Pizzini 2023 Verduzzo

Pizzini 2023 VerduzzoVINTAGE 2023 Probably one of our most challenging vintages for some time. It was very cold and wet for most of the growing season, causing our soils to be wet and soggy. There were even springs developing at some points in the middle of the vineyard which resulted in a few bogged tractors requiring some clever problem solving. The cold and wet also gave rise to high disease pressure, and we are very thankful our team looked after the vines so well,

VINTAGE 2023
Probably one of our most challenging vintages for some time. It was very cold and wet for most of the growing season, causing our soils to be wet and soggy. There were even springs developing at some points in the middle of the vineyard which resulted in a few bogged tractors requiring some clever problem solving. The cold and wet also gave rise to high disease pressure, and we are very thankful our team looked after the vines so well, protecting the crops from downy mildew. Thankfully, the summer arrived late in December and dried out the vineyards, allowing us to still produce some great wines in a very challenging year.

VINIFICATION
The grapes were hand-harvested and very gently whole-bunch-pressed with only the free-run juice collected. The juice was fermented in stainless steel tanks and barrels at 14°C. Once dry, the leaves were stirred once a week for five and a half months before bottling. A parcel of about 50% was aged in old 300-400L French oak barrels and underwent partial malolactic ferment for three months to provide subtle toasty nutty influences to the aromatics and texture on the palate.

MATURATION

• Fermentation vessel: Stainless steel 50%, 50% oak (all old barrels).
• Type of oak: All old French.