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.
The season commenced much like the last three years; it was quite wet and cold so we were bracing ourselves for quite a challenging year. However, conditions changed, the consistent rain stopped, and we began to experience some warm, dry weather. The summer was perfect with beautiful grape growing conditions. Morning temperatures were around 15 degrees by 9am and daily temperatures peaked at 30 degrees by 3pm which are perfect vintage conditions for producing great whites and reds. There will be some amazing wines from this vintage, both to drink now and for long term aging.
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 degrees Celsius 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.
