Barone Pizzini
Franciacorta Edizione Golf 1927 Extra Brut
| Denomination | DOCG Franciacorta Extra Brut |
|---|---|
| Size | 0,75 l |
| Alcohol content | 12.0% by volume |
| Area | Lombardy (Italy) |
| Grape varieties | 95% Chardonnay, 5% Pinot Nero |
| Aging | 20–30 months on the lees |
- Organic Franciacorta DOCG: Classic method extra brut, 0.75 l, Lombardy
- Grape blend: 95% Chardonnay and 5% Pinot Noir for an elegant and dry sip
- Ageing: 20–30 months on the lees for creaminess, finesse and persistence
- Tasting notes: floral, yellow fruit, citrus and a hint of baked bread; long finish
- Pairings: aperitif, cured meats, mature cheeses, shellfish and delicate white meats
Description
What kind of wine is it
This organic Franciacorta Extra Brut by Barone Pizzini expresses the authenticity of its terroir. Created from a blend of Chardonnay and Pinot Noir, it displays a brilliant straw yellow colour and a fine, persistent perlage. On the nose, it is delicate, with floral notes, ripe yellow fruit, hints of citrus and subtle bakery aromas. On the palate, it is creamy and velvety, fresh with a pronounced mineral character, culminating in a long and balanced finish.
Where does it come from
The grapes are sourced from selected vineyards located in the municipalities of Provaglio d’Iseo, Passirano, Corte Franca and Adro, in the heart of Franciacorta. The vines, grown between two hundred and three hundred and fifty metres above sea level, benefit from ideal conditions for perfect aromatic ripening. The moraine-origin soils, rich in stones and sandy or gravelly deposits, ensure excellent drainage. This particular geological matrix gives the wine a vibrant savoury flavour, lending the glass purity and structural tension.
How is it produced
Production begins with manual harvesting and a gentle pressing of whole bunches. The base wine matures in stainless steel tanks at controlled temperatures to preserve the purity of the primary aromas. The secondary fermentation takes place in the bottle following the strict Traditional Method, with ageing on the lees ranging from twenty to thirty months. This extended rest helps develop a complex structure and an enveloping creaminess, shaping a dry and harmonious profile capable of balancing freshness and intensity.
History and Curiosities
The Golf 1927 Edition pays tribute to Baron Edoardo Pizzini, who in 1927 founded one of the first golf courses in Italy. The label reflects the pioneering spirit of the winery, active since 1870. Awarded Tre Bicchieri by Gambero Rosso and 90/100 by Robert Parker, this seventh edition is an outstanding Franciacorta DOCG. This Extra Brut is aged for 20-30 months on the lees, offering vibrant creaminess. A pioneering force in organic wine, it combines great tradition with deep respect for the land.
Tasting notes
Perlage
Perfume
Color
Taste
Serve at:
06 - 08 °C
Longevity:
05 - 10 years
- Start up year: 1870
- Oenologist: Leonardo Valenti
- Bottles produced: 370.000
- Hectares: 60
| Name | Barone Pizzini Franciacorta Edizione Golf 1927 Extra Brut |
|---|---|
| Type | White organic extra brut |
| Denomination | Franciacorta DOCG |
| Size | 0,75 l |
| Alcohol content | 12.0% by volume |
| Grape varieties | 95% Chardonnay, 5% Pinot Nero |
| Country | Italy |
| Region | Lombardy |
| Vendor | Barone Pizzini |
| Story | History and Curiosities The Golf 1927 Edition pays tribute to Baron Edoardo Pizzini, who in 1927 founded one of the first golf courses in Italy. The label reflects the pioneering spirit of the winery, active since 1870. Awarded Tre Bicchieri by Gambero Rosso and 90/100 by Robert Parker, this seventh edition is an outstanding Franciacorta DOCG. This Extra Brut is aged for 20-30 months on the lees, offering vibrant creaminess. A pioneering force in organic wine, it combines great tradition with deep respect for the land. |
| Origin | 26 vineyards in the municipalities of Provaglio d’Iseo, Passirano, Corte Franca and Adro |
| Soil composition | Partly of deep morainic origin with abundant coarse fragments and sandy deposition on the surface, partly of recent morainic origin mixed with fluvioglacial and fluviolacustrine deposition with abundant gravelly fragments, permeable even at depth. |
| Production technique | Traditional method (Traditional method) |
| Wine making | Soft pressing of whole bunches; alcoholic fermentation and maturation for 6–8 months in stainless steel tanks at controlled temperature for the base wine; second fermentation in the bottle (Traditional Method); ageing on the lees for 20–30 months. |
| Aging | 20–30 months on the lees |
| Allergens | Contains sulphites |