The Marchesi Pancrazi estate is located in Tuscany, between Prato and Pistoia, on the slopes of Monte Ferrato, develops around the Villa di Bagnolo and consists of 5 hectares of Pinot Noir vineyard, about 3,000 olive trees and 45 hectares of woods.
Chance played a fundamental role in the history of Pinot Noir of the Villa di Bagnolo, in fact in the 70s when the Marquis Pancrazi wanted to replant the vineyards incurred an error by the nurseryman who supplied, instead of the traditional Sangiovese grown in these areas , of Pinot Noir.
Only after a few years, at the end of the 1980s, thanks to the intervention of the current winemaker Dr. Nicolò D'Afflitto, did the company realize the error and understood the potential given by the territory, the company production was converted to Pinot Noir to since 1989.
The microclimate of Bagnolo is suitable for Pinot Noir due to the presence of strong temperature variations between day and night, a soil rich in minerals (serpentine) and surface humidity.
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Ottella Lugana DOC Le Creete is made from 100% Turbiano (clonal type of Trebbiano di Lugana)
PRODUCTION AREA: S. Benedetto di Lugana. The grapes are harvested exclusively from our own vineyards; harvesting is strictly manual in small 17kg-crates
TRAINING METHOD: Guyot, double arc
Golden, warm, intense straw yellow. Immediate exotic notes.
It develops in a very pleasant fashion, good mineral impression Rich, succulent and well balanced for a truly
satisfactory mouthfeel. Mineral on the finish with just enough acidity to
provide lift and depth.
FOOD: Sea or lake fish to bring out its outstanding features; goes well with white meat and soup, and has quite a surprising affinity with tasty cheese
ALCOHOL BY VOLUME: 13% vol
SERVING TEMPERATURE: 10-12 degrees Celcius
Mordoree Tavel Rose Dame Rousse is made from Grenache 60 %, Cinsault 10%, Syrah 10 %, Mourvèdre 10%, Clairette 5%, and Bourboulenc 5%.
Nose : steady rose, brilliant and limpid.
Aromas : very complex with flowers, red and white fruits aromas.
Palate : rounded, full bodied with a long lasting aniseed and fruity finish.
Ageing potential : 4 to 6 years
Surface : 9 Ha. Yield : 44 Hl./Ha. Vineyard age : 40 years Terroir : Clay / chalk and sandy with pebble stones. Harvest : by hand Vinification : 100% destemming, cold maceration during 48 h., pneumatic pressing, fermentation at 18° C. Estate bottle
Food pairing: cold meat and delicatessen, poultry, white meats, grilled meats, fried fish, fish soup, pastas, pizzas and all Asian cuisine.