Villa di Bagnolo IGT
Made from 100% Pinot Noir, 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. 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
Most recent awards
- 2021 | James Suckling92
- 2016 | Wine Enthusiast95
Grape Varieties:
100% Pinot Noir
Fermentation container:
Oak Barrels
Length of alcoholic fermentation:
15 days
Type of yeast:
Indigenous
Fermentation temperature:
22-25 °C (71.6--77 °F)
Maceration technique:
Traditional
Length of maceration:
15 days
Malolactic fermentation:
Yes
Aging containers:
Barrique
Container size:
lt 225
Container age:
1st and 2nd use
Type of oak:
French
Bottling period:
March-June
Aging before bottling:
18 months
Aging in bottle:
2 years
Closure:
Natural Cork
Vineyard name:
Villa di Bagnolo
Vineyard location:
From the Villa di Bagnolo vineyards below the Monte Ferrato Mountain
Vineyard size:
2 hectares (5 acres)
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:
1989 -1997 - 2001
Age of vines:
Max 30 years
Time of harvest:
August
First vintage of this wine:
1989
Total yearly production (in bottles):
6,000
Tasting notes:
A wine with a ruby red color and intense and persistent aromas, including hints of red fruits of the undergrowth, such as blackberries and strawberries, balsamic notes of mint and nuances of tea. In the mouth it is soft, intense, with dense but round tannins. The fruity and balsamic notes come back, with spicy nuances, and the finish is long, and persistent
Serving temperature:
Best served at 16-18 °C (60.8-64.4 °F).
Food pairings:
Great with pasta and risotto as well as meat.
Aging potential:
15-20 years
Alcohol:
Alc. cont. 13.5% by vol.
Winemaker:
Niccolò D’Afflitto
