Winery & Vintage Info
Pasta maker and peacekeeper, Nonna Gisella had a way with people... and words. Cosa c’e di nuovo, non e ridicolo - What is new is not ridiculous.
The fruit for this wine currently comes from a selection of our vineyard sites that naturally produce medium-bodied wine styles. Over time this wine may evolve to include specific parcels of fruit selected from within the King Valley region.
Probably one of our most challenging vintages for some time. It was very cold and wet for most of the growing season, causing our soils to be wet and soggy. There were even springs developing at some points in the middle of the vineyard which resulted in a few bogged tractors requiring some clever problem solving. The cold and wet also gave rise to high disease pressure and we are very thankful our team looked after the vines so well, protecting the crops from downy mildew. Thankfully the summer arrived late in December and dried out the vineyards allowing us to still produce some great wines in a very challenging year.
The winemaking process involves a number of techniques including cold maceration and hot fermentation. Cold maceration sees the grapes crushed into a stainless tank at around 8˚C so it inhibits the onset of fermentation while keeping the skins and juice in contact with each other for an extended period; it allows some wild ferment characteristics to slowly begin before a Brunelo yeast is added. This type of fermentation results in more fresh, fruity and boiled lolly aromas in the wine. Hot fermentation is where fermentation temperatures are close to 30 degrees, this process adds a chalky texture to the tannins and contributes to the long length and savoury characters that are typical of Pizzini Sangiovese. This wine is aged in a mixture of large format oak barrels and barriques with some batches aged in stainless steel tanks to maintain vibrancy and freshness.
