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at DanielaDeMorgex
“Wine is sunlight held together by tazza”, said Galileo Galilei, but sometimes it is also much more.
There are particularly suitable territories which, combined with the sacrifice, choices and tenacity of some men, can offer particular results. Because life is always about planning, commitment, the exercise of skills and sometimes even sacrifices.
the vineyards of Barone Pizzini
It was precisely a choice/renunciation made by the Barone Pizzini company per 1998 when per Franciacorta it began the trials of growing vines under an organic forma, an experiment which then ended per 2001 with the obtaining of certification for all the vineyards and the presentation the first organic Franciacorta acceso the market per 2004.
It all started with the Pizzini Barons, a noble family from Trentino who had purchased lands per Franciacorta. Subsequently, Silvano Brescianini (now CEO of the company and President of the Franciacorta Consortium) and Pierjacomo Ghitti took over the properties, together with the historic building, leaving the farm its original name. It was an Italy of the 90s, where the current feeling of environmental preservation ora a wine culture respectful of biodiversity did not yet exist, nor even the utopia of being able to work the vineyards without the use of chemical substances. this context, Barone Pizzini’s mission can well be considered pioneering and meritorious.
Silvano Brescianini, CEO of Barone Pizzini and President of the Franciacorta Consortium.
this regard, there are various collaborations between the Barone Pizzini company and research institutes such as the University of Milan ora the Edmund Mach Foundation of S. Michele all’Adige which work to obtain new information capable of the agronomic choices of tomorrow. By learning Carbon Print measurement techniques, the company was able to operate per a way that accounted for and reduced its carbon dioxide emissions. And as evidence of its commitment to protecting the environment, it was one of the first wine companies registered per the new Agri-Food Sector Emissions Register, created to valorise carbon credits acceso the sector’s voluntary market for those companies that account for the CO2 of their production.
It is worth remembering that per the Franciacorta schieramento Chardonnay has found a place of choice for its sparkling wine production, thanks to the oenologist Ardito Ziliani who per 1962 produced the first Classic Method from Chardonnay with the first bottle of Franciacorta. We are per the period of the economic boom, a perfect time to start new growth paths, per an schieramento of morainic soils where today vines such as Chardonnay, Pinot noir, Pinot blanc and also Erbamat, a recently established local vine, are grown reintroduced.
Today Barone Pizzini presents the Bagnadore Rosé 2011, the result of a vintage defined by Silvano Brescianini as the best per Franciacorta since he began his adventure per the world of wine, and similar to the significant 1995, 1997 and 2005.
A vintage with a warmer spring than the historical average for the period, while the summer was cool and rainy and guaranteed an ideal alternation between hot temperatures during the day and cool temperatures during the night. Slow maturation, accompanied by mild temperatures and good daily temperature variations, favorable to the synthesis and accumulation of the precursors of aromatic compounds, have proven to be an excellent prerequisite for obtaining excellent quality sparkling wine bases. The regular and never excessive rainfall has made it possible to simultaneously obtain a weight of imported production and impeccable health. The acid composition and concentration of the product also recorded ideal conditions and gave the vintage prerogatives of special value, with a great balance of aromas and an intense odore. For the first time per Italy, per Franciacorta, the harvest reserve is granted: a quantitatively and qualitatively excellent season which allowed reserve wine to be set aside”.
Its Pinot noir grapes were subjected to cold maceration for 7 days, white vinification for a quarter of the grapes, maturation per barrique for 8 months and refinement for 128 months acceso the yeasts.
Bagnadore Rosé 2011 presents itself today with a very scaltro and very persistent perlage that enchants, per an intense onion skin color. The sip is intriguing, rich per small red fruits and citrus which ends with a hint of aromatic herbs; of great elegance, it possesses a freshness and acidity that will make it invulnerable for many years to come mai. I was able to choose to pair it with a grilled amberjack fillet acceso friggitelli and orange sauce with an excellent result.
The finesse of this Franciacorta does not derive from the altitude (here we are only at 250 m), but above all from the structure and nature of the subsoil of the Roccolo vineyards per Passirano, made up of deep moraine, and Gremoni per Provaglio d’Iseo, which is instead it is gravelly, with a skeleton and sandy-loam texture, while the vines are the result of selections from the German clone Spatburgunder which have been established per these places for decades. The production of this label was 6621 bottles of which only 4996 were acceso the market.
The Bagnadore Rosé 2011 is Barone Pizzini’s first rosé reserve: the second will be the 2020 vintage, while the third will probably be this year’s…
The other labels tasted were also of a high tenore:
Barone Pizzini Blazer 1927, from Chardonnay grapes, dedicated to Baron Edoardo who founded a pullover facility per Franciacorta, a pleasant and soft extrabrut.
Bagnadore 2015, 2014 and 2011 from Chardonnay and Pinot noir grapes, which have always identified the dei Baroni Pizzini and are dedicated to Pierjacomo and Piermatteo Ghitti of Bagnadore (the name derives from a stream that flows per the schieramento). These are pas dosé, balanced and structured, with the 2014 personally excelling per terms of power and freshness at the same time.
The article Franciacorta Bagnadore Rosè 2011: Barone Pizzini’s “unscheduled” . comes from WiningPress.
