2022 Technical Specifications
Alcohol 12.0%
Residual Sugar 2.2 g/L
Total Acidity 7.5 g/L
Calories (estimated) 100 kcal / glass
150ml glass100 kcal
750ml bottle500 kcal
Grape Varieties Pinot Nero 96%; Chardonnay 4%
Classification Franciacorta DOCG Extra Brut
Region Franciacorta
Soil Pian delle viti is an ancient marine-origin plateau later shaped by camonica valley glaciers, With iron-rich red soil; the other vineyards have fine, Deep moraine soils.
Sites Pian delle Viti; Polzina; Roncaglia
Fermentation Vessels Temperature-controlled stainless-steel tanks
Pressing Method Gentle Pressing
Sulfites 67.0 ppm
Production Details Organic wine; hand-harvested in crates. Guyot-trained vineyards are at 200–360 m, with 5,000–6,250 vines/ha and a stated yield of 90–95 quintals/ha. Whole berries undergo cold maceration. Maturation is 10 months, split 50% stainless steel and 50% second-use barriques, followed by 30–40 months in bottle on the lees. Recommended serving range is 8–10 °C; production was 2,535 nine-litre cases.
Tasting Notes Wild berries, pomegranate, peach flower, fresh notes and delicate spice; balanced and expressive.
Food Pairing First courses, baked fish, white meats, cheeses and salami.
2020 Technical Specifications
Alcohol 12.0%
Residual Sugar 4.3 g/L
pH 2.88
Calories (estimated) 100 kcal / glass
150ml glass100 kcal
750ml bottle500 kcal
Grape Varieties Pinot Nero 80%; Chardonnay 20%
Region Franciacorta
Soil Morainic soils enriched with glacial deposits.
Sites Roccolo; Santella; Roncaglia; Pian delle Viti; Gallo; Polzina
Fermentation Vessels Temperature-controlled stainless-steel tanks
Pressing Method Gentle Pressing Of Pinot Nero
Oak Types French oak
Sulfites 58.0 ppm
Production Volume 20,000 bottles
Bottles20,000
Production Details Harvest occurred in August. Alcoholic fermentation lasted 12 days at 57 °F, with délestage applied to 20% of the blend. Pre-bottling maturation lasted six months in stainless-steel tanks and one-year-old French-oak barriques; bottle maturation on yeasts lasted 30–40 months. A dosage mixture containing 2–3 g/L of organic sugar was added after disgorgement; this dosage range is not treated as residual sugar. The analytical table separately lists acidity at 7.8 g/L without stating its basis and dry extract at 23.9 g/L. The narrative gives vineyard elevation as 200–350 m, while the table gives 660 ft, so no single elevation is proposed.
Tasting Notes Succulent and savory, with substantial palate weight but without density, lift and brightness.
Food Pairing Cured meats, rare meats and tartare, grilled lobster, and chicken.
2019 Technical Specifications
Alcohol 12.0%
Residual Sugar 4 g/L
Total Acidity 8.75 g/L
Calories (estimated) 100 kcal / glass
150ml glass100 kcal
750ml bottle500 kcal
Grape Varieties Pinot Nero 70%; Chardonnay 30%
Classification Franciacorta Extra Brut
Region Franciacorta
Soil Deep fluvioglacial and morainic soils with a well-draining gravelly and pebbly substrate; pian delle viti is largely marine in origin and was marginally reached by the glacier.
Sites Santella; Roncaglia; Pian delle Viti; Gremoni
Fermentation Vessels Temperature-controlled stainless-steel tanks
Pressing Method Gentle Pressing
Sulfites 64.0 ppm
Production Details Organic wine from Guyot-trained vineyards at 200–350 m, planted at 5,000–6,250 vines/ha, with a stated yield of 90–95 quintals/ha. Whole berries received cold maceration. Maturation was 10 months, split 50% stainless steel and 50% second-use barriques, followed by 30–40 months in bottle on the lees. Recommended serving range was 8–10 °C; production was 3,333 nine-litre cases.
Tasting Notes Undergrowth, currant, cassis and black cherry, with persistent harmony and firm acidity.
Food Pairing First courses, fish, white meats, cheeses and salami.
Sources: baronepizzini.it ↗ · Compare this vintage
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| Reference | Vintage / size | Price / bottle | Source |
|---|---|---|---|
| Wine-SearcherLWIN 2334567 | — | — | wine-searcher.com ↗ |