Above: The village of Maiolati Spontini is home to the Pievalta winery (one of the houses in the Barone Pizzini group). Castelli di Jesi is rapidly becoming one of Italy’s epicenters for organic and biodynamic farming practices. In May of this year — on May 1, to be precise, a...
A note from the Barone Pizzini agronomist Pierluigi Donna: Barone Pizzini borrows certain techniques from biodynamics, like that of increasing the organic substance in the soil by planting legumes that thrive between the rows. The plants enrich the soil with natural nitrogen without the use of fertilizers. Using this “green...
The 2012 Pievalta was bottled today at the winery in Castelli di Jesi using a new bottle format that weighs significantly less than one used for the last vintage. The new bottle weighs only 460 grams, 90 grams less than the previous (which weighed 550 grams, a reduction of 17...
Last month, we announced Barone Pizzini’s participation in the Italian Wine Carbon Calculator program. The following figures are the official results of the survey for 2009 and 2010. These comforting figures demonstrate that awareness of one’s our emissions allows us design a more virtuous process that helps winery in the...
Last Saturday, Pievalta hosted its annual event, “Imagine a Winter Morning in an Organic Vineyard and the Lethargy of Nature.” Now in its second year, this fun gathering is led by our winemaker, Alessandro. He teaches the participants how to prune a vine. And then they go out and test...
Above: the Houston Sommelier Association is one of the leading wine professional trade groups in the USA today. Barone Pizzini manager and Franciacorta Consortium Vice President Silvano Brescianini will be leading a Franciacorta seminar at the Houston Sommelier Association on Wednesday, February 12, 2014, 10:30 a.m. The event is free...
Barone Pizzini manager will be pouring the “Tre Bicchieri” winner Barone Pizzini 2009 Franciacorta Brut Nature at the Gambero Rosso Tre Bicchieri tastings in New York (Feb. 6), Chicago (Feb. 11), and San Francisco (Feb. 13) next month. Click here for event and registration info. The Gambero Rosso tastings are...
From the department of “sometimes the old way of doing things is the best”… “Ol Roi,” his Majesty the Pig! Home made salame in bassa bergamasca (lower Bergamo).”
Above: a traditional “spiedo bresciano” must be roasted slowly for a minimum of four hours (image via [email protected];-)’s Flickr, Creative Commons). Called spet in Franciacrota dialect (akin to the English spit), the spiedo bresciano or Brescian rotisserie is a classic specialty of Brescia province, where Franciacorta is located. A king among Brescian dishes, the spiedo bresciano has developed a cult...
Marinated coregone (Coregonus lavaretus, European white fish) served with an “ice cream marinade.” There is no one who can rival the fresh-water fish mastery of chef Vittorio Fusari at his amazing Dispensa Pani e Vini (“Bread and Wine Dispensary”) in the village of Torbiato di Adro (in the province of...