In the glass
Aroma: yellow peach, candied citrus, brioche, toasted hazelnut, honey
Palate: dried apricot, lemon curd, patisserie cream, saline minerality
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.
What it pairs with
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Aragosta in salsa di vino bianco
Lobster in white wine sauce finds a foil in the wine's patisserie cream and lemon curd; seven years on lees handle the buttery sauce. -
Risotto al tartufo bianco
Find risotto al tartufo bianco on TableJourney →
Seven years on lees deliver the autolytic creaminess to carry white truffle's musky aromatics over Carnaroli rice. -
Aged Bagòss with truffle honey
Brescia's mountain cow's cheese mirrors the wine's saline minerality; toasted hazelnut echoes the cheese rind.
History
Bagnadore is Barone Pizzini's Riserva flagship, first released the same year the estate received ICEA organic certification (1997). Declared only in the best vintages with 7 years on lees.
- 1997 — First Bagnadore Riserva vintage; Barone Pizzini certified organic
Facts
- Producer
- Barone Pizzini
- Grapes
- Chardonnay (78%), Pinot Nero (22%)
- Classification
- DOCG Franciacorta Riserva Extra Brut
- Oak
- Vinified in oak tonneaux; minimum 7 years on lees in bottle, declared only in the best vintages
- ABV
- 12.5%
- Price
- EUR 65 to 95 at retail
- Drinking window
- 3-20 from disgorgement
- First vintage
- 1997
- Organic
- ICEA
- Vegan
- Yes (no animal-derived fining)
Frequently asked about Barone Pizzini Bagnadore Riserva
What does Barone Pizzini Bagnadore taste like?
Yellow peach, candied citrus, brioche, toasted hazelnut and honey on the nose; dried apricot, lemon curd, patisserie cream and saline minerality on the palate. Full-bodied with high acidity and a long finish from seven years on lees.
Is Bagnadore declared every year?
No. Bagnadore is released only in declared vintages. The estate commits to the Riserva only when the harvest passes the cellar's threshold for autolytic ageing potential, so the wine is not produced every year.
When should I drink Bagnadore?
Drink between 3 and 20 years from disgorgement. The patisserie autolysis and saline minerality deepen between 8 and 15 years from disgorgement.