There are some interesting areas in Italy where Pinot Noir produces
exciting wines. We believe San Gimignano is one of them, and we're ready to
prove it. Panizzi is the leading producer of Pinot Noir di San Gimignano DOC,
and therefore has always been a real challenge for us. The grape's natural elegance
finds a mineral nuance in this land, thanks to the tuffaceous soils,
which in its own way emphasizes its fruity fragrance, resulting in a
complex, yet 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
TASTING NOTES
Garnet red with ruby ??hues. Subtle, intense nose of red fruit,
hints of undergrowth and fresh balsamic notes reminiscent of elderberry and
juniper. The palate is velvety and savory, with silky tannins thickening the
taste, resulting in excellent balance. The aromatic persistence
recalls pleasant aromas of cherry, raspberry, and strawberry on the nose.
O R I G I N
La Ventola vineyard, at 410 mm above sea level
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/AGEING
Cold pre-fermentation maceration and alcoholic fermentation
on the skins for 10 days.
Malolactic fermentation in stainless steel and maturation
in barriques for 8 months, followed by
12 months of bottle aging.
C O STORAGE
It keeps well for
over 8 years.
SERVING TEMPERATURE
15-16°C
PAIRINGS
Grilled red meats, pasta with meat sauce,
fish soups with tomato sauce, cod stew,
creamy and bloomy-rind cheeses