Pizzini 2022 Barbera

VINTAGE 2022
Every vintage has its challenges, and the odds were certainly stacked against us this year. The cool temperatures and incessant rain kept us on our toes,
however there is always a silver lining. The cool vintage delivered us near optimal ripening conditions with daily temperatures above 15 degrees Celsius
before 9am and not rising above 30 degrees until late afternoon. These conditions were perfect for maximum flavour and colour development and as a
result the wines we have made this vintage, both reds and whites, are of exceptional quality.

VINIFICATION
The Barbera grapes were machined picked and then fermented with an inoculated yeast called BM45, famous in Tuscany. The ferment temperatures
reached and were maintained at 30 degrees for a short time to extract flavors from the grapes. The ferment was cooled to 23 degrees to retain fresh
fruit characters and reduce tannin extraction. Once the wine finished alcoholic fermentation, the free run juice was drained and the skins lightly
pressed. The wine settled for a day before it was transferred to barrels for malic acid fermentation and barrel aging for 12 months before being blended,
fined and bottled.

MATURATION
Fermentation vessel: 16% new oak Fining agent: egg whites
Oak toasting: 100% Medium Filtration: earth filtration

THE WINE
The wine is a deep purple colour. On the nose you are greeted with red fruits, blackberry, boiled lolly, cassis, chocolate and blood plums,
which lead to aromas of sweet charry oak, dried herbs and an earthy savouriness. The palate is soft, well rounded and juicy, with chalky
textured tannins that run the length of the palate and balanced acidity. Flavours of plums, chocolate, red fruits and sweet oak layer the
palate resulting in a bright, fleshy wine, suitable for short to mid-term cellaring.