Pizzini Canaiolo 2022

The ancient variety of Canaiolo has found sanctuary here, resulting in a robust, generous and delicious wine with violet and floral characters. This smooth and luscious drop is even more superb when served alongside robust and hearty slow braised dishes. Try it with a classic Osso Buco, or a four hour lamb shoulder for a real crowd-pleasing long lunch.

Grapes were machine picked and inoculated with yeast BM45. The ferment temperatures reached and were maintained at thirty degrees for a short time to extract flavour. The ferment was cooled to 23 degrees to retain fresh fruit characters and reduces the tannin extraction. The free-run juice was drained and the skins lightly pressed before settling then transfer to barrel for malic acid fermentation and barrel aging for 12 months before being blended, fined and bottled.

Type of oak: 20% Gamba, 30% Nevers, 20% Fontainebleau, 30% Allier
Oak age: 20% new oak
Oak toasting: 100% medium
Filtration: Crossflow

Final alcohol: 13.8% Alc/Vol
Final acid: 6.1 g/L
Final PH: 3.54