There are some interesting areas in Italy where Pinot Noir produces exciting wines. We believe that San Gimignano is one of these and we are ready to prove it. Panizzi is the first producer of Pinot Noir di San Gimignano Doc and therefore has always represented a real challenge for us. The natural elegance of the vine finds in this land a mineral declination due to the tuffaceous soils, which in its own way underlines its fruity fragrance, giving rise to a complex, but cheerful and convivial sip. WWW.PANIZZI.IT - PANIZZI@PANIZZI.IT REGISTERED OFFICE: Località Santa Margherita 34 - 53037 San Gimignano (SI) Italy OPERATIONAL HEADQUARTERS: Via di Fugnano 14 - 53037 San Gimignano (SI) Italy
VINEYARD CHARACTERISTICS PRODUCTION CHARACTERISTICS
SAN GIMIGNANO
ORGANOLEPTIC CHARACTERISTICS
Garnet red with ruby ??nuances. Subtle nose, intense red fruit,
hints of undergrowth and fresh balsamic notes reminiscent of elderberry and
juniper. The sip is velvety and savory, the silky tannins thicken the
taste texture determining a great balance. The aromatic persistence
recalls pleasant memories of cherry, raspberry and strawberry to the nose
O R I G I N
La Ventola vineyard, at 410 mm of
altitude in the Larniano area, 6 km
north of San Gimignano. Total 4
hectares planted in 2006 and 2017.
Eastern exposure
S T R U C T U R E OF THE GROUND
Soils with yellow but matrix clays
tufaceous and discreet presence of
skeleton
V I T I G N I U T I L IZED
100% pinot noir
LEAVING SYSTEM
Guyot
STRAIN D E N S I T A / H A
5000 plants/ha
AVERAGE AGE OF LIVES
18 years old
GRAPE YIELD PER R E C T A R O M E D I A
max. 60 quintals per hectare
SELECTION OF GRAPES
In the vineyard with manual harvesting
cassettes.
WINE MAKING / AGING
Pre-fermentative cold maceration and alcoholic fermentation
in contact with the skins for 10 days.
Malolactic in steel and maturation
in barriques for 8 months, followed by
12 months of bottle aging.
C O N S E R V A T I O N
It can be stored optimally for
over 8 years
SERVING TEMPERATURE
15-16°C
PAIRINGS
grilled red meats, pasta with ragù,
fish soups with tomato sauce, cod in
stew, creamy and bloomy rind cheeses