In the past month of October, a lunch with tasting of Franciacorta wines from the Barone Pizzini company was held at Palazzo Portinari, in the heart of Florence. They are bubbles that I have always liked because they are pleasant and have a very varied nose and taste.
The bubbles of this Franciacorta are pleasant and not aggressive on the palate.
Some journalists were invited to the lunch and to welcome us were Silvano Brescianini, partner of the company as well as, since 2019, president of the Franciacorta Consortium and Stefano Donarini president of Multimedia Comunicazioni of Milan.
At the beginning of the lunch, Silvano told us that 2011 was his best harvest since he began working in the world of wine in 1994. Silvano was enthusiastic about letting us taste the 2011 rosé and described the 2011 climate trend which was characterized by a warmer spring than the historical average for this season while the summer was cool and rainy with hot temperatures during the day and cool during the night. These temperature variations favored the aromatic richness of the wines. The slow ripening of the grapes favored the acid composition and concentration of the product. The same quality of the product, according to the Franciacorta Consortium, was seen in the 1995, 1997 and 2005 vintages. Silvano continued his story by telling us that, when it was understood that 2011 was an exceptional vintage, it was decided to make the Bagnadore Rosè, an “unscheduled” reserve. A rosé that will only be replicated in exceptional years.
The next vintage to be released will be 2020.
Let’s now move on to the lunch menu with the accompanying Franciacorta. With the “porcini quiche with hot parmigiano reggiano foam” we were served the Franciacorta pas dosé Bagnadore in the 2014 and 2015 vintages. Followed by the “curly fusilli with clams and bottarga” combined with the Franciacorta pas dosè Bagnadore 2011.
The next course was the “Suckling pig with carrot cream” combined with the Franciacorta pas dose Bagnadore rosé 2011. Perfect pairing both with this dish and with the next one which was the “white tiramisu with raspberry coulis”.
Beautiful experience at the end of which I couldn’t help but purchase the 2011 Rosé.
Below are my tasting notes of the Franciacortas tasted and drunk.
BARONE PIZZINI
BAGNADORE, 2015 vintage
Franciacorta Pas Dosé reserve D.O.C.G.
(grape variety: 59% Chardonnay and 41% Pinot Noir)
Cases produced (9 litres): 944; 8 months in barrique and a small part in stainless steel; 69 months on the yeasts.
Shiny straw-gold yellow shines from the glass.
The bubbles are very fine and quite numerous.
Sweet aromas of pastry, broken almond, balsamic notes, almond shell, light notes of white pepper, hints of woody, ending with whiffs of liquorice root, spread through the air.
On the palate the bubbles are fine and caressing. Citrus flavour, of lemon, lime and light yellow grapefruit. The body is medium and the wine is savory and mineral. Its acidity is very striking, present generously.
Wine with freshness that dominates the alcoholic mass. Its taste persistence is long with a citrus finish.
It is a very young Franciacorta with a long aging process which in my opinion will give a lot of satisfaction in the future.
My rating is as follows, but over time the rating will rise. (92/100)
BARONE PIZZINI
BAGNADORE, 2014 vintage
Franciacorta Pas Dosé reserve D.O.C.G.
(grape variety: 50% Chardonnay and 50% Pinot Noir)
Shiny golden yellow appearance. The bubbles are fine and quite numerous.
Nose composed of aromas of straw, distillate, Coccoina glue (coconut and almond milk), wood, blond leather, pine resin, green banana peel (wood?), wildflower honey, finishing with hints of milk toffee.
When entering the mouth the bubbles are fine and pleasant. The wine is savory and mineral and has a sufficient medium body. Straw flavor and a light pastry sweetness.
The wine is well balanced thanks to its generous freshness which does not even make the alcoholic mass noticeable.
Its flavor persistence is long with a honey and lemon finish.
I feel it is wider than vertical and I perceived a greater maturity compared to 2015. I felt the tannins of the wood on the upper gum.
2015 also has more structure than 2014. (91/100)
BARONE PIZZINI
BAGNADORE, 2011 vintage
Franciacorta Pas Dosé reserve D.O.C.G.
(grape variety: 50% Chardonnay and 50% Pinot Noir)
Cases produced (9 litres): 550; 8 months in barriques and 128 months on the yeasts.
Golden yellow coat with gray highlights. The bubbles are quite fine and quite numerous.
Olfactory mix composed of aromas of chalk, straw, distillate, intense Coccoina glue (coconut and almond milk), woody, blond leather, pine resin, Valda tablet, vanilla, slightly ripe rennet apple, yellow flowers, licorice and wild fennel dry.
The palate is caressed by fine bubbles and a moderate and pleasant sweetness. The body is medium and the wine has a notable acidity that is somewhat reminiscent of that of 2015. A well-balanced wine with freshness dominating the alcoholic mass.
Its flavor persistence is long with an intense finish of lemon, straw and light yellow grapefruit.
As in 2014, also in 2011 I can feel the tannins of the wood on the upper gum which dries slightly. (93/100)
BARONE PIZZINI
BAGNADORE rosé, vintage 2011
Franciacorta Pas Dosé reserve D.O.C.G.
(grape variety: 100% Pinot Noir)
It has an antique pink appearance and has quite fine and quite numerous bubbles.
Upon olfactory examination, aromas of medicinal herbs, bitters, macerated raspberry, green banana peel, spray starch for ironing, Coccoina glue (coconut and almond milk) are perceived, finishing with whiffs of hydrolithin (it is the powder that makes the still water).
The taste encounter is pleasant thanks to the fine bubbles, flavor and minerality.
The body is medium and the wine has a perfect taste balance thanks to the freshness that completely covers the alcoholic mass. Its tasting persistence is long with a finish of raspberry and pink grapefruit.
You can feel the tannin drying the upper gum a little. (93/100)
