Barone Pizzini was founded in 1870 by the noble family of the same name. It is one of the oldest wineries in Franciacorta, and was the first winery in the region to promote biodiversity and natural farming methods. This choice was made in the mid-nineties because it was considered an essential condition to have “live” vines, which give healthy grapes to make high-quality wines that are a complete expression of the terroir.
Bagnadore references the small river close to the cellar. Chardonnay and Pinot Nero are sourced from Roccolo. This three hectare, single-vineyard was planted in 1992 on morainic soils and glacial deposits at 260 meters above sea level. The average age of the vines is 23 years. The vineyard is surrounded by woods that moderate day and night temperatures, giving the site rich biodiversity.
After an August harvest, the Chardonnay and Pinot Nero are gently pressed and fermented in temperature controlled stainless and barrels. It is aged for six months in stainless steel tanks and barriques, followed by 60-70 months in bottle on the natural yeasts until disgorgement. Bagnadore is dosage zéro.
Bottle age brings out the singular expression of the Bagnadore. Production is small and only made in top vintages. The unique microclimate and age of the vines lends complexity and longevity. Dosage zéro is often a chosen style with grapes of high quality. Even ripening also contributes to this decision, as it preserves acid structure, delineated aromas and florality.
As an aged cuvée hailing from a single vineyard, Bagnadore excels at a table of delicately flavored foods based on vegetables, herbs or fish. This pairing allows the wine not to be overpowered. Additionally, it enhances the briny persistence of oysters. Ceviche or crudo of a fatty fish can be cut by the dry, high acidity. Savory complexity would stand up to the richness of foie gras.