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
100% Pinot Noir
Type of yeast:
22-25 °C (71.6--77 °F)
Length of maceration:
Type of oak:
Aging before bottling:
Aging in bottle:
Villa di Bagnolo
From the Villa di Bagnolo vineyards below the Monte Ferrato Mountain
5 hectares (12.35 acres) Saignée from all available Vineyards
Shale and clay
0-150 meters (0-492 feet) above sea level
1,620 vines per acre
1 kg per vine
Age of vines:
Max 30 years
Time of harvest:
First vintage of this wine:
Total yearly production (in bottles):
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.
Best served at 8-10° C (46.4-50° F).
Alc. cont. 12.5% by vol.