In the past month of October, a lunch with\ntasting of Franciacorta wines from the Barone Pizzini company was held at\nPalazzo Portinari, in the heart of Florence. They are bubbles that I have\nalways liked because they are pleasant and have a very varied nose and taste.<\/p>\n\n\n\n
The bubbles of this Franciacorta are pleasant\nand not aggressive on the palate.<\/p>\n\n\n\n
Some journalists were invited to the lunch and\nto welcome us were Silvano Brescianini, partner of the company as well as,\nsince 2019, president of the Franciacorta Consortium and Stefano Donarini\npresident of Multimedia Comunicazioni of Milan.<\/p>\n\n\n\n
At the beginning of the lunch, Silvano told us\nthat 2011 was his best harvest since he began working in the world of wine in\n1994. Silvano was enthusiastic about letting us taste the 2011 ros\u00e9 and\ndescribed the 2011 climate trend which was characterized by a warmer spring\nthan the historical average for this season while the summer was cool and rainy\nwith hot temperatures during the day and cool during the night. These temperature\nvariations favored the aromatic richness of the wines. The slow ripening of the\ngrapes favored the acid composition and concentration of the product. The same\nquality of the product, according to the Franciacorta Consortium, was seen in\nthe 1995, 1997 and 2005 vintages. Silvano continued his story by telling us\nthat, when it was understood that 2011 was an exceptional vintage, it was\ndecided to make the Bagnadore Ros\u00e8, an “unscheduled” reserve. A ros\u00e9\nthat will only be replicated in exceptional years.<\/p>\n\n\n\n
The next vintage to be released will be 2020. <\/p>\n\n\n\n
Let’s now move on to the lunch menu with the\naccompanying Franciacorta. With the “porcini quiche with hot parmigiano\nreggiano foam” we were served the Franciacorta pas dos\u00e9 Bagnadore in the\n2014 and 2015 vintages. Followed by the “curly fusilli with clams and\nbottarga” combined with the Franciacorta pas dos\u00e8 Bagnadore 2011.<\/p>\n\n\n\n
The next course was the “Suckling pig with\ncarrot cream” combined with the Franciacorta pas dose Bagnadore ros\u00e9 2011.\nPerfect pairing both with this dish and with the next one which was the\n“white tiramisu with raspberry coulis”.<\/p>\n\n\n\n
Beautiful experience at the end of which I\ncouldn’t help but purchase the 2011 Ros\u00e9.<\/p>\n\n\n\n
Below are my tasting notes of the Franciacortas\ntasted and drunk.<\/p>\n\n\n\n
BARONE\nPIZZINI<\/strong><\/p>\n\n\n\n BAGNADORE,\n2015 vintage<\/strong><\/p>\n\n\n\n Franciacorta\nPas Dos\u00e9 reserve D.O.C.G.<\/strong><\/p>\n\n\n\n (grape variety: 59%\nChardonnay and 41% Pinot Noir)<\/strong><\/p>\n\n\n\n Cases produced (9 litres): 944; 8 months in barrique and a small part in\nstainless steel; 69 months on the yeasts.<\/p>\n\n\n\n Shiny straw-gold yellow shines from the glass.<\/p>\n\n\n\n The bubbles are very fine and quite numerous.<\/p>\n\n\n\n Sweet aromas of pastry, broken almond, balsamic\nnotes, almond shell, light notes of white pepper, hints of woody, ending with\nwhiffs of liquorice root, spread through the air.<\/p>\n\n\n\n On the palate the bubbles are fine and\ncaressing. Citrus flavour, of lemon, lime and light yellow grapefruit. The body\nis medium and the wine is savory and mineral. Its acidity is very striking,\npresent generously.<\/p>\n\n\n\n Wine with freshness that dominates the alcoholic\nmass. Its taste persistence is long with a citrus finish.<\/p>\n\n\n\n It is a very young Franciacorta with a long\naging process which in my opinion will give a lot of satisfaction in the\nfuture.<\/p>\n\n\n\n My rating is as follows, but over time the rating will rise. (92\/100)<\/strong><\/p>\n\n\n\n BARONE\nPIZZINI<\/strong><\/p>\n\n\n\n BAGNADORE,\n2014 vintage<\/strong><\/p>\n\n\n\n Franciacorta\nPas Dos\u00e9 reserve D.O.C.G.<\/strong><\/p>\n\n\n\n (grape variety: 50%\nChardonnay and 50% Pinot Noir)<\/strong><\/p>\n\n\n\n Shiny golden yellow appearance. The bubbles are\nfine and quite numerous.<\/p>\n\n\n\n Nose composed of aromas of straw, distillate,\nCoccoina glue (coconut and almond milk), wood, blond leather, pine resin, green\nbanana peel (wood?), wildflower honey, finishing with hints of milk toffee.<\/p>\n\n\n\n When entering the mouth the bubbles are fine and\npleasant. The wine is savory and mineral and has a sufficient medium body.\nStraw flavor and a light pastry sweetness.<\/p>\n\n\n\n The wine is well balanced thanks to its generous\nfreshness which does not even make the alcoholic mass noticeable.<\/p>\n\n\n\n Its flavor persistence is long with a honey and\nlemon finish.<\/p>\n\n\n\n I feel it is wider than vertical and I perceived\na greater maturity compared to 2015. I felt the tannins of the wood on the\nupper gum.<\/p>\n\n\n\n 2015 also has more structure than 2014. (91\/100)<\/strong><\/p>\n\n\n\n BARONE\nPIZZINI<\/strong><\/p>\n\n\n\n BAGNADORE,\n2011 vintage<\/strong><\/p>\n\n\n\n Franciacorta\nPas Dos\u00e9 reserve D.O.C.G.<\/strong><\/p>\n\n\n\n (grape variety: 50%\nChardonnay and 50% Pinot Noir)<\/strong><\/p>\n\n\n\n Cases produced (9 litres): 550; 8 months in\nbarriques and 128 months on the yeasts.<\/p>\n\n\n\n Golden yellow coat with gray highlights. The\nbubbles are quite fine and quite numerous.<\/p>\n\n\n\n Olfactory mix composed of aromas of chalk,\nstraw, distillate, intense Coccoina glue (coconut and almond milk), woody,\nblond leather, pine resin, Valda tablet, vanilla, slightly ripe rennet apple,\nyellow flowers, licorice and wild fennel dry.<\/p>\n\n\n\n The palate is caressed by fine bubbles and a\nmoderate and pleasant sweetness. The body is medium and the wine has a notable\nacidity that is somewhat reminiscent of that of 2015. A well-balanced wine with\nfreshness dominating the alcoholic mass.<\/p>\n\n\n\n Its flavor persistence is long with an intense\nfinish of lemon, straw and light yellow grapefruit.<\/p>\n\n\n\n As in 2014, also in 2011 I can feel the tannins of the wood on the upper gum which dries slightly. (93\/100)<\/strong><\/p>\n\n\n\n BARONE\nPIZZINI<\/strong><\/p>\n\n\n\n BAGNADORE\nros\u00e9, vintage 2011<\/strong><\/p>\n\n\n\n Franciacorta\nPas Dos\u00e9 reserve D.O.C.G.<\/strong><\/p>\n\n\n\n (grape variety: 100%\nPinot Noir)<\/strong><\/p>\n\n\n\n It has an antique pink appearance and has quite\nfine and quite numerous bubbles.<\/p>\n\n\n\n Upon olfactory examination, aromas of medicinal\nherbs, bitters, macerated raspberry, green banana peel, spray starch for\nironing, Coccoina glue (coconut and almond milk) are perceived, finishing with\nwhiffs of hydrolithin (it is the powder that makes the still water).<\/p>\n\n\n\n The taste encounter is pleasant thanks to the\nfine bubbles, flavor and minerality.<\/p>\n\n\n\n The body is medium and the wine has a perfect\ntaste balance thanks to the freshness that completely covers the alcoholic\nmass. Its tasting persistence is long with a finish of raspberry and pink\ngrapefruit.<\/p>\n\n\n\n You can feel the tannin drying the upper gum a little. (93\/100)<\/strong><\/p>\n","protected":false},"excerpt":{"rendered":" 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 […]<\/p>\n","protected":false},"author":3,"featured_media":13982,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"gallery","meta":{"tdm_status":"","tdm_grid_status":"","_jetpack_newsletter_access":"","_jetpack_dont_email_post_to_subs":false,"_jetpack_newsletter_tier_id":0,"_jetpack_memberships_contains_paywalled_content":false,"_jetpack_memberships_contains_paid_content":false,"footnotes":"","jetpack_post_was_ever_published":false},"categories":[1],"tags":[645,137,643,644],"class_list":["post-14014","post","type-post","status-publish","format-gallery","has-post-thumbnail","category-uncategorized","tag-barone-pizzini","tag-paolo-baracchino","tag-salotto-portinari","tag-vito-mollica","post_format-post-format-gallery"],"jetpack_featured_media_url":"https:\/\/www.paolobaracchino.com\/wp-content\/uploads\/2024\/07\/Bagnadore-Rose\u0300-2011.png","jetpack_shortlink":"https:\/\/wp.me\/pav13q-3E2","jetpack_sharing_enabled":true,"amp_enabled":true,"_links":{"self":[{"href":"https:\/\/www.paolobaracchino.com\/en\/wp-json\/wp\/v2\/posts\/14014","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/www.paolobaracchino.com\/en\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.paolobaracchino.com\/en\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.paolobaracchino.com\/en\/wp-json\/wp\/v2\/users\/3"}],"replies":[{"embeddable":true,"href":"https:\/\/www.paolobaracchino.com\/en\/wp-json\/wp\/v2\/comments?post=14014"}],"version-history":[{"count":4,"href":"https:\/\/www.paolobaracchino.com\/en\/wp-json\/wp\/v2\/posts\/14014\/revisions"}],"predecessor-version":[{"id":14018,"href":"https:\/\/www.paolobaracchino.com\/en\/wp-json\/wp\/v2\/posts\/14014\/revisions\/14018"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/www.paolobaracchino.com\/en\/wp-json\/wp\/v2\/media\/13982"}],"wp:attachment":[{"href":"https:\/\/www.paolobaracchino.com\/en\/wp-json\/wp\/v2\/media?parent=14014"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.paolobaracchino.com\/en\/wp-json\/wp\/v2\/categories?post=14014"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.paolobaracchino.com\/en\/wp-json\/wp\/v2\/tags?post=14014"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}