Vigna Baragazza Riserva IGT
The story of what may well be Tuscany’s oldest Pinot Noir vines began in 1975 at Villa di Bagnolo, a Renaissance estate, west of Florence. Its owner at the time, Marquis Vittorio Pancrazi, planted 3,300 Sangiovese vines on the property. Vittorio Pancrazi decided to make a single-vineyard wine, putting his Bordeaux-educated friend, Niccolò D’Afflitto, in charge of the experiment. After over a year in Allier barrique and another in bottle, the experiment not only succeeded, it exceeded all expectations. An ideal microclimate for Pinot Noir, the vineyard enjoys southern exposure and is located 490 meters (1,607 feet) above sea level. The clay, schist and serpentine soil, particularly rich in iron, enhances Pinot Noir’s finesse. Water is abundant, even in the driest summers, as it trickles down the slopes of the Apennines into the foothills where the winery is located, replenishing water reserves. And if they need water, the winery uses a gravitational system of irrigation, with well water from the hillside above the property, Monte Ferrato. Cool, nighttime breezes prevent the grapes from ripening quickly, allowing them to gently and gradually mature. Giuseppe Pancrazi has now taken the place of his uncle while Niccolò D’Afflitto continues to style the wines.
Vigna Baragazza is a single-vineyard, single-clone Cellar Reserve version of the Pancrazi’s Villa di Bagnolo Pinot Noir. It comes from outstanding one hectare (2.47 acres) yielding a mere one ton per acre, with unbelievable concentration, extract and quality. The cool and well-ventilated vineyards benefit from excellent day/night temperature swings and moderate altitudes, favoring slow and even grape maturation. As Monte Ferrato is an extinct volcano, the origins of the soil are volcanic and particularly rich in iron, which is instrumental in giving Pinot Noir its complexity. This particular soil composition is also conducive to the well-balanced flavors and components that characterize Pinot Noir.
Wine exported to
Bermuda, USA, Japan, Canada, Austria
100% Pinot Noir
Length of alcoholic fermentation:
Type of yeast:
22-25 °C (71.6--77 °F)
Length of maceration:
1st and 2nd use
Type of oak:
Aging before bottling:
Aging in bottle:
From the Villa di Bagnolo vineyards below the Monte Ferrato Mountain
1 hectare (2.5 acres)
Shale and clay
0-150 meters (0-492 feet) above sea level
1,620 vines per acre
1 kg per vine
Age of vines:
20 years old
Time of harvest:
First vintage of this wine:
Total yearly production (in bottles):
Crimson with ruby hues, intense, persistent bouquet of red berries, balsamic notes and nuance of vanilla confirmed on the palate; characteristic aromas of the cru: blackberry, plums, subtle mint and tea; incredible concentration and voluptuousness, firm,
Best served at 16-18 °C (60.8-64.4 °F).
Great with pasta and risotto as well as meat.
Alc. cont. 13.5% by vol.