used barriques, hogsheads and puncheons. After 15 months on the lees, the varieties were tasted and carefully assembled to highlight the individual strengths of each variety, while creating a whole greater than the sum of it's parts.

Fermentation vessel: stainless steel and oak
Type & percentage of oak used: neutral barriques, hogsheads and puncheons

Alcohol: 12% alc/vol
Acid: 3.53 g/L
pH: 6.15