Non-vintage #10 Technical Specifications
Alcohol 12.0%
Total Acidity 7.7 g/L
Grape Varieties Chardonnay 95%; Pinot Bianco 5%
Classification Franciacorta Extra Brut, X Tiratura
Region Franciacorta
Soil Deep morainic soils with abundant stony material and surface sand, Plus newer morainic and fluvioglacial deposits with abundant deep, Permeable gravel
Fermentation Vessels Temperature-controlled stainless-steel tanks
Pressing Method Gentle Pressing
Tirage Date Apr 2024
Sulfites 87.0 ppm
Contains Added Sulfites Yes
Production Details X Tiratura uses fruit from 25 vineyards in Provaglio d’Iseo, Passirano, Corte Franca and Capriolo, at 200–350 m a.s.l. Vines are Guyot trained at 5,000–6,250 plants/ha; stated production is 90–95 quintals/ha. Maturation is 8 months in stainless steel followed by 20–30 months in bottle on the lees. Production was 13,252 nine-litre cases. Finished-wine sugars are below 5 g/L, and the recommended serving range is 8–10°C.
Food Pairing Aperitif; Culatello di Zibello; Grana Padano; pasta with vegetable or fish sauces; shellfish; white meats
Sources: baronepizzini.it ↗ · Compare this vintage
Non-vintage #9 Technical Specifications
Alcohol 12.0%
Total Acidity 8 g/L
Grape Varieties Chardonnay 95%; Pinot Bianco 5%
Classification Franciacorta Extra Brut, IX Tiratura
Region Franciacorta
Soil Deep morainic soils with abundant stony material and surface sand, Plus newer morainic and fluvioglacial deposits with abundant deep, Permeable gravel
Fermentation Vessels Temperature-controlled stainless-steel tanks
Pressing Method Gentle Pressing
Tirage Date Feb 2023
Sulfites 75.0 ppm
Contains Added Sulfites Yes
Production Details IX Tiratura uses fruit from 25 vineyards in Provaglio d’Iseo, Passirano, Corte Franca and Capriolo, at 200–350 m a.s.l. Vines are Guyot trained at 5,000–6,250 plants/ha; stated production is 90–95 quintals/ha. Maturation is 8 months in stainless steel followed by 20–30 months in bottle on the lees. Production was 7,636 nine-litre cases. Finished-wine sugars are below 4 g/L, and the recommended serving range is 8–10°C.
Food Pairing Aperitif; Culatello di Zibello; Grana Padano; pasta with vegetable or fish sauces; shellfish; white meats
Sources: baronepizzini.it ↗ · Compare this vintage
Non-vintage #8 Technical Specifications
Alcohol 12.0%
Total Acidity 8 g/L
Grape Varieties Chardonnay
Classification Franciacorta Extra Brut, VIII Tiratura
Region Franciacorta
Soil Deep morainic soils with abundant stony material and surface sand, Plus newer morainic and fluvioglacial deposits with abundant deep, Permeable gravel
Fermentation Vessels Temperature-controlled stainless-steel tanks
Pressing Method Gentle Pressing
Tirage Date Apr 2022
Sulfites 75.0 ppm
Contains Added Sulfites Yes
Production Details VIII Tiratura uses fruit from 25 vineyards in Provaglio d’Iseo, Passirano, Corte Franca and Capriolo, at 200–350 m a.s.l. Vines are Guyot trained at 5,000–6,250 plants/ha; stated production is 90–95 quintals/ha. Maturation is 8 months in stainless steel followed by 20–30 months in bottle on the lees. Production was 8,203 nine-litre cases. Finished-wine sugars are below 4 g/L, and the recommended serving range is 8–10°C.
Food Pairing Aperitif; Culatello di Zibello; Grana Padano; pasta with vegetable or fish sauces; shellfish; white meats
Sources: baronepizzini.it ↗ · Compare this vintage
Non-vintage #7 Technical Specifications
Alcohol 12.0%
Total Acidity 7.4 g/L
Grape Varieties Chardonnay
Classification Franciacorta Extra Brut, VII Tiratura
Region Franciacorta
Soil Deep morainic soils with abundant stony material and surface sand, Plus newer morainic and fluvioglacial deposits with abundant deep, Permeable gravel
Fermentation Vessels Temperature-controlled stainless-steel tanks
Pressing Method Gentle Pressing
Tirage Date 29 Mar 2021 to 2 Apr 2021
Sulfites 71.0 ppm
Contains Added Sulfites Yes
Production Details VII Tiratura marks the stated change to Extra Brut. It uses fruit from 25 vineyards in Provaglio d’Iseo, Passirano, Corte Franca and Capriolo, at 200–350 m a.s.l. Vines are Guyot trained at 5,000–6,250 plants/ha; stated production is 90–95 quintals/ha. Maturation is 8 months in stainless steel followed by 20–30 months in bottle on the lees. Production was 8,350 nine-litre cases. Finished-wine sugars are below 4 g/L, and the recommended serving range is 8–10°C.
Food Pairing Aperitif; Culatello di Zibello; Grana Padano; pasta with vegetable or fish sauces; shellfish; white meats
Sources: baronepizzini.it ↗ · Compare this vintage
Non-vintage #1 Technical Specifications
Region Franciacorta
Base Wine Years 2014
Sources: baronepizzini.it ↗ · Compare this vintage
Shop prices
| Reference | Vintage / size | Price / bottle | Source |
|---|---|---|---|
| Wine-SearcherLWIN 2937625 | — | — | wine-searcher.com ↗ |