Dry · Full-bodied · Low tannin · High acidity · Elegant · Contemplative
The Riserva flagship of Barone Pizzini, organic and declared only in the best vintages. Chardonnay-Pinot Nero blend with 7 years on lees and a saline patisserie finish.
Every cuvée we cover tagged cellar-worthy, narrowed to Franciacorta. 7 cuvées.
Dry · Full-bodied · Low tannin · High acidity · Elegant · Contemplative
The Riserva flagship of Barone Pizzini, organic and declared only in the best vintages. Chardonnay-Pinot Nero blend with 7 years on lees and a saline patisserie finish.
Dry · Full-bodied · Low tannin · High acidity · Elegant · Contemplative
Bellavista's Riserva, named after founder Vittorio Moretti and released only in declared vintages. Chardonnay-Pinot Nero blend with 7 years on lees, candied citrus and patisserie depth over a graphite finish.
Dry · Full-bodied · Low tannin · High acidity · Elegant · Contemplative
100 percent Pinot Nero Riserva from the historic Palazzo Lana vineyard in Borgonato. Eight years on lees deliver dried cherry, hazelnut and a graphite minerality.
Dry · Full-bodied · Low tannin · High acidity · Elegant · Contemplative
Maurizio Zanella's prestige cuvée, named after his mother Annamaria Clementi. Oak-fermented base wines and 8 years on lees produce a layered, autolytic Riserva with patisserie depth and a saline, mineral finish.
Dry · Full-bodied · Low tannin · High acidity · Elegant · Contemplative
Pinot-led Riserva Rosé from saigne with eight years on lees. Wild strawberry and rose petal aromatics over a creamy patisserie palate and a long graphite-tinged finish.
Dry · Full-bodied · Firm tannin · Medium acidity · Bold · Contemplative
Maurizio Zanella's Bordeaux blend named after the founder, vinified at Erbusco and matured 18 to 24 months in French barriques. Blackcurrant and graphite aromatics with firm tannin and a long cedar finish.
Dry · Full-bodied · Low tannin · High acidity · Elegant · Contemplative
Uberti's prestige Riserva, named after Francesco I Uberti. Chardonnay-led blend with 7 years on lees and an autolytic patisserie depth.