Pizzini 2019 Canaiolo

VINTAGE 
Every vintage has its challenges, and the odds were certainly stacked against us this year. The cool temperatures and incessant rain kept us on our toes,
however, there is always a silver lining. The cool vintage delivered us near optimal ripening conditions with daily temperatures above 15 degrees Celsius
before 9 am and not rising above 30 degrees until late afternoon. These conditions were perfect for maximum flavor and color development and as a
result the wines we have made this vintage, both reds and whites, are of exceptional quality.

VINIFICATION
The Canaiolo grapes were machined picked and then fermented with an inoculated yeast called BM45. The ferment temperatures reached and were
maintained at 30 degrees for a short time, to extract flavors from the grapes before being cooled to 23 degrees which helps to retain fresh fruit
characters and reduce tannin extraction. Once the wine finished alcoholic fermentation, the free-run juice was drained and the skins were lightly pressed. The
wine settled for a day before it was transferred to barrels for malic acid fermentation. It was aged in a barrel for 12 months before being blended, fined and
bottled.

MATURATION
Type of oak: 20% Gamba, 30% Nevers, 20% Fontainebleau, 30% Allier
Oak age: 20% new oak Oak toasting: 100% medium
Filtration: Crossflow Vegan Friendly

THE WINE
The wine is very deep in color, with a purple hue. The nose is dense and complex with aromas of violets, sweet-spiced cherries, and hints of
dusty oak, blackberries, plums, licorice, and tar. The palate is firm but the tannins are round and textured. It is a solid wine with flavors
of plums, cherries, chocolate, and coffee. Enjoy with Katrina’s Osso Bucco and Italian-styled polenta.

FINAL ANALYSIS
Final alcohol: 13.8% Alc/Vol Final acid: 6.1 g/L
Bottled: June 2023 Released: August 2023
pH: 3.57