Villa di Bagnolo Rosato 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. Paolo Mocali is their agronomist.

The unique terroir of Villa di Bagnolo enhances this noble yet difficult variety’s distinctive harmony. The cool, south-facing and well-ventilated vineyards benefit from excellent day/night temperature swings and moderate altitudes, which favor 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.
The grapes are picked by hand and vinified using a Saignée method, which often produces a richer and quite inviting color. The gorgeous wine then ages three to six months in barrique.


Wine exported to

Bermuda, USA, Japan, Canada, Austria

Grape Varieties:

100% Pinot Noir

Fermentation container:

Oak Barrels

Type of yeast:

Indigenous

Fermentation temperature:

22-25 °C (71.6--77 °F)

Maceration technique:

Saignée

Length of maceration:

12-24 hours

Malolactic fermentation:

No

Aging containers:

Barrique

Container size:

lt 225

Container age:

5th use

Type of oak:

French

Bottling period:

Dec-March

Aging before bottling:

3-6 months

Aging in bottle:

1 month

Closure:

Natural Cork

Vineyard name:

Villa di Bagnolo

Vineyard location:

From the Villa di Bagnolo vineyards below the Monte Ferrato Mountain

Vineyard size:

5 hectares (12.35 acres) Saignée from all available Vineyards

Soil composition:

Shale and clay

Vine training:

Guyot

Altitude:

0-150 meters (0-492 feet) above sea level

Vine density:

1,620 vines per acre

Yield:

1 kg per vine

Exposure:

Southern

Years planted:

1988,-1997, 2001

Age of vines:

Max 30 years

Time of harvest:

August

First vintage of this wine:

2009

Total yearly production (in bottles):

6,000

Tasting notes:

Intense pink and bright color. The nose is sprinkled with fresh scents of rose and slight fruity hints reminiscent of raspberry and wild strawberries. In the mouth is fresh and balanced, of pleasantness.

Serving temperature:

Best served at 8-10° C (46.4-50° F).

Food pairings:

Cheese, fish.

Aging potential:

2 years

Alcohol:

Alc. cont. 12.5% by vol.

Winemaker:

Niccolò D’Afflitto