2016 Technical Specifications
Alcohol 12.0%
Total Acidity 7.5 g/L
Grape Varieties Chardonnay 60%; Pinot Noir 40%
Classification Franciacorta DOCG, Dosaggio Zero Riserva
Region Franciacorta
Soil Intermediate-age moraine deposit buried beneath deep, Fine sandy colluvial deposits, With a stony, Well-draining substratum
Elevation 250.0 meters
Sites Roccolo single vineyard (3.9 ha)
Grape Clone Pinot Noir selections derived from German Spätburgunder clones and adapted locally over decades
Fermentation Vessels Barriques
Pressing Method Gentle Pressing With Fractioning Of The Musts
Oak Types French oak
Barrel Size Barrique
Sulfites 53.0 ppm
Contains Added Sulfites Yes
Production Details Organic wine from nearly thirty-year-old, Guyot-trained vines planted at 6,000 vines/ha. The stated yield is 80–85 quintals/ha. Harvesting is manual into crates. After gentle pressing and must fractioning, fermentation occurs in barriques. Maturation lasts 8 months, predominantly in first- and second-use barriques with a small portion in stainless steel; the official wine page identifies the oak as French. Bottle maturation on the lees lasts 72 months. Residual sugar is below 1 g/L, and the recommended serving range is 8–10°C. Production comprised 1,456 nine-litre cases in 0.75-L bottles and 169 nine-litre cases in 1.5-L bottles.
Food Pairing Baked or roasted fish
Vintages
2015 Technical Specifications
Alcohol 12.0%
Total Acidity 9.1 g/L
Grape Varieties Chardonnay 59%; Pinot Noir 41%
Classification Franciacorta DOCG, Dosaggio Zero Riserva
Region Franciacorta
Soil Intermediate-age moraine deposit buried beneath deep, Fine sandy colluvial deposits, With a stony, Well-draining substratum
Elevation 250.0 meters
Sites Roccolo single vineyard (3.9 ha)
Grape Clone Pinot Noir selections derived from German Spätburgunder clones and adapted locally over decades
Fermentation Vessels Barriques
Pressing Method Gentle Pressing With Fractioning Of The Musts
Barrel Size Barrique
Oak Toast Level Light Toast For The New Barriques
Sulfites 81.0 ppm
Contains Added Sulfites Yes
Production Details Organic wine from nearly thirty-year-old, Guyot-trained vines planted at 6,000 vines/ha. The stated yield is 80–85 quintals/ha. After gentle pressing and must fractioning, fermentation occurs in barriques. Maturation lasts 8 months in barriques: one third new with light toast and two thirds split between second- and third-use vessels. Bottle maturation on the lees lasts 69 months. Residual sugar is below 1 g/L, the recommended serving range is 8–10°C, and production totalled 944 nine-litre cases.
Food Pairing Baked or roasted fish
Sources: baronepizzini.it ↗ · Compare this vintage
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| Reference | Vintage / size | Price / bottle | Source |
|---|---|---|---|
| Wine-SearcherLWIN 2937654 | — | — | wine-searcher.com ↗ |