Barone Pizzini, Rosso dei Poderi, 2019


With a gentle spice and a savoury edge, this wine is complex yet approachable and lends itself to a long evening spent unravelling its intricacies. Sangiovese that expresses the freshness of the grape, with flowers, juicy fruit, and black pepper. On the palate the juiciness is very pleasant, the sweet fruit returns giving the wine a good balance.
The Maremma cow, strong, resistant to diseases and with great adaptability even to difficult environments, has distinguished the Maremma for centuries and is linked to the image of the butteri (from the Latin boum ductur, which means conductor of oxen), the herderís symbol of these lands, keepers of the secrets of an ancient trade and a tradition that still survives thanks to them.

Ideal with appetizers, salami and first courses of traditional Italian cuisine as cereal and legumes soups, stuffed pasta and with meat sauce.

Barone Pizzini was founded in 1870 by the noble family of the same name. It is one of the oldest wineries in Franciacorta and was the first winery in the region to promote biodiversity and natural farming methods. The company has captured the areaís long cultural significance to help shape both Franciacortaís legacy and contemporary character. Pizzini is a keen observer of its land, developing thoughtful farming models that have propelled them to the front line of their region. Its key philosophy is to trust in nature first. Silvano Brescianini, the winemaker (and CEO), took over winemaking responsibilities in 1994. For him, vines and wines are borne out of natural farming and, as such, should reflect their origins. His aim of low intervention results in wines defined less by artifice and more by location.
Situated in the best areas of Franciacorta production. Pizzini also own a 26-hectare biodynamic wine estate in the Marche (Pievalta) and have further expanded their holdings with an estate in Maremma (Poderi di Ghiaccioforte) on the Tuscan coast. All farming practices on their three estates subscribe to natural models that use organic matter to sustain soil fertility with natural parasites to control pests. Sensitivity begins with the health of the soil and extends throughout their viticultural practices in defense of the transparency of their different terroirs. The winery building itself represents a desire to reduce environmental impact and to maximize energy savings. The architectural choices guarantee the ideal environment for producing wines that respect the environment. For this reason, two thirds of the building lie underground, ensuring that ambient temperature remains stable, naturally.

  • Contains Sulphites
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