Pizzini Verdicchio 2024

The Verdicchio was machine harvested at night. The fruit was crushed, de-stemmed and pressed lightly to minimise extraction of any phenolics. The juice fermented at a cool temperature (14 – 15 °C) to allow the best extraction of varietal expression and aromatics. The wine then spent six months in contact with yeast lees to add complexity and to give more roundness and texture to the wine.

Fermentation vessel: Stainless steel 98%, minimal oak contact
Fining agent: Vegetable product
Filtration: crossflow Filtration

Alcohol: 13.5 % Alc/Vol
Acid: 6.78 g/L
pH: 3.3