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Barone Pizzini Nature Franciacorta DOCG
Nature is a rigorous blend of Chardonnay and Pinot Nero from several vineyards: Roccolo, Clogna,
Carabioli, Ronchi, Prada, Roncaglia, Santella, Pian delle Viti, Gallo and Polzina. Grapes coming from the
higher elevation vineyard Pian delle Viti are influenced by limestone rich soils giving defined structure
and distinct mineral aspects.
After an August harvest, the Chardonnay and Pinot Nero are gently pressed and fermented in temperature
controlled stainless steel and barrels. It is aged for six months in stainless steel tanks and barriques, followed
by 30 to 40 months in bottle on the natural yeasts until disgorgement. Nature is dosage zéro.
Barone Pizzini Rosé Franciacorta DOCG
Rosé Franciacorta, 100% Pinot Nero, is sourced from six vineyards: Roccolo, Santella, Roncaglia, Pian delle
Viti, Gallo and Polzina. Soils here are morainic with glacial deposits sitting at 200-350 meters above sea
level. Each vineyard’s proximity at the edge of forests maintains cool temperatures throughout hotter days
of the growing season.
After an August harvest, Pinot Nero is gently pressed and ferments in temperature controlled stainless
steel tanks. It is aged six months in stainless steel tanks and barriques, and in bottle for 30 to 40 months
on natural yeasts until disgorgement and a dosage mixture of 2-3g/l of organic sugar is added.
Barone Pizzini Satèn Franciacorta DOCG
Barone Pizzini’s Satèn is made exclusively of the best Chardonnay grapes from six vineyards: Prada,
Roncaglia, Roccolo, Clogna, Carabioli and Ronchi. Soils here are morainic with glacial deposits sitting
at 200-280 meters above sea level. Even ripening and high natural acidity are key in this selection of
grapes to achieve distinct Satèn style: elegance, freshness or aroma, and finesse of perlage.
After an August harvest, Chardonnay is gently pressed and fermented in temperature controlled stainless
steel tanks and barrels. It is aged for six months in stainless steel tanks and barriques, followed by 30 to
40 months in bottle on the natural yeasts until disgorgement and a dosage mixture of 2-3g/l of organic
sugar is added.
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WINES OF NORTHERN ITALY